Another Daniel Fast PIZZA recipe!

south of the border pizza

Don’t let the Daniel Fast friendly ingredients list intimidate you! Although this is a fairly involved recipe, you can simplify it by doing some of the prep work ahead of time. Believe me, it’s well worth your effort!

South of the Border Pizza

Crust
1 1/2 cups cornmeal
1 cup whole wheat flour
1 cup warm water
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper

Sauce
1 (15.5-ounce) can pinto beans, undrained
2 cloves garlic, minced
1/2 teaspoon onion powder

Toppings
1 cup Salsa, liquid drained
1 (14.5-ounce) can corn kernels, drained & roasted (see Recipe Notes)
4 ounces Taco Tofu Crumbles, optional
1/2 cup chopped roasted red bell peppers
1/2 cup sliced olives
1/4 cup diced onions
1/4 teaspoon cumin

taco tofu crumbles

Taco Tofu Crumbles
8 ounces extra-firm tofu, cut into small cubes
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt

 

Preheat oven to 450 degrees. Mix crust ingredients together in a large bowl or food processor until dough forms a ball. Rub a little flour on a rolling pin, and roll dough into a 12-inch circle on a preheated pizza stone or an oiled pizza pan. If dough is too sticky to roll, put some flour on your fingertips and press dough to edges. With a fork, prick holes all across crust dough. Bake 10 minutes, and remove from oven.

While crust is baking, prepare Taco Tofu Crumbles, if desired. Put cumin, garlic powder, salt, and cayenne pepper in a small bowl, and mix well. Heat olive oil in a skillet, and add tofu. Mix in cumin, garlic powder, salt, and cayenne pepper. Cook 2-3 minutes, stirring constantly.

When crust is done, remove from oven and spread pinto bean sauce and salsa on top. Add 1/2 cup of roasted corn kernels, tofu crumbles, roasted red peppers, olives, and onions. Sprinkle cumin over pizza. Bake 15-20 minutes or until edges of crust are brown and slightly crispy. Remove from oven, and let sit 5 minutes before slicing and serving.

Recipe Notes

  • To roast corn kernels, place on a lightly-oiled 11 x 17-inch baking sheet, and spread out in one layer. Bake at 450 degrees for 10 minutes. Stir well, and return to oven for another 5-10 minutes. Corn should be slightly browned.
  • Use the remaining roasted corn kernels in a stir-fry or as a salad topping.
  • To simplify this recipe, do as much prep work as you can ahead of time. Put everything in containers, and store in the refrigerator until you’re ready to assemble the pizza.
  • Drain the juice out of the salsa by pressing it in a colander; otherwise, the crust will tend to be a little soggy.
  • For a gluten-free crust, use brown rice flour for the wheat flour, or use all cornmeal.

Comments

  1. Debra Peachey says:

    Kristen, did you use whole pinto beans in this recipe or just refried?

  2. This comment has been removed by the author.

  3. feolafitness said…
    I used whole pinto beans and just mashed them with a potato masher until they had the consistency of refried beans.

    Another way to make this is to use chili powder or cumin and garlic instead of basil, oregano, and parsley in the crust. Just an idea!

  4. Great idea! We’re really fond of cumin and garlic. I may try that just to change up the spices a bit.

  5. The crust turned out really thick and dense, so I think next time I’ll make slightly less and roll it out more. Otherwise, this was delicious! You HAVE to add sliced avocado to this 😉

  6. In the sauce; are the pinto beans mashed or left whole?

  7. oh, never mind, I see now. Reading is fundamental. LOL

    • That’s ok! You were just excited to give it a try. I understand. 🙂 Thanks for your comments. May God bless you as you seek Him!

      • Thank you Kristen!! God bless you as well. These recipes have really helped me out with meal plans!!!!!! I thought I was in for a heck of a mess, but my family has not complained about anything I have tried!!! We’re really grateful and excited!!!!

  8. Do you think I could use some of the left over bean soup in place of the pinto beans for the pizza recipe??? Just a thought. It may give a little more flavor too.

  9. Taco crumbles can also be made by using a potato masher on the tofu. It gives it the same look and texture as ground beef/turkey.

  10. 1 word Delicious! !!!!!

  11. This pizza was an absolute hit last night! I now understand the importance of prep work because I felt like a chicken with my head (you know what) trying to do all the steps in a timely matter. 🙂 What can I say? I am a semi-homemade cook, so rolling dough is not my strong point but I am getting better at it. I used black beans and included cilantro in the salsa. I didn’t have cumin and was unsure of it’s flavor so I grabbed some good ol’ chili powder. YUM. I served the pizza with a slice of lime and a dollop of salsa. This was to make up for no avocado. Best breakfast pizza I ever had! Thank you!

    • I meant best leftover pizza I ever had for breakfast. All the flavors have settled in to perfection.

    • Thanks for your feedback on the recipe! I’m glad it was a hit. I love success stories. Your addition of lime and salsa sounds good. Thanks for sharing!

  12. Lynn Gardner says:

    Daniel didn’t eat any bread pizza is useing bread called crust. I believe

  13. Is there a substitute for Whole wheat flour?

    • Hi! Yes, you can substitute any whole grain flour for the whole wheat flour. You can also use corn flour or corn meal. Keep in mind, though, that different flours will result in different textures (and possibly quite different results).

  14. My family makes a pizza by using a Daniel’s Fast-friendly tortilla, spreading a seasoned tomato sauce on it and topping with marinated artichokes, tomato slices, spinach, mushroom slices, etc. It just takes a few minutes to bake, and it’s fantastic! It makes a perfect lunch, and everyone can make it to their particular taste. Thanks for this site. It is incredible helpful!