This mexican pizza recipe is not only so darn tasty, but loaded with super healthy fresh.
You can bake the pizza, but today I’m having it raw because it has suddenly become summer where I am and I need a fresh, cool lunch.
Loaded Mexican Pizza Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes 2 medium pizzas
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Ingredients
- 1 whole wheat pita, or other pizza crust
- 1 cup spicy black bean dip
- 1 tomato, thinly sliced
- 1 green onion, chopped
- 1 carrot, grated
- 1 avocado, sliced
Directions
- If you’re having your pizza raw, you might want to toast the pita before loading it up, so that it gets a bit crunchy. Then spread some spicy black bean dip on it. Lay the tomatoes on, with a pinch of black pepper if you like. Sprinkle the green onions on, then the carrots. If it’s going in the oven, massage the carrots with a pinch of salt first, to make sure they don’t dry out.
- If you’re baking your pizza, pop it in the oven at about 350 degrees F for 10-20 minutes, or until it’s heated up to your taste.
- Finally, top your pizza with sliced avocado, and another sprinkle of black pepper. Bonus points if you put some fresh alfalfa sprouts on top 🙂
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