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

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

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
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.