Nachos meet pizza. Pizza meet nachos. All your favourite nacho flavours are piled onto a warm, oversized tortilla, proof that pizza night can play by the nutritional rules. If serving leftovers, leave off ingredients lettuce through cilantro on the portion of pizza you’re not serving immediately, then reheat in oven or a heavy-duty dry skillet until crust is warm. Top with remaining toppings.
Deep, corny flavoured masa harina is a flour made from nixtamalized corn (corn soaked in limewater) and has a lower glycemic index than white flour used for most pizza crust. Use extra to try making your own taco tortillas. Look for it at Latin grocers and some larger supermarkets.
2 large organic eggs
1 1/3 cups (330 mL) masa harina or cornmeal
1 tsp (5 mL) dried oregano
3/4 tsp (4 mL) garlic powder
1/2 tsp (2 mL) onion powder
1 cup (250 mL) refried beans
1/3 cup (80 mL) sliced red onion
1 cup (250 mL) shredded white cheddar cheese
2 cups (500 mL) sliced Romaine lettuce, or other lettuce of choice
1 avocado, sliced
1/2 cup (125 mL) chunky low-sodium, sugar-free salsa
1/3 cup (80 mL) cilantro
Juice of 1/2 lime
Position rack in upper third of oven; preheat to 400 F (200 C). Line large rimmed baking sheet with parchment paper and lightly grease paper.
In medium bowl, beat eggs. Add masa harina, 1/2 cup (125 mL) water, oregano, garlic powder, and onion powder; mix with your hands until dough ball forms. Spread evenly on prepared baking sheet into 9 x 11 in (23 x 28 cm) rectangle about 1/2 in (1.25 cm) thick.
Bake crust until lightly browned and crisp on edges, about 15 minutes. Spread refried beans on crust and sprinkle with onion and cheese. Bake until cheese is melted, about 5 minutes more.
Top pizza with lettuce, avocado, salsa, and cilantro. Squeeze on lime juice.