Nacho Pizza–Gluten-Free Pizza Night With a Twist

Nacho Pizza

A Gluten-Free Pizza Night with a Twist

Gluten-Free Nacho Pizza

We combined some of our favorite comfort foods for this recipe. Using our own grain mill, we can create nutritious gluten-free flour on the cheap.  I sometimes like to peruse the gluten-free section of the grocery store, where they sell those clear plastic bags of things like bean flour and almond flour for nearly four times what they’re worth…it’s like when you see an outfit’s original pricetag, but gloat to yourself that you got it for 70% off.  Admit it, you love that too.

<breathing into paper bag>

I’m having sticker shock at this very moment.  Compare this:

Organic Flax Seed from Pantry Paratus at $5.30 a pound.

Organic Flax Seed

A quick internet search revealing ground flax seed (Bob’s Red Mill) for $14.16 a pound!

67% Markup.

It is not really fresh and makes no claims to be organic.

It does not matter if you are gluten-free or not; if you eat anything with a grain, bean, or rice in it, you will pay yourself back time and again for milling it at home.  It takes only minutes, tastes better than you can imagine, and means you are getting the most nutrition out of that grain or legume because it is fresh.

So now that I have just saved a ton of money milling my own black beans (yes, I’m gloating), I am enjoying this twist on a family favorite–homemade pizza.  It has a real nacho flavor, but is easier to eat and has that filling effect that only a thick, warm pizza crust can provide.  Perfect for Family Night!

Here is the crust:

Gluten Free Nacho Pizza Crust


We mill the beans into flour in the evening and then soak the flour with warm water to which we have added 2 tablespoons of whey–the watery stuff out of the yogurt container–to help break down the phytic acid and releases the phytonutrients.  Why mill into flour first and then soak?  Because I want to use that electric mill!  It makes life uber-simple since I must put only dry ingredients into that mill, and soaking the flour has the same effect as soaking the whole bean. 

Gluten-Free Nacho Pizza with Black Bean Crust

Makes 2 full pizza crusts; preheat oven to 425°


3  cups black bean flour

3 cups rice flour

4 cups warm water

2 Tbs yogurt, whey, or buttermilk (for soaking)

1/2 tsp sea salt

1/3 tsp baking soda

1 tsp flax seed (please don’t pay Bob’s price!) + 1 Tbs water

Toppings (for 2 pizzas):

32 oz of your favorite homemade salsa

1/2 cup homemade tomato paste (I do this to make salsa smoother)

16 oz shredded cheeses (I mix Monterey Jack & Cheddar to get the right flavor)

Cooked Chorizo sausage, or cooked ground beef with Mexican seasonings

Fresh tomatoes, green onions, green peppers, olives, other toppings to taste

1.  Mill your own bean flour. 

2.  Stir 2 Tbs whey into 4 cups of warm water, then mix into the bean flour.  Stir (will be pasty) and let sit overnight in a warm spot.

When ready to make pizza:

3.  Grind flax seed in a coffee grinder & mix it with 1 Tbs water.  Let sit a few minutes (alternatively, you can use a whisked egg). 

4.  While flax seed is soaking, mill your own rice flour.  Mix rice flour with salt and baking soda. 

5.  Combine soaked bean flour, flax seed mixture, and dry ingredients.  Knead this like a dough and add flour if necessary. 

6.  Spread crusts onto greased sheets (I like to spread some additional rice flour onto them to ensure crust does not stick). 

7.  Bake crusts at 425° for approximately 15 minutes.  *Check for doneness. 

8.  Add salsa-sauce mixture, shredded cheese, and toppings to taste. 

9.  Bake again for 10-15 minutes, or until cheese has melted.

Gluten Free Nacho Pizza

*We are considered on the edge of high-altitude, which affects our baking time.  If yours varies from ours, please leave a comment and let us know what worked best! 

Still gloating, oh yeah.




 Nothing in this blog constitutes medical or legal advice.  You should consult your own physician before making any dietary changes.  Statements in this blog may or may not be congruent with current USDA or FDA guidance.


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