Mexican Pizza Premium PD Recipe

This Protective Diet original recipe has been a cost-cutting, pantry-handy favorite supporting our plant-based, fiber-loving microbiome since 2011. Roll out a quick 17 inch pan or four individual kid-pleasing pizzas with my mess-free direct roll crust technique—no fat and no mess with this innovative short-cut. The wholegrain corn crust costs under a quarter to make and assembles in less time than it takes to preheat the oven. Keep dinner quick and protective with two toppings or host a pizza fiesta and top it like a taco. Protective Diet Mexican Pizza delivers the flavors and fun of taco night without the fuss of a tortilla press. This recipe is quick-prep allowing for time to play and have fun with your kids in the kitchen. When kids help prepare and cook meals they will be excited to eat what they have created. Even if they don’t want to veg-it-up with toppings their microbiome is still improving with this wholegrain, fat-free, salsa-topped pizza vs. high-fat cheese pizza with oily commercial sweetened pizza sauce. Protective Diet recipes are designed with families in mind, but most importantly for you, the health-focused chef of the household. You influence everyone around you with your daily actions and excitement about health improvements on a Protective Diet. This recipe includes grain milling measurements and Microbiome Population Project Tips. Meet me in Pd-Ed twice a week for personal support and community excitement.


  1. I am so surprised how easy and delicious this Mexican pizza is. Instead of using a spatula to lift the pizza from the silicon mat, I slid a thin plastic cutting board underneath it and set it down on the counter ready to be sliced. Thank you for this wonderful recipe!

  2. Julie – I’m a huge fan of your recipes and videos. thank you for your dedication and hard work. I tried to make this pizza tonight and my dough didn’t come out like yours 🙁 It such an easy recipe, I can’t figure out what I did wrong. I used the recipe measurements mixed it and after 20 mins it was the consistency of polenta. I made it with bob’s red mill masa harina. do you use another brand? is it possible some brands require less water? I baked my dough without toppings for 10 mins, then added toppings and baked it for another 25 mins. it was delicious but my crust was doughy, not crunchy. Any suggestions? thank you.

    1. Julie – thank you for taking the time to reply. my mixture just seemed too wet to begin with but your video said it usually firms up so I thought it might, mine didn’t. Perhaps my masa harina had been sitting in the cupboard too long and didn’t absorb the water. I’m going to try making it again this weekend with fresh masa harina. thank you again.

    2. I would suggest to mix it and use it after it sits for one to two minutes. I’ve never let it sit for 20. Also I would follow the directions as written for baking. Did you pre-heat the pan as directed? I would also check your oven temperature using a hanging thermometer.

  3. Funny story to go along with the Mexican Pizza recipe. Like many of the recipes on PD, both free and exclusive, the list of recipes I haven’t made seems to be longer than those I have. I am a big pizza lover and picked up a heart healthy pizza book last year and was making pizza nightly. Much like Julie’s recipe these pizza recipes used a unconventional crust. I never thought of using masa harina as my crust and going in a Mexican direction, but I am sure glad Julie did.

    What make’s this recipe great (aside from the taste) is the flexibility to top it with a seemingly endless list of toppings available. With masa harina in the pantry I made two batches of dough, as I had the Veggie Chili simmering on the stove. I was surprised to see the chili listed as a potential topping.

    While cooking, my son and his friend said they were hungry, so I told them I was making Mexican Pizza. Their faces lit up with excitement and couldn’t wait for it come out of the oven. What they didn’t know, this Mexican Pizza wasn’t like that offering from Taco Bell, which is what they thought I was making. Just to make sure they were still game and wanted some, I cut a few pieces of mine off and fed them. They loved it and wanted more. Both mentioned how good and crunchy the crust was.

    My Mexican Pizza was topped with the Veggie Chili. On top of that I added some fresh chopped tomatoes, corn and cilantro. I then added some cilantro cream over the top and placed it in the oven for 20 minutes (I think my oven runs hot, thus the decrease in overall time). I sliced the pizza into 4 pieces and proceeded to eat it all, plus 2 more slices from the second pizza I made.

    I enjoy every bite I took. Such a simple recipe, I will hope to use this more often because of how quick and easy it it. Thank you very much Julie, another favorite I will end up making more often.

  4. I’ve made this four times already. It’s honestly delicious! It’s like you’re eating a chip dipped in all of your favorite dips all at once. A fiesta in your mouth! I really like how easy it is, how fast it is to prepare, and how filling it is. I put my crust in the oven for a few minutes to make the crust extra crispy. I used the unfried beans, enchilada salsa verde, and other veggies and it is delicious. I love it!

  5. I can not stop saying “Oh My Gosh” with every bite. I now understand everyone’s excitement about this recipe, it’s AMAZING!! Even though my first crust didn’t turn out like Julie’s video (it was too wet) I made another one and used just a touch less water and it looked more like Julie’s, it’s in the oven now as I’m typing. The outer edges from the first one were nice and crispy, the center was a little soft but still deliciuos (we’ve each had two pieces as we patiently wait for the other one to finish baking!).
    You did it again Julie, thanks for another awesome (super easy) recipe. 🙂

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