Healthy Gluten-Free Mexican Pizza Recipe

May 10 2016

Put Your Skill(et)s to Work!

If you've got a copy of Hungry Girl Clean & Hungry, there's a good chance you're already in love with our classic Fork 'n Knife Skillet Pizza. It's vegetarian, it's gluten-free, and you can make it from scratch without turning on the oven! Whether or not you're already a fan of the original, here's a Mexican-spiced spinoff that's just as delicious...

Hungry Girl's Healthy Fork 'n Knife Mexican Skillet Pizza

Print Fork 'n Knife Mexican Skillet Pizza Print

Entire recipe: 298 calories, 9g total fat (3.5g sat fat), 760mg sodium, 36g carbs, 9.5g fiber, 10.5g sugars, 19.5g protein

SmartPoints®
value 7*

Prep: 15 minutes
Cook: 10 minutes

Ingredients:

1/4 cup chickpea flour (see HG FYI)

2 tbsp. egg whites (about 1 large egg's worth)

Dash salt

1/2 cup canned crushed tomatoes

1/2 tsp. garlic powder

1/2 tsp. chili powder

1/4 tsp. ground cumin

1/4 cup chopped bell pepper

1/4 cup chopped onion

1/4 cup shredded reduced-fat Mexican-blend cheese

1 tbsp. sliced black olives

Directions:

To make the batter for the crust, in a medium bowl, combine chickpea flour, egg whites, and salt. Add 1/4 cup water, and whisk until smooth and uniform. Let thicken for 10 minutes.

Meanwhile, in a small bowl, mix seasonings into tomatoes.

Bring a 10-inch skillet sprayed with nonstick spray to medium heat. Add pepper and onion. Cook and stir until mostly softened, about 3 minutes. Transfer to a medium bowl, and cover to keep warm.

Remove skillet from heat; clean if needed. Re-spray, and return to medium heat. Pour batter into the skillet, quickly tilting the skillet in all directions to evenly coat the bottom. Cook until lightly browned and cooked through, about 2 minutes per side, flipping carefully with an offset spatula or flexible rubber spatula.

Still in the skillet, top crust with seasoned tomatoes, leaving a 1/4-inch border. Sprinkle with cheese and top with cooked veggies and olives.

Cover and cook until cheese has melted, about 2 minutes.

MAKES 1 SERVING

HG FYI: Chickpea flour is a must for this recipe, and it’s worth seeking out. Sometimes called garbanzo bean, besan, or gram flour, this gluten-free ingredient has fewer carbs and more fiber than its wheat counterpart. Look for it in the ethnic foods aisle (it’s a staple in Indian cooking), or order it online. Bob’s Red Mill is our go-to brand.

SmartPoints® Reminder: Recipe values won't always match up with the SmartPoints® calculator. Just like Weight Watchers, in recipes, we don't factor in the calories, sugar, etc., from fruits and veggies with a SmartPoints® value of 0. (Blended beverages are the exception.) Click here for the full 411!

Chew on this:

It's May 10th, National Shrimp Day, a.k.a. the perfect opportunity to try our recipe for shrimp scampi with spaghetti squash...

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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.