Tostada Pizza

In high school, I could often be found eating the Tostada Pizza at California Pizza Kitchen with Jhani. It was unpredictably delicious and interesting, a cross between a taco and a flatbread. When brainstorming an easy, post-yoga meal that I could make this week, the tostada pizza popped into my mind. Before tackling it myself, I did a quick Google search and was not surprised to see that Ree from The Pioneer Woman had a recipe of her own (she really thinks of everything!). So I took a survey of what was in my kitchen and got busy.

Recipe, adapted from The Pioneer Woman:

(Serves 4 as an entree, 8 as a side dish)

2 Udi's gluten-free pizza crusts

1 can low sodium black beans

1/4 teaspoon each garlic powder, onion powder, cayenne pepper

1 cup shredded sharp cheddar cheese

3 cups lettuce, chopped or shredded

8 ounces cherry tomatoes, diced

1/4 cup plain Greek yogurt

3 tablespoons hot sauce (I used Tapatio)

Preheat the oven to 375 degrees (or follow the instructions for your pizza crust)

In a small saucepan, mix beans with the garlic powder, onion powder, and cayenne pepper and cook over medium heat until bubbling. Using a potato masher, mash beans until they resemble refried beans. Reduce heat to low and cook until most of the liquid has been absorbed.
Spread the beans on each of your pizza crusts. Top with shredded cheddar cheese.

Bake for 7-9 minutes or until the cheese is melted and the pizzas are browned around the edges. 

While the pizza is baking, combine the yogurt and hot sauce in a small bowl until fully mixed.

Top each pizza with diced tomatoes, shredded lettuce, drizzle on the yogurt/hot sauce, and enjoy! I served ours with a mixed green salad and sauteed chicken breasts.

Boyfriend Meter:

4 out of 5

"Spicy, scrumptious, melt in your mouth"