Friday, December 7, 2012

mexican salad pizza ~ quinoa crust

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Justin and I have a few food traditions that began early on in our relationship - Sunday morning breakfast and Friday night pizza, beer & movie night. We have continued with these "dates" religiously, hands down Sunday's and Friday's are my favorite days of the week.
I love salad pizza's, a warm pizza loaded with veggies and topped with fresh greens - this pizza has a Mexican flare which I love and topped with a healthy dose of greens & fresh tomatoes, which I love even more.

For novice bread makers, pizza dough is one of the easiest yeast breads to make. The dough only requires 1 rise and comes together super quick. I prefer a little sweeter dough, if you don't simply omit the sweetener. Red enchilada sauce is the "pizza sauce" topped with frozen corn and black olives. The pizza is baked then topped with mashed avocado & fresh lime juice.
Layered on top of the avocado, a healthy handful of salad greens & chopped tomato .
Did I mention what makes this dough extra special? Tri color quinoa is mixed in with the dough adding a nice helping of protein, if you don't believe it this pizza just got even healthier. If you don't have tri color quinoa, white quinoa will work you just won't see the pretty colored speckles throughout the pizza as you would with the tri color quinoa. 
What is your weekly food tradition?
Do you love pizza salads just as much as I do?
Mexican Salad Pizza ~ Quinoa Crust
serves 2 ~ dough serves 4 (8 slices)

you will need:

for the dough
1 cup warm water
2 tsp dry active yeast
3/4 cup cooked tri color quinoa
1 tsp salt
1 tsp liquid sweetener (honey, agave, pure maple syrup)
1 tbsp olive oil
3 cups all purpose or bread flour - divided
for the toppings
1/3 cup enchilada sauce
1/2 cup frozen corn
1/4 cup black olives
1 avocado
1/2 lime- juiced
1 tomato
handful of salad greens


for the dough
place warm water in a medium mixing bowl - sprinkle yeast on top of the water and allow to sit for 10 minutes.
add 2 cups of flour, quinoa, olive oil, salt & sweetener (if using) - stir with a wooden spoon until water is absorbed and dough begins to form a ball and pull away from the sides of the bowl.
turn dough out onto a lightly floured surface, knead in remaining flour a 1/4 cup at a time until dough is smooth and elastic. in a clean bowl, drizzle a bit of olive oil in the bottom - place dough ball in bowl turning once to coat the ball. Cover bowl with plastic wrap and allow to rise in a warm area free of drafts for 30 minutes or until double in size.
to make the pizza
pre heat oven to 425*

turn dough onto a floured surface & cut in half - save other half of dough for another pizza or for later use.

on a parchment lined pizza stone shape dough into a circle - spread enchilada sauce over the dough and sprinkle with frozen corn and olives. bake in pre heated oven for 10 minutes or until bottom and crust is golden brown.

while the pizza is cooking mash avocado in a medium bowl and stir in lime juice.

remove pizza from oven and top with avocado, field greens & tomato. cut pizza into 6 slices.



  1. i've always wanted to make a mexican pizza. i love the addition of quinoa to the crust. doesn't quinoa make everything taste better? now i'm definitely having mexican food tonight ;)

  2. Love the idea for mexican pizza - sounds awesome! The quinoa in the crust looks fun too. Love pizza nights!

    1. I love pizza nights too! he pizza was really good, wemake pizza so often that I amalways looking for new ways to make them a bit more exciting and healthy!

  3. Heather! We do pizza nights Friday night too. Thanks for an inspiration! I've all ready got some leftover quinoa in the fridge and black beans bubbling away in the slow cooker that would be a fab addition! xx

    1. YAY for pizza nights! Black beans would be an incredible addition - I am in need to get my bean making but into the kitchen soon, I love making beans in the slow cooker, so easy!

  4. I must try that crust! It looks absolutely beautiful, and it has quinoa? Yay!

    1. Yes! I wasn't sure how the quino would hold up in the crust, but I had a little lefpver from another recipe and thought why not? and it worked and tasted amazing!

  5. i love food traditions:) so fun...and this pizza looks out of this world! it combines two of my favorites! --- pizza and mexican food! hooray!

    1. Me too, food traditions are the best :) I love anything mexican too - plus the pizza and I was in heaven!

  6. Gorgeous photography of your equally gorgeous offering...My tribe will love simply love the tex-mex riff on such a stunning crust...Would spelt flour work..or should I stick with bread flour. Here in Europe the flour is "numbered" according to "Type"...Would bread flour correspond to "Type 45, 65 or 110"?..Do you or any of your loyal readers have a clue regarding this?.

    The color in your salad is positively popping...Did you use a bordeaux-hued heirloom tomato in the mix...Really lovely.

    1. Hi Glutwin!

      Thanks for the lovely comment :) I often use spelt flour in my crusts (9 times out fo 10) but was looking for a bit "more airy" crust so went with the bread flour - I would definintelt try it out with the spelt! The following is the info I found regarding flours:

      All purpose and bread, type 55

      High gluten, type 65

      Light whole wheat; type 80

      Whole wheat; type 110

      Dark whole wheat; type 150

      The tomato is a Kumato - which is a tomato of european descent, it is a bit sweeter than a ormal tomato- any heirloomwould work, but I fell in LOVE with the pretty color!

  7. This looks amazing and I love the crust! SO sneaking getting quinoa in there. Plus I love themed pizzas and mexican is great- spicy sauce, sweet corn and creamy avocado- delicious!

    I don't have any food traditions- my work/school schedule has been so eratic the last few years it's been difficult too- but I'll have to start something soon, because I love the sound of your "nights" :)

  8. I love greens on my pizza - arugula is one of my favourite pizza toppings. Love your idea of using enchilada sauce and mashed avocado as the base - this pizza is so creative! The crust looks amazing too - I always prefer thick fluffy crusts over crispy thin ones!

  9. This salad is totally up my alley! I love all the fresh greens and the quinoa in the crust, you sneaky girl, you! I love that you and Justin have your traditions. Chris and I got through phases where we will do one thing religiously until it's replaced by a new tradition. It's so nice to have those little things to look forward to. :-)

    I found this recipe through pinterest, and decided to make it (slightly adapted) and am so glad I did! I'll have a post with my version up on my page tomorrow! I linked back to yours so my readers can see your brilliant original recipe! Thanks for sharing!


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