Crispy Cassava Flour Black Bean Mexican Pizzas
Individual Mexican-inspired pizzas featuring homemade cassava flour tortillas as the base, topped with seasoned black beans, fresh vegetables, and creamy avocado. The cassava flour creates a naturally gluten-free, crispy crust that holds up beautifully to the colorful toppings. Perfect for a healthy weeknight dinner or casual entertaining, these pizzas offer a fun twist on traditional Mexican flavors while accommodating gluten-free and grain-free dietary needs. The combination of protein-rich black beans, fresh zucchini, grape tomatoes, and tangy feta creates a satisfying meal that feels both nutritious and indulgent.
Ingredients
- 1 recipe cassava flour tortillascorn tortillas1:1gluten-free
use store-bought for convenience
- 15 ½ oz organic black beans, drained and rinsed
- ¼ tsp cumin
- salt and pepper, to taste
- 3 tbsp olive oil, divided
- 2 shallots, finely diced
- 1 zucchini, finely sliced
- 1 cup grape tomatoes, quartered
- ¼ cup red onion, thin slices
- ¼ cup feta cheese(optional)
- 1 avocado, peeled and sliced
- ¼ cup cilantro leaves
Instructions
- 1
Preheat oven to 400 degrees fahrenheit
- 2
Brush 4 tortillas with olive oil on both sides and place on baking sheet
- 3
Poke several holes in tortillas with knife to prevent excessive puffing
- 4
Cook for 10-12 minutes until crispy, flattening with spatula every 3 minutes if needed
- 5
Heat 1 tablespoon olive oil in small pan over medium heat
- 6
Add shallot and saute for 30 seconds
- 7
Add black beans, cumin, salt and pepper, stir and cook 3-4 minutes
- 8
Remove tortillas from oven but leave on baking tray
- 9
Place spoonfuls of black bean mixture onto each tortilla
- 10
Add zucchini slices, tomatoes, red onion slices and feta cheese
- 11
Return to oven for 1-2 minutes to warm through
- 12
Top with avocado slices and cilantro leaves before serving
Tips
Poke holes in the tortillas and flatten them periodically during baking to prevent excessive puffing and ensure even crispiness.
Prepare all toppings while the tortillas bake to streamline assembly and keep the tortillas warm.
Refrigerate the extra 2 tortillas from the recipe for future use within 3-4 days.
Good to Know
Refrigerate assembled pizzas up to 2 days, reheat in 350F oven for 5-7 minutes
Prepare black bean mixture and chop vegetables up to 1 day ahead, assemble just before serving
Serve immediately while tortillas are crispy and toppings are warm
Common Mistakes
Skip poking holes in tortillas to avoid them puffing up excessively during baking
Avoid overloading with toppings to prevent soggy tortillas
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular flour tortillas instead of cassava?
Yes, corn or wheat tortillas work well. Brush with oil and bake until crispy, about 8-10 minutes depending on thickness.
What if I don't have feta cheese?
Queso fresco, goat cheese, or even shredded Mexican cheese blend make excellent substitutes with similar tangy flavor profiles.
How long do leftovers keep?
Refrigerate up to 2 days, though tortillas may soften. Reheat in a 350F oven for 5-7 minutes to restore crispiness.