Cornbread Tostada Pizza
Can’t decide between pizza or mexican? Why not have both? Try this unique spin on a family favorite.
Pizza Crust
- 1 cup all-purpose flour
- ¾ cup corn meal
- ¼ cup sugar
- ¾ tsp. salt
- 1 Tbsp. baking powder
- 1 cup milk or almond milk
- 1 large egg
- 2 Tbsp. canola oil
Toppings
- 2 cups refried beans
- ¾ cup sour cream
- ½ cups taco sauce
- 2 cups lettuce, shredded
- ½ cup jalapeno nacho slices
- ½ cup black olives, sliced
- ½ cup tomatoes, diced
- Garnish with ¼ taco sauce
Directions:
Preheat oven to 350. In a medium-size bowl, mix flour, corn meal, sugar, salt, and baking powder together. In a separate bowl, whisk the milk, egg, and canola oil together. Add to dry ingredients, mix well, then pour into a 13-inch round pizza pan that has edges. Bake 15-20 minutes or until golden. Let cool slightly and then top with pizza toppings in the order listed.
Cornbread Tostada Pizza (VEGAN)
Ingredients
- 2 cups refried beans
- ¾ cup sour cream
- ½ cups taco sauce
- 2 cups lettuce, shredded
- ½ cup jalapeno nacho slices
- ½ cup black olives, sliced
- ½ cup tomatoes, diced
- Garnish with ¼ taco sauce
Toppings
- 2 cups refried beans
- ¾ cup vegan sour cream
- ½ cups taco sauce
- 2 cups lettuce, shredded
- ½ cup jalapeno nacho slices
- ½ cup black olives, sliced
- ½ cup tomatoes, diced
- Garnish with ¼ taco sauce
Directions:
In a medium-size bowl, mix all crust ingredients together, then pour into a 13-inch round pizza pan. Bake 15-20 minutes at 350 degrees until golden. Let cool slightly and then top with pizza toppings in the order listed.
Cooking with Miss Brenda
Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!
