I have another Tex-Mex recipe for ya. I know I have already waxed on about how much I love all things Tex-Mex. Ad nauseam. I can’t help it. It was a family favorite and growing-up, 9 times out of 10 we went to get Tex-Mex when we went out to eat. Tacos are a staple in our home. As are enchiladas. And guacamole. And to be perfectly honest, I consider chips and salsa to be a complete, well-balanced meal.
Best of all, I am heading to Texas right this very minute. My amazing momma drove 12 hours (!) out here by herself to spend some time with Lane and me, and now she and I are road tripping it back to the best state ever. I am going to munch on some Taco C soooooo much. It’s going to be legendary (also been watching a lot of How I Met Your Mother reruns…). Sadly, I had to leave my wonderful hubby behind (somebody has to go to work and bring home the bacon) and he’s sick.
Not the best way to start the new year. But other than him getting a cold and me forcing him to drink lots of TheraFlu (is there anything worse than the taste of hot lemonade??), our New Year’s weekend was good. Lots of food (cupcakes, fried catfish, roasted turkey, black eyed peas, Bloody Marys, guacamole) and lots of fun times. Not gonna lie, I was asleep before midnight. We had a very low-key evening and I crashed. Lane woke me up just in time for a midnight smooch and then I was out again. It was great.
And now we are diving into 2017. I’m curious to see what this year holds. 2016 kind of rocked my world (because you know, the whole getting married to my very best friend thing) so I’m excited to see if 2017 can be a one-upper. I have faith that it can. Plus, I’m doing things a little different this year. Lane’s resolution is to get healthier (that’s kind of mine too until I see cake or bacon…) and mine is to read more. But to beat the amount of reading I did in 2016 I only need to read 4 books. How sad is that? I set my bar low on purpose and I’m OK with that.
But, if you are joining my husband in eating healthier and trying to get more veggies in your life, then this is the pizza for you. That’s right. You can have your pizza and eat it too. No bacon. No butter. Just good ol’ Tex-Mex veggies on a crust covered in a delicious avocado sauce. And avocado is the good kind of fat so you’re really doing yourself a huge favor by cooking this.
I actually went through the whole ordeal of tallying up the calories (because I love my husband oh so much) and if you cut this bad boy into 12 slices you are looking at 289 calories per slice. That’s worth celebrating. And eating.
- 3/4 c. warm water (110 degrees)
- 1 package of yeast
- 1 t. stevia
- 1 c. whole wheat flour
- 1 c. all purpose flour
- 1 t. salt
- 2 t. EVOO
- 1 can vegetarian refried beans
- 4 cloves garlic, minced
- 4 t. cumin
- 1/2 c. cheddar cheese, shredded
- 1/2 c. cojita cheese, crumbled
- 4 tomatoes, diced
- 1 c. onion, diced
- 1/2 c. jalapenos, seeded and diced
- 1/2 c. black olives, sliced
- 1 avocado
- 1 c. 0% Greek yogurt
- Juice of 1 lime
- Mix yeast and stevia into warm water. Set aside. In a large bowl combine whole wheat flour, all purpose flour, salt and 1 t. EVOO. Stir in water. Turn out onto a lightly floured board and knead 5 minutes. Allow dough to rest while you clean out the bowl and wipe it down with remaining 1 t. EVOO. Place dough in bowl, turn once to coat in oil, cover and set aside to rise in a draft free place for 90 minutes.
- While dough is rising go ahead and prep your veggies (tomatoes, jalapenos, and black olives). In a medium bowl mix together refried beans, garlic and cumin. In a separate bowl mash avocado. Stir in Greek yogurt and lime; set aside. Once dough has risen, punch it down.
- Preheat the oven to 450 and if you have a pizza stone, place it in the oven to get hot while the oven heats up. Turn dough onto lightly floured parchment paper (for easy transfer to the pizza stone) and roll out to 1/4 in thick. Spread bean mixture over crust. Top with cheese and veggies. Bake at 450 for 10-12 minutes or until crust reaches desired crispyness.
- Remove pizza from oven and allow to cool slightly while you put the avocado cream sauce into a ziploc bag. Cut one of the corners off the end of the bag and pipe the avocado cream onto the pizza (awesome designs make the pizza taste better). Serve and enjoy!
- *Note: The pizza reheats well with the cream on it.
Happy 2017 and may all your culinary endeavors be successful!