Fabulous Fajita Pizza (Gluten-Free)

Southwest flavors spice up this pizza made with a homemade gluten-free crust! 


  • 3/4 cup (175 mL) warm water
  • 1 1/4 tsp (6 mL) active dry yeast
  • 1   egg
  • 1 tbsp (15 mL) vegetable oil
  • 1/2 pkg (16 oz) Bob’s Red Mill® Gluten-Free Pizza Crust Whole Grain Mix (1½ cups/375 mL)
  • 1 medium each green and red bell pepper
  • 1 medium onion
  • 8 oz (250 g) boneless, skinless chicken breasts
  • 1 tsp (5 mL) vegetable oil, divided
  • 3   garlic cloves, pressed
  • 1 tsp (5 mL) chili powder
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) each salt and ground black pepper
  • 1/4 cup (50 mL) Tostitos® All Natural Chunky Salsa
  • 2 cups (500 mL) shredded Colby & Monterey Jack cheese blend, divided
  • 1/4 cup (50 mL) fresh cilantro, snipped


  1. For crust, combine water and yeast in Stainless (4-qt./4-L) Mixing Bowl; let stand 2 minutes. Using electric hand mixer on medium speed, beat in egg and oil until blended. Add pizza crust mix and blend until combined. Cover dough with plastic wrap; let stand 20 minutes.

  2. Preheat oven to 450ºF (230ºC). Brush Large Round Stone with Handles with vegetable oil. Place dough on stone; using wet hands, spread dough to within 1 in. (2.5 cm) of edge of stone, creating a lip around the edge of the dough. Bake 15-18 minutes or until crust is golden brown.

  3. Meanwhile, for topping, cut bell peppers into ½-inch-thick (1-cm) strips. Cut onion into ½-inch-thick (1-cm) wedges. Cut chicken crosswise into thin strips.

  4. Heat half of the oil in 11- or 12-in. (28- or 30-cm) Skillet (do not use stainless cookware) over medium-high heat 1-3 minutes or until shimmering. Cook chicken 2-3 minutes or until no longer pink; remove from Skillet.

  5. Add remaining oil, bell peppers, onion, pressed garlic, chili powder, cumin, salt and black pepper to Skillet. Cook and stir 1-2 minutes or until vegetables are softened. Remove Skillet from heat; stir in chicken and salsa.

  6. Remove stone from oven. Immediately sprinkle half of the cheese over crust. Top with chicken mixture; sprinkle with remaining cheese.

  7. Bake 4-6 minutes or until cheese is melted. Remove from oven; sprinkle with cilantro. Cut into 8 slices. 


  • 8  servings of 1 slice

Nutrients per serving:

Calories 290, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 28 g, Fiber 3 g, Protein 16 g 

U.S. Diabetic exchanges per serving:

2 Starch, 1 1/2 Lean Meat, 1 Fat (2 Carb) 

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