Pizza Party (part 1)....

Soooo....... How's it goin'?.....

I am, once again, home safe and sound in Colorado, and couldn't be happier about it. 

Last night, I indulged a wild idea that I have been kicking around for a few days to transform my in-law's "famous" 7-Layer Dip recipe into a pizza. Perhaps it's the whole "football fever" getting to me, but this recipe simply had to be made. 

Now, in the spirit of full-disclosure, for all of my math minded friends, I omitted a few "layers" because GF Guy doesn't like olives or green onions, so it is more of a 5-Layer Dip variation. Feel free to add those two ingredients in if you like them.

This is a departure from my usual light, vegetable-laden fare. I was only able to eat 2 tiny slices before calling it quits. That being said, it is delicious, and perfect for a football party! It is total Guy Food!

Mexican Layer Pizza

(Gluten-Free, Dairy-Free)

Ingredients:

• 1 Udi's Gluten-Free Pizza Crust
• 1/4 cup Refried Beans (check the ingredient list)
• 1 Avocado
• 2 tsp Lemon Juice
• 1/8 tsp Pepper
• 1/3 cup Vegan Sour Cream
• 2 Tbsp Earth Balance Vegan Mayonnaise 
• 2 Tbsp Taco Seasoning
• 1 Tomato, chopped
• Daiya Vegan Shredded Cheddar Cheese

Directions:

1. Preheat oven to 375 degrees F.
2. Spread refried beans in an even layer over Udi's Pizza Crust.
3. In a bowl, combine the avocado, lemon juice, and salt. Mash with a fork until smooth and well combined. Spread in an even layer over the beans.
4. In another bowl, stir together the sour cream, mayonnaise, and taco seasoning until well combined. Spread in an even layer over the avocado mixture.
5. Top sour cream layer with chopped tomato and Daiya cheese.
6. Bake in a preheated oven for 10-15 minutes, until cheese is melted.