Paleo Mexican Pizza
Marla Sarris

Paleo Mexican Pizza

I was looking through the pantry while planning out the meals for the week and saw I had a can of refried beans in there and thought, hmmm maybe I could use that on pizza!

I still remember when I was growing up my mom would order mini Mexican pizzas from Market Day…and it was always something I ordered when we’d eat out at Taco Bell (again, when I was little). So I decided to make my own, Primal(ish) style Mexican Pizza!

Join our
Paleo Community

Paleo Mexican Pizza


  • 1/2 cup almond flour/meal
  • 1/4 cup parmesan cheese (I always buy a chunk and grate it)
  • 1 egg white
  • 2 garlic cloves, minced
  • 1 medium to large size eggplant, around 1 pound grated
  • sea salt, coarse ground black pepper, dried oregano, to taste
  • grassfed butter
  • Toppings:

  • 6 ounces tomato paste
  • 16 ounces refried beans
  • grassfed cheddar cheese block, hand shredded
  • 4 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 3-4 roasted red peppers, chopped
  • 2-3 scallions, chopped
  • 2 serrano peppers, sliced


  1. Follow steps 1-14 to make the crust for the pizza.
  2. While you’re waiting for the crust to cook, chop up the ingredients for the toppings
  3. Spread the tomato paste on first.
  4. Spread the refried beans on second.
  5. Shred some cheddar cheese over the beans.
  6. Scatter the roasted red peppers, minced garlic, green onions and chopped cilantro over the top of the cheese.
  7. Top it all off by scattering the sliced peppers over the top.
  8. Pop it back in the oven for another 10 minutes, now at 350° F. Once the cheese is melted, you know it’s done.
  9. Take the pizza out of the oven and let it sit for about 5 minutes to cool down, then cut & serve!
  10. Enjoy! :)
To make this recipe Paleo remove the beans and cheese.
Note: Serrano peppers make this quite a spicy meal so be sure to have some water on hand to put out the fire or replace them with jalapeño or even milder, green peppers.