Pico de Gallo Pizza

Lynn Socko


This is a delicious, light, spicy pizza.


★★★★★ 1 vote

1 Hr 30 Min
25 Min



  • 3/4 c
    water 85°
  • 1 Tbsp
    olive oil
  • 1/2 tsp
    lite sea salt
  • 1/4 tsp
    artifical sweetener
  • 1 1/4 c
    flax seed meal
  • 1/2 c
    all purpose flour
  • 1/2 c
    wheat flour
  • 1 tsp
    active dry yeast

  • 1 c
    favorite salsa-see link below
  • 2 c
    grated melting mexican cheese, i used asadero
  • ·
    **pico de gallo
  • ·
    **cotija cheese

How to Make Pico de Gallo Pizza


  1. I use a bread machine on DOUGH ONLY cycle to mix, knead and rise my dough.
    This dough makes 2 med. or one large and one small pizza. The topping ingredients are for a large pizza only. You will need more of each to make more than one pizza.
  2. Once dough is ready, and this dough won't rise like normal dough. I just let it go through the cycle and when the machine beeps I use it.
  3. Roll dough out very thin.
  4. Spoon on salsa to cover dough completely. Save a little to spoon over top of cheese.
  5. Generously sprinkle on melting cheese. Now drizzle rest of salsa on top.
  6. Bake at 425° on middle rack for about 25 min.
  7. Allow pizza to cool for about 5 min. then top with Pico de Gallo and Cotija cheese.
  8. Pico de Gallo
    Pico de Gallo
  9. Salsa. Here is a collection of salsa's by Sonia Mendez Garcia. The one I made an used is the Spicy Taqueria Style Salsa. It is AWESOME.

Printable Recipe Card

About Pico de Gallo Pizza

Course/Dish: Pizza
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian Low Fat Low Carb
Other Tags: Quick & Easy Healthy

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