Mexican Pizza

If bread, pizza crust, or tortillas don't agree with your band, try the toppings on a broccoli crust (recipe archived somewhere on this blog). If you can't eat corn, substitute another veggy or mix of veggies, like chopped bell pepper (a mix of red & green looks great).

3 readymade thin pizza crusts or tortillas (about 8" diameter)
3/4 cup taco sauce
12 oz. cooked chicken
1 cup Mexican or Southwestern corn blend (frozen or canned, thawed and drained)
1 cup shredded reduced-fat cheddar cheese or Mexican cheese blend
1 avocado, diced
1 tablespoon lemon juice
2 tablespoons chopped fresh cilantro
salt to taste
hot pepper sauce to taste

Heat oven to 500 degrees.

Place the crusts or tortillas on baking sheets. Spread the taco sauce over the crusts, leaving a 1/2" border aroujnd the edge. Sprinkle the chicken, corn and cheese over the crusts. Put the baking sheets in the oven and bake 6-8 minutes, until the crust is crisp and the cheese has melted.

While the pizzas are cooking, combine the avocado, lemon juice, cilantro, salt and hot pepper sauce.

Serve the hot pizza topped with the avocado mixture.

6 servings (1/2 pizza per person)