Mexican Deep Dish Pizza

I revised a Rachel Ray recipe to make it gluten free and revised the topping a little also to use things I had in the house. Even Derek liked it! It was an easy dish to make and very yummy.

2 cups corn flour
4 tsp baking powder
1/2 tsp salt
1 cup milk
3 eggs, beaten
1/3 cup oil (I like olive oil)
1 cup frozen corn or 1 can corn drained well

Topping:
1 lb ground beef
1 onion, finely chopped
1 tbsp chili powder
2 tsp ground cumin
2 tsps red pepper sauce (I used Tapatio)

1 red bell pepper chopped

1/4 cup Nacho pickled jalapeno peppers, chopped

2 small tomatoes, diced

1 1/2 cups shredded cheddar, monterey jack or mixture of both cheeses

Preheat oven to 400 degrees. Mix flour, baking powder and salt. In mixing bowl mix eggs, milk and oil. Stir in flour mixture and corn. Grease well a sided pizza pan (12-14 inches) or 10-12 inch oven proof skillet. Pour batter into pan. Bake for 10-15 minutes until set and just beginning to brown on edges.

While crust is baking, brown ground beef. Add onions and spices and peppers and tomato and cook 5 minutes more. Spread mixture over baked crust. Sprinkle with cheese. Bake 5-10 minutes more to melt cheese. Cut into 8 wedges and serve with salsa if desired.