Mexican Pizza


When the time came Josh and I always knew the pregnancy path for us would be working with a midwife to have a home birth.  And in the end this proved to be the right decision for us.  It’s unfortunate how much misinformation is floating around about midwifes.  Last month while Josh, Cia Louise, and I were in Basalt enjoying lunch at a local restaurant, we overheard a mom at the table next to us saying some pretty rude comments.  The jist was how her friend’s insurance coverage was poor so she was ‘stuck’ with a midwife instead of receiving care from a doctor.  How could anyone ever want to use a midwife when a doctor is more knowledgable and has better credentials?  This is the sugar-coated version.  It took all my strength not to open my mouth, but I restrained as we were having a nice afternoon lunch, not a heated debate.  Yes I recognize hospitals and doctors have their place, but it saddens me that doctors and midwifes cannot work together when really both are working towards the same goal, delivering healthy babies.  A midwife spends her entire career devoted to pregnancy and childbirth.  I don’t understand how people cannot trust a woman like this.  Most midwifes have such a profound experience from their own pregnancies and births they choose to enter the field of midwifery.  Of course there are plenty of doctors and midwifes who do work together but from my experience I saw firsthand the other side of the coin.

When we found out I was pregnant I could not have been happier knowing we were living in Boulder!  This progressive minded town has numerous midwifes and we connected with the first one we met.  She is an amazing woman, who has delivered over 500 babies, and gave us incredible experiences prenatal, birth, and postnatal.  I learned so much during our time together from a historical, physical, and spiritual perspective.  Everything from what it meant when Cia was hiccuping, where midwifery came from and the original practices, and how to predict a due date by the moon cycle.  We even painted my stomach as my due date approached.  Another part of the experience was attending her birth class with 4 other expecting couples and eventually a potluck birth class reunion with all our babies.  Reconnecting everyone, meeting the babies, and hearing the different birth stories was touching in many ways.

I didn’t intend to write a bit about midwifery here but as I started this post I couldn’t help but reflect back on my time being pregnant.  It was truly a wonderful time for me.  At our potluck reunion one of the family’s contribution was Mexican pizzas.  They used the same gluten free crusts I often use and the idea was pretty great for a vegetarian dish.  Refried beans, olives, cheese, avocado, and tomato is what I chose to use but get creative and add what you like.  Maybe jalapenos, onions, enchilada sauce, green chiles, cilantro, corn, salsa, or sour cream?  I will definitely be making these pizzas again, and soon.

Mexican Pizza 

  • – crust (I used two individual sized frozen cornmeal crusts)
  • – can refried beans
  • – chili powder
  • – cumin
  • – can sliced black olives, drained
  • – cheddar cheese, grated
  • – avocado, chopped
  • – cherry tomatoes, sliced
  • – lime juice
  • – salt
  • – olive oil
  1. Heat can of beans adding chili powder and cumin to your liking.
  2. Assemble pizza – beans, olives, cheese – and bake according to crust directions.
  3. Make guacamole – chopped avocado, sliced tomato, a bit of lime juice, a few dashes of salt, and a drizzle of olive oil.
  4. Top cooked pizza with guacamole.

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