Vegetarian Taco Pizza Recipes

VEGAN MEXICAN PIZZA

Steps:

• Preheat the oven to 350F.
• Arrange 4 of the tortillas on an ungreased baking sheet, and spread each one with a generous amount of the refried beans*. Spread about a tablespoon of enchilada sauce on top of the beans, then top with a tablespoon of vegan cheese.
• Top with a second tortilla, pressing gently to flatten to the top of the pizza**. Spread 1-2 tablespoons of enchilada sauce onto the second tortilla. Sprinkle the tops with the tomato and olives, then cover the top of each Mexican pizza in another 1/4 cup of cheese.
• Bake for 25-30 minutes, until the cheese is melted and the tortillas get crispy on the edges. Use a pizza cutter to gently slice into quarters, then serve topped with the green onion and a side of avocado slices.

MEXICAN TACO PIZZA (VEGETARIAN)

Steps:

• 1. Bake pre-made pizza crusts in oven for 10 minutes. (I have recently found a thin whole wheat crust that I like---it does not have to be prebaked.)
• 2. Meanwhile, in a large saucepan, mix your refried beans with taco seasoning and water and simmer til water is evaporated. If you want to get more veggies in, brown up some diced onions and peppers before adding the beans. I also like to stir in some chopped mild chilies.
• 3. Remove crusts from oven and spread bean mixture on top of the two crusts. Top with mozzarella cheese.
• 4. Return to oven and bake til sizzling.
• 5. Top with diced tomatoes, shredded lettuce, black olives, green onions and a sprinkling of cheddar or jack cheese. Dress with sour cream, ranch dressing or salsa.

VEGETARIAN TACO PIZZA

Steps:

• Preheat to 425 degrees.
• Partially mash 3/4 cup beans in small bowl. Add salsa & mix well.
• Spread mixture evenly over pizza crust. Top with cheese, remaining beans, peppers and onions.
• Place on baking sheet & bake for 12 minutes or until cheese is melted and crust is golden brown.
• Top with cilantro & slice into 12 pieces.

VEGAN MEXICAN PIZZA (TACO BELL COPYCAT)

Steps:

• Preheat oven to 350 degrees F.
• Chop onions and garlic.
• Add oil to a skillet over medium low heat.
• Saute onions for 2-3 minutes or until softened.
• Add garlic and half of the taco seasoning. Stir together and cook for 1 minutes.
• Add meatless crumbles and sprinkle remaining taco seasoning over top and stir. Cook for 4-5 minutes (or according to package instructions if longer than this). Remove from heat.
• Spray both sides of the tortillas with cooking spray.
• In another skillet, heat over medium, and add a tortilla and cook until golden brown. Flip and cook the other side. *Tips: You can be doing this while sauting the meatless crumbles mixture so they are ready at the same time. The skillet will continue to heat the long it's going, so the first tortilla will take the longest to get golden brown and the remaining ones will cook much faster so pay attention to avoid burning.
• Heat refried beans.
• On one tortilla spread 1/6th the amount of refried beans each tortilla.
• On top of the beans, add 1/6th the amount of the meatless crumbles mixture.
• Add another tortilla on top.
• Repeat this with any more pizzas you are making or place the beans and meat mixture in the fridge for later pizzas once cooled.
• Add 2 tablespoons of the enchilada sauce on the top tortilla.
• Add a tablespoon or 2 of each vegan cheddar and mozzarella on top.
• Bake for 7-10 minutes or until cheese have melted and everything is heated throughout.
• Remove from oven. Top with diced tomatoes and any other optional toppings.
• Cut into slices and enjoy.

MEXICAN PIZZA TACO BELL RECIPE

Steps:

• Crisp up the whole wheat tortilla in either a toaster oven or a regular oven at 350 degrees for 10 minutes (or until it's crispy like a chip).
• Heat up your beans in a small pot on low heat, and stir in the taco seasoning.
• Spread the beans on the tortilla, and then top with veggies.
• Top the pizza with cheese. Heat in a toaster oven (on medium low) or under a broiler (on high for 2-3 minutes) until the cheese has melted.
• Top with salsa and guac, and enjoy!

FLATBREAD TACO PIZZA

Steps:

• Make my quick and easy 5-minute homemade flatbread recipe (following the instructions to par-bake it before topping) or use two storebought naans or flatbread.
• Preheat oven to 500 degrees.
• Divide refried beans evenly between the flatbreads, spreading it in an even layer. Add a drizzle of taco sauce to each flatbread crust.
• Add mozzarella cheese, red onion, and red pepper to each flatbread.
• Add corn and black beans along with crumbled Cotija cheese.
• Bake for 8-10 minutes or until the flatbread crust is crispy and golden brown around the edges.
• Garnish with tortilla strips, jalapenos, avocado, Cotija, and sour cream.

HOMEMADE TACO PIZZA WITH REFRIED BEANS {LOW CALORIE}

Steps:

• Preheat the oven to 450°
• If using homemade pizza crust, stretch into a large pizza, add to a baking sheet, and bake for 5 minutes. If using pre-baked pizza crust, skip this step, but place crust on a baking sheet and set aside.
• In a large skillet, cook ground meat over medium heat until cooked through. Then drain, stir in taco seasoning and water, and bring to a simmer. Cook, uncovered, for 10 minutes until the liquid is absorbed.
• In a medium bowl, combine beans and salsa.
• Spread the bean and salsa sauce over crusts. Then top with taco meat, chips and cheese.
• Bake for 5-8 minutes, until the cheese is melted and the crusts browned.
• Sprinkle with lettuce and tomatoes, and any additional Mexican pizza toppings, cut into 8 slices, and serve with additional salsa.