Vegan Mexican Pizza Food

VEGAN MEXICAN PIZZA

Steps:

• Preheat oven to 550 ºF (or as hot as your oven goes) or a full hour to fully saturate the oven with heat, with the rack positioned one level above the middle. If using a pizza stone, make sure that's in the oven as it preheats.
• Stretch out the pizza, 12.5 oz of dough makes one ~12" pizza.
• Place dough on baking sheet if using, or prepared pizza peel if baking on a stone.
• Spread the crushed tomatoes or salsa on the dough. Spread the refried beans over the tomatoes, don't worry about them mixing together. Then, sprinkle on the cheese. Add the diced red onion, the white part of the scallions, and jalapeños if using.
• Bake for 8-12 minutes, keeping a close eye on it at the end.* You can turn to broil for the last 1-2 minutes if you want additional melting and browning.
• When the cheese is melted and the crust is a golden brown, remove the pizza from the oven and top with crushed corn tortillas, diced tomato, diced avocado, the green part of the scallions, and cilantro. Slice into 6 or 8 slices, and serve with hot sauce to serve (optional).
• Repeat with additional pizza dough and remaining toppings!

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

Steps:

• Make your pizza dough. You could use my recipe for a vegan pizza dough. Or use a store-bought one. Preheat the oven to 350 °F.
• Roll out your pizza dough and place it on a baking tray lined with parchment paper. In a small bowl, combine the pizza sauce with the spices. Spoon the pizza sauce on top and evenly spread it out.
• Now add the toppings. Start by adding the veggie ground meat, then the corn, the bell peppers, the red onion, and the kidney beans.
• Top the pizza with vegan cheese.
• Bake the pizza for 7-10 minutes at 350 °F. Keep the pizza in the middle of the oven, so the crust won't burn.
• Top the pizza with vegan sour cream and sprinkle it with red pepper flakes, sliced green chili, and fresh cilantro. Serve immediately.

VEGAN MEXICAN TORTILLA PIZZAS

Steps:

• Preheat oven to 400°F
• Place tortillas on baking sheet(s).
• Bake for 3-4 minutes until crisp.
• Spread beans evenly over tortillas. Spread taco sauce evenly over beans. Top with ingredients of your choosing.
• Bake for 7-8 minutes. Top with any additional ingredients (cheese, sour cream, etc.). Cut into wedges and serve.

VEGAN, GLUTEN-FREE MEXICAN PIZZA (INSPIRED BY TACO BELL)

Steps:

• Sautee onion in oil. Add beans and taco seasoning. Heat through.
• Spread mixture evenly on 5 tortillas. Top with other 5 tortillas.
• Spread with enchilada sauce. Sprinkle tomatoes, then cheese, then olives, then green onions on top, dividing evenly between all five "pizzas.".
• Broil in oven for 1-2 minutes or until "cheese" is melted.
• Cut each "pizza" into four sections with pizza cutter.