Taco Pizza

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Taco Pizza

Jill Dalton
Tacos and Pizza are two of the most popular foods around so why not combine them into Taco Pizza! This recipe has all of the comfort of a pizza AND is loaded with taco toppings making a scrumptious meal.
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 408 kcal




Nacho Cheese Sauce



  • Preheat oven to 400°F.
  • Add the oat flour, cornmeal, baking powder and flax meal to a mixing bowl and stir well.
  • Stir in the apple cider vinegar and soy milk.
  • Pour mixture onto a parchment lined pizza pan.
  • Lay a piece of parchment on top and roll crust out to the edge of the pan with a rolling pin.
  • Bake for 15 minutes.
  • Stir sauce ingredients together in a bowl.
  • Once crust is finished baking, spread the sauce on the crust.
  • Sprinkle the pinto beans over the sauce and bake for 10 minutes.
  • Once out of the oven, let the crust cool for a few minutes before adding the toppings.
  • Add the nacho cheese sauce ingredients to a blender and blend until smooth.
  • Drizzle the nacho cheese sauce onto the pizza.


Calories: 408kcalCarbohydrates: 61gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 589mgPotassium: 813mgFiber: 11gSugar: 5gVitamin A: 3446IUVitamin C: 7mgCalcium: 205mgIron: 5mg

5 thoughts on “Taco Pizza”

  1. Made this one today. I was positively surprised as my dough wasn’t sticky at all and I used exactly the proportions from the recipe. This pizza is really a gamechanger as it combines pizza and salad. Added some mushrooms. The sauce is amazing! Thank you Jill 🙂

  2. I made this for dinner last night, and I was blown away. We used to go to a pizza buffet that had an amazing taco pizza, and this has that same exact taste (without all the cheese and oil). I will definitely be making this again and again. Cold leftovers this morning for breakfast are top notch too!

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