9.8K
Taco Pizza
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.
Our Sponsors
Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy
Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy
Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy
Ingredients
Crust
- 1 ¾ cups oat flour
- ¾ cups cornmeal
- 1 ½ teaspoon baking powder
- 2 tablespoons flax meal
- 2 tablespoons apple cider vinegar
- 1 cup soy milk, unsweetened
Sauce
- 4 tablespoons tomato paste
- 1 tablespoon vinegar
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 2 tablespoons salsa
- ½ cup water
Nacho Cheese Sauce
- ½ cup cashews
- ⅛ cup raisins
- ½ teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 tablespoon nutritional yeast
- 1 teaspoon tamari, low sodium
- 1 tablespoon white wine vinegar
- ½ cup water
Toppings
- 14 ounces pinto beans
- 1 tomato, diced
- 4 cups romaine lettuce, chopped
- ¼ cup black olives, sliced
- sliced fresh jalapeños, optional
Instructions
- 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.
Love this FREE recipe? Help us make more!Become a Supporting Member today!
Nutrition info
Calories: 408kcalCarbohydrates: 61gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 589mgPotassium: 813mgFiber: 11gSugar: 5gVitamin A: 3446IUVitamin C: 7mgCalcium: 205mgIron: 5mg
5 comments
Is there a good substitute for the corn flour?
Sorry, I didn’t really try any substituting.
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 🙂
making it tonight……. will let u know what I think… looks great though….
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!