Taco Pizza

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 25

Servings: people

Calories: 408kcal

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.

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Equipment

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.

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Nutrition