Mexican Pizza
Audrey-Anne Dahlya Morin
Audrey-Anne Dahlya Morin

Mexican Pizza

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  • In a large skillet, cook the ground vegan beef with onion and garlic in olive oil over medium heat until the beef is browned, stirring to break up with fork. Drain if necessary. Add the refried beans, taco sauce, tomato sauce, chili powder, cumin, and pepper to the beef.
  • Stir well, and simmer on low heat for 5 minutes to blend flavors. Stir in drained green chilies.
  • Prebake the pizza crusts as directed.
  • Spread the sauce evenly over both of the pizza crusts. Top even with the shredded cheese. Olives, corn, bell peppers onions,
  • Bake at 400 degrees for 20-25 minutes until cheese is melted, bubbly, and begins to brown, reversing pans and moving them from rack to rack once during the cooking time.
  • You can make this pizza vegetarian by eliminating the meat and adding a can of rinsed and drained kidney beans to the refried bean mixture. Just saute the onions and garlic in olive oil. Or you can add 2 cups of soy protein crumbles along with the refried beans in place of the meat.


    Refried beans
    Red enchilada sauce
    Vegan chorizo sliced thinly
    Vegan mexican chopped meat
    Black olives
    Grilled red and green bell pepper
    Chopped onions
    Chopped tomatoes


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