That viral taco pizza we've all been seeing just got its game stepped up! This is all vegan, oil-free, healthier for ya but with all the delicious flavor! Traditional pizza crust is topped with spicy, Mexican-inspired sauce, then tacos stuffed with fajita-style Portobello mushrooms and red peppers. A huge dollop of guacamole, plenty of dairy-free potato cheese sauce, pico de gallo, and your favorite taco toppings all send this pizza into the stratosphere.

Taco Pizza [Vegan, Gluten-Free]

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Serves

8

Cooking Time

40

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Ingredients

For the Easy Mexican Spiced Pizza Sauce:

  • 1/2 cup tomato paste
  • 6 tablespoons water
  • 1 teaspoon taco seasoning

For the Potato Cheese Sauce:

  • 2 cups potatoes, diced large
  • 1 cup carrots, diced large
  • 1/2 cup unsweetened almond milk
  • 1/2 cup nutritional yeast
  • 1/3 cup raw cashews, soaked overnight
  • 1 tablespoon lemon juice
  • 1-2 teaspoons salt, to taste
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder

For the Fajita Veggies:

  • 2 Portobello mushrooms, sliced into strips
  • 2 cups potatoes, diced small
  • 1 1/2 cups red onion, sliced thin
  • 1 cup bell peppers (1 large or 2 small), sliced into strips
  • 1/2 cup water or vegetable broth divided
  • 2 cloves garlic, minced
  • 1 tablespoon taco seasoning

Additional Ingredients:

  • Corn tortillas, gluten-free if needed
  • Refried beans
  • Lettuce
  • Pico de gallo
  • Cilantro
  • Guacamole
  • Pizza dough of choice
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Preparation

To Make the Pizza Base:

  1. Preheat oven to 450°F and line a large baking sheet.
  2. Roll out pizza dough into a 14-inch circle, then prick with a few holes to avoid bubbling up.
  3. Mix all ingredients for the sauce together until smooth, and evenly distribute over crust.
  4. Place into the oven and bake for 12-15 minutes, or until fluffy and golden.

To Make the Potato Cheese Sauce:

  1. Soak cashews overnight, or at least 8 hours. Drain and set aside.
  2. Place potatoes and carrots into a steamer and steam until easily poked with a fork.
  3. Add the steamed cashews, steamed vegetables plus all of the remaining ingredients into a high-speed blender and process until smooth. Taste and adjust salt as needed.

To Make the Fajita Veggies:

  1. In a large pan over medium heat, add in 1/4 cup of the water, onions, and garlic. Saute until translucent and fragrant, adding more liquid as needed.
  2. Add in the remaining ingredients and mix until uniform. Cook until soft, about 6 minutes. If the potatoes need more time, cover and allow it to "steam" until soft.

To Make the Tacos:

  1. Warm tortillas on a pan or directly over the fire on medium-low heat to soften up.
  2. Add the desired amount of each ingredient into your tacos, assembling about 14-16 to start and making more later as needed to fill the top of the pizza.

To Assemble:

  1. Once crust is cooked, assemble tacos around the outer rim of the pizza, making more tacos if needed.
  2. Fill the middle of the pizza with guacamole, then top with cilantro, and more cheese sauce.
  3. To serve, cut into about eight slices, being sure to not cut through the tacos but aside each one to preserve them for presentation.
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