Taco Pizza
Serves: 6
  • ½ cup salsa
  • 1 cup refried beans, room temp is fine
  • Unrefined olive oil for greasing pan
  • 1 pound pizza dough, at room temperature*
  • Cheese (or skip if the queso is enough) - just eyeball the amount
  • Other options:
  • Cooked ground meat or plant meat alternative or skip since the beans are enough, seasoned with 1 ½ teaspoons prepared taco seasoning or check out my taco seasoning recipe
  • shredded lettuce
  • Avocado, guacamole or avocado crema
  • Vegan cheese sauce/queso
  • Cilantro
  • Tomatoes, if in season
  • Scallions or pickled onions (there's a great recipe in Kitchen Matters for quick pickled onions)
  1. Preheat the oven to 425 degrees.
  2. Combine salsa and refried beans (by combining them, the crust won’t get soggy if using the salsa separately.)
  3. Lightly grease a half sheet pan with oil. Roll the dough to fit and then stretch it to reach all four corners.
  4. Spread the salsa-bean mixture on top of the crust, spreading it evenly. Top with shredded cheese, if using. Bake pizza for 18-20 minutes or until the crust is crispy and golden brown.
  5. Top with cooked taco meat or meat alternative. Drizzle with vegan queso if using.
  6. Then top with raw ingredients like shredded lettuce, diced tomatoes, cilantro, and or scallions/pickled onions.
  7. Drizzle the top of the whole thing with sour cream or avocado crema or dollops of guacamole or chopped avocado. Serve immediately.
*You can even use a frozen crust like Banza gluten-free chickpea flour pizza crusts. Just follow the package directions.
Recipe by Pamela Salzman at https://pamelasalzman.com/taco-pizza-recipe/