Mexican Pizza

This is a delicious twist on pizza.  So different than pizza that even omnivores won’t miss the cheese!  Inspired and modified from here.  This makes about 4 servings.

You can make your own pizza dough (as I clearly did here with the funny shape of my pizza) or buy some crusts – your choice!


  • 2 cans pinto beans (I used unsalted) or refried beans
  • 2 tsp cumin
  • 4 garlic cloves, minced
  • 2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt (if beans are unsalted)
  • 4 Tbsp lemon juice (~ juice of 1 lemon)
  • 2 Tbsp olive oil, optional
  • fresh ground black pepper
  • 1 cup cashews (soaked ahead of time if you wish)
  • scant 2 Tbsp nutritional yeast
  • 1 Tbsp fresh lemon juice
  • 1/2 Tbsp olive oil
  • pinch salt
  • fresh ground black pepper
  • 1/4 – 1/2 cup water, as needed
  • pizza crusts of your choice – I used one recipe of this
  • 3 roma tomatoes, thinly sliced
  • 1 red/yellow/orange pepper, thinly sliced
  • handful olives, thinly sliced
  • 1/2 bunch green onions, chopped
  • 1 cup corn (thawed ahead of time if frozen)
  • 1 avocado, thinly sliced
  • handful cilantro, chopped

If you are making your own dough, do that first.

Combine bean list ingredients in a food processor and puree.  Scoop into a bowl and set aside.

Combine cashew list ingredients in a food processor and puree.  If you want to be fancy (and fun for kids!) scoop into a piping tube (or plastic bag that you will then cut a corner off of) and set aside.

Preheat oven to 350.  On pizza crusts, spread bean mixture.  Top with tomatoes, peppers, olive, green onions and corn.  Squeeze squiggles of the cashew mixture on top of pizza.  Bake for ~20 minutes (checking occasionally).  Remove from oven and top with avocado slices and cilantro.  Serve and enjoy!  YUM.





One thought on “Mexican Pizza

  1. Pingback: Thai Inspired Pizza | Plant Based for Health

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