Mexican Pizza

mexican pizza recipe

Layer on the Southwestern flavors in this playful pizza variation.Serve with a colorful green salad and garlic-sautéed greens. This recipe doubles easily. Adapted from Vegan Express.


Makes: 6 slices

  • One 12- to 14-inch good-quality pizza crust, or Basic Pizza Dough
  • 1 cup (about half of a 16-ounce can) vegan refried beans,
    (I like Annie’s organic refried beans with green chili in the
    BPA-free can) or homemade Refried Beans
  • 1 cup mild or medium-hot salsa, your favorite variety
  • 1 cup grated cheddar or Jack-style nondairy cheese
  • 1/2 to 3/4 cup frozen organic corn kernels, thawed
  • 1 to 2 scallions, sliced
  • 1 fresh hot chili pepper, seeded and sliced, optional

Preheat the oven to 425 degrees F.

Place the crust on a pan. Spread it with the refried beans (thin canned refried beans with a tiny bit of water if need be, to make them more spreadable, depending on the brand), then the salsa.

Sprinkle with the cheese and corn kernels, followed by the scallions and optional chili pepper.

Bake until the cheese is bubbly, about 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 6 wedges to serve.

vegan mexican pizza recipe

Nutritional Information:
Per serving (does not include crust or optional cheese; Basic Pizza Dough has nutritional information): 193.2 calories; 8.8g fat; 737mg sodium; 217.9mg potassium; 23.4g carbs; 4.6g fiber; 1.7g sugar; 5.3g protein

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3 comments on “Mexican Pizza

  1. Diane

    OMG my daughter is going to looooove this! She is a taco whore! Lol and gets mad at me when I don’t have any refried beans on hand and make our tacos with tempeh or chorizo seitan! I can’t wait to surprise her with this pizza! Thanks for sharing!!! ;-)

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