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This recipe starts at 00:28
This pizza is the perfect combination of two of my favourite foods: tacos and pizza.
Can't decide which to make? Do both... in one!
It's super quick and wonderfully filling, with just the right kick of spice. The cilantro yogurt mayo sounds like a crazy idea, but trust me, it's a deliciously creamy addition to this comforting pizza.
If you're not into the cilantro dressing, this pizza is also great with an avocado cream, like this one from our mushroom-lentil taco recipe!
▸ ▹ Vegan, gluten-free, nut-free
Yield: 2 pizzas Prep Time: 10 min Cook Time: 15 min Total Time: 25 min
2 ready-made pizza crusts
5 Tbsp (75 mL) tomato paste, divided
1 tsp (5 mL) vegetable oil
3 cloves garlic, crushed
1 package (200 g) vegan mock ground beef
2 Tbsp (10 g) taco seasoning mix
1 red bell pepper, diced
1/2 small red onion, cut into thin strips
1/3 cup (60 g) corn
1/4 cup (25 g) pickled jalapeños
10 cherry tomatoes, halved
1 avocado, thinly sliced
1/4 cup (25 g) thinly sliced green onions
Cilantro yogurt Mayo
1/4 cup (60 mL) unsweetened plant-based yogurt (we used soy)
2 Tbsp (30 mL) vegan mayo
2 Tbsp (8 g) chopped fresh cilantro
1/4 tsp salt
Preheat the oven to 200C (390F).
To a small pan on high heat, add the vegetable oil and garlic and cook for 1-2 minutes until the garlic is lightly golden. Then add the vegan veggie ground, taco seasoning, and 2 tbsp (30 mL) water. Cook for another 2 minutes.
Lightly brush the top of the pizza crusts with some olive oil, then spread over top the tomato paste.
Now come the toppings: divide the taco spiced veggie ground between the two pizzas, and top with the bell pepper, onion, corn, jalapeños and cherry tomatoes. Then cook in the oven for 12-15 minutes, or until the crush is lightly golden.
While pizza is baking, make cilantro sauce by mixing the ingredients in a small bowl.
When the pizza is done, remove it from the oven, top it with dollops of the yogurt sauce, some freshly green onions slices, and the sliced avocado. Enjoy!
Storage: store in an air-tight container in the fridge for up to 3 days.
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