Vegan Nacho Pizza
This vibrant vegan nacho pizza features a crispy homemade crust topped with creamy guacamole, savory textured vegetable protein taco meat, and fresh garden vegetables. Finished with a cooling drizzle of plant-based sour cream, it is a fun and flavorful twist on traditional Mexican flavors.
Instructions
- 1
Mix all purpose flour (1.5 cup), active dry yeast (1 tsp), and salt (0.5 tsp). Stir in olive oil (2 tsp) and warm water (0.67 cup). Knead while adding the remaining all purpose flour (0.5 cup) until smooth. Cover and rise for 90 minutes.
- 2
Preheat your oven to 260 C.
- 3
Roll the dough on a lightly oiled pan to 12 inches. Poke holes with a fork and bake for 15 minutes until golden.
- 4
Hydrate textured vegetable protein (0.75 cup) in water (0.5 cup). Sauté onion (0.25 small) and garlic (2 clove) in oil (1 tbsp). Add the TVP, tomato sauce (3 tbsp), smoked paprika (1.25 tsp), ground cumin (0.75 tsp), dried oregano (0.75 tsp), dried thyme (0.75 tsp), salt (0.75 tsp), chili powder (0.5 tsp), and pepper (1 pinch). Heat through.
- 5
Mash avocado (1.5) with juice from lime (0.5) and salt (0.5 tsp). Mix in most of the red onion (0.25 small). Spread guacamole over baked crust, then top with taco meat, cherry tomatoes (1 handful), black olives (1 handful), pickled jalapenos (1 tbsp), red bell pepper (0.5), and bunch fresh cilantro (1 small). Drizzle with vegan sour cream (0.5 cup).
Nutrition Facts
Per portion