Vegan Taco Pizza
This vibrant vegan taco pizza features a protein-rich lentil walnut 'meat' base topped with fresh avocado, zesty tomatoes, and creamy vegan sour cream. A perfectly crispy crust combined with classic Mexican-inspired toppings makes this easy-to-prepare dish a flavorful alternative to standard pizza nights.
Instructions
- 1
Cook the brown lentils (1 cup) according to package instructions then drain. Roast walnuts (1 cup) in a dry pan for 2 minutes until golden. Process the walnuts and lentils in a food processor until chopped but still textured.
- 2
Heat olive oil (1 tbsp) in a pan and sauté onion (0.5) for 3 minutes. Stir in the walnut mixture and tomato paste (1 tbsp), cooking for 2 minutes. Mix in chopped tomatoes (0.5 cup), cumin ground (1 tsp), paprika powder (1 tsp), and dried oregano (2 tsp). Season with fine salt (1 pinch) and ground black pepper (1 pinch).
- 3
Preheat your oven to 385°F. Bake the pizza dough (1) for 10 minutes until golden and crispy.
- 4
Evenly spread the crust with vegan sour cream (1 cup). Layer with the lentil walnut meat and top with avocado (1), tomatoes (2), lettuce (2 cup), corn (0.5 cup), kidney beans (0.5 cup), and plant cheese (0.5 cup). Finish with a red pepper flakes (1 sprinkle) and serve.
Nutrition Facts
Per portion