Vegan Taco Pizza
This scrumptious vegan taco pizza is piled with hearty refried beans, zesty tofu crumbles, and creamy cashew queso. Finished with vibrant fresh toppings like lettuce, tomato, and avocado, it's a flavorful and satisfying twist on a classic favorite that perfect for any taco night.
Instructions
- 1
Preheat oven to 425°F. Roll pizza dough (1 lb) into a 12-14 inch circle, brush with olive oil (2 tbsp), and sprinkle with cornmeal (2 tbsp). Bake for 18 minutes until puffy.
- 2
Heat olive oil (1 tbsp) in a skillet. Cook onion (1 medium) for 5 minutes until soft.
- 3
Crumble in extra-firm tofu (14 oz) and cook for 5 minutes until it begins to crisp in spots.
- 4
Stir in garlic cloves (3 clove), ground cumin (2 tsp), ancho chile powder (1 tsp), and dried oregano (1 tsp). Cook for 1 minute.
- 5
Stir in tomato sauce (1 cup), soy sauce (2 tbsp), and hot sauce (2 tbsp). Simmer for 5 minutes until thick. Season with [null null salt pepper].
- 6
Spread refried beans (2 cup) on the crust, top with the tofu mixture, drizzle with vegan queso (0.25 cup), and finish with lettuce (1 handful), tomatoes (2 medium), black olives (0.25 cup), salsa (0.5 cup), avocado (1 medium), and tortilla chips (0.5 cup).
Nutrition Facts
Per portion