Vegetarian Mexican Pizza Recipes

VEGAN MEXICAN PIZZA

Steps:

• Preheat the oven to 350F.
• Arrange 4 of the tortillas on an ungreased baking sheet, and spread each one with a generous amount of the refried beans*. Spread about a tablespoon of enchilada sauce on top of the beans, then top with a tablespoon of vegan cheese.
• Top with a second tortilla, pressing gently to flatten to the top of the pizza**. Spread 1-2 tablespoons of enchilada sauce onto the second tortilla. Sprinkle the tops with the tomato and olives, then cover the top of each Mexican pizza in another 1/4 cup of cheese.
• Bake for 25-30 minutes, until the cheese is melted and the tortillas get crispy on the edges. Use a pizza cutter to gently slice into quarters, then serve topped with the green onion and a side of avocado slices.

MEXICAN PIZZA

Steps:

• Make your pizza dough. You could use my recipe for a vegan pizza dough. Or use a store-bought one. Preheat the oven to 350 °F.
• Roll out your pizza dough and place it on a baking tray lined with parchment paper. In a small bowl, combine the pizza sauce with the spices. Spoon the pizza sauce on top and evenly spread it out.
• Now add the toppings. Start by adding the veggie ground meat, then the corn, the bell peppers, the red onion, and the kidney beans.
• Top the pizza with vegan cheese.
• Bake the pizza for 7-10 minutes at 350 °F. Keep the pizza in the middle of the oven, so the crust won't burn.
• Top the pizza with vegan sour cream and sprinkle it with red pepper flakes, sliced green chili, and fresh cilantro. Serve immediately.

MEXICAN PIZZA RECIPE

Steps:

• First, prepare the dough using my Homemade Gluten-Free Pizza Crust Recipe (click for the recipe) or use a store-bought pizza crust. Check the recipe notes below for the tortilla version.
• Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius) and line a large baking sheet with greased parchment paper.
• Transfer the Refried Beans to a bowl and add a splash of water to make the mixture spreadable. Add all spices (cumin, paprika, garlic powder, cayenne pepper).
• Chop/dice/slice the onion, pepper, and jalapeño.
• Transfer the pizza crust onto the lined baking sheet and add a thick layer of refried beans.
• Put the veggies, jalapeño, and corn on top.
• Finally, add a generous layer of vegan cheese (I added my Vegan Cheese Sauce).
• Sprinkle with salt and bake the pizza in the oven until crispy, about 20 minutes. Enjoy!

THE ULTIMATE MEXICAN PIZZA

Steps:

• Preheat oven to 450 degrees.
• Add the sliced white onions, red bell peppers, and green bell peppers into a mixing bowl and toss with a little olive oil, salt, and freshly ground black pepper.
• Line a baking tray with parchment paper or foil. Spread the onions and peppers on the lined baking tray and roast for 15 minutes, mix, and roast for an additional 15 minutes or until the vegetables are tender and starting to blacken. Once done, remove from oven and set aside. In the meantime continue to the next steps.
• In a microwavable glass bowl, add the refried beans, frozen spinach, frozen corn, and ~3 tbsp water. Microwave for 1-2 minutes until the vegetables completely defrost. Mix and set aside.
• Heat a non-stick pan on medium heat (not higher than medium heat).
• Place one gluten-free brown rice tortilla on the heated pan. Slowly let the tortilla crispy up on one side. Be patient. You will notice the tortilla start to become brown. Flip and crisp on the other side. The tortilla is done when it is crispy on both sides and not flimsy when you pick it up (i.e. similar to a crisp shell).
• Place the crispy tortilla on serving plate or cutting board. Spread a thin layer of the beans/spinach/corn mixture. Top with a layer of roasted peppers and onions, followed by green onions, tomatoes, fresh jalapenos (if using), and cilantro.
• Add hot sauce and generously drizzle on the Sweet Jalapeno Lemon Cream Sauce .
• Cut in fourths with a pizza cutter and enjoy!!

MEXICAN VEGETABLE PIZZA

Steps:

• In a nonstick skillet coated with cooking spray, combine the onion, chili powder, cumin, cinnamon and water. Cover and cook for 3-4 minutes. Remove from the heat; stir in beans and chilies. , Transfer half of the bean mixture to a food processor; cover and process until almost smooth. Spread pureed bean mixture over the crust. Spread with salsa. Top with half of the cheese and remaining bean mixture. Sprinkle with tomato, corn, green pepper, olives and remaining cheese. Bake at 450° for 10-12 minutes or until crust is golden brown. Serve with sour cream.

VEGETARIAN MEXICAN PIZZA

Steps:

• Preheat the oven to 200C / 390F and prepare two baking trays lined with a silicone mat or baking paper.
• Heat oil in a small saucepan on medium heat, then add black beans and cook, stirring regularly, for a few minutes until soft. Pour the beans into a bowl and mash them up with a fork.
• Put pizza bases on the prepared trays and spread tomato paste over your pizza bases. Next, scatter toppings over the base in this order - onion, capsicum / bell pepper, black beans, corn and cheese.
• Place the trays in the oven and cook for 15 minutes, or until cheese is melted and golden.

MEXICAN PIZZA

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Arrange the racks in the oven so they evenly divide the oven into thirds. You'll use both racks, rotating and moving the pizzas around as they cook.
• In a large skillet, cook the pork with onion and garlic in olive oil over medium heat until the meat is browned, stirring to break up with a fork. Drain if necessary. If you are using chorizo, cook the onions until they are tender and then add the chorizo, cooking for a few minutes until the fat is rendered and the meat is well browned.
• Add the taco sauce, tomato sauce, chili powder, cayenne pepper, and pepper to the onion mixture. Stir well, and simmer on low heat for 5 minutes to blend flavors.
• Stir in drained green chiles.
• Spray 2 cookie sheets with nonstick cooking spray and then spread the pizza crust dough onto the sheets.
• Bake them for 5 to 8 minutes or until they are just set.
• Spread the sauce evenly over both of the pizza crusts and top evenly with the shredded cheese.
• Bake at 400 F for 20 to 25 minutes until cheese is melted, bubbly, and begins to brown. Halfway through the cooking time, swap the cookie sheets so they each have time on the upper and lower baking racks. This will help ensure an even bake on both pizzas. Make sure that the crusts are browned on the bottom and the pizzas have cooked evenly.
• Slice, serve, and enjoy.

VEGAN MEXICAN PIZZA

Steps:

• Preheat oven to 550 ºF (or as hot as your oven goes) or a full hour to fully saturate the oven with heat, with the rack positioned one level above the middle. If using a pizza stone, make sure that's in the oven as it preheats.
• Stretch out the pizza, 12.5 oz of dough makes one ~12" pizza.
• Place dough on baking sheet if using, or prepared pizza peel if baking on a stone.
• Spread the crushed tomatoes or salsa on the dough. Spread the refried beans over the tomatoes, don't worry about them mixing together. Then, sprinkle on the cheese. Add the diced red onion, the white part of the scallions, and jalapeños if using.
• Bake for 8-12 minutes, keeping a close eye on it at the end.* You can turn to broil for the last 1-2 minutes if you want additional melting and browning.
• When the cheese is melted and the crust is a golden brown, remove the pizza from the oven and top with crushed corn tortillas, diced tomato, diced avocado, the green part of the scallions, and cilantro. Slice into 6 or 8 slices, and serve with hot sauce to serve (optional).
• Repeat with additional pizza dough and remaining toppings!

VEGETARIAN MEXICAN PIZZA

Steps:

• Prepare outdoor grill for direct grilling over medium-low heat. Cut corn kernels from cobs. You should have about 3 cups. In nonstick 12-inch skillet, heat oil over medium-high heat. Add corn, onions, tomatoes and salt and cook 10 minutes or until corn is tender and most liquid evaporates, stirring occasionally. Stir in jalapeños, if desired. Makes about 4 cups.
• Meanwhile, in small bowl, stir together ranch dressing and adobo; set aside. Remove 1/4 cup liquid from 1 can of beans and transfer to medium bowl. Drain remaining beans, but do not rinse; add beans to liquid in bowl. With potato masher, coarsely mash beans. Place tortillas on each of 2 large cookie sheets. Spread about ½ cup beans on each tortilla to cover. Sprinkle about 1 cup corn mixture over beans, then sprinkle 1/2 cup cheese over corn mixture.
• Slide pizzas onto hot grill rack. Cover grill and cook 4 to 5 minutes or until cheese melts and bottoms brown, rotating pizzas occasionally. Return pizzas to cookie sheets; cut each pizza into 6 wedges. Drizzle 2 tablespoons of ranch mixture over pizzas and sprinkle with cilantro to serve.

VEGAN MEXICAN PIZZA (TACO BELL COPYCAT)

Steps:

• Preheat oven to 350 degrees F.
• Chop onions and garlic.
• Add oil to a skillet over medium low heat.
• Saute onions for 2-3 minutes or until softened.
• Add garlic and half of the taco seasoning. Stir together and cook for 1 minutes.
• Add meatless crumbles and sprinkle remaining taco seasoning over top and stir. Cook for 4-5 minutes (or according to package instructions if longer than this). Remove from heat.
• Spray both sides of the tortillas with cooking spray.
• In another skillet, heat over medium, and add a tortilla and cook until golden brown. Flip and cook the other side. *Tips: You can be doing this while sauting the meatless crumbles mixture so they are ready at the same time. The skillet will continue to heat the long it's going, so the first tortilla will take the longest to get golden brown and the remaining ones will cook much faster so pay attention to avoid burning.
• Heat refried beans.
• On one tortilla spread 1/6th the amount of refried beans each tortilla.
• On top of the beans, add 1/6th the amount of the meatless crumbles mixture.
• Add another tortilla on top.
• Repeat this with any more pizzas you are making or place the beans and meat mixture in the fridge for later pizzas once cooled.
• Add 2 tablespoons of the enchilada sauce on the top tortilla.
• Add a tablespoon or 2 of each vegan cheddar and mozzarella on top.
• Bake for 7-10 minutes or until cheese have melted and everything is heated throughout.
• Remove from oven. Top with diced tomatoes and any other optional toppings.
• Cut into slices and enjoy.

30 BEST VEGETARIAN MEXICAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mexican recipe in 30 minutes or less!

MEXICAN PIZZA TACO BELL RECIPE

Steps:

• Crisp up the whole wheat tortilla in either a toaster oven or a regular oven at 350 degrees for 10 minutes (or until it's crispy like a chip).
• Heat up your beans in a small pot on low heat, and stir in the taco seasoning.
• Spread the beans on the tortilla, and then top with veggies.
• Top the pizza with cheese. Heat in a toaster oven (on medium low) or under a broiler (on high for 2-3 minutes) until the cheese has melted.
• Top with salsa and guac, and enjoy!

MEXICAN PIZZA

Steps:

• Preheat oven to 425°F. Place crust on large baking sheet. Spread refried beans over crust to 1 inch of edge. Spoon salsa over beans and sprinkle with cheese. Arrange tomato slices in concentric circles over cheese. Scatter olives on top. Bake until cheese is bubbly, about 14 minutes. Remove from oven and let stand 2 to 3 minutes before cutting into wedges. Serve warm.

3 LAYER VEGETARIAN MEXI-PIZZA

Steps:

• Place 1.5 cups of Canola Oil into a shallow frying pan and heat to 350 degrees. One by one place the corn tortillas into the oil and fry 1-2 min on each side until golden brown and crispy. Remove the from the oil and place on paper towels to drain excess oil. Preheat oven to 425 Degrees Open the can of black beans and drain excess water. Place the black beans and jalapenos into a pan and heat on Medium low heat. Thaw out the frozen corn and add the 8oz to the bean and jalapeno mixture. Continue to heat on Medium Low. Dice up the tomato, the tomatillos, the onion and the cilantro. In a large mixing bowl transfer the bean mixture and add all the tomatoes, tomatillos, the onion, 1 cup of the cheese and all but 2 tbls of the cilantro. Now stir together Taco Sauce and 3 Tbls of Tabasco brand Habanero Sauce. Take a lightly greased baking sheet (You May need 2) and place one Tortilla down and cover with the hot taco sauce leaving about an inch rim around the edge. On top of the sauce spoon out desired amount of bean filling. Then top with another Tortilla and, again cover with taco sauce leaving an 1inch rim. Spoon another scoop of the bean filling on top of the taco sauce and cover yet again with a Tortilla. Finally top with another small scoop of bean mix and sprinkle with a bit of the remaining cheese. (Continue with this for the remaining 3 pizzas) Once all 4 Pizzas have been constructed place into the oven for 5-7 minutes or until cheese begins to melt atop the tortillas. Finally, take from the oven and remove pizzas from the baking sheet and plate. Place a dollop of sour cream on top of each pizza and drizzle with any remaining taco sauce or habanero sauce if desired. Finish by sprinkling the last remaining flakes of diced cilantro and serve!

VEGAN PIZZA SAUCE

Steps:

• Add all the ingredients to a medium mixing bowl
• Stir to combine
• Enjoy!

VEGETARIAN MEXICAN PIZZA

Steps:

• Preheat oven to 400°F.
• Heat 1/2 can of refried beans in a small sauce pot over medium/low heat, until soft and stirrable. Add the salsa and reduce heat to low, stirring occasionally to keep the black beans from drying out.
• Place the pizza round on a baking pan. Spread the black bean sauce over the crust, leaving a finger-hold's width along the edges (an offset spatula or sandwich spreader works really well here).
• Sprinkle the vegetables over the sauce evenly, followed by the cheese.
• Bake for 8-10 minutes (or according to the instructions of your pizza crust - the toppings will be okay, whatever the length).
• Top with the cilantro, and serve immediately.