vegan pizza recipe

Switch things up for your next taco night, with this scrumptious vegan taco pizza! Piled with hearty refried beans, zesty tofu crumbles, creamy cashew queso, and your favorite taco toppings.

Vegan Taco Pizza

pizza dough ((store-bought

olive oil, (divided)

cornmeal ((optional), as needed)

onion, (diced)

garlic cloves, (minced)

cumin

ancho chile powder

oregano

tomato sauce

soy sauce

hot sauce ((optional),

Salt and pepper, (to taste)

vegan refried beans ((homemade

cashew queso ((or as needed))

Toppings of choice,

Preheat the oven to 425°F. If you have a pizza stone, place it into the oven to preheat. Otherwise, lightly oil a baking sheet.

Roll the pizza dough into a 12 to 14 inch circle and brush the top with 2 tablespoons of olive oil. Optionally, sprinkle the edges with cornmeal.

Carefully transfer your pizza dough to your baking sheet or pizza stone. Bake the crust until browned and puffy, about 16 to 18 minutes.

While the pizza dough bakes, make the tofu taco meat. Start by heating up a tablespoon of oil in a large skillet over medium heat.

Add the onion to the skillet and cook it for about 5 minutes, stirring frequently, until soft and translucent.

Crumble the tofu into the skillet and cook it with the onion, flipping it occasionally and using a spatula to break up any large chunks, until it begins to dry up and crisp in spots, about 5 minutes.

Add the garlic, cumin, ancho chile powder, and oregano to the skillet. Cook everything for about a minute, until very fragrant.

Stir in the tomato sauce, soy sauce, and hot sauce. Bring the mixture to a simmer and let it cook until the sauce thickens slightly, about 5 minutes.

Remove the skillet from heat and season the tofu mixture with salt and pepper to taste.

When the crust has finished baking, spread the refried beans evenly over it, then evenly distribute the tofu taco meat over the beans. Drizzle everything with cashew queso, then sprinkle with toppings of choice.

Slice and serve.

A quick and easy way to make homemade vegan liquid mozzarella cheese that’s perfect for pizza. Simply blend and pour for delicious dairy-free cheese everytime!

Homemade Vegan Liquid Mozzarella

Cup Raw Cashews

Cup Tapioca Flour

Tbsp Nutritional Yeast

Lemon (Juiced)

Salt

Cups Warm Water

In a saucepan, cover the cashews with water and bring to a bowl over medium heat. Allow to boil for 10 minutes

Drain the cashews and place in a blender. Add the rest of the ingredients and blend on high for 2 minute or until it becomes a completely smooth liquid. 

Transfer to an airtight container and refrigerate. 

Spoon on homemade pizza just before cooking. Cheese will solidify as it cooks on the pizza and will taste just like mozzarella when eaten.

Leftover cheese can be refrigerated for up to two weeks.

A delicious and easy to make recipe. I doubled the recipe do I have sauce for days!!!

This recipe is amazing!! Just like that bottled brand! I am going to make this all the time now and safe some money!

This recipe was extremely easy to make and tasted delicious. I will make this again.

Long time follower of the blog / first time commenter.
My partner has high cholesterol but she loves pizza. We wanted to find a healthy mozzarella cheese alternative that was stretchy and delicious. This easy recipe is it. We have actually made this a handful of times. It has become a Friday night favorite. Finally a satisfying and healthy mozzarella substitute. As fans of this blog, we look forward to your new, inventive dishes. Keep up the great work. 
Yolanda
- Staten Island, NY

The most delicious homemade Vegan Pesto Pizza ever to impress your friends and family! Made with an oil-free spinach pea pesto, homemade vegan parmesan cheese, fresh basil, homemade flatbread and incredible flavor in every bite!

Vegan Pesto Flatbread Pizza

spinach pesto

lemon parmesan cheese

recipe

basil

red pepper flakes

First, make the vegan spinach pesto. Store in the fridge until ready to use. It will last 4-5 days in the fridge.

Make the lemon parmesan cheese. This can be made many days in advance and will stay fresh in the fridge.

Make the flatbreads, which I recommend the day of for the best fresh taste, but the day before is fine, too. Just make sure to seal them well, so they don&#039;t dry out.

Once you have all the components made, if using flatbread that is just made and is still warm, go ahead and warm up the pesto (if it&#039;s in the fridge) either in the microwave or stove until heated through.

Spread the pesto on the flatbread with an even generous layer.

Top with lots of the vegan lemon parmesan cheese.

Top with red pepper flakes and chiffonade basil. Enjoy!

NOTE: If wanting to heat up the whole pizzas instead of warming up the pesto first and melt cheese or something, then just spread the pesto on each flatbread and add whatever toppings and heat in the oven at 375°F  for about 10 minutes. DO NOT add the parmesan cheese until after though or it will burn since it has already been cooked.

Top 4 vegan pizza recipe recipes from across the web

The most viewed vegan pizza recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Taco Pizza

Homemade Vegan Liquid Mozzarella

Homemade Vegan Liquid Mozzarella

Vegan Pesto Flatbread Pizza

Top 4 vegan pizza recipe recipes from across the web

The most viewed vegan pizza recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Taco Pizza

Homemade Vegan Liquid Mozzarella

Homemade Vegan Liquid Mozzarella

Vegan Pesto Flatbread Pizza

The most viewed vegan pizza recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine