Vegan Taco Pizza

Vegan Taco Pizza combines the beloved flavors of tacos with the comforting goodness of pizza, creating a fun and delicious meal that's perfect for any occasion. Topped with a zesty cashew cream and colorful veggies, it's a satisfying plant-based dish that everyone will enjoy.

Ingredients

• Pizza dough - 1 base (approximately 250g)
• Refried black beans - 1 cup (240g)
• Corn kernels - 1/2 cup (75g)
• Cherry tomatoes - 1/2 cup, halved (75g)
• Red onion - 1/4 cup, diced (40g)
• Bell pepper - 1/2 cup, diced (75g)
• Avocado - 1 medium, sliced (150g)
• Nutritional yeast - 2 tablespoons (15g)
• Cilantro - 1/4 cup, chopped (15g)
• Olive oil - 1 tablespoon (15ml)
• Lime juice - 1 tablespoon (15ml)
• Chili powder - 1 teaspoon (2g)
• Cumin - 1/2 teaspoon (1g)
• Salt - to taste
• Black pepper - to taste
• Cashews - 1/2 cup, soaked for 2 hours (75g)
• Garlic - 1 clove
• Water - 1/4 cup (60ml)

Steps

1. Preheat your oven to 220°C (425°F).
2. Roll out the pizza dough on a floured surface to your desired thickness and transfer it to a baking sheet or pizza stone.
3. Spread the refried black beans evenly over the pizza base as the sauce.
4. Top with corn kernels, cherry tomatoes, red onion, and bell pepper.
5. In a blender, combine soaked cashews, garlic, water, lime juice, nutritional yeast, chili powder, cumin, salt, and black pepper. Blend until smooth to create the cashew cream.
6. Drizzle the cashew cream over the toppings on the pizza.
7. Bake in the preheated oven for 15-20 minutes, or until the crust is golden and crispy.
8. Remove from the oven and let it cool for a few minutes.
9. Top with sliced avocado and chopped cilantro before slicing and serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.06 L

Health Benefits

• Rich in plant-based protein from black beans and cashews.
• High in fiber, promoting digestive health.

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