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Mexican Pizza
30 min
Main
pizzas
Total
30 minPrep
10 minCook
20 minSwap out
soy
gluten
Free from
peanut
tree nut
sesame
Ingredients
Pizza
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1 tsp (5 mL)vegetable oil
-
3garlic cloves, crushed
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1 cup (113 g)veggie ground†
-
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2 Tbsp (30 mL)water
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2medium ready-made pizza crusts
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5 Tbsp (82 g)tomato paste
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1bell pepper, diced
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1small red onion, thinly sliced
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⅓ cup (55 g)canned corn
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¼ cup (38 g)pickled jalapeños, sliced
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10cherry tomatoes, cut in half
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1avocado, sliced
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1stalk green onion, sliced
Cilantro yogurt mayo
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¼ cup (60 mL)unsweetened soy yogurt
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2 Tbsp (2 g)fresh cilantro
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¼ tspsalt
Try homemade
Make your own
Directions
- Add the oil to a small pan on high heat. When hot, add the garlic and cook for 2 minutes.
- Then add the veggie ground, spice mix, and water. Cook for another 2 minutes.
- Preheat the oven to 390°F (200°C)*. Lightly brush the top of the pizza crusts with some (optional) oil, then spread over the tomato paste.
- Divide the veggie ground mixture over the pizzas, and add the bell pepper, onion, corn, jalapeños, and tomatoes. Bake in the centre rack of the oven for 12 - 15 minutes, or until the crust is lightly golden.
- Meanwhile, make cilantro sauce by mixing the ingredients in a small bowl.
- When the pizza is done, top it with dollops of the yogurt sauce, some sliced avocado, and sliced green onions. Enjoy!
Notes
- †This plant-based product has a dry texture and resembles already-cooked ground meat.
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Store in an airtight container in the fridge for up to 3 days.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 42%
• medium ready-made pizza crust
Proteins 13%
• veggie ground
• unsweetened soy yogurt
Fruits & Veggies 45%
• garlic clove
• tomato paste
• bell pepper
• small red onion
• canned corn
• pickled jalapeños
• cherry tomatoes
• avocado
• stalk green onion
• fresh cilantro
Calcium
• unsweetened soy yogurt
Fat
• vegetable oil
• avocado
• vegan mayonnaise
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
So good! Have been following the original recipe many times but last time tried to swap out veggie ground meat with black beans that have been squished a bit and instead of adding fresh coriander to the dressing, I added about half a tsp of dried dill. Wowww!! Somehow it was even better 😇
i can eat this every day for the rest of my life… would be good with pineapple, i used black beans instead of vegan meat
Amazing!! It’s just so good, my favourite pizza. I love that you can vary it with different types of plant based protein.
Amazing, the best vegan pizza I ever had :) Thank you so much! I also made the crust myself with your dough recipe and it went great without pre-baking, I just increased the time in the oven (20-30min).
Omg, it is sooo good! My boyfriend loved it so much, so the pizza was gone in about 5 min :-D The next day he asked me to make it again.
Btw, I made pizza dough by myself by following PUL recipe, as I didn’t want to use readymade crust. I just baked it in the oven for about 5 min before adding all the toppings.
Made it twice in one week because it's so good
Tasted great and it was ready in 20’. The yoghurt dip really works well with it. We used a vegetable pizza crust to add even more veggies to this dish. Just great.
Another winner. I used Naan bread and black beans (mashed) as base. This will be a monthly meal.
One of the first recipes my non vegan husband has tried. He loves it !
We have made this pizza so many times, it’s become our favorite now. We invited our friends over and they loved this pizza and we shared your recipe 💕
We had friends for dinner and everyone loved this dish, especially the yogurt dressing! Never disappointed with Pick up Limes.
Love it. Thank you for the inspiration. Im going to make it with the ingridients found down here. Thanks
10/10 - what an absolute treat that was. Since I don't like cilantro, I mixed a little bit of a store bought paprika salsa with the mayo and joghurt and skipped in adding salt, since the salsa already is salted. It paired really well with the mexican flavours.
If I make this with a pizza stone and the dough recipe that is also on this website, should I follow the instructions outlined in this recipe, or the instructions that are written on the dough recipe?
Loved it!
Love this recipe so much! I make this pizza often when I feel like comfort food but still want to eat somewhat healthy. The mexican twist is great! As I write this review I'm even thinking about making the pizza tonight.... ;)
Crazy for this pizza as I love both pizza and Mexican food!! I always make it gluten free using the BBQ Caluflower Pizza base made into a circle with a slight crust. I think the cilantro yogurt mayo perfectly balances the spiciness of the toppings and it is probably up there in my top 5 PUL meals!
Made this with my boyfriend a few times, we absolutely love it!
Such a nice recipe! I substituted the tomato paste with some tomato sauce I had left over from another dish. And what can I say? The pizza was delicious! I will definitely be making it again soon.
My partner isn’t vegan/plant based so when we have pizza nights we each make our own. I made this one night, and after he tried it, he said it’s the only pizza he wants to make from now on! It was so yummy, filling, and not too heavy.
I added refried black beans to the base and it was incredible!
Thank you so much for the recipe Sadia!