Growing up, my mom would make Mexican Pizza for my family (7 of us kids). It was made with a traditional pizza crust, refried beans, and cheddar cheese on top.
We kids loved it! I almost completely forgot about it until recently, it’s been so long since we’ve eaten that. Somehow it came to the forefront of my mind recently and I re-vamped it.
This recipe is a family-pleaser. It makes a lot, it’s cheap, filling and healthy. And it’s Mexican food (er….kind of)….need I say more?
While you could make it on a regular pizza pan, I made it in a sheet pan, for sentiment’s sake. My mom always made it in a sheet pan.
Remember that homemade refried beans recipe I shared earlier? This is another great use for those beans. Or, just use a can! Don’t want to make pizza dough? You could buy it, or use whole-wheat tortillas for personal pizzas and bake them for about 5 minutes.
Whole wheat pizza crust beneath flavorful beans, cashew cheese sauce, and lots of fresh toppings. Whole-food, Plant-based, Oil-free, Vegan, and can be made Gluten-free.
- 1 recipe your favorite pizza crust, after rising (the recipe I used is below)
- 1 can fat-free refried beans (or about 1 1/2 cups homemade)
- 1 1/2 tsp taco seasoning
- 1/2 cup salsa
- 1/2 cup diced red onion
- 2 small tomatoes (or additional salsa)
- 1 can pickled jalepenos (or a fresh one)
- 1 cup corn (fresh or thawed from frozen)
- 1 green onion
- 1/4 cup chopped cilantro
- 1 avocado or guacamole
- Cashew Queso or your favorite cheese
- 1 cup raw cashews
- 1/2 cup water
- 1 lemon, juiced
- 2 tsp taco seasoning
- 1 can green chilies
If using the cashew queso, cover cashews with water to soak.
Set oven to preheat to 500 degrees.
Sprinkle 1 large pizza pan or cookie sheet with corn meal, or lightly grease it. Spread out pizza dough onto a cookie sheet until evenly spread out. Press a thick crust around the edges.
In a small bowl, stir refried beans with salsa and taco seasoning. If using canned beans, add a little water (about 1/4 to 1/2 cup) until they are thin and spreadable. Adjust to taste and add more salsa or taco seasoning as desired.
Spread bean mixture over pizza dough. Sprinkle with chopped onion, corn, tomatoes or salsa, jalepeno and cheese, if using (if using cashew queso sauce, save it for after baking).
Bake at 500 degrees for 10-12 minutes, until beans are bubbling and crust is golden.
Remove from oven and sprinkle with chopped avocado, chopped cilantro, sliced green onions, and lots of cashew queso (I put mine in a zip lock bag with the tip cut off, but you could also just use a spoon and drizzle it over the pizza).
Serve with additional hot sauce, guacamole, or sour cream if desired.
Let cashews soak in hot water for at least 10 minutes. Then drain, and place all ingredients in a small bullet or high-speed blender and blend until very smooth and creamy. Add about 1/2 tsp salt if your taco seasoning is not salted.
You could also make individual pizzas on whole wheat tortillas, whole wheat pita bread, or use store-bought dough to make it faster. I haven't tried any of those versions, though.
This pizza crust makes one large pizza (the size of a standard cookie sheet, or about a 16 inch round pizza pan). While you could use 100% whole wheat flour, I usually use 1/2 white flour, so it's light like traditional crust.
It takes about 10 minutes to prep, 60 minutes to rise, then about 10 minutes to bake. You could have pizza in just over an hour!
- 2 1/4 cups flour (I use 1 cup white bread flour and 1 1/4 cups white whole wheat flour)
- 2 1/4 tsp dry yeast (1 packet)
- 1/2 tsp salt
- 1 tbsp honey or maple syrup
- 1 cup lukewarm water
Mix the flours, yeast, and salt.
In a liquid measuring cup, stir warm water, honey and optional oil together.
Pour water into flour mixture. Dump onto clean counter and knead for 7 minutes (set a timer!) or use a dough hook of a stand mixer.
Shape into a ball and place dough in a floured or greased bowl. Let rise in a warm place for 1 hour. I like to put it in my oven with the light on if it's chilly in the house.
After rising, press dough onto pizza pan and cover with desired toppings. Bake at 500 degrees for 7-10 minutes.