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.
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.