Vegan Mexican Pizza Night {Recipe}

by TaylorR

TGIF!

I am really excited about this weekend, it’s the first get together for all of my Palmetto70 teammates to meet one another. We are meeting at a new (to me) wine bar so you know I’m pumped.

cork bistro charleston

Though I have to admit, after giving wine up for the entire month of January, I really have no craving for it. I mean, sure put a glass in front of me and I won’t push it aside, but I have no desire to go pick up a bottle on the way home for dinner.

I guess that’s a good thing, saves us calories and money!

Okay enough of my wino-loving self, let’s talk food instead.

On Tuesday night I decided that pizza sounded delicious for dinner. But I wasn’t in the mood for a run of the mill “normal” pizza. After looking around in the pantry and what we had I went with a Mexican inspired pizza dish.

vegan mexican pizza

It was awesome.

Instead of making 1 huge pizza, I made us each a personalized vegan Mexican pizza. Of course that meant I made Dan’s out of 3/4 the dough and mine out of the rest.

It helps my portion control!

These pizzas are whole grain, vegan and me gusta mucho! Like how I worked my Spanish in there? Oh yea.

vegan mexican pizza

Whole Grain Vegan Mexican Pizza

Crust Ingredients

-1 tbsp flax-meal (or 1 egg)

-3 tbsp water

-1.5 cup oats (I used old fashioned)

-1 cup buckwheat groats (Aka kashi)

-1 tsp baking powder

-1 cup water

-1 tsp chili flakes (optional)

Toppings: 

-Vegan refried beans

-Avocado

-Onions

-Bell pepper

-Salsa

-Mushrooms

-1 tsp oil

-Taco seasoning

Directions: 

1. Preheat oven to 375 degrees.

2. In a small bowl, stir together flax-meal and 3 tbsp of water. Set to the side while preparing toppings.

3. Slice toppings to desired sizes and place to the side.

4. In a small sauté pan, heat up oil. Add mushrooms and sprinkle with seasoning mix. Add to the pile of sides.

5. In a blender or food processor, blend all the ingredients for the crust. This includes the “flax egg” prepared in step one.

6. Head up a nonstick skillet on med heat. Add 1/4 of batter like a pancake. Because the batter might be thick, I used the back of a wet spoon to help even it out. Cook for ~3 minutes per side. Remove from heat and repeat until you’ve made all the desired pizza crusts.

7. Place crusts on a baking sheet and add toppings as desired.

8. Bake for 7-10 minutes, until all toppings are cooked and the crust is slightly browned on the edges.

9. Top with salsa and enjoy!

vegan mexican pizza crust

These are a lot of fun to make. Normally, during the week I rush around the kitchen to get dinner on the table quickly. But this night, I took my time and enjoyed the process.

What’s your favorite Mexican meal?
Favorite pizza topping? 

Like this meal? Please share it using the buttons at the left of the page. Thanks! Happy Friday.

 

  • http://www.itzyskitchen.com Erica

    refried beans are amazing! As is avocado. We’re actually going Mexican tonight. I usually get this fruity/shrimpy salad and top it with guacamole and salsa

    • http://www.theartofweightlifting.com TaylorR

      I have to admit, I am pretty sure I can eat a can all by myself. It’s sad really because it looks like dog food but taste AMAZING. When I was a kid I used to LOVE the refried beans at Taco Bell! Sad but true.

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