Why It Works

Taco Salad Pizza combines the best of three favorite foods into one unforgettable bite. Crispy pizza crust meets fresh taco salad toppings for a vibrant, customizable meal that’s perfect for Meatless Mondays or anytime you want a fun twist on dinner. Quick, flexible, and full of flavor, it’s a hit with both kids and adults.

Recipe

Ingredients

• 1 ball pizza dough (store-bought or homemade)
• 1–2 tablespoons olive oil
• 1 cup shredded Mexican cheese or vegan cheese
• 1 can black beans or cooked plant-based ground protein
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cup shredded lettuce
• 2–3 radishes, thinly sliced
• 1/4 cup sour cream or plant-based alternative
• Optional toppings: sliced olives, chopped cilantro, lime wedges, jalapeños

Instructions

1. Preheat Oven: Preheat oven to 475°F. If using a cast-iron skillet, brush with olive oil; if using a sheet pan, lightly oil or line with parchment.
2. Prepare Dough: Stretch or press pizza dough into the skillet or sheet pan to your desired thickness. Brush with olive oil.
3. Add Base Layer: Sprinkle shredded cheese evenly over the dough, then add black beans or plant-based protein.
4. Bake: Bake for 10–15 minutes until the crust is golden and the cheese is melted.
5. Add Taco Salad Toppings: Remove pizza from the oven and top with sliced avocado, cherry tomatoes, shredded lettuce, and radishes. Drizzle with sour cream or vegan alternative.
6. Serve: Slice and serve immediately, optionally adding lime wedges or fresh cilantro for extra brightness.

Getting Kids Involved

• Kids can help stretch and press the dough—it’s like edible playtime.
• Let them arrange toppings like avocado, tomatoes, and lettuce on the baked crust.
• They can drizzle sour cream or plant-based sauce over the pizza.

Pro Tips, Meal Prep, and Time Savers

• Flexible Proteins: Swap black beans for cooked lentils, chickpeas, or plant-based ground “meat.”
• Crispy Crust: Bake in a preheated cast iron skillet for a thicker, crispier base.
• Make Ahead: Prepare toppings like chopped lettuce, tomatoes, and sliced radishes in advance for a faster assembly.
• Vegan-Friendly: Use plant-based cheese and sour cream to keep it fully vegan.
• Customize Freely: Add olives, jalapeños, or fresh herbs for extra flavor and color.

Taco Salad Pizza is fun, vibrant, and endlessly adaptable—a perfect meal for busy nights or casual family dinners.

Taco Salad Pizza

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Print Recipe

What happens when you merge three favorite foods into one completely over-the-top, crowd-pleasing dinner? You get Taco Salad Pizza — and trust me, it’s about to change your pizza night forever.

This recipe was inspired by our weekly Meatless Monday dinners, when we lean into plant-based meals that still feel fun and satisfying. And what’s more fun than tacos? Or pizza? Or taco salad? Exactly.

It starts with a simple pizza dough base (store-bought or homemade — no judgment here). Instead of traditional sauce, we spread a creamy mixture of salsa and refried beans, then blanket it with plenty of melty cheese. Once baked to golden perfection, it gets topped with seasoned plant-based taco “meat” and all the fresh taco salad favorites.

Crunchy romaine, creamy avocado, bright cilantro, and a drizzle of sour cream bring it all together. The combination of warm, cheesy pizza and cool, fresh toppings is what makes this recipe so irresistible.

And the best part? It’s endlessly customizable. Swap in ground turkey or beef if you prefer. Make it fully vegan with dairy-free cheese and sour cream. Load it up with farmers market tomatoes and crisp radishes. This pizza is meant to be fun.

It’s bold, colorful, and packed with flavor — basically everything you want in a weeknight dinner.

Ingredients

Scale 1x2x3x

• 1 pound pizza dough, at room temperature

• 1/2 cup salsa

• 1 cup refried beans

• 2 cups cheddar, mozzarella, and/or Monterey Jack cheese

• 1 tablespoon olive oil

• 1 small red onion, diced

• 1 package plant-based ground meat

• 1 1/2 teaspoons taco seasoning

• 1/2 teaspoon salt

• 1/2 cup romaine lettuce, washed and chopped

• 1 avocado, pitted and diced

• 1/4 cup sour cream

• 2 tablespoons chopped cilantro

Optional Toppings:

• Sliced radishes

• Diced tomatoes

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Instructions

1. Preheat oven to 425°F.

2. Lightly grease a sheet pan with olive oil. Stretch the pizza dough to fit the pan (about 16″ x 11″). Alternatively, use a large circular pizza pan or a 12–15 inch cast iron skillet for a thicker crust.

3. In a medium bowl, stir together the salsa and refried beans until fully combined. Spread evenly over the pizza dough, then sprinkle with grated cheese.

4. Bake for 18–20 minutes, or until the cheese is golden and bubbly.

5. While the pizza bakes, heat olive oil in a large sauté pan over medium-high heat. Add the diced red onion, plant-based ground meat, taco seasoning, and salt. Break apart with a spatula and cook until browned and moisture has evaporated, about 10–12 minutes.

6. Remove pizza from the oven. Top with the cooked plant-based meat, chopped romaine, diced avocado, sour cream, cilantro, and any additional toppings.

7. Slice and serve immediately.

Notes

• For a decorative drizzle, spoon sour cream into a small zip-top bag, snip the corner, and pipe in a zigzag pattern over the pizza.

• Ground beef or turkey can be substituted for plant-based protein.

• For a vegan version, use dairy-free cheese and sour cream.

• Add jalapeños or hot sauce if you like a little heat.

• Author: Miks