Ingredients
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1 pound pizza dough, at room temperature
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1/2 cup salsa
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1 cup refried beans
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2 cups cheddar, mozzarella, and/or Monterey Jack cheese
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1 tablespoon olive oil
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1 small red onion, diced
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1 package plant-based ground meat
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1 1/2 teaspoons taco seasoning
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1/2 teaspoon salt
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1/2 cup romaine lettuce, washed and chopped
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1 avocado, pitted and diced
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1/4 cup sour cream
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2 tablespoons chopped cilantro
Optional Toppings:
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Sliced radishes
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Diced tomatoes
Instructions
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Preheat oven to 425°F.
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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.
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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.
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Bake for 18–20 minutes, or until the cheese is golden and bubbly.
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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.
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Remove pizza from the oven. Top with the cooked plant-based meat, chopped romaine, diced avocado, sour cream, cilantro, and any additional toppings.
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Slice and serve immediately.
Notes
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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.
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Ground beef or turkey can be substituted for plant-based protein.
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For a vegan version, use dairy-free cheese and sour cream.
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Add jalapeños or hot sauce if you like a little heat.
