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overhead close-up shot of the Mexican pizza on a wooden board

Vegan Mexican Pizza with Refried Beans + Queso


  • Author: Allison
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegan

Description

This vegan Mexican pizza is loaded with refried beans, tempeh taco “meat,” salsa, sweet potato queso, avocado, tomato, and lettuce! It’s a fun way to combine your love of Italian and Mexican cuisines.


Scale

Ingredients

Spelt Pizza Dough

  • 1 cup hot water (110 degrees F)
  • 1 tsp pure maple syrup
  • 2 1/4 tsp dry active yeast (not instant yeast)
  • 2 1/2 cups spelt flour, plus more as needed
  • 1 tsp fine sea salt
  • 2 tbsp extra virgin olive oil

Refried Black Beans

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • Pinch of cayenne
  • 3 cups cooked black beans (or 2 14-oz cans, drained and rinsed)
  • 3 tbsp lime juice
  • 1 tbsp tamari
  • 3 tbsp chopped cilantro

Tempeh “Meat”

  • 1 tbsp olive oil
  • 1 (250 g) block tempeh, crumbled
  • Big pinch each fine sea salt and freshly ground black pepper
  • 1 tsp ground cumin
  • 1 tsp mild chili powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tbsp vegan Worcestershire sauce (such as Wizard’s or Whole Foods 365 brands)
  • 1/4 cup barbecue sauce

Sweet Potato Tahini Cheese Sauce

  • 2 heaping cups diced peeled sweet potatoes
  • 1 cup water or unsweetened plant-based milk
  • 1/4 cup tahini
  • 1/4 cup nutritional yeast
  • 3 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 garlic clove
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper, to taste

Additional Toppings (I recommend using all of them)

  • 2/3 cup salsa
  • 1 cup cherry tomatoes, halved
  • Shredded romaine lettuce
  • 12 avocados, diced

Instructions

  1. MAKE THE PIZZA DOUGH: Pour hot water into a bowl. Add maple syrup and yeast. Once the mixture develops a frothy layer, it’s ready. In a large bowl, mix together the flour and salt. Make a well in the centre and pour the yeast mixture in, followed by the olive oil. Stir to incorporate, then turn out onto a lightly floured surface and knead for a few minutes, adding more water as needed, to form an elastic, springy dough. Place in a clean, lightly greased bowl and cover with a towel. Let the dough rise for one hour, or until doubled in bulk.
  2. MAKE THE REFRIED BEANS: Warm the oil in a skillet over medium heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, for five minutes, until lightly browned. Mix in the pepper, cumin, coriander, cayenne, and another pinch of salt. Cook for a couple more minutes. Next, add the black beans. Using a potato masher, mash the beans into a coarse paste. Finally, stir in the lime juice, tamari, and cilantro. Cook, stirring often, for about 5 minutes. Remove from heat and set aside.
  3. MAKE THE TEMPEH “MEAT”: Warm the oil in a skillet over medium heat. Add the crumbled tempeh, salt, pepper, cumin, chili powder, oregano, smoked paprika, Worcestershire sauce, and barbecue sauce. Cook until all of the liquid has been absorbed and the tempeh is evenly browned. Remove from the heat and set aside.
  4. MAKE THE SWEET POTATO TAHINI CHEESE SAUCE: Steam the sweet potatoes until tender. In an upright blender, combine the sweet potatoes, water, tahini, nutritional yeast, lemon juice, dijon mustard, garlic, sea salt, and pepper. Blend until smooth and transfer to a jar or container.
  5. Preheat the oven to 500 degrees F. If using pizza stones, place the stones in the oven as it’s heating up.
  6. Punch down the dough and knead it a few times on a lightly floured surface. Divide it into two equal balls. On a lightly floured sheet of parchment paper, roll or stretch each ball out into a 12-inch circle or oval depending on the shape of your pans and transfer, parchment paper and all, to the hot stones. Spread the refried beans out in an even layer over the dough, leaving a small border around the edges. Sprinkle the tempeh over top.
  7. Bake the pizzas for 10-15 minutes, or until the crust is browned and crispy.
  8. Let the pizzas cool slightly before topping with avocado, lettuce, tomato, salsa, and sweet potato cheese sauce. Slice and serve.

 


Notes

The sweet potato tahini cheese sauce makes more than you’ll probably use on the pizza! Store leftover sauce in an airtight jar in the fridge and use as a mac and cheese sauce the next day. Same goes for the tempeh- if you don’t use all of it on the pizzas, sprinkle it on said mac and cheese. 🙂

  • Category: Lunch, Supper
  • Cuisine: Mexican-Italian

Keywords: vegan Mexican pizza