Creamy blended black beans and tender roasted veggies are spread on warm pizza crust and drizzled with vegan tahini nacho cheese to make this spicy and delicious vegan Mexican pizza.
I had a brief laugh with my husband while I was photographing this one, after declaring I was going to name it That’s Nacho Vegan Mexican Pizza!
Okay, so I actually did name it that in a first draft of the post, figuring anyone who stuck it out with me and my dorky nacho humor after this post was in for the long run.
This pizza is in fact like a plate of nachos, in pizza form, and while nacho pizza sounds like a big pan full of regret, this take is actually reasonably healthy. Creamy black bean spread? Check. Roasted veggies? Very healthy. Tahini nacho cheese? Way better than anything that ever came out of a cow.
Not only was this pie (leaning towards) healthy, but it might have been my favorite pizza ever, and it was super easy to boot. Blend up the beans and swirl up the sauce while crust and veggies roast, then throw it all together.
Vegan Roasted Veggie & Black Bean Mexican Pizza
Ingredients
For the Crust
- 1 lb. vegan pizza dough
- 1-2 tbsp. olive oil
- 1-2 tbsp. cornmeal
For the Roasted Veggies
- 1 small broccoli crown, broken into florets
- 1/2 red onion, sliced
- 1/2 red bell pepper, sliced
- 1 garlic clove, minced
- 1/2 jalapeño pepper, sliced (optional)
- 1-2 tsp. olive oil
- 2 tbsp. finely chopped fresh cilantro
- 1/2 tbsp. lime juice
- salt and pepper to taste
For the Black Bean Spread
- 1-14 oz. can black beans, drained and rinsed
- 2 tbsp. lime juice
- 2 tbsp. unflavored soy or almond milk
- 1 garlic clove
- 1/2 jalapeño pepper, seeded (optional)
- 1 tsp. ground cumin
- 1/2 tsp. ancho chili powder
- salt and pepper to taste
For the Tahini Nacho Cheese
- 2 tbsp. tahini
- 1 tsp. sriracha, or your favorite hot sauce, or to taste
- 1 tsp. lime juice
- 1 tsp. soy sauce
- 1/2 tsp. agave
- 1-2 tbsp. water, as needed
Instructions
Prepare the Pizza Crust
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Preheat oven to 400º. Place pizza stone or baking sheet into oven to preheat.
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On lightly floured surface, roll dough into a 14 inch circle. Carefully transfer to baking sheet or pizza stone and brush the top with olive oil. Sprinkle outer edges with cornmeal Bake about 20 minutes, until lightly browned.
Roast the Veggies
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Toss broccoli, onion, bell pepper, garlic and jalapeño with olive oil to coat. Place in roasting pan or arrange on baking sheet. Place into the oven with pizza crust. Bake until broccoli is tender-crisp, about 15 minutes. Remove from oven and toss with lime juice, fresh cilantro, salt and pepper.
Make the Black Bean Spread
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While crust bakes and veggies roast, place all ingredients for black bean spread into blender or food processor. Blend until smooth, stopping to scrape down sides of bowl or pitcher as needed.
Make the Tahini Nacho Cheese
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Whisk all ingredients together in small bowl. Thin with as much water as is needed.
Assemble the Pizza
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Spread crust with black bean spread. Top with veggies and drizzle with tahini nacho cheese. Slice and serve.
I like That’s Nacho Vegan Mexican Pizza!! Great name!
I totally should have used that. Wimped out! I’m sure I’ll find a way to work the whole “that’s nacho cheese!” thing into another post. ;)
This looks so delish!
xx,
Sofie
http://sofiecharlotte.com/
It is SO delish! Thanks Sofie!
I’m definitely going to have to try this!!!
I fully support that decision! Enjoy!
OH MY. I made this for supper today and I’m in love. Definitely my new go-to pizza recipe. I made it on tortillas because I didn’t have pizza dough and I cooked them in the oven for 8 minutes after assembling – the nacho cheese thickened up and oh my it was so delicious!!! Thank you so much!
Awesome! If there’s a pizza that would work well as a tortilla pizza, it would have to be this one. :) Glad you liked it! Thanks for sharing!!
So creative and colorful!
Thanks Nicole!
This was excellent! As you said, it was the taste of nachos delivered on pizza. Easy to make. And so healthy—black beans as the base! Broccoli, pepper, and onion! Just yum. Loved the nacho cheese sauce—possibly I will add some nutritional yeast next time to make it cheesier, but it really was perfect as is. Made it exactly as you wrote it except for using yellow pepper rather than red since that’s what I had and needed to use up, but still colorful and wonderful. Thanks so much!
Awesome!! I’m glad you enjoyed it! Thanks so much Ellen!