vegan pizza day, part dos: Mexican

Mexican pizza. Here’s my crust recipe from the last Pizza Day post.

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Cook about half a can of refried beans over medium heat, and season them with…well, I think I used garlic, pepper, a little salt, chili powder, cumin and smoked paprika, and a good dose of garlic hot sauce (like a Frank’s Red Hot Sauce knock off. 60 cents!). Drain a can of black beans and be prepared to get messy. I would’ve taken a picture of my hands during this process, but I didn’t want to get my phone all gross.
Anyway, take two or three black beans at a time and smoosh them together with your fingers. In the picture they kind of look like chocolate chips, but they don’t look like that in real life. I did an entire can of black beans because I like the texture, but I have way more than enough beans leftover for a second pizza – or for nachos! Stir the black bean chunks into the refried beans, be gentle because you want them to keep their shape, or they’ll just disappear into the refried beans.


If you read previous posts, you might guess what this nice yellow sauce is made of….Tahini. Three big spoonfuls of it, with lemon juice, regular mustard, dijon mustard, a little vegan mayo, salt, pepper, garlic, nutritional yeast, smoked paprika, dill, cumin and lots of hot sauce. Also some turmeric to give it that same kind of unnatural yellowy color you see in that gas station nacho cheese that you pump out onto your chips. Add water a little at a time to thin it down, then taste it again in case you watered down the flavor. Spread the sauce over your crust, then throw little bean chunks on top. I use my fingers.


Now add your veggies. I used orange and green bell peppers, onion and tomato.

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I ended up adding more beans to mine, then drizzling more sauce on top along with a little olive oil. Bake for 12-15 minutes at 500, or until the bottom of the crust is golden brown.


Slice & enjoy. Happy Vegan Pizza Day!!

(P.S. I actually planned to make four pizzas, but I couldn’t get the motivation after eating the first pizza in its entirety. So, more pizza in the near future.)

0 thoughts on “vegan pizza day, part dos: Mexican

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  2. YUM! I was so inspired by our conversation I made a Desperation Tortizza! It was delish! Thanks for sharing your tahini “cheese’ recipe!

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