By now, I’m sure you’ve all seen the viral taco pizza video floating across the internet from Tony Boloney’s in Hoboken, NJ. While we understand the hype, we just had to take it to the next level and create its vegan counterpart. Not only is our version 100% vegan, but it’s also oil-free and suuuuuper tasty. We’re not joking when we say it didn’t last more than a few minutes in our house.
If you’re scratching your head and have no idea what we’re talking about, just think— pizza, topped with 16 fajita veggie tacos, and a whole bunch of gauc in the middle. Sounds pretty epic right?To make things even more epic, we are collaborating with our friend Caitlin from From My Bowl on a pizza challenge to see who could create the most delicious pie. She’s giving us a run for our money with her mouth-watering Loaded Enchilada Pie (photo above). I think we’ve got this one in the bag, or should I say box, but we’ll leave that up to you!Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!Print
The BEST Vegan Taco Pizza w/ Fajita Veggies — Viral Taco Pizza GOES VEGAN!
That viral taco pizza we’ve all been seeing just got its game stepped up! This is all vegan, oil-free, healthier for ya but with all the delicious flavor!
- Prep Time: 30
- Cook Time: 40
- Total Time: 1 hour 10 minutes
- Yield: 8
- Category: Entree
Easy Mexican Spiced Pizza Sauce
- 1/2 cup tomato paste
- 6 tablespoons water
- 1 teaspoon taco seasoning
1 large pizza dough
Potato Cheese Sauce
- 2 cups potatoes diced large
- 1 cup carrots diced large
- 1/2 cup unsweetened almond milk
- 1/2 cup nutritional yeast
- 1/3 cup raw cashews soaked overnight
- 1 tablespoon lemon juice
- 1-2 teaspoons salt to taste
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 portobello mushrooms, sliced into strips
- 2 cups potatoes, diced small
- 1 1/2 cups red onion, sliced thin
- 1 cup bell peppers (1 large or 2 small), sliced into strips
- 1/2 cup water or vegetable broth, divided
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 16-18 corn tortillas
- 16 oz refried beans
- 2 cups lettuce, sliced into thin strips
- 1 cup pico de gallo
- 1/4 cup cilantro, to garnish
- 1 cup guacamole
Preheat oven to 450F and line a large baking sheet.
Roll out pizza dough into a 14″ circle, then prick with a few holes to avoid bubbling up.
Mix all ingredients of the sauce together until smooth, and evenly distribute over crust.
Place into the oven and bake for 12-15 minutes, or until fluffy and golden.
Potato Cheese Sauce
Soak cashews overnight, or at least 8 hours. Drain and set aside.
Place potatoes and carrots into a steamer and steam until easily poked with a fork.
Add the steamed cashews, steamed vegetables plus all of the remaining ingredients into a high speed blender and process until smooth.
Taste and adjust salt as needed.
In a large pan over medium heat, add in 1/4 cup of the water, onions and garlic. Saute until translucent and fragrant, adding more liquid as needed.
Add in the remaining ingredients and mix until uniform. Cook until soft, about 6 minutes. If the potatoes need more time, cover and allow it to “steam” until soft.
Warm tortillas on a pan or directly over the fire on medium-low heat to soften up.
Add the desired amount of each ingredient into your tacos, assembling about 14-16 to start and making more later as needed to fill the top of the pizza.
Once crust is cooked, assemble tacos around the outer rim of the pizza, making more tacos if needed.
Fill the middle of the pizza with guacamole, then top with cilantro and more cheese sauce.
To serve, cut into about 8 slices, being sure to not cut through the tacos but aside each one to preserve them for presentation.
To speed up the time of the recipe, you can make each component at the same time (i.e bake crust while steaming vegetables and sautéing fajitas).
- Serving Size: 1 slice