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!
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.
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).