Pizza with nacho toppings is known as vegan nacho pizza. Guacamole-slathered pizza dough with vegan taco meat, veggies, jalapenos, cilantro, and vegan sour cream on top.
For the Pizza Crust
1 pre-made vegan pizza crust (or make your own)
For the Vegan Nacho Cheese Sauce
- 1 cup raw cashews (soaked for at least 4 hours or overnight)
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric (for color)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Water (for adjusting consistency)
For the Toppings
- 1 cup cooked black beans or refried beans
- 1 cup diced tomatoes
- 1/2 cup sliced black olives
- 1/2 cup sliced jalapeños (adjust to taste)
- 1/4 cup chopped red onion
- Fresh cilantro, chopped
- Sliced avocado
Prepare the Vegan Nacho Cheese Sauce
- Drain and rinse the soaked cashews.
- In a blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, smoked paprika, cumin, salt, and pepper.
- Blend until smooth, adding water as needed to achieve the desired consistency. The sauce should be creamy and slightly thick.
Prepare the Pizza Crust
- Preheat your oven according to the pizza crust package instructions.
- Place the pre-made pizza crust on a baking sheet.
Assemble the Pizza
- Spread a layer of the vegan nacho cheese sauce over the pizza crust.
- Sprinkle the cooked black beans or refried beans evenly over the cheese sauce.
- Distribute the diced tomatoes, sliced black olives, and sliced jalapeños over the beans.
- Bake the pizza in the preheated oven according to the pizza crust package instructions, typically around 10-15 minutes, or until the crust is crispy and the toppings are heated through.
Finish and Serve
- Remove the pizza from the oven and sprinkle chopped red onion, fresh cilantro, and sliced avocado over the top.
- Slice and serve while still hot.
- Calories: 350-450 kcal
- Protein: 10-15 g
- Carbohydrates: 40-50 g
- Dietary Fiber: 8-12 g
- Fat: 18-25 g
- Sodium: 500-700 mg