Taco Pizza

Jump to Recipe

Growing up there was this little pizza shop near us that served wonderful taco pizza. It’s been probably 10 years since I’ve last had taco pizza and I decided to make my own. I used the 2-ingredient pizza dough and a homemade taco-ish seasoning but this would easily work with store bought crust and a packet of taco seasoning.

Begin by combining 1/2 a cup of TVP with 1 tsp cumin, 1/2 tsp paprika, 1/4 cayenne, 1/2 tsp chili powder, 1/2 tsp onion powder, 1/4 tsp garlic powder and 3/4 cup of water. Bring the water to a boil. Once boiling, remove from heat and let sit 5-10 minutes until liquid is absorbed. Add salt and pepper to taste.

Meanwhile make 2-ingredient pizza dough. Place 2 cups of self-rising flour in a large bowl with 2 cups of plain greek yogurt. Gently fold the yogurt into the flour. Initially use a spatula, but once mostly combined it will likely to be easier to finish combining by hand. Roll the dough into a ball and lay it out on a floured work surface.

Roll the dough out into a circular shape, as best as possible. I split my dough into one small ball of dough, one medium large because my husband doesn’t like any kind of condiment and I was determined to replicate the restaurant pizza, which required dressing. So he got his own pizza.

Anyways, once you roll out the pizza transfer the rolled out dough to a baking sheet with parchment paper or a silpat mat. Spread 1/2 cup salsa across the dough leaving the edge for crust, then add about 1 cup of cheese, 6 quartered cherry tomatoes, 1 thinly sliced bell pepper, and 3 tbsp of the cooked TVP.

Place the pizza in the oven (preheated to 425) and bake for about 15-20 minutes. The pizza is done once the edges start turning lightly brown and the cheese has fully melted. Remove the pizza and add a few pinches of shredded lettuce, a drizzle of ranch, and a small handful of crunched up chips. Serve and enjoy!

All the things.
Husband’s pizza

Taco Pizza

Ingredients:

  • 1/2 cup TVP
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 3/4 cup water
  • 2 cups self-rising flour
  • 2 cups plain greek yogurt
  • 1/2 cup salsa
  • 1 cup of mozzarella cheese
  • 6 cherry tomatoes (quartered)
  • 1 bell pepper (thinly sliced)
  • shredded lettuce
  • ranch dressing
  • optional: crunched up tortilla chips, olives

Instructions:

  1. In a sauce pot, combine TVP with cumin, paprika, cayenne, chili powder, onion powder, and garlic powder and water. Bring this to a boil then remove from heat and let sit for 5-10 minutes until all liquid is absorbed.
  2. Begin making your pizza dough. Combine 2 cups greek yogurt with 2 cups of self-rising flour. This gets very sticky so begin mixing with a spatula, once flour coats the yogurt you may have to use your hands to finish combining.
  3. Sprinkle a work surface with a bit of flour then lay the dough out. Roll the dough out until it’s semi circular. Alternatively, you can break it in half and make 2 pizzas which is what we usually do.
  4. Transfer dough to a prepared baking sheet. Place 1/2 cup of salsa in center and spread around evenly.
  5. Add all remaining topping except lettuce, dressing, chips and olives (if using).
  6. Place pizza in the oven at 425 for 15-20 minutes until crust is lightly brown and cheese has fully melted.
  7. Once the pizza is done, remove from the oven and add the last of the toppings (lettuce, dressing, chip crumbles) before cutting and serving.

Black Bean and TVP Tacos with Homemade Refried Beans

Jump to Tacos : Jump to Refried Beans

Tacos are a common staple in our house. We make them in various ways depending on the time we have on hand and what kind of ingredients and produce we have available. One of my complaints is that when we just throw it together with minimal ingredients and zero measuring is that we don’t have leftovers. Who wouldn’t want leftovers of tacos for the rest of the week or for lunch?

This recipe for Black Bean and TVP tacos is filling, flavorful and makes a ton of leftovers for a small family or plenty for each person in a bigger household. It comes together really quickly. Seriously, the rice took longer than the actual taco filling. It uses a homemade version of taco seasoning (or you could use store bought) and mostly canned goods so you can always have the stuff on hand.

I’ll be honest, no matter what I did refried beans just aren’t pretty and don’t photograph well. I wish they did because the picture doesn’t do them justice. They taste better than store bought and have none of the processed or hidden ingredients (aka lard) found in store bought.

The tacos and the refried beans come together in about the same amount of time so it doesn’t matter which you start first. I’ll start with the refried beans, but feel free to skip on if you are only making the tacos.

Refried Beans: Drain and rinse a 15 oz can of pinto beans. Place the beans in small/medium pot with 1/2 cup vegetable broth, 1 tsp garlic, 1 tsp onion powder, 1/2 tbsp nutritional yeast, and 1 1/2 tbsp cumin.

Bring this to a boil. Once boiling drop the temperature to medium and allow to simmer for 10 minutes. If the broth evaporates before the end of the 10 minutes, add a bit more as you will need it when you blend them. After 10 minutes, place in a glass or metal bowl and use an immersion blender to blend them to your desired consistency.

They aren’t pretty, but they taste good.

Adding a note here that you can use a blender or food processor for this also. If you use an immersion blender, make sure you do not do it in your pot. It will damage the non-stick coating.

Black Bean and TVP Tacos: Dice one bell pepper, then drain and rinse a 15 oz can of black beans and a 15 oz can of hominy. Place the bell pepper, black beans, hominy, 15 oz diced tomatoes, 1 cup of TVP, 1 cup vegetable broth, 1 tsp garlic, 1 tbsp cumin, 1 tbsp chili powder, 1 1/2 tsp paprika, 1/4 cayenne, and 1/2 tsp salt in an extra large skillet. Stir this all until well combined. Bring to a boil and then allow it to simmer for about 10 minutes until all liquid has been absorbed.

That’s it! You’re ready to serve. Goes wonderful with raw onion on top, fresh cherry tomatoes, cilantro, sour cream, guacamole, all the toppings! We served ours on corn tortillas, but they’d go great in store bought shells or flour tortillas.

I chose tomatoes and raw onion on a corn tortilla.

Black Bean and TVP Tacos with Homemade Refried Beans

Refried Bean Ingredients:

  • 15 oz can pinto beans
  • 1/2 cup vegetable broth
  • 1 tsp garlic
  • 1 tsp onion powder
  • 1 tbsp nutritional yeast
  • 1 1/2 tbsp cumin

Taco Ingredients:

  • 1 medium bell pepper
  • 15 oz can black beans
  • 15 oz can hominy
  • 15 oz can diced tomatoes
  • 1 cup TVP
  • 1 cup vegetable broth
  • 1 tsp garlic
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • Optional: Corn tortillas, flour tortillas, taco shells, cilantro, cherry tomatoes, raw onion, sour cream

Refried Beans:

  1. Drain and rinse the pinto beans. In a small/medium pot, combine the beans, 1/2 cup vegetable broth, 1 tsp garlic, 1 tsp onion powder, 1/2 tbsp nutritional yeast, and 1 1/2 tbsp cumin.
  2. Bring to a boil, then allow this to simmer for 10 minutes. If the liquid evaporates before the end of the 10 minutes, add a bit more.
  3. After 10 minutes, place the beans and bit of liquid in a glass or metal bowl and using an immersion blender, blend to desired consistency. You can use a food processor or blender if you do not have an immersion blender.

Black Bean and TVP Tacos:

  1. Dice a medium bell pepper. Drain and rinse a 15 oz can of black beans and 15 oz can of hominy. Then combine bell pepper, black beans, hominy, 15 oz diced tomatoes, 1 cup of TVP, 1 cup of vegetable broth, 1 tsp garlic, 1 tbsp cumin, 1 tbsp chili powder, 1 1/2 tsp paprika, 1/4 tsp cayenne, and 1/2 tsp salt in an extra large skillet.
  2. Bring this to a boil. Once boiling, drop the temperature and allow it to simmer for about 10 minutes, until all the liquid has been absorbed.
  3. Serve on choice of tortilla with refried beans and toppings of choice.