Vegan nacho pizza is a pizza with nacho toppings. Am I blowing your mind right now? A pizza crust slathered with guacamole and topped with vegan taco meat, veggies, jalapeños, cilantro and vegan sour cream. How many days can I live off this?
Print Recipe

Vegan Nacho Pizza

Vegan nacho pizza is a pizza with nacho toppings. Am I blowing your mind right now? A pizza crust slathered with guacamole and topped with vegan taco meat, veggies, jalapeños, cilantro and vegan sour cream.
Prep Time10 mins
Cook Time20 mins
Dough rising1 hr 30 mins
Total Time30 mins
Course: Main Course
Total Price: $6.53
Price per Serving: $1.09
Servings: 6
Calories: 364kcal

Ingredients

For the pizza crust:

  • 2 cups (240 grams) all-purpose flour divided - $0.16
  • 1 teaspoon dry active yeast - $0.20
  • ½ teaspoon salt - $0.01
  • 2 teaspoons olive oil plus a bit more for the bowl - $0.07
  • 2/3 cup (160 ml) warm water - $0.00

For the taco meat:

  • ¾ cup (50 grams) TVP (textured vegetable protein) - $0.85
  • ½ cup (120 ml) water - $0.00
  • 1 tablespoon oil - $0.10
  • 1/4 small onion diced - $0.08
  • 2 cloves of garlic minced - $0.16
  • 3 tablespoons tomato sauce - $0.08
  • 1 ¼ teaspoons smoked paprika - $0.12
  • ¾ teaspoon cumin - $0.04
  • ¾ teaspoon dried oregano - $0.08
  • ¾ teaspoon dried thyme - $0.08
  • ¾ teaspoon salt - $0.02
  • ½ teaspoon chili powder - $0.05
  • A few grinds of pepper - $0.01

For the nacho pizza:

  • 1 ½ avocados - $1.80
  • The juice of half a lime - $0.09
  • ½ teaspoon salt - $0.01
  • 1/4 small red onion diced - $0.08
  • A handful (about 50 grams / 1.8 oz ) of sliced black olives - $0.47
  • A handful (about 100 grams / 3.5 oz) of sliced cherry tomatoes - $0.80
  • 1 tablespoon jarred sliced jalapeños - $0.12
  • 1/2 a red pepper diced - $0.35
  • A small bunch of fresh cilantro - $0.20
  • Vegan sour cream* - $0.50

Instructions

  • For the pizza crust: Combine 1 ½ cups (180 grams) of the flour, yeast and salt in a bowl. Stir in the olive oil and warm water until you get a rough dough. Turn it out onto a floured counter and add as much of the remaining flour as necessary, while kneading, until you get a soft ball of dough that’s slightly tacky but doesn’t stick to the counter or your hands. Wash out and dry your bowl and lightly coat your dough with olive oil. Leave the dough in the bowl and cover with a towel. Leave to rise for 1 hour to an hour and a half or until the dough roughly doubles in size.
  • Preheat the oven to 260°C (500°F).
  • Roll out your dough on a lightly oiled pan to about 30 cm / 12 inches (this is a medium-thick crust, you can roll it out bigger for a thinner crust). Use a fork to poke some holes in the base then bake for 10 – 15 minutes or until the crust is golden brown.
  • For the vegan taco meat: Combine the TVP and water in a bowl for a few minutes until the TVP is hydrated. Heat a medium pan over medium-high heat and add the oil, onion and garlic. Fry until soft then add the hydrated TVP and the remaining ingredients. Mix well until heated through and remove from the heat.
  • For the nacho pizza: Make a simple guacamole by mashing together the avocados, lime juice and salt. Mix in almost all of the red onion (I like to keep a few tablespoons to sprinkle over the top of the pizza). Spread the guacamole over the baked pizza crust and top with the taco meat, chopped veggies, cilantro and drizzle or dollop over the vegan sour cream.

Video

Notes

*You can use a store-bought product like Toffuti or use a cashew sour cream recipe. I made mine with 5 tablespoons soy yogurt, ½ teaspoon white wine vinegar, ½ teaspoon soy sauce, ½ teaspoon lemon juice and ¼ teaspoon salt. It was runnier than regular sour cream but fine for this pizza topping. **Pizza crust recipe from Canadian Living.

Nutrition

Calories: 364kcal | Carbohydrates: 47g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Sodium: 936mg | Potassium: 412mg | Fiber: 8g | Sugar: 4g | Vitamin A: 17.2% | Vitamin C: 29.2% | Calcium: 6.6% | Iron: 23.9%