Taco Salad Pizza (4-6 servings)

Prep Time: 20 mins Cook Time: 20 mins

nut free


  • 1 pound pizza dough, at room temperature
  • 1/2 cup salsa
  • 1 cupre refried beans
  • 2 cups cheddar, mozzarella and/or Monterrey Jack cheese
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 package plant based ground meat
  • 1 1/2 teaspoon taco seasoning
  • 1/2 teaspoon salt
  • 1/2 cup romaine lettuce, washed and chopped
  • 1 avocado, pitted and diced
  • 1/4 cup sour cream
  • 2 tablespoons cilantro
  • Optional Toppingssli
  • radish, sliced
  • tomatoes, diced


1. Preheat oven to 425 F.

2. Lightly grease a sheet pan with olive oil and stretch the dough to fit the size of the pan (about 16″ x 11″). Alternatively you can use a large circular pizza pan or 12-15 inch cast iron skillet. 

3. In a medium bowl stir the salsa and refried beans until thoroughly combined. Spread on top of pizza dough and top with grated cheese.   

4. Bake pizza for 18-20 minutes or until cheese is golden and bubbly.

5. While pizza is baking heat a large sauté pan over medium/high heat, add 1 tbsp olive oil, add red onion, plant based protein starter, taco seasoning and salt. Break apart with spatula and cook until moisture has evaporated and plant based meat browns, about 12 minutes.

6. Remove pizza from oven, top with plant based meat, lettuce, avocado, sour cream and cilantro and other optional ingredients.