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Mexican Style Vegan Pizza

Mexican Style Vegan Pizza

Servings: 4
Servings 4


  • 1 pre-made pizza crust or flatbread
  • 1 (15.5 oz) can organic black beans
  • ½ cup tightly packed fresh cilantro
  • 2 tbsp extra virgin olive oil
  • 1.2 tsp chili powder
  • ¼ tsp salt or to taste
  • 1⅓ cups GO Veggie! Dairy Free Mexican Style Shreds
  • 1 cup diced fresh tomatoes
  • ½ cup frozen organic corn kernels
  • 1 jalapeño pepper, sliced (optional)
  • 1 Hass avocado, diced small with a pinch of salt and the juice half a lime
  • Chopped cilantro for garnish (optional)


  • Preheat oven to 400F. Drizzle about a teaspoon of olive oil on the pizza crust and bake for 6-8 minutes. Set aside to cool slightly.
  • In the meantime, prepare the bean layer. Combine beans, cilantro, olive oil, chili powder and salt in the food processor. Pulse until creamy.
  • Spread bean mixture on the pizza crust. Top with cheese, diced tomatoes, corn and sliced jalapeños and bake at 400F for about 8 minutes.
  • Top with diced avocado and chopped cilantro.
    Recipe by Ruth Sakal & Vicky Cohen, May I Have That Recipe