Vegan Taco Pizza with GO Veggie! Mexican Style Shreds

7th April 2013

One of our favorite meals is the vegan taco pizza. We make them at least once or twice a year. We felt like making a hearty and delicious vegan taco pizza after our long 3-month trip in Asia. All you need is a homemade beer pizza crust, re-fried beans, plenty of vegetables, vegan cheese, and some good flavored tortilla chips. I highly recommend Beanfields’ gluten-free and vegan Bean & Rice Chips, they are very tasty on its own, but great with anything.

I also used Go Veggie! vegan Mexican style shreds for the vegan taco pizza. They are soy-free, gluten-free, casein-free and vegan with non-GMO ingredients.


Vegan Taco Pizza with GO Veggie! Mexican Style Shreds




That is what the pizza crust dough and GO Veggie! Mexican Style Shreds looked like before it was placed in the oven.



Vegan Taco Pizza with GO Veggie! Mexican Style Shreds

Yield: 4 servings


For the Crust:
3 cups all-purpose flour and extra flour for kneading
cornmeal for pizza paddle
1 tablespoon olive oil
1 teaspoon fine sea salt
1 tablespoon raw agave
¾ cup warm water
¼ cup local beer
For the Toppings:
1 avocado, sliced
1 roma tomato, diced
1 bag of vegan nacho chips, crushed (Beanfields Nacho Bean and Rice Chips)
½ cup green lettuce, shredded
¼ cup sweet corn
1 jalapeño pepper (or more to taste, diced, keep the seeds for heat, use gloves when handling)
Spray oil
Chopped fresh cilantro, jalapeños, and vegan sour or garlic cream for garnish (optional)


Make the Crust:

Stir your choice of beer, yeast and warm water in a large bowl until dissolved. Add agave, sea salt and olive oil. Slowly add 1 cup of flour at a time. Spread some flour on the board, knead the dough for a few minutes. Spray oil in the large bowl, and place the dough by covering with a towel.

Let rise in a warm place for an hour. If it’s not warm enough, put it in the oven as low as 100 degrees F.

Place a pizza stone in the oven and preheat up to 475 degrees F. Allow at least 30 minutes for the stone to heat before baking the pizza. Make your pizza dough in whatever shape. Add a bit of flour on the counter to avoid the pizza dough sticking to it. Flatten it up whatever thickness you like. This dough makes up to 4 medium pizzas. Transfer one crust to a cornmeal-dusted pizza peel (wooden paddle). Make sure the dough slides easily on the peel; add more cornmeal if necessary. Poke holes on the crust so the dough will breathe.

Prepare the Toppings:

Heat up your refried vegan beans. Spread the refried vegan beans onto the pizza dough. Add the vegan Mexican style shreds in one layer. Let the pizza slide onto the stone from the peeler. Bake the whole pizza at 475 degrees F for 8-10 minutes until crust is golden brown. For the crusty type, do at least 10-15 minutes.

Top with fresh vegetables (chopped tomatoes, jalapenos, corn, and lettuce). Top with crushed nacho chips. Put all chips in a bag, crush them with a book. Add avocado in the end. Add chopped fresh cilantro, jalapeños, and vegan sour or garlic cream in the end for more flavors.

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