VEGAN MEXICAN PIZZA RECIPE | TASTE TEST MUKBANG

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: dairy-free cheese spread

Nutritional yeast adds a cheesy flavor with fewer calories.

refried beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are a great source of protein and fiber.

pizza dough

🥗Healthier: whole wheat pizza dough

💰Cheaper: store-bought pizza crust

Whole wheat dough is healthier while store-bought is more convenient.

Rinse 2 pounds of pinto beans to remove debris.

Soak the beans in water overnight or for at least 5-6 hours.

Drain and rinse the soaked beans.

Add the beans to a large pot and fill with water.

Add half an onion, 5-6 garlic cloves, oregano, salt, and pepper to the pot.

Mix the ingredients and cook on medium heat for about 2 hours, stirring occasionally.

After 30 minutes, stir the beans to prevent sticking, then continue cooking for another hour and a half.

Mash the cooked beans to desired consistency to make refried beans.

In a saucepan, heat 3 tablespoons of avocado oil and 2 tablespoons of butter.

Add chopped onions and cook until soft and translucent.

Optionally, chop and add a jalapeño for heat, along with salt, pepper, garlic powder, and onion powder.

Add the mashed beans to the onion mixture and combine thoroughly.

Taste and adjust seasoning, adding pickle jalapeño juice for flavor if desired.

In a separate pan, heat avocado oil and fry flour tortillas until crispy and golden brown, popping bubbles for even frying.

Assemble the pizza by spreading a layer of refried beans on a fried tortilla.

Add a layer of plant-based meat on top of the beans.

Optionally, add cheese and top with another fried tortilla.

Spread salsa on top of the second tortilla, then add vegan cheese and pico de gallo.

Bake the assembled pizzas in the oven at 400°F for about 15 minutes or until the cheese is melted.

Cut the pizza into quarters and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary