This pizza has become one of my kids’ absolute favorites. They’ve always loved tacos, and they clamour for homemade pizza anytime—they have so much fun spreading the dough and topping their own crusts! Since we combined these two favorite dishes, they no longer have to pick which they’re craving most!
In our house, we often make tofu tacos using organic firm tofu and gluten-free taco seasoning; we have made this pizza with and without the taco filler and liked it both ways, so feel free to use whatever you like. We also use non-dairy cheese, so I can assure you that other dietary restrictions are easy to accommodate with this recipe (another benefit of making it at home!). And topping your pizza with salsa instead of traditional pizza sauce—anything from black bean to mango salsa—opens up a wide range of flavor combinations just from this one recipe. Top with your favorite Mexican-inspired ingredients, and this is bound to become a family favorite for you, as well!
(*Note: with my brand new Jules Gluten-Free™ Pizza Crust Mix, this pizza is even easier to make. And since the mix comes with two packets that each make a 12-inch crust, everyone can top their piece of the pie however they like!)
- 1 Jules Gluten Free™ Crust Recipe or 1 Jules Gluten Free™ Pizza Crust Mix Packet
- 1 can black beans, rinsed
- 4 Roma tomatoes, diced (or 1 can roasted tomatoes, diced)
- 1 can Ro-tel® tomatoes with green chiles (or 1 small can diced green chilies plus 2 more Roma tomatoes)
- 6 oz. salsa of choice
- Cooked, seasoned taco meat or tofu (optional)
- Cheddar cheese or non-dairy alternative (Daiya®, Go Veggie®, Lisanatti®, etc.)
- Black olives (optional)
- Fresh cilantro leaves or shredded lettuce (optional)
- 1 avocado, sliced
- Olive oil
Prepare the crust recipe according to recipe or package directions, rise for at least 15-30 minutes, then bake for 15 minutes. Remove from the oven and increase the oven temperature to 375° F.
Mix beans, tomatoes, green chiles and salsa in a large bowl.
Top cooked crust with salsa mixture, but drain each spoonful with a slotted spoon before topping the crust. Spread taco meat or tofu, if using, and cheese on top and brush the crust edges with olive oil.
Return to the oven and bake for 15-20 minutes, until the crust is nicely browned and the cheese is melted.
Remove from the oven and sprinkle cilantro or shredded lettuce and olives on top of the pizza. Arrange slices of fresh avocado and serve.