Vegetarian Tex-Mex Pantry Pizza
Vegetarian Tex-Mex Pantry Pizza – Salsa, beans, cheese, tomatoes, cilantro, and avocado sauce dress up your favorite store-bought pizza crust!
Hello, hello! Happy official first day of summer! Let’s celebrate with some pizza!
But not just any pizza. Vegetarian Tex-Mex Pantry Pizza ! Asking yourself what the heck is a pantry pizza? Good question!
I call this pantry pizza because it’s one of my favorite ways to doctor up a frozen pizza crust (shoutout to Trader Joe’s cauliflower crust) using pantry staples I always have on hand…AKA the perfect meal to make when you haven’t gone grocery shopping in awhile.
Heat and eat pizza crusts aren’t limited to just tomato sauce & mozzarella & basil…although, that’s good, too! Today we’ve got a vegetarian Mexican/taco flair happening.
I mean, Mexican + pizza = sign me up.
I used this cauliflower crust from Trader Joe’s. But! If you don’t have a neighborhood TJ’s (my condolences) to grab this oh-so-convenient done for you cauliflower crust, NO WORRIES.
Start with whatever store-bought crust you like best and cook it up according to package directions before piling on the toppings. DIY it, use a gluten-free crust, use store-bought dough, or just a standard wheat crust. You do you!
Then! Then! We get to topping.
Start off with a spread of salsa. This is going to be like your tomato sauce base, ok? Next, a layer of beans – black beans or pinto beans work well – and some shredded Mexican blend cheese.
Throw it (don’t actually throw it, ya know) in the oven till the cheese is good and melty and then we’ll throw on some fresh toppings to up the veggies and flavor.
I added chopped cherry tomatoes and whipped up an avocado sauce or cream or whatever you want to call it (avocado + cilantro + lime juice + seasoning salt) to drizzle over the top of the pizza.
You could leave the avocado “sauce” off, but just look at the difference.
Gimme the green stuff!
Slice it up, sprinkle with chopped cilantro and enjoy! And definitely dip your crusts in the extra avocado sauce because DUH.
For more Tex-Mex faves, check out my recipes for Mexican Quinoa Casserole and Classic Guacamole.
- 1 store-bought pizza crust
- 1/2 cup salsa
- 1/4 cup pinto beans (or black beans)
- 1/2 cup shredded Mexican blend cheese
- 1/4 cup chopped cherry tomatoes
- 1 avocado
- juice of 1 medium lime
- 1/4 cup cilantro, stems included
- 1/2 tsp seasoned salt
- Prepare pizza crust according to package directions.
- Remove crust from oven and spread salsa evenly over crust. Layer beans on top of salsa, and then the cheese.
- Return to oven and bake about 5 minutes till cheese is melted. Broil an additional 2-3 minutes if you prefer your pizza more well-done.
- While pizza is in the oven, combine avocado, lime juice, cilantro, and seasoned salt in a blender or food processor. Blend until well combined, adding water or avocado oil as needed to thin to desired consistency. (I probably used 1/4-1/3 cup water). Transfer mixture to a plastic bag and snip a corner to drizzle over pizza.
- Remove pizza from oven and top with chopped tomatoes, extra chopped cilantro, and the avocado sauce, if desired.
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