Mexican Pizza

This week when I was planning out meals, I planned to make pizzas. Pizzas are great for a busy week in our house because there’s always leftovers which can be reheated nicely in the toaster oven.

I usually make a pizza with dairy cheese for Kyle and a pizza with cashew-based mozzarella style cheese for me. That was the plan.

When pizza night rolled around, I wasn’t feeling my typical pizza. I just wanted something different. So with a surge of inspiration a la Hot For Food’s “Recipe?!” videos, I rummaged through the fridge looking for inspiration.  The first things I found were leftover Plant Based Cheese Sauce from nachos and tacos and 2 links of Field Roast Mexican Chipotle Sausage. I also found all sorts of veggies that would be ideal for a Mexican Pizza.

And so my version of Mexican Pizza was born.

It’s got those classic, spicy Mexican flavors with the great texture of a classic pizza.

After the pizza was baked, I topped it with my favorite cashew sour cream and some fresh cilantro I had in the fridge. Those two garnishes brought this pizza to the next level of fancy.

This pizza is my new favorite. If I’m being honest, I can’t wait to make it again. I mean, just look at how pretty this thing turned out!!




The best part about this recipe is you can absolutely customize it to your liking and dietary needs. You could use a homemade pizza dough, a different meat substitute, change the veggies to suit your taste, etc. It’s really up to you!

If you give this recipe a try, be sure to tag me on Instagram, so I can see your version @confessionsofaveganmeathead.

Mexican Pizza

  • Servings: 4
  • Difficulty: easy
  • Print
Vegan Mexican-style pizza that is sure to be your family’s new favorite.

Vegan Mexican Pizza

Author: Brianna Wright


1 16 Ounce Store Bought Pizza Dough

1/2 Cup Salsa

1/2 batch Plant Based Cheese Sauce

2 links Field Roast Mexican Chipotle Sausage crumbled

1/2 Cup Sliced Red Onions

1/2 Cup Diced Bell Peppers

1/2 Cup Sliced White Mushrooms

Optional: Cilantro and Cashew Sour Cream for garnish and dipping


  1. Allow the pizza dough to rest on the counter at room temperature for 30 minutes to an hour.
  2. Roll out pizza dough to size and shape of pizza pan.
  3. Spread salsa around dough, leaving a 1/2 inch space around the edge for the crust. Add more salsa if you like a saucier pizza.
  4. Spread 1/2 of the Plant Based Cheese Sauce over the salsa.
  5. Crumble sausage links and spread evenly around pizza.
  6. Spread all other toppings evenly around pizza.
  7. Dollop remaining Plant Based Cheese Sauce around pizza.
  8. Bake in oven on middle rack for 22-25 minutes. Allow to cool 2-4 minutes before slicing.

Vegan Mexican Pizza


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