Vegan Gluten Free Taco Pizza

Although this pizza isn't entirely guilt free, it’s plant-based, gluten free, and right up my alley for when I'm seriously craving pizza... or tacos... or pizza. This pie has me thinking of an entirely different world of possibilites.  Soyrizo, cashew cream, tomatoes, cilantro, avocado and peppers will make your life complete and your mouth water. 

I conveniently had all of these ingredients in my pantry and fridge when the idea sparked and it made me realize I'm probably not the only one! I'm hoping this is an easily accessible meal, where you already have half the ingredients! 

This gluten-free pizza crust and I have had a LONG relationship. Testing and tweaking for years, I tweaked it a lil more for this concept. Adding a bit of masa flour (corn flour) to the recipe, really made this crust give me the taco feels. The dough rising is a step you CAN’T miss. It helps the yeast, flavor and texture develop beautifully! If you skip it, you'll have a crunchy pretty tasteless crust. Trust me on this one. Go for a walk, watch a movie, do whatever you gotta do while this baby rises to perfection. 

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The Goods:

For the crust:

• 1 packed instant dry yeast.

• 1 1/4 cup hot water

• 1 tbsp sugar

• 3 tbsp masa flour

• 3 cups of 1-1 gluten free flour blend + extra if needed

• 1 tbsp tapioca flour

• 1 tsp salt

• 1 tsp olive oil

For the coriander cashew cream:

• 1 cup soaked cashews (overnight or in hot water for 10 minutes).

• 1/2 cup filtered water

• 1 lemon, juiced

• 2 tbsp nutritional yeast

• 2 tsp coriander

• 1/2 tsp salt

For the toppings:

• 1 can fire roasted diced tomatoes, drained

• cashew cream

• vegan soyrizo crumbled

• 1 bell pepper or 3 small sweet peppers, sliced thin

• 5-7 small white mushrooms, sliced

• vegan cheddar (optional)

• cilantro leaves

• avocado slices

• hot sauce

The Method:

The Crust:

1. In a stand mixer (or bowl) add one packet instant yeast, 1 1/4 cup hot water (as hot as the tap goes), 1 tbsp sugar and let sit for 10 minutes or until the yeast is activated. You'll know it’s ready when there is a lil layer of bubbles and "foam" covering the water. 

2. In a separate bowl add masa flour, salt, tapioca flour and the GF flour blend. Mix well. 

3. Turn your mixer on the lowest setting with the dough hook (or just mix with your hands or large spoon, it'll be messy, but worth it) and add all the flour 1/2 cup at a time into the mixer that has the water, yeast, sugar foam mixture. You might need more or less flour depending on your altitude and environment. You'll know when you've added the right amount when the dough is tacky/sticky to the touch, but not dry and cracked.  

4. Line a separate medium sized bowl with olive oil (avocado oil works too!). Form dough into a ball and let it chill out in your greased bowl. Cover with a damp cloth (this will keep it from drying out) and let it rise for 2 hours. 

The Coriander Cashew Cream:

1. In a high powered blender or food processor add 1 cup soaked cashews, 1/2 cup water, juice of 1 lemon, 2 tbsp nutritional yeast, 2 tsp coriander, and salt.

2. Blend for about 1-2 minutes until smooth & creamy. Put in the fridge and set aside. Bai’s Tip: Save the leftover cream in the fridge for up to a week & use on tacos, toast, soup, whatever! 

The Pizza and Toppings:

1. Pre heat the oven to 400*. 

2. Grab a 1/2 sheet pan or a 12" round pizza pan and grease with a little oil. Pull your dough out of its bowl and press it evenly around the pizza pan. It won't have the same consistency as traditional pizza dough, as you will have to form it to the pan, and it'll be a bit sticky. If you find the dough is sticking to your fingers too much, flour or oil your fingers. 

3. Once you've pressed the dough, top with crushed tomatoes and a heavy drizzle of cashew cream. Top with soyriso, peppers, cheese, & mushrooms. Bake for 25-30 minutes.  

4. Once the crust is golden and easily lifts off the pan, it’s done!

5. Remove from the oven and add avocado, cilantro, more cashew cream and even some hot sauce if you're feelin' it! Slice and serve immediately. It holds great for leftovers too! (just take off the avocado)

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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