Recipe courtesy of Catherine McCord

Taco Salad Pizza

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
This Taco Salad Pizza is so simple, packed with flavor and a great way to use what's fresh at the farmers market and in our garden. I start by making homemade pizza dough or buying premade dough. Grab your kids and get them involved because playing with dough is fun! You can make this pizza in a pizza pan or a cast-iron skillet for a thick crust or you can stretch the dough onto a baking sheet for a thinner crust. Either way it's totally delectable.


Optional Toppings:


  1. Preheat the oven to 425 degrees F.
  2. Lightly grease a rimmed baking sheet with olive oil and stretch the dough to fit the size of the baking sheet (about 16 by 11 inches). Alternatively, you can press it into a large circular pizza pan or 12- to 15-inch cast-iron skillet.
  3. In a medium bowl, stir together the refried beans and salsa until thoroughly combined. Spread on top of the pizza dough and sprinkle with the cheese.
  4. Bake until the crust is golden and the cheese is bubbly, 18 to 20 minutes.
  5. While the pizza is baking, heat a large sauté pan over medium-high heat. Add the 1 tablespoon olive oil, the plant-based meat, red onion, taco seasoning and salt. Cook, breaking apart the meat with a spatula, until browned and the moisture has evaporated, about 12 minutes.
  6. When the pizza has finished baking, top it with the plant-based meat, lettuce, avocado, sour cream, cilantro and other desired toppings.

Cook’s Note

Don't have any plant-based meat on hand and really need your ground beef or turkey fix? Don't worry, you can use that too! Want to make it vegan? You can substitute plant-based cheese and sour cream, too. The point is to take the base of this Taco Salad Pizza and make it your own.