Cinco de Mayo Noms: Vegan Taco Pizza


Americans like duty. Duty makes us feel a part of something bigger then ourselves, allows us to selflessly preserve allegiance to a greater cause, and to demonstrate  loyalty in action. Duty is what gives people extraordinary courage in the face of challenges, helps us identify with the core of our being, and explains our thirst for more Game of Thrones episodes.

Americans also love parades, binge drinking, giant hats, and bottomless chip baskets.

Thus the reason that Cinco de Mayo is an Americans fantasy (and probably the least controversial of all holidays): to commemorate the day, your duty is to gorge on all the things that you love. TRUTH TIME: how many of you actually know WHAT you are commemorating? And if you said something in Mexico, that doesn’t count.

Whatever the reason for the day, America wants you to know that we have your back Mexico (well, maybe not in Arizona). Even though most of your country doesn’t even celebrate Cinco de Mayo, we will proudly raise our right hand (that is holding a fishbowl strawberry lemon-lime blended margarita) and swear an oath of unfaltering duty to consume as much crappy versions of your food as possible while wearing an ironically large sombrero and yelling out the only few Spanish words you remember from high school Spanish class.

You’re welcome Mexico.

We commemorate you this year by combining foods that kind of resemble Mexican tacos and barely resemble italian food to become what we will call:


Shout of to our pre-vegan Happy Joe's days.

INGREDIENTS – CRUST (adapted from The Vegan Table):

  • 1 cup warm water
  • 1 envelope (2 1/2 tsp) active dry yeast
  • 1 tbsp sugar
  • 3 1/4 cups whole wheat bread flour (can use all-purpose)
  • 1 tsp salt
  • 1 tbsp olive oil, plus extra for greasing bowl
In a measuring cup, place warm water, think temp of a comfortable bath. Sprinkle yeast into water, add sugar, and stir gently until both ingredients dissolve, about 1 minute. When mixed at the right temp, a smooth, beige mixture results. Let stand for 5 minutes until a thin layer of creamy foam covers the surface indicating the yeast if working.

We heart Pampered Chef stoneware for even crust with crispy edges.

Combine 3 cups flour with salt in large bowl. Make a well in center and pour in yeast mixture and oil. Using a wooden spoon, vigorously stir flour into well, beginning in center and working towards sides, until flour is incorporated and soft dough begins to stick together.
Turn dough out onto a lightly floured surface. Dust your hands with flour and knead gently, pressing down on dough with the heels of your hands, pushing it away from you, then partially fold it back over itself. Shift a quarter turn and repeat.
While kneading, gradually add just enough remaining 1/4 cup flour until dough is no longer sticky. Continue kneading until dough is smooth and shiny, about 10-15 minutes.
Combine 3 cups flour, salt, yeast mixture, and oil in mixer bowl. Attach dough hood, turn machine to low, and beat until well mixed, about 1 minute. Switch to medium and mix until dough is smooth and elastic, about 5 minutes. Kneed while adding just enough of remaining 1/4 cup flour to lose stickiness or add warm water, 1 tbsp at a time, if dough is dry and crumbly.
After mixing and kneading, shape into ball and place in well-oiled bowl, turning to coat completely on all sides. Cover bowl tightly with plastic wrap and cover with dish towel. Set aside to rise in a draft-free, warm place until doubles in bulk – about 45 minutes to 2 hours depending on flour.
Once dough has doubled, use fist to punch it down to prevent over-rising. Squeeze dough into a ball, pressing out air bubbles. If you cannot bake within 2 hours of rising, punch it down, turn it in well oiled bowl cover, and refridgerate for up to 36 hours. Let chilled dough come to room temp before cooking.
To make one 15-16 inch pizza, keep dough in one ball or cut into two balls if making two 9-inch pizzas.


  • 1 cup refried beans
  • 1/4 cup marinera/pizza sauce
  • 1 package (or to taste) soy crumbles (we used Yves)
  • taco seasoning (to taste)
  • 1 1/2 – 2 cups Vegan cheese (we used Daiya cheddar)
  • shredded lettuce
  • chopped onion
  • tortilla chips (Garden of Eatin’ Pico de Gallo are da bomb!)
  • taco sauce
  • vegan sour cream (optional)
  • guacamole (optional)

Exposing secret sauces.

We looked up the ‘secret sauce’ in Happy Joes taco pizza, and they mixed the refried beans with pizza sauce to lay as first lay…as did we. We warmed and seasoned the crumbles on the stovetop, layering the crumbles on top next. We finally toped with vegan cheese, just ensure that you don’t overdo the cheese as it could take away from the other flavas.

Bake at 400 degrees for 25-30 minutes or until crispy crust and a fork hits a hard bottom crust when inserted into middle of pizza.

Once baked, top with shredded lettuce, onion, chips, and taco sauce. For an extra kick, add vegan sour cream and guacamole.

 (nutrition soon to come)

2 comments on “Cinco de Mayo Noms: Vegan Taco Pizza

  1. Cadry says:

    It must be some kind of rule that if you grew up in Iowa and are now vegan, you are compelled to make a plant-based version of Happy Joe’s pizza! My husband and I are both from Iowa and vegan, and we did the same thing. Your version looks delicious! Aren’t those Garden of Eatin’ chips completely addictive? I resist even having them in the house, because they’re too good. At least they don’t stay here too long… Hmm…. 😉

    • I knew there was another vegan somewhere in Iowa! I’m so sad we didn’t find each other why I was there so we could go out on a food adventure and discover some hot spots. Oh, and those chips are amazing…they don’t last more then one sitting in this house and are only allowed in when we have guests. Love your blog too!

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