Vegan Taco Pizza
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Looking for a fun twist for your next Taco Tuesday or Cinco de Mayo gathering? Or maybe just trying to solve the classic pizza-or-tacos dilemma? This Vegan Taco Pizza hits the spot. It combines the best of both worlds, and while it involves a couple of homemade components like tofu crumble and cashew cheese, it comes together surprisingly quickly.
Why I Actually Make This Vegan Taco Pizza
Okay, confession time: the inspiration for this actually goes way back to getting taco pizza from Pizza Hut as a kid. It seemed like such a wild idea back then! This version, though, is definitely an upgrade – way better tasting, much healthier ingredients, and obviously made with a lot more compassion (no dairy or meat involved!). It keeps the fun spirit but elevates the whole experience.
What I love is the combination of textures and flavors: you get the crispy crust, the savory spiced tofu crumble, the creamy cashew cheese, and then all those cool, fresh toppings like lettuce, tomato, and avocado. It just works.
A Few Notes on Ingredients
Using a cast iron skillet helps get a nicely crisped bottom crust because it retains heat so well. For the cashew cheese, soaking the cashews makes them blend up super smooth. If you haven’t used lactic acid powder before, it gives cashew cheese a nice tangy flavor, closer to dairy cheese, but you can leave it out if you don’t have it.
Ingredients for Vegan Taco Pizza
For the Pizza:
- 1 pizza crust, 12-inch (store-bought or homemade)
- 1 block (14 oz) extra firm tofu
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 3 tablespoons salsa (for base sauce)
- Optional: extra oil to grease the skillet
For Homemade Taco Seasoning (Optional – see simplify section):
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- Pinch of black pepper and cayenne (optional)
For the Cashew Cheese (Optional – see simplify section):
- ¾ cup raw cashews (soaked in hot water for 15 min)
- ½ cup water
- 2 tablespoons nutritional yeast
- ½ teaspoon lactic acid powder (optional, for tang)
- ½ teaspoon garlic powder
- ½ teaspoon salt
For Toppings (Customize as you like):
- ½ cup shredded romaine or cabbage
- ½ cup diced tomato
- ½ avocado, sliced
- 2 tablespoons chopped green onion
- 2 tablespoons fresh cilantro
- Optional: hot sauce, crushed tortilla chips, vegan sour cream
How to Make Vegan Taco Pizza
- Preheat Oven: Set your oven to 475°F (245°C).
- Make the Taco Tofu Crumble (in Cast Iron): Use a box grater to shred the block of extra firm tofu, or just crumble it well with your hands. Heat 1 tablespoon olive oil in your 12″ cast iron skillet over medium heat. Add 1 cup chopped onion and sauté for 2–3 minutes until it starts to soften. Add the shredded tofu, 2 tablespoons tomato paste, and either the homemade taco seasoning or about 2-3 tablespoons of store-bought taco seasoning (check salt levels). Stir in 1 tablespoon soy sauce/tamari. Cook this mixture for about 10–12 minutes, stirring now and then, until the tofu looks nicely browned.
- Prepare Skillet for Crust: Carefully transfer the cooked tofu crumble to a bowl and set aside. Wipe out the hot cast iron skillet with a paper towel taking care not to burn yourself (use tongs or an oven mitt if needed). Add a small amount of oil (about 1-2 teaspoons) and swirl to coat the bottom and slightly up the sides.
- Make the Cashew Cheese (if using): While the tofu cooks or the skillet cools slightly, prepare the cashew cheese. Drain the water from your soaked cashews. Put the drained ¾ cup cashews in a blender along with ½ cup water, 2 tablespoons nutritional yeast, ½ teaspoon lactic acid powder (if using), ½ teaspoon garlic powder, and ½ teaspoon salt. Blend on high for 1–2 minutes until it’s completely smooth and creamy. You want the texture to be pourable, so if it’s too thick, just blend in a little more water until it flows easily. Set aside.
- Assemble the Pizza: Press your pizza crust into the warm, oiled skillet, pushing it slightly up the sides. Spread 3 tablespoons of salsa evenly over the crust like a sauce. Sprinkle the tofu taco crumble over the salsa. You may have more than you need, so feel free to save the rest for another meal. Add about ½ cup of cashew cheese (spooned on or drizzled straight from the blender, if using) or toss on some store-bought vegan cheese over the tofu crumble.
- Bake: Carefully place the skillet into the preheated oven. Bake for 12–15 minutes. You’ll know it’s ready when the crust is looking golden brown and crisp, and the toppings are hot.
- Top It Off: Once it’s out of the oven, let it cool just slightly, then load it up with your fresh toppings: shredded lettuce or cabbage, diced tomato, avocado slices, green onion, and cilantro. Add a drizzle of hot sauce, some crushed tortilla chips, or vegan sour cream if you like!
How to Simplify This Recipe
While the homemade elements are great, you can definitely speed things up:
- Use Store-Bought Taco Seasoning: Skip making your own blend and use 2-3 tablespoons of your favorite packaged taco seasoning. Just be mindful of the salt content, as brands vary.
- Use Store-Bought Vegan Cheese: Instead of the cashew cheese, use your favorite shredded or crumbled store-bought vegan cheese (cheddar or mozzarella style works well). Or even just dollop some vegan sour cream or guacamole on top after baking.
- Optional Ingredients: The lactic acid powder in the cashew cheese adds tang but is totally optional. The cayenne pepper in the seasoning is also optional if you prefer less heat. Customize the toppings based on what you have!
Optional Ideas & Variations
- Add beans: Stir ½ cup of black beans (rinsed and drained) into the tofu mixture during the last few minutes of cooking for extra bulk.
- Try corn: Mix in ½ cup of corn (frozen works fine) with the tofu for a little sweetness.
- Different base: If you’re not feeling salsa, a thin layer of refried beans or even a mild enchilada sauce could work as the base.
Storing Leftovers
If you have leftovers, store them covered in the fridge for 2–3 days. Reheating in the oven or an air fryer works best to keep the crust crispy. The microwave is okay in a pinch, but the crust will soften up. That said, it tastes amazing cold too!
Vegan Taco Pizza – Quick Q&A
- Q: Can I make this without a cast iron skillet?
A: Yes! You can bake it directly on a pizza stone (preheated with the oven) or a regular baking sheet. The crust might not get as intensely crispy on the bottom, but it will still be delicious. Cooking the tofu in a regular pan first works fine too. - Q: How can I make this gluten-free?
A: Just use your favorite gluten-free pizza crust and make sure your soy sauce is gluten-free (use tamari). The other ingredients are naturally gluten-free. - Q: Is the cashew cheese necessary?
A: Nope! It adds a great creamy, cheesy element that also happens to be healthy, but you can easily substitute store-bought vegan cheese shreds or crumbles, or even just leave it off and add guacamole or vegan sour cream after baking.
Give It a Try?
Hope this gives you a fun idea for your next pizza or taco night! It’s become one of my favorites.
If you give this a try, I’d love to know how it goes. Feel free to connect on Pinterest, Instagram, or Facebook.
You Might Also Find These Useful
- 40 Delicious Vegan Taco Recipes for Every Taco Lover!
- 50 Vegan Recipes using Tofu
- Vegan Crunch Quesadillas with Queso
Vegan Taco Pizza
A delicious and satisfying vegan pizza featuring a zesty taco tofu crumble and optional creamy cashew cheese, all baked in a cast iron skillet for a crispy crust.
Equipment
- 12-inch cast iron skillet
- Box grater (optional)
- Blender (optional)
Ingredients
FOR THE CASHEW CHEESE (OR USE STORE-BOUGHT VEGAN CHEESE):
- 1 pizza crust, 12-inch (store-bought or homemade)
- 1 block (14 oz) extra firm tofu (approx. 392g)
- 1 tablespoon olive oil
- 1 cup chopped onion (approx. 240ml)
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 3 tablespoons salsa (for base sauce)
- extra oil to grease the skillet (Optional)
FOR HOMEMADE TACO SEASONING (OPTIONAL - SEE SIMPLIFY SECTION):
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- Pinch black pepper and cayenne (optional)
FOR THE CASHEW CHEESE (OPTIONAL - SEE SIMPLIFY SECTION):
- ¾ cup raw cashews (soaked in hot water for 15 min) (approx. 180ml)
- ½ cup water (approx. 120ml)
- 2 tablespoons nutritional yeast
- ½ teaspoon lactic acid powder (optional, for tang)
- ½ teaspoon garlic powder
- ½ teaspoon salt
FOR TOPPINGS (CUSTOMIZE AS YOU LIKE):
- ½ cup shredded lettuce or cabbage (approx. 120ml)
- ½ cup diced tomato (approx. 120ml)
- ½ avocado, sliced
- 2 tablespoons chopped green onion
- 2 tablespoons fresh cilantro
- hot sauce, crushed tortilla chips, vegan sour cream (Optional)
Instructions
- Preheat Oven: Set your oven to 475°F (245°C).
Make the Taco Tofu Crumble (in Cast Iron)
- Use a box grater to shred the block of extra firm tofu, or just crumble it well with your hands. Heat 1 tablespoon olive oil in your 12" cast iron skillet over medium heat. Add 1 cup chopped onion and sauté for 2–3 minutes until it starts to soften.
- Add the shredded tofu, 2 tablespoons tomato paste, and either the homemade taco seasoning or about 2-3 tablespoons of store-bought taco seasoning (check salt levels). Stir in 1 tablespoon soy sauce/tamari. Cook this mixture for about 10–12 minutes, stirring now and then, until the tofu looks nicely browned.
Prepare Skillet for Crust
- Transfer the cooked tofu crumble to a bowl and set aside. Wipe out the hot cast iron skillet with a paper towel, taking care not to burn yourself (use tongs or an oven mitt if needed). Add a small amount of oil (about 1-2 teaspoons) and swirl to coat the bottom and slightly up the sides.
Make the Cashew Cheese (if using)
- You can do this while the tofu is cooking. Drain the water from your soaked cashews. Put the drained cashews in a blender along with ½ cup water, 2 tablespoons nutritional yeast, ½ teaspoon lactic acid powder (if using), ½ teaspoon garlic powder, and ½ teaspoon salt. Blend on high for 1–2 minutes until it's completely smooth and creamy. You want the texture to be pourable, so if it’s too thick, just blend in a little more water until it flows easily. Set aside.
Assemble the Pizza
- Press your pizza crust into the warm, oiled skillet, pushing it slightly up the sides. Spread 3 tablespoons of salsa evenly over the crust like a sauce. Sprinkle the tofu taco crumble over the salsa. You may have more than you need, so feel free to save the rest for another meal. Add about ½ cup of cashew cheese (spooned on or drizzled straight from the blender, if using) or toss on some store-bought vegan cheese over the tofu crumble.
Bake
- Carefully place the skillet into the preheated oven. Bake for 12–15 minutes. You'll know it's ready when the crust is looking golden brown and crisp, and the toppings are hot.
Top It Off
- Once it's out of the oven, let it cool just slightly, then load it up with your fresh toppings: shredded lettuce or cabbage, diced tomato, avocado slices, green onion, and cilantro. Add a drizzle of hot sauce, some crushed tortilla chips, or vegan sour cream if you like!
Notes
Baking in a cast iron skillet yields a wonderfully crispy crust. Use store-bought taco seasoning and vegan cheese for a quicker version.