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Mexican Pizza

This copycat recipe is similar to the infamous fast food chain's version, but is vegetarian and slightly healthier as the tortillas are baked and not fried. Try it with corn tortillas to make a gluten free version or non-dairy cheese for a vegan option.


  • 1 block firm tofu, drained and pressed to remove excess moisture

  • Olive oil

  • 1-2 cloves garlic, peeled and minced

  • 1 cup white onion, peeled and diced

  • 1/4 cup tomato paste, plus water

  • Spices: Cumin, paprika, chili powder, salt, pepper (1 to 2 teaspoon each to taste)

  • 8 8-inch size flour torillas (2 needed for each pizza)

  • 2 cups refried beans, warmed to allow easier spreading

  • 3 cups shredded cheddar and Monterey jack cheese

  • 3 green onions, chopped

  • 1 tomato, chopped

  • Crema, avocado, salsa and chopped cilantro to serve


  1. Shred tofu using a grater

  2. Heat olive oil in frying pan, add tofu, onion and garlic and cook on medium

  3. Add tomato paste and spices and water, 2 T at a time, when mixture becomes dry

  4. Simmer for 10-15 minutes

  5. Preheat oven to 350 degrees and prepare to assemble pizzas

  6. Lightly brush olive oil on each side of the flour tortillas

  7. Place one tortilla on baking sheet, add approx. 1/2 cup spread of beans, 1/2 cup of tofu mixture and 1/4 cup of cheese

  8. Place another brushed tortilla on top and spread 1/2 cup of cheese mixture

  9. Sprinkle green onions and tomatoes

  10. Bake for 10-15 minutes until tortillas crisp and cheese begins to brown

  11. Sprinkle cilantro and salsa on top, drizzle crema and serve with slice of avocado


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