Here’s a great twist and a way to combine Italian and Mexican cuisine at the same table. This recipe calls for one of our homemade pizza crusts – standard or gluten-free.
| Servings |
2 slices
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 334 | 0mg | 1g | 29g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
85.4 | Water saved (gallons) [animal consumption only] |
 |
185.6 | Manure (pounds) not deposited into the environment |
 |
260.8 | Grains / feed (pounds) not consumed by animals |
 |
455.2 | Methane (gallons) not created by animals |
 |
5,569 | CO2 (pounds) not released into the atmosphere |
 |
.005 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
Ingredients
- 12 oz hamburger crumbles (meatless)
- 2 tsp olive oil
- 1 C yellow onions (chopped)
- 2 garlic cloves (minced)
- 1 Tbsp chili powder
- 2 tsp cumin
- 1/4 tsp black pepper
- 1/2 C water
- 1 C salsa
- 1 C cheddar cheese (soy) (shredded)
- 1 C mozzarella cheese (almond) (shredded)
- 3 green onions (sliced)
- 4 oz black olives (sliced)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Prepare the pizza crust.
- In a large pan, heat the olive oil over medium high heat; saute the hamburger crumbles, onion and garlic until cooked, approximately 15 minutes. Add the chili powder, cumin, black pepper and water, and cook on medium low heat for another 10 to 15 minutes.
- Spread the salsa over the pizza crust.
- Top the pizza crust with the cheeses, crumble mixture, green onions and olives. Bake at 375 degrees for 10 to 20 minutes or until golden brown on the bottom.
Recipe Notes
You can add beans, corn, cilantro, chopped tomatoes or other toppings to the pizza.
Store covered in the refrigerator for up to one week, or freeze for up to six months.
© Mainly Vegan LLC