Creating the Perfect Base:

In this vibrant recipe, the foundation of the pizza lies in a unique combination of walnuts and brown lentils. Roasted walnuts, providing a delightful crunch, are blended with cooked lentils, ensuring a textured and protein-rich meat substitute. This mixture forms a savory and hearty filling, enhanced with a medley of spices including cumin, paprika powder, and oregano.

Crafting the Vegan Delight:

As the lentil-walnut mixture sizzles in a pan with onions and tomato paste, the kitchen is filled with the enticing aroma of Mexican spices. Diced tomatoes join the mix, infusing the filling with a burst of freshness. The resulting vegan meat alternative is a flavorful and satisfying component that will elevate your pizza experience.

Building Layers of Freshness:

The pizza assembly process involves a tantalizing layering of ingredients. A pre-made pizza dough, perfectly baked to a golden crisp, serves as the canvas for this culinary masterpiece. Vegan sour cream provides a creamy base, paving the way for the lentil-walnut filling to take center stage. The topping selection reads like a celebration of freshness, with avocado, tomatoes, lettuce, corn, kidney beans, and vegan cheese contributing to a visually appealing and nutritionally rich ensemble.

Finishing Touches and Indulgence:

A touch of red pepper flakes adds a hint of spice for those craving an extra kick. Once the pizza is assembled, it’s ready for a brief return to the oven, allowing the flavors to meld and the vegan cheese to melt into gooey perfection. With each slice, you embark on a journey through layers of texture, taste, and color, experiencing the indulgence of a Mexican-inspired vegan feast.

An Invitation to Enjoy:

Whether you’re a seasoned vegan or just exploring plant-based delights, this Mexican pizza promises a symphony of flavors that will leave you satisfied and craving more. Share this culinary creation with friends or savor it solo – either way, it’s a delightful exploration of plant-based gastronomy that captures the essence of Mexican cuisine in

Taco Pizza (Vegan & Super Easy)

CourseMain Course


Prep Time10minutes minutes

Cook Time10minutes minutes

Total Time50minutes minutes

Servings3 people


  • 1 cup walnuts
  • 1 cup brown lentils
  • 1 tablespoon olive oil
  • 1/2 onion
  • 1 tablespoon tomato paste
  • 1/2 cup diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon paprika powder
  • 2 teaspoons oregano
  • salt, to taste
  • black pepper, to taste
  • 1 pre-made pizza dough
  • 1 cup vegan sour cream
  • 1 avocado, cut into pieces
  • 2 tomatoes, cut into pieces
  • 2 cups lettuce, cut into stripes
  • 1/2 cup kidney beans
  • 1/2 cup corn
  • 1/2 cup vegan cheese
  • red pepper flakes (optional)


  • Cook the lentils according to the instructions. Drain and set aside. In a medium pan, roast the walnuts without oil for about 2 minutes or until they’re lightly golden. Put the walnuts and the cooked lentils in a food processor and process until chopped. Make sure to leave some texture!
  • In a medium pan, heat the olive oil over medium heat and sautée the onions for about 3 minutes. Then add the lentil walnut mixture and stir in the tomato paste. Cook for 2 minutes. Add the diced tomatoes and the spices (paprika powder, cumin, oregano) and season with salt and pepper.
  • Preheat the oven to 385 °F and bake the pizza dough for about 10 minutes until it’s golden and crispy.
  • After baking, evenly spread the pizza with vegan sour cream. Add a layer of the vegan lentil walnut meat and top with avocado, tomatoes, lettuce, corn, kidney beans, and vegan cheese. Sprinkle with red pepper flakes. Enjoy!