VEGAN MEXICAN PIZZA
Today in Melbourne, Australia is the WORLD VEGAN DAY Event! Their goal is to promote and expand awareness of ethical, compassionate, health and environmental benefits of a vegan diet and lifestyle. Though our family is not 100% vegan we do eat vegan meals at least twice a week to improve our health and the health of the planet. Today I’ve decided to post one of our favourite vegan meals, PIZZA! Now, for those who follow me, you’ve heard me say it so many times before and here I say it again. My daughter could eat Mexican food all the time. If it’s not mexican food, then she’ll make sure she adds chilli, avocado, beans or anything resembling mexican food onto whatever food I have cooked for dinner. My son and husband on the other hand love pizza! So I combined the two and created this VEGAN MEXICAN PIZZA! So so good and so so easy using Orgran’s Pizza and Pastry Multimix, it was on the table in 45 minutes. When we order take out pizza, it takes longer than that and it costs more too! I made 3 of these pizzas for the 4 of us and there was leftovers for my daughter the following day… she secretly loved that LOL Plus, I’m not going to lie, I am always skeptical about the quality ingredients that go onto a pizza in restaurants. With all that cheese on top of it, you can’t tell so I am always happy to make my own pizza at home. Light, much healthier and full of flavour, this pizza won’t disappoint. Enjoy x
Makes 3 medium size pizzas
Prep Time: 30 minutes
Cooking Time: 15 minutes
1 pkt Orgran Pizza and Pastry Multimix, prepared by following packet instructions
400g organic red kidney beans (I used Absolute Organic)
200-300g jar of gluten free chunky salsa (I used The Market Grocer salsa from IGA)
(amount depending on if you prefer a more saucy pizza or not)
2 cups grated vegan cheese (I used My Life Bio Cheddar Shredded Cheese)
2 avocado thinly sliced
1 cup iceberg lettuce, shredded thinly
1/4 tsp cayenne or chilli powder
1/4 tsp ground coriander
1/4 tsp ground cumin
Optional to garnish with Corn Chips, Coriander Leaves, Black Olives and / or thinly sliced red chilli.
Preheat oven at 200C fan forced.
Prepare pizza dough as instructed on packet and place onto pizza trays lined with baking paper.
Prepare salsa sauce by placing in a bowl the kidney beans, chunky salsa, cayenne powder, ground cumin and ground coriander. Using a fork combine well and press down to mash a few of the kidney beans and salsa together.
Spread the salsa -bean sauce onto the pizza base, leaving a 2cm boarder all around. Sprinkle with a little cheese.
Bake in oven for 15 minutes or until cheese melted and crust golden.
Garnish with shredded iceberg lettuce, slices of avocado, slices of chilli and a sprinkle of freshly ground pepper.