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Mexican Pizza

Italian meets Mexican in this spicy vegan pizza. Use this no-rise, thin & crispy pizza base recipe, or use a premade base.
Recipe type: Main
Cuisine: Mexican
Serves: 1 large pizza
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins



  • 1 cup wholemeal flour
  • 2 tsp dried yeast
  • 1/2 tsp sea salt
  • 1 tsp raw sugar
  • 1/3 cup warm water


  • 1 avocado
  • Juice from ½ lemon
  • 1/2 mild red chilli
  • 1/2 tomato
  • 1/4 red capsicum
  • 1/4 cup cooked kidney beans
  • 1/4 small onion
  • 4 kalamata olives


  • 1 cup cashews, soaked for a few hours*
  • 1 cup water
  • Juice of ½ lemon
  • Pinch of sea salt
  • 1 small garlic clove
  • 1/2 mild red chilli**


  • Preheat the oven to 180C/350F.


  • Mix together the flour, yeast, salt and sugar in a bowl.
  • Add the water, combine until a smooth dough forms (you may need to add a little more water/flour to get the right consistency - it shouldn't be sticky).
  • Knead the dough for a minute or 2, and roll onto a pizza tray.


  • Mash the avocado with the lemon juice and spread that onto the base.
  • Finely dice the remaining toppings and distribute evenly over the pizza.


  • Blend all the cheese sauce ingredients in a high speed blender for 1 minute or until smooth and creamy.
  • Drizzle the cheese over the pizza, as desired (this recipe with make more cheese than required for one pizza, you can store it in the fridge to use for other dishes).
  • Bake the pizza for 20 minutes or until the edges are lightly browned.
  • Remove from the oven, slice, and devour.


*Cashews: it is ideal to soak the cashews overnight but if you forget, you can use unsoaked cashews instead - you might need to blender for a bit longer.
**Adjust the type/amount of chilli used as desired...