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- Makes one 12-inch pizza
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No need for tortillas when you want to enjoy the flavors of fajitas—this scrumptious Southwestern pizza serves up all your favorite fajita fillings on a hearty whole wheat crust. A zesty black bean mash stands in for traditional tomato sauce, while a colorful assortment of bell peppers, onions, and portobello mushrooms cooked in spicy seasonings adorn the creamy base. After baking it to golden-brown perfection, top the fajita pizza with a homemade lime crema and fresh cilantro leaves for the ultimate fusion of Tex-Mex and Italian favorites. Pro tip: You could also grill the veggies whole for an extra-smoky taste, then slice and toss them with the fajita seasoning.
For more inspiration, check out these tasty ideas:
By Ellen Boeke,
Ingredients
- ½ of a 12-oz. package firm silken tofu
- 3 tablespoons lime juice
- ½ teaspoon lime zest
- ¼ teaspoon garlic powder
- 3 to 4 tablespoons unsweetened, unflavored plant-based milk
- 2 cups multicolor bell pepper strips
- 1 4-inch portobello mushroom, sliced (2 cups)
- ½ cup sweet onion strips
- 2 teaspoons salt-free fajita seasoning
- 1 recipe Homemade Oil-Free Pizza Dough
- 1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
- ¼ cup oil-free salsa
- ¼ cup chopped fresh cilantro
- Lime wedges
Instructions
- For Lime Crema, in a small food processor or blender combine tofu, 1 tablespoon of lime juice, the lime zest, and garlic powder. Process until smooth, gradually adding plant-based milk until crema is the consistency of sour cream. Cover and chill until ready to use.
- Preheat oven to 400°F. In a large skillet cook the bell pepper, mushroom, onion, and fajita seasoning over medium-high 7 to 8 minutes or until vegetables are softened, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Place Oil-Free Pizza Dough on a large piece of parchment paper and roll into a 12-inch circle. Prick with a fork. Transfer dough (and parchment) to a baking sheet. Bake 8 minutes.
- Meanwhile, in a bowl mash together beans, salsa, and the remaining lime juice. Spread bean mixture over crust, leaving a ½-inch border. Top with pepper mixture. Bake 8 to 10 minutes or until crust is golden and crisp. Drizzle with Lime Crema and sprinkle with cilantro. Serve with lime wedges and, if you like, additional salsa.
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