Veg*n Cooking and Other Random Musings: Whole Wheat Mexican Pizza

Sunday, March 2, 2008

Whole Wheat Mexican Pizza

It was a gorgeous day here in Missouri yesterday (and is shaping up to be another nice one too!), so we went walking, opened the apartment up and really took advantage of the much needed sun and lovely weather.

We had Mexican pizza for dinner last night. Brett made the pizza crust, for some reason, dough is his thing. All I had to do was print off the recipe for him, make 'refried' beans (I only fried them once, I still don't entirely get the 'refried bean'), and roast some peppers. It worked out very nicely for me I must say.

We used Lindsay's (aka The Happy Herbivore) recipe for Fat Free Whole Wheat Pizza Dough. (I swear, we are going to have to start paying her or something, we use her recipes so often.)

We used spicy vegan refried beans instead of sauce, yum!















Spicy Vegan Refried Beans

2-3 cups cooked pinto beans, cooled in the fridge
1 tsp coconut oil
1 can chopped green chiles with juices
cumin (to taste)
chile powder (to taste)
onion powder (to taste)
garlic powder (to taste)
salt (to taste)
cayenne pepper (optional)

Heat coconut oil in a large skillet. Add pinto beans and fry until beans are warm and some are splitting and getting mushy.

Transfer beans to a large bowl. Mash with a mixer or potato masher. Add spices and canned green chiles with juices. Combine with the mixer.















J & B's Vegan Mexican Pizza

1 HH Fat Free Whole Wheat Pizza crust (unbaked)
spicy vegan refried beans
cooked black beans
serrano peppers, roasted and sliced
red bell pepper, roasted and sliced
black olives
vegan monterey jack cheese, cut into small dice (optional)
enchilada sauce (optional)

Spread refried beans on crust and top with the remaining ingredients.

We baked ours on a pizza stone.

Preheat oven to 425 with pizza stone in it for about an hour. Bake pizza for 10-12 minutes or until crust is done to your liking. To get the 'cheese' to melt, turn the oven to broil in the last few mintutes of cooking, keeping the oven door open to keep the crust from getting over done while the 'cheese' is melting (a little Brett pizza making secret).

This was super tasty and it's always fun when Brett and I can get in the kitchen together. The meal was also one of those where I didn't feel bad at all putting a little vegan cheese on top.

'Til next time!

9 comments:

Veghead said...

Yeah I'm pretty sure there are wayy worse addictions. While everyone else's cholesterol skyrockets because of cheese addiction, we just might spend a little longer in the bathroom ;)

ahahaa.

Your food looks delicious, btw. Especially the post below this. Mmmmm....

Anke said...

I'm not sure, but "refried" could be a literal translation of the Spanish term "refrito" which means fried in a "refrito" of oil, garlic, and onions. at least this is what it means in Spain, so chances are it has the same meaning in Mexico.

the pizza sounds great :-)

Lizzy said...

I still haven't made my own pizza, damnit! And it's only because I'm never in the mood for dough-making. Could I borrow Brett for a day? =p

Nice idea using beans instead of sauce, really underlines the mexican-style!!

ChocolateCoveredVegan said...

LOL I just recently tried one of her recipes too and loved it :o).

Romina said...

Refried beans on pizza sounds so good!

pleasantly plump vegan said...

looks great!

T said...

Its so cute that your bf is willing to help out with something as potentially messy as dough. Mine wouldn't come near it!

Now THAT is a combo I have never thought of before, and I eat pizza about once a week. I am gonna have to give that a shot.

Happy Herbivore! said...

holy fork. that pizza looks awesome! way to make my crust look like the bomb!

I think this pizza might have to go on the front of my cookbook!

Jennifer said...

Veghead - Hahaha! Thanks about the food, that stir-fry was excellent!

Anke - That makes a lot of sense! Thanks for that, I don't really see how you could, or what would be the point of refrying and already fried bean. :-)

Lizzy - Haha! I think he's really getting into it. I'm not really feeling too hot so suggested frozen pizza for dinner and he asked me if I wanted him to make dough. :-)

Chocolate Covered - She's planning on writing a cookbook, and I can say with confidence, I'd buy and use it often, which cannot really be said of my other cookbooks...

Romina - It was and it doesn't take much oil at all. So while it's not fat FREE it is low fat. And the crust was fat free.

T - In Brett's words, he likes making dough and such because 'it's a good skill to have', some sort of survivalist thing I guess. :-) Whatever his reason, I don't mind.

Mexican pizzas totally rock, you should also check out Happy Herbivore's blog, that's where I got not only the recipe for the crust but the idea as well, she had a different take on it, though I bet equally good.

Happy Herbivore - I think Brett has magic hands or something, the dough really seems to like him. This crust was WAY better than the last one we tried.

Ooooooh, a Mexican Pizza front, I'm liking that one.