A twist on a classic dish, this Loaded Enchilada Pizza Pie is bursting with flavor! Serve it with a side salad for a wholesome evening meal, or eat it as-is for a decadent but healthy treat.
I am so excited to share this recipe with you all! For starters, it is delicious. If a fluffy cornmeal crust smothered in homemade enchilada sauce, caramelized peppers and onions, fire roasted corn, and a cheezy cashew spread doesn’t sound appetizing to you….you probably won’t like this recipe. Ha!
But if it does, boy are you in for a treat.
I am also excited to post this because this marks the start of a collaboration I will be doing with my friends Jasmine and Chris of Sweet Simple Vegan! My very good friend Jasmine and I were chatting one day and decided that we wanted to start creating recipes together on a monthly basis. To challenge our creativity (and please your tastebuds), every month we will be bringing you new recipes, each with it’s own creative twist!
For our first challenge we decided to each create Mexican-Inspired Pizzas. Thus, my Loaded Enchilada Pizza Pie was born! Jasmine and Chris truly outdid themselves and recreated that epic-looking taco pizza from a Thrillist video that has been taking over the internet. However, their recreation is completely vegan AND oil-free!
Be sure to check out the recipe for The BEST Vegan Taco Pizza after you are done reading this one 🙂
Jasmine and I both made Youtube videos featuring our Mexican-Inspired pizzas as well! You can check mine out here:
- The Cornmeal Pizza Crust for store-bought pizza dough
- The Oil-Free Enchilada Sauce for store-bought enchilada sauce
- The Cheezy Cashew sauce for any other vegan cheese of your choosing
Now, let’s get to baking! Be sure to post a photo on Instagram and tag me using #FromMyBowl if you recreate this recipe.
Loaded Enchilada Pizza Pie
A twist on a classic dish, this Loaded Enchilada Pie is bursting with flavor! Serve it with a side salad for a wholesome evening meal, or on it's own for a healthy treat. Either way, you are sure to enjoy it!
For the Pizza Dough (makes 1 crust)
- 1/2 cup Warm Water
- 1 1/2 tsp Active Dry Yeast
- 1 tsp Coconut Sugar, or sugar of choice
- 1/4 tsp Salt
- 1 cup All Purpose Flour, divided
- 1/2 cup Finely Ground Cornmeal
For the Toppings
- 1/2-3/4 cup Enchilada Sauce (see below)
- 1/4-1/3 cup Cheezy Cashew Cream (see below)
- 1/2 Green Bell Pepper
- 1/2 Yellow Onion
- 1/2 cup Vegetable Broth
- 1/2 cup Fire Roasted Corn Kernels (or regular corn)
- 1/3 cup Fresh Cilantro, chopped
To Make the Pizza Dough:
Add 1/2 cup of warm water to a medium to large sized bowl. Sprinkle the yeast and the coconut sugar over the water, at let sit for 5 minutes, until foamy.
Add in the salt and 1/2 cup of the flour. Stir vigorously for 3-5 minutes, until no clumps remain in the mixture (stir for at least 3 minutes, as this helps to "activate" the gluten).
Cover the bowl with a towel and let sit in a warm place for 30-60 minutes, until doubled in size. (Note: prep your veggies and toppings now to save time!)
Once doubled in size, add in 1/2 cup of finely ground cornmeal and 1/4 cup of the flour.
Stir until a dough forms, then begin to knead the remaining 1/4 cup of flour into the dough. Once finished, the dough should still be slightly wet, but it should no longer stick to your fingers. If the dough is still sticky, add flour in 1 tbsp increments until the desired texture is reached.
Use immediately, or store in a sealed container in the fridge for up to 5 days.
To Make the Pizza:
Preheat your oven to 450F.
Slice your bell pepper and onion into 1/2" thick slices, and remove your corn from the freezer to thaw, if you are using frozen.
In a nonstick pan, add a splash of vegetable broth and bring the heat up to medium-high.
Once heated, add the sliced bell pepper and onion to the pan and cook for 10 minutes, until caramelized. Keep adding vegetable broth to the pan to keep the peppers and onions from sticking to the bottom of it. Remove from the heat and set aside.
Roll out your pizza dough until it is about 1/3" thick, and place it on a pizza pan that is either greased or lined with parchment paper or a silicone mat.
Spread a generous layer of Enchilada Sauce over the dough, then top it with the pepper and onion mix as well as the fire roasted corn.
Bake at 450F for 10-12 minutes.
Remove the pizza from the oven, then top with the Cheezy Cashew Cream and a handful of freshly chopped cilantro. Serve warm.
* This recipe will serve 2 people with an additional side dish, but can also serve 1 person as a whole meal.
Oil Free Enchilada Sauce
- 1 tbsp Chili Powder
- 1 tsp tsp Cumin
- 1/2 tsp Garlic Powder
- 1/4 tsp Oregano
- Pinch of Cinnamon
- 1/2 tsp Salt
- 3 tbsp Tomato Paste
- 2 cup Vegetable Broth
- 2 tsp Apple Cider Vinegar
- 2+ tbsp Cornstarch, dissolved in water
- Black Pepper, to taste
- Cayenne Pepper (optional - to make more spicy!)
Toast the spices and salt in a nonstick pan over high heat, until fragrant.
Reduce the heat to medium-high and add in the tomato paste plus a small amount of the vegetable broth. Whisk until well combined.
Pour in the remaining vegetable broth and bring the mixture to a simmer.
In a small bowl, dissolve 2 tablespoons of cornstarch in a small amount of water. Add this to the pot, whisking continuously.
Let simmer for 5-7 minutes, or until the mixture thickens. If the mixture does not thicken for you after this time, continue to add more dissolved cornstarch in 1 tbsp increments, until the desired consistency is reached.
Turn the heat off, and stir in the Apple Cider Vinegar. Add the freshly ground Black Pepper and any additional salt to taste.
Store in a sealed jar in the fridge for up to one week.
Recipe adapted from Cookie and Kate.
Cheezy Cashew Sauce
- 1/3 cup Raw Cashews, soaked for at least 4 hours
- 1 tsp Apple Cider Vinegar
- 2 tbsp Nutritional Yeast
- 1/4 cup Water
- Salt, to taste
Cover the raw cashews in a sealed jar filled with water, and let sit for at least 4 hours to soften. Alternatively you can boil them for a few minutes, though I have not tried this method.
Drain the cashews, then place them in a blender or food processor with the remaining ingredients. Blend on high for 45-60 seconds, until a creamy sauce is formed.
Store in an airtight container in the fridge for up to 7 days.
Recipe makes about 1/2 cup of sauce