Mexican Pizza

It doesn’t get any more SoCal than making yourself a Mexican Pizza!

How many times have you argued with your spouse over what to eat? I guess the question should be How many times THIS WEEK have you argued with your spouse over what to eat. It’s the endless question. Especially when you’re both madly in love with bold flavored foods and truly down for anything. It’s the ultimate FOMO because, yes I want Italian but I also want Sushi and obviously I love nachos so why wouldn’t I wanna go to that Mexican place or duhh Chinese always sounds like a good idea. And on and on. So here I am doing my very best to make everyone happy. And by everyone I mean all the different little foodie voices in my head who can’t decide what they want to eat for dinner because of my West Coast flavor influences always leading the way.

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Growing up on the west coast in Southern California it always seemed like every dish had to have a bold & exciting mexican flair. I mean, I barely ever eat a meal without covering it in hot sauce and avocados. Those two things are basically their own food group in my house.

I guess it was about time I made myself a Mexican Pizza and all I can think is why the heck did I wait so long. YUM!

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I have to admit that my favorite part of this pizza wasn’t the dough or even that perfect avocado, it was that LA VICTORIA® Brand Spicy Mango Habanero Salsa. If you’re a fan of pineapple on your pizza, like I am, you are going to LOVE this spicy sweet topping and I really recommend you don’t skip it. If you’re one of those people who doesn’t enjoy fruit on your pizza (shame on you) the LA VICTORIA® Brand Salsa Verde Thick n Chunky will be your next best bet. Mild Or Medium, you’re sure to love this Mexican Pizza!

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Mexican Pizza

  • Servings: 2 – 6
  • Difficulty: easy
  • Print

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1 store bought pizza dough
1/2 can vegetarian refried black beans
1 cup frozen corn
1/4 red onion
1 cup shredded lettuce
1/3 large avocado
A few tbsp LA VICTORIA® Brand Mango Habanero Salsa
Nacho Sauce:
1/2 cup raw cashews
1 cup carrots
1/4 cup nooch
1 tsp turmeric
1 tsp garlic powder
2 tsp chili powder
1/2 lemon
1/4 cup cashew milk
Salt and Pepper to taste
Water to thin out


1. Preheat oven to 425 degrees. Spread half a can of vegetarian refried beans on your pizza dough where you would normally put pizza sauce. Top with red onion rings and frozen corn. Bake for 12 – 14 minutes (or according to pizza crust instructions)
2. While your pizza dough is cooking up in the oven, prep the rest of your toppings. Chop lettuce, slice avocados, and open up your favorite jar of salsa.
3. In a blender, (I use the nutribullet) add your raw cashews and carrots and top with boiling hot water. Set aside for at least 10 minutes. Drain and add the rest of your sauce ingredients and blend until completely smooth. Add water, a tablespoon at a time to thin out to your desired consistency. I needed 4 tbsp of water. Taste and season further if necessary.
4. When your pizza dough is completely cooked through and to your desired crispiness, remove from oven and begin to top it. I started with shredded lettuce, then avocado, then my delicious Mango Habanero salsa, finally a huge drizzle of our nacho “cheese” sauce and I topped the whole thing with cilantro and a fresh squeeze of lime.
Enjoy it Veganly much!!

‘Dinner With The LA VICTORIA® Brand’

To celebrate  the 100th Year of LA VICTORIA® Brand, they are hosting dinner events in Los Angeles & San Diego for people who seek out NEW flavor experiences, they call them Flavor Seekers. Each dinner will showcase and celebrate the flavors of a different local chef, recipe (specific to west coast), music, and artwork.

LA VICTORIA® Brand makes salsas and sauces inspired by the bold and unique Mexican-inspired foods and flavors of the West Coast.

Click here to learn more about these west coast recipes and 100th Year Dinner Events in your area.
San Diego Event:
May 11th / 6:30 – 9:30pm
Junipero Serra Museum
2727 Presidio Dr, San Diego, CA 92101

Los Angeles Event & Recipe for Blistered Brussels & Cauliflower
June 1st / 6:30 – 9:30pm
Santa Monica Pier
200 Santa Monica Pier, Santa Monica, CA 90401

I recreated the Blistered Brussels & Cauliflower recipe using broccoli & radicchio. That Pistou sauce is to die for!! Try it!


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