whole wheat "pocketless" pitas (usually 6 in a package)
1 small (16 oz)can refried beans (vegetarian or fat free versions are both vegan)
one (12 oz) box vegan burger style crumbles
1 packet taco seasoning (check the labels, most of these contain whey)
8 oz baby bella mushrooms, chopped (opt.)
1 heart of romaine, chopped (to kick up the nutrition you could use spinach or for an extra kick you could use arugula)
1 small can sliced black olives
1/2 small red onion, chopped
2 plum tomatoes, chopped
a few handfuls of Red Hot Blues Tortilla Chips (or corn chips of choice), crushed
vegan sour cream
vegan shredded cheese
In a large skillet fry up vegan "burger crumbles" with taco seasoning and about 1/2 cup of water. Meanwhile, place pitas on baking sheet. Spread thin layer of refried beans on pitas(straight out of the can, no need to preheat since they will be going in the oven). Sprinkle chopped mushrooms(opt.) over pitas. When the taco seasoned crumbles are heated through, spread evenly over all pitas. Place pitas under broiler for a few minutes until edges of pita start to crisp (not really something you want to walk away from!). Pull pitas out and top with chopped lettuce, tomato, onion, black olives and avocado. Sprinkle red hot blues (or corn chips of choice...I like the red hots because they remind me of nacho cheese Doritos!) over the top and garnish with salsa, vegan sour cream and vegan shredded cheese if desired. Use a pizza cutter and cut into 4 or 6 wedges and serve immediately!
This is the full on, decked out version. You can sub, omit, double up, halve, or add whatever you like that makes a taco pizza to you. I love this recipe because you can change it in so many ways, but still make it exceptionally close to the "real-deal" and my kids love to help make it and eat it too!