Sheet Pan Taco Pizza

Plan for: 30 minutes
Yield: 4 servings

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  • 1 pound pizza dough (store-bought or homemade)
  • 8 oz tub HOPE Spicy Avocado Hummus, divided
  • 1/4 cup salsa
  • 1 cup plant-based ground meat (e.g., Beyond Meat, Impossible, or your preferred brand)
  • 2 teaspoons taco seasoning
  • 1 cup plant-based shredded cheese (e.g., vegan cheddar, mozzarella, or your preferred type)
  • 1-2 cups of shredded roman lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced black olives
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sliced jalapeños (adjust to your spice preference)
  • 1/2 cup chopped avocado
  • 1/4 cup plant-based sour cream
  • 1/4 cup enchilada sauce
  • Salt and pepper to taste
  • Olive oil for brushing


  1. Preheat your oven to 425°F
  2. Lightly grease a 13 x 9 sheet pan with olive oil. Stretch the pizza dough onto the sheet pan, filling it to the edges. Pierce the dough with a fork.
  3. Place the pizza dough in the oven and bake for 12-15 minutes until lightly golden.
  4. While the pizza crust is baking, mix ¾ cup of HOPE Spicy Avocado Hummus with salsa and set aside. Brown the plant-based meat, seasoning it with taco seasoning, salt, and pepper to taste.
  5. After removing the pizza crust from the oven, spread the hummus-salsa mixture over it, followed by the plant-based ground meat and shredded cheese.
  6. Return the sheet pan to the oven and bake for an additional 5 minutes or until the cheese is melty.
  7. Take the sheet pan out of the oven, and scatter the shredded lettuce, diced tomatoes, sliced black olives, chopped avocado, and sliced jalapeños over the pizza.
  8. In a separate bowl, combine the remaining HOPE Spicy Avocado Hummus, plant-based sour cream, and enchilada sauce. Mix well to create the sauce.
  9. Drizzle the hummus-based sauce over the pizza toppings. Season with additional salt and pepper if desired. Enjoy!

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