Vegetarian Mexican Pizza

February 4, 2015

Last week, on Australia day long weekend my boy, our friends and I made the treck out to Lexton, in the west of Victoria for the Rainbow Serpent festival. For those who haven’t heard of Rainbow, it’s a music and lifestyle outdoors camping festival, known in Australia as ‘bush doofs’. It was my first time, and it certainly lived up to its name. 

mexe pizza 1

Jackson and I made an effort to bring healthy and nutritious food to help fuel us over the weekend – lots of dancing and not much sleep meant it was especially important to eat well. The music went 24/7 (hence the doof part of bush doof) so we had to fuel properly! We did run out of food on the last morning which turned out to be a blessing in disguise – Rainbow had a vast array of amazing vegetarian options, and gave me heaps of ideas for future recipes.. watch this space. 

mexe pizza 2

When we got home, tired and needing a shower or seven, we needed something quick and easy we could eat whilst watching a movie – the ultimate cure. 

You might remember my greek yoghurt pizza bases from a while back – (2 ingredients – voila pizza dough). They made a triumphant return last night, with a vegetarian Mexican twist. Avocado, black beans and a cheek of lemon made this pizza a dinner to remember, you can find the recipe below.

Before I reveal the recipe, can we please discuss how funny the term ‘a cheek of lemon’ really is – it’s so correct but it just gets me. I don’t know why, I’m weird. Back to pizza.

mexe pizza 3

I topped the pizza with a paprika lime yoghurt dressing which I have been very fond of lately, see corn and lentil taco recipe for verification. It’s purely because it’s a nice twist. I eat greek yoghurt often so where I can mix it up, I do. You should too! It’s as simple as mixing some paprika and lime juice through, or dijon mustard, or horseradish, or whatever your little yoghurt loving heart desires. 

The half way point of my summer has well and truly passed – it’s 23 degrees everyday for the next week (very unaustralian I might add) so keep an eye out for hot and heavy winter recipes to come. I have been craving pastas, soups and tea and coffee. Very strange..

Keep an eye out for some cookies too because it’s been too long since a sweet treat appeared around here. 

mexican pizza recipe

Whats a comforting recovery meal you enjoy? Let me know in the comments below. 

Have a wonderful day, Bec x

Mexican Pizza (and 2 ingredient dough)
Serves 2
A simple, delicious mexican vegetarian pizza perfect for dinner or lunch
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Prep Time
Cook Time
Total Time
Prep Time
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Total Time
For the Base
  1. 1 cup greek yoghurt
  2. 1 cup wholemeal self raising flour. Seriously.
For the pizza
  1. 1 tin pinto/black beans
  2. 1 tomato, diced
  3. 1/2 ripe avocado
  4. 1/2 cup mozzarella cheese
  5. 1/2 a lemon
  6. 1/2 teaspoon cumin
  7. 1/2 teaspoon paprika
  8. olive oil
For the paprika lime yoghurt
  1. 100 mls greek yoghurt
  2. 1 teaspoon smoked paprika
  3. teaspoon lime/lemon juice
For the dough
  1. Combine 1 cup greek yoghurt with 1 cup self raising flour
  2. Knead on a floured bench for 6-8 minutes until a ball of dough has formed
  3. Split dough into 2 and roll each ball in flour
  4. Place ball of dough inbetween 2 pieces of baking paper
  5. Roll into a pizza base with a rolling pin (or a round glass bottle – I used my olive oil bottle)
  6. Repeat for second ball of dough
  7. Place on a pizza tray and start topping with your pizza stuff
For the pizza
  1. Mix paprika and cumin with a teaspoon olive oil. Brush onto the pizza base.
  2. Add the thinly dices tomato and black beans, spreading evenly.
  3. Top with Mozzarella cheese and sliced avocado
  4. Place in the oven for 20-30 minutes at 180 degrees
  5. Remove once cheese is melted and bubbly
For the yoghurt
  1. Combine all three ingredients and drizzle a top the pizza
  1. Serve with cheeks of lemon. I added pineapple to my pizza too, but thats totally Hawaiian!
Dancing Through Sunday

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  • Reply Melissa February 24, 2015 at 11:43 am

    These look so delicious, and that dough sounds really interesting! I’ll have to try next time we’re making our own pizza.

    • Reply Bec February 26, 2015 at 10:08 am

      It’s so simple!

  • Reply Kirsten Jenkins February 17, 2015 at 3:32 pm

    love the look of these!!!! That dough is amazing…..will definitely be making these!!!

  • Reply Amy February 12, 2015 at 5:27 pm

    Definitely trying this! Its like, nachos and pizza in one!

    • Reply Bec February 14, 2015 at 4:57 pm

      Exactly πŸ˜‰ May have been the motive behind this whole meal πŸ˜‰

  • Reply Alexandra February 10, 2015 at 11:12 pm

    Wow, I can’t believe how easy this dough is. Seems almost to easy to be true – looks yummy πŸ™‚

    • Reply Bec February 11, 2015 at 9:31 am

      My thoughts when I heard about it – give it a go! x

  • Reply Janet aka Middle Aged Mama February 9, 2015 at 9:41 pm

    My favourite comfort meal is potato fritters, we used to have them when I was a kid. Probably not so great for you (fried in oil) but oh my gosh they are good πŸ™‚

    • Reply Bec February 11, 2015 at 9:17 am

      I know what you mean Janet… ohhh my anything potato in fact. Fritters, chips, fries, baked, hashbrowns… I could go on

  • Reply Kirsty @ My Home Truths February 9, 2015 at 9:29 pm

    That looks and sounds utterly delicious! I wonder whether it would work if the flour was substituted for a gluten free variant? May have to try that out and get back to you πŸ™‚

    • Reply Bec February 11, 2015 at 9:17 am

      I will try it with a GF flour next time I make it and let you know πŸ™‚ I am sure it would – it’s really versatile. Sometimes I don’t even measure the flour/yoghurt properly πŸ˜‰

  • Reply Dan @ What Dan Did Next February 9, 2015 at 11:46 am

    Oh wow – those pizzas look scrumptious. And your styling is divine! I’ve only just recently bought some black beans and never ever thought of putting them on pizza with avocado for a mexican twist. Will definitely be adding this idea to the future idea box. And a ‘Cheek of Lemon’, hahahaa. You are right, it is oddly funny πŸ™‚

  • Reply vegeTARAian February 9, 2015 at 6:51 am

    Oh you clever fox, I’ve never thought to top a pizza with black beans! Loving the idea of a two ingredient base too – must give it a try.

  • Reply Nicole- Champagne and Chips February 8, 2015 at 4:53 pm

    I am all about the homemade lentil dahl for my comfort food. So simple, so good and I can eat a bowl the size of my head and just feel virtuous about it. Interesting pizza toppings, I really must try something a little less traditional. I love the sound of your spice oil base.

    • Reply Bec February 9, 2015 at 1:58 pm

      Dahl is so great – I’d love to see your recipe? x

  • Reply Danielle L February 5, 2015 at 10:37 pm

    I’ve made this dough quite a bit for flat breads and for a lamb pizza base, but funnily enough I’ve never made it for any other type of pizza. Now I’m really not sure why and I’m keen to make a version similar to this, thanks!

    • Reply Bec February 6, 2015 at 10:27 am

      I always do weird stuff like that – like only make my own cabonara sauce when I am cooking it with fettuccini, if it’s penne, I go store bought. Whaa?!

  • Reply Sammie @ The Annoyed Thyroid February 5, 2015 at 5:42 am

    This looks delicious – I love the flavour combo! The Greek yoghurt pizza base thing is a game changer. We’ve been making it in the Thermomix for a while, and it’s all kinds of awesome. We have a weekly pizza night so I’m definitely going to give this topping a go, although I don’t think mine will look nearly as awesome as yours!

    • Reply Bec February 6, 2015 at 11:50 am

      Game changing greek yoghrut pizza base – it’s been renamed. It’s SO EASY. x

  • Reply Rebecca@Figs and Pigs February 4, 2015 at 6:17 am

    That pizza base sounds amazing and so easy It also look really crispy just how I like it. The music festival sounded like so much fun, I think my comfort recovery dish would be some kind of clear broth. salty but nourishing with loads of veggies and ginger.

    • Reply Bec February 6, 2015 at 11:50 am

      That broth sounds amazing. I recently shared a tofu udon recipe and that broth was soo salty and loaded with veggies – and now I am craving that!

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