Vegetarian Tamale Pizza
Transform your pizza night with this bold and flavorful Vegetarian Tamale Pizza, a fusion of classic tamale flavors and everyone's favorite comfort food! Built on a unique masa harina crust, this gluten-free recipe is layered with creamy refried beans, zesty red enchilada sauce, and a gooey cheese blend. Vibrant toppings like diced bell peppers, black olives, corn kernels, and optional jalapeño slices bring color and crunch, while a fresh cilantro garnish adds a refreshing finish. Perfect for busy weeknights or casual gatherings, this creative dish is ready in under an hour and packs a punch of Tex-Mex flair. Serve with lime wedges for a tangy twist and savor every bite of this unexpected, crowd-pleasing masterpiece!
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Recipe Information
Ingredients
- 2 cups masa harina
- 1.5 cups vegetable broth
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 3 tablespoons olive oil
- 1 cups canned refried beans
- 0.5 cups red enchilada sauce
- 1 cups shredded cheese blend (cheddar, monterey jack or a plant-based alternative)
- 0.5 cups diced bell pepper
- 0.25 cups sliced black olives
- 0.25 cups canned corn kernels
- 1 small sliced jalapeño (optional)
- 0.25 cups chopped fresh cilantro (for garnish)
- 1 whole lime wedges (optional, for serving)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch round pizza pan or ovenproof skillet with olive oil.
In a large mixing bowl, combine masa harina, baking soda, and salt. Gradually add the vegetable broth and 2 tablespoons of olive oil while stirring. Mix until a thick, dough-like consistency forms.
Press the masa dough evenly into the prepared pan, spreading it out to cover the bottom like a pizza crust. Bake the crust for 15 minutes, then remove it from the oven and set aside.
While the crust is baking, heat the refried beans in a small saucepan or microwave until warm for easy spreading.
Once the crust has cooled slightly, spread the warm refried beans evenly across the surface. Drizzle the red enchilada sauce over the beans and use the back of a spoon to spread it out.
Sprinkle the shredded cheese evenly on top of the enchilada sauce.
Add your toppings: scatter the diced bell peppers, sliced black olives, canned corn, and (if using) jalapeño slices over the cheese layer.
Return the pizza to the oven and bake for an additional 12-15 minutes, or until the cheese is melted and bubbling.
Remove the pizza from the oven and let it cool slightly. Garnish with chopped fresh cilantro.
Slice the tamale pizza into wedges and serve with optional lime wedges for squeezing over the top.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 6306 mg | 274% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 17.6 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1056 mg | 81% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2003 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
