Mini Meatless Mexican Pizzas

These little pizzas are delicious served with sangria before a cookout or a make-your-own enchiladas party. You can find the soy crumbles in the health food section of your supermarket’s freezer division.

Serves: 8Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8


  • 1 can (12 oz.) refrigerated biscuits
  • 1⁄4 cup yellow cornmeal
  • 1 Tbsp. olive oil
  • 1⁄2 cup chopped onion
  • 1⁄2 cup frozen meatless soy crumbles
  • 2 tsp. chili powder
  • 1⁄2 tsp. dried oregano leaves
  • 1⁄2 cup vegetarian refried beans
  • 1 tomato, chopped
  • 1⁄3 cup tomato sauce
  • 1 cup shredded low-fat pepper jack cheese


  • Preheat oven to 400°F. Separate dough into biscuits, then flatten into thin disks. Dip each side into cornmeal, then place on two ungreased baking sheets.
  • In medium skillet, heat olive oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in meatless crumbles, chili powder, and dried oregano; cook and stir until crumbles defrost. Add refried beans, tomatoes, and tomato sauce. Stir over low heat for 2 minutes, and remove from heat. Spoon mixture on top of dough rounds. Sprinkle with cheese. Bake for 8 to 10 minutes or until crusts are golden brown, topping is hot, and cheese is melted and beginning to brown.