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Mexican Chik'n Pizza

Vegan, gluten-free, nut-free 

Yield: 2 pizzas

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min


2 ready-made pizza crusts

5 Tbsp (75 mL) tomato paste, divided

1 tsp (5 mL) vegetable oil

3 cloves garlic, crushed

1 package (150 g) Just Vegan Plant Based Chik'n Chunks

2 Tbsp (10 g) taco seasoning mix

1 red bell pepper, diced

1/2 small red onion, cut into thin strips

1/2 cup cremini mushrooms, cut into strips

1/3 cup (60 g) corn

1/4 cup (25 g) pickled jalapeños 

10 cherry tomatoes, halved


3 small florets of broccoli, steamed

1 avocado, thinly sliced

1 small tomato, thinly sliced

1/4 cup (25 g) thinly sliced green onions 

Olives as per taste


  1. Preheat the oven to 200C (390F).

  2. To a small pan on high heat, add the vegetable oil and garlic and sauté for 2 minutes. Add the Just Vegan Plant Based Chik'n Chunks, taco seasoning, and 2 tbsp water. Cook for another 2 minutes. 

  3. Lightly brush the top of the pizza crusts with some olive oil, then spread over top the tomato paste.

  4. For the toppings: divide the taco spiced vegetables and chick'n between the two pizzas, and top with the bell pepper, onion, corn, jalapeños and cherry tomatoes. Then cook in the oven for 12-15 minutes, or until the crush is lightly golden.  

  5. When the pizza is done, remove it from the oven, top it with broccoli florets, olives, some fresh green onions slices, and the sliced avocado. Enjoy your Vegan Mexican Chik'n Pizza!

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