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Mini Seven-Layered Pizzas

Posted on November 24, 2020

CHAO Mini Seven-Layered Pizzas #1.jpg

Recipe provided by Field Roast


½ lb. pizza dough

1 c. refried beans

1 package Field Roast Chao Creamery Mexican Style Blend Shreds

1 avocado, peeled and seed removed

2 tsp. lime juice

1 small garlic clove, grated

¼ tsp. salt

½ c. pico de gallo

¼ c. chopped black olives

2 green onions, sliced


Preheat the oven to 425º. Lightly dust a large work space with flour. Using a lightly floured rolling pin, roll out the pizza dough as thinly as possible. Using a 2” biscuit cutter or cookie cutter, cut out circles from the dough. Place the mini rounds on a baking sheet lined with parchment paper. Spread with a little bit of refried beans. Sprinkle with cheese. Bake in the oven for 12 to 15 minutes or until the crust is golden brown and the cheese has melted. While the pizzas bake, mash the avocado in a small bowl with the lime juice, garlic and salt. After the pizzas are baked, remove them from the oven and top with a little bit of guacamole, pico de gallo, olives and green onion. Serve.

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