Yes, you can make pizza out of pita. Don’t believe me? Just ask my Momma! Yeah, that’s right. She used to make use these yummy Mexican pita pizzas layered with spicy beans, cheese, sour cream, lettuce, tomato – the works. It was simple, fast, filling, and was a much healthier version of our beloved Taco Bell Mexican pizzas (and you all know my devoted love to Taco Bell).

So think of my Mexican Pita Pizzas as a 2.0 version – a little zooped up. Like a fully loaded car model, AMG or M (if you’re into cars, you’ll know what I’m talking about here. And if you’re not into cars, I’m sorry, but you should be). Any-who…

My Mexican Pita Pizzas are layered with SO many flavors – fajita veggies, roasted chile pequin cauliflower, chipotle crema AND even a ‘cotija’ cheese. And it’s fully vegan, duh!! It’s great for make ahead too – all the components can be made ahead and assembled right before eating! So it’s great for meal prep, weeknight dinners, or if you have any unexpected guests over (if that’s even a thing anymore?!).

Never heard of chile pequin? They are tiny, powerful, and PACKED with spice and flavor. I believe they’re referred to as the Mexican birds eye chili. Remember, Mexican cuisine has SO many different dried and fresh chilies – it ain’t all just jalapeño people. I love the flavor it adds to this dish – one because it’s a warming heat, two because it’s different than the usual jalapeño or serrano, and three is compliments he chipotle crema really well and adds an actual spicy punch! So, if you can get your hands on some, I definitely recommend using it in this recipe and just keeping it on hand!

So here is my recipe for zooped up Mexican Pita Pizzas! I hope you enjoy it! Have fun with it! Change the layers around! Get creative guys!!

Mexican Pita Pizzas (serves 2-4 people):

Cauliflower Marinade:

• 1 small head or half large head of cauliflower – broken down into very small piece
• 1/2 tsp pequin peppers
• 3 cloves garlic – minced
• 1 tsp dried oregano
• 1/2 fresh lime
• 1/2 tsp red chili powder
• kosher salt
• ground black pepper

Fajita Veggies:

• 1 medium onion – sliced
• 1 green bell pepper – sliced lengthwise
• 1/2 tsp cumin seeds
• olive oil

Chipotle Crema:

• 1/4 cup vegan mayo – I used Hellman’s
• 1/4 vegan sour cream – I used Tofutti
• 2 tbsp chipotle in adobo sauce
• sprinkle of ground black pepper
• pinch of kosher salt

Assembly Ingredients:

• 4 regular pita pockets
• Lettuce of choice shredded – mine is butterhead from Gotham Greens
• 1/2 beefsteak tomato – diced small
• 1/4 cup vegan feta – crumbled, I use Esti brand
• fresh coriander leaves

1) First, place the chile pequin in a mortar and pestle. Grind down until course. Mix together all ingredients for the marinade until combined well. Add in your cauliflower, mix to coat well. Let sit for 15 minutes. Turn your oven on to preheat at 350 degrees. Bake for about 20-25 minutes until soft and broil for 5 minutes until slightly charred.

2) While cauli bakes, sauté fajita veggies. Heat a non-stick skillet over medium high flame. Pour in about 1 tsp olive oil. Once hot, add in your cumin seeds. After 30 seconds it will be fragrant, add in your onions and peppers. Sauté for about 5-10 minutes until slightly soft, slightly browned, but still have a bite. Remove and set aside.

3) Blend together all ingredients for chipotle crema. Set aside.

4) Layering the pizza: Toast your pita in the same skillet that you sautéed the veggies so it picks up all that yummy flavor. Then layer on your fajita veggies, roasted cauliflower, drizzle on chipotle crema, shredded lettuce, chopped tomato, crumbled vegan feta and finish it off with some fresh coriander leaves and a squeeze of lime!