Best Ever Taco Pizza

This taco pizza is topped with refried beans, cheese, romaine, crumbled tortilla chips, and of course — ranch. In a word: WOW.

Taco pizza

As you may know, Alex and I are crazy about Italian style homemade pizza. We’ve spent years honing our best dough recipe and our unbelievably simple pizza sauce. We’ve made dozens of margherita pizzas and traveled to Italy a few times for research. So it might surprise you that one of our latest greatest recipes to come out of the test kitchen is a…taco pizza. Taco pizza? Yes, artisan style Italian crust on bottom, straight up delivery-style taco pizza on the top. And it’s insanely good. Oh yeah: and it’s got homemade ranch.

Taco pizza

The tricks to how to make taco pizza

Most of our posts about pizza are all about how the Italians do it. Today, we’re going rogue and talking about our take on an American style delivery pizza. Yes, the taco pizza. Now, Alex had taco pizza growing up from a specific pizza delivery franchise that we won’t name here. He introduced me to two toppings that take this taco pizza legit over the top. Surprisingly, this taco pizza is kind of healthy-ish: it’s filled with good for you veggies and not too much cheese. Here are our tricks to how to make taco pizza — the BEST EVER taco pizza, that is!

Use our best pizza dough (or thin crust).

All our best homemade pizza recipes all use our best pizza dough recipe, honed over 10 years to perfection. It’s got that perfectly fluffy texture and complex flavor. If you’d like, use our thin crust pizza dough, which is even easier to make and a tiny bit healthier (less dough, less calories overall).

Use a pizza stone and pizza peel.

We bake all our pizzas on a pizza stone. Why a pizza stone? It gets the pizza very very hot, making the crust crispy on the outside and chewy on the inside. And a pizza peel is needed to pop the dough right onto the hot stone. (You can use a baking sheet, but it’s totally worth it to invest in one for the ease!) Here are the ones we use:

Go with refried beans instead of tomato sauce.

The best thing about a taco pizza is that instead of a red sauce, it’s got a thin layer of refried beans. It’s so, so good! Find your favorite can of refried beans (if you’re vegetarian, make sure it’s vegetarian). Some of them are even already flavored and ready to go. If not, you can add a pinch of salt and cumin. Or, make your own! Our Homemade Refried Beans or Instant Pot Refried Beans would be perfect here.

Taco pizza

Load up with the veggies.

This taco pizza is vegetarian, so we’ve loaded on the veggies: black olives, green onions, tomatoes, and chopped romaine for the perfect crunch.

Top with crushed tortilla chips and ranch.

According to Alex, the keys to a perfect taco pizza are tortilla chips and ranch. Luckily we have a Homemade Ranch Dressing that’s a perfect fit for this pizza: it’s made with Greek yogurt for a healthy spin. And it is literally DIVINE on this taco pizza! You’ve GOT to try this. Stat.

Taco pizza

And that’s it: the keys to a perfect taco pizza!

Of course, you might argue that taco meat should also be present on a taco pizza! And you should feel free to add some. Alex and I eat a mostly plant based diet. While we eat meat on occasion, we were excited that this pizza absolutely does not need meat to be irresistibly delicious. In fact, we think it’s one of the best vegetarian recipes for meat eaters. Try it and let us know: what do you think?

Homemade ranch dressing

This taco pizza recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, omit the cheese and use our Vegan Ranch.

Taco pizza

Taco Pizza

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.00 out of 5)

  • Author: Sonja
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 8 slices 1x


This taco pizza is topped with refried beans, cheese, romaine, crumbled tortilla chips, and of course — ranch. In a word: WOW.




  1. Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Prepare the toppings: Taste the refried beans: if needed, mix in a pinch or two of cumin and a pinch of kosher salt. (Ours were already well seasoned.) Thinly slice the green onion. Chop the romaine lettuce. Chop the tomatoes.
  4. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  5. Spread the refried beans over the dough using a spatula to create a thin layer. Add the cheddar cheese, then top with black olives and half of the green onions. Top with a pinch of kosher salt.
  6. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
  7. Top with the reserved green onions, chopped tomatoes and romaine, and crumbled tortilla chips. Drizzle with ranch dressing and if desired, sprinkle with hot sauce. Slice into pieces and serve immediately.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican Inspired

Keywords: Taco pizza

Looking for more homemade pizza recipes?

Outside of this taco pizza recipe, here are some of our favorite pizza recipes:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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