Birria Pizza
This vegan birria pizza has all the savory goodness and toppings of birria tacos, but in the form of a cheesy pizza! It might just be the perfect recipe for game day get-togethers.
Birria is a Mexican dish made with slow-cooked meat seasoned with a rich blend of spices and served alongside a flavourful broth for dipping. Restaurants and food bloggers have been exploring other ways to use birria, from nachos to ramen, and when I saw that birria pizza was a thing that exists, I knew I had to try it.
Of course, the stumbling block was: I need to make it vegan! Luckily I already have a birria recipe here on Jessica in the Kitchen! This birria pizza recipe builds off of that base, adding the birria to a vegan pizza instead of tacos.
Why You’ll Love This Birria Pizza Recipe
- Completely plant-based. Every birria pizza recipe I’ve seen is made with meat and cheese, but this version is entirely plant-based, so we vegans can take part in the deliciousness too!
- Twist on a classic. This recipe takes the traditional flavours of birria and transforms them into a completely new and unexpected form: pizza!
- Perfect for game day gatherings. Whether you’re hosting a party or just watching the game at home with your family, this birria pizza is sure to be a hit with its savoury, spicy flavours and all that melty cheese.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Yellow onion – Jammy caramelised onions add even more rich flavour to this birria pizza recipe.
- Salt
- Pizza dough – Your favourite store-bought or homemade crust, or use my pizza dough recipe.
- Birria stew – The broth from my vegan birria tacos.
- Shredded vegan mozzarella
- Birria meat – AKA mushrooms from the birria taco recipe.
- Pickled jalapeños
- Vegan Mexican blend cheese – Or cheddar, if you prefer.
- Cornmeal
- Fresh cilantro – Not a cilantro fan? You can substitute sliced green onions or just leave it out.
How to Make Birria Pizza
- Prep. Preheat the oven to 500°F with a pizza stone or baking sheet on the bottom rack.
- Caramelise the onions. Add the oil to a skillet set over medium heat. Once warm, add the onions and salt. Cook until caramelised.
- Roll out the pizza dough. Divide the pizza dough into 4 portions and roll each into a circle.
- Assemble. Divide the birria stew onto the dough, then add the vegan mozzarella, birria meat, onions, jalapeños, and Mexican blend cheese.
- Bake. Dust the hot pizza stone or baking sheet with cornmeal. Add 2 of the pizzas and bake for 10-15 minutes, or until the crust is puffy and blistered and the cheese is melted. Repeat with the remaining pizzas.
- Serve. Garnish with cilantro and extra birria broth.
Tips for Success
- Don’t skip preheating the pizza stone or baking sheet. This ensures a perfect crispy crust on the bottom of your pizza.
- Let the pizza rest before slicing. This will allow the cheese to set and make slicing easier. You don’t want the cheese and toppings to run all over!
- Make larger pizzas (or one big pizza) if desired. Instead of personal pizzas, you can make two bigger pizzas or one regular size pizza if you’d like.
- Try it gluten-free. This easy vegan almond flour pizza crust is gluten-free and low carb.
More Topping Ideas
- Sour cream. My vegan sour cream is a great way to cool down the heat of the jalapeños. Plus, it adds a creamy element to the pizza.
- Guacamole. For an extra dose of flavour and creaminess, add a dollop of guacamole on top of your pizza before serving.
- Diced tomatoes. Add some fresh diced tomatoes for some acidity and sweetness.
- Salsa. You can also spoon some salsa on top of the pizza. I love this restaurant-style blender salsa.
- Hot sauce. This Scotch bonnet pepper hot sauce is a staple in my fridge.
How to Store Leftovers
Wrap individual slices of this birria pizza in foil or place the slices in an airtight container. Store leftover pizza in the refrigerator for up to 3 days. When you’re ready to enjoy your leftovers, simply reheat in the oven at 450°F until warmed through, use the microwave, or eat it cold.
Can I Freeze This Recipe?
Yes! I like to wrap each slice in plastic, then place them in an airtight container or freezer bag. Freeze for up to 2 months. I recommend thawing the pizza in the refrigerator before reheating, which helps the reheating be more even.
More Vegan Pizza Recipes
- Vegan Naan Pizza
- Fruit Pizza Recipe
- Vegan Breakfast Pizza
- Vegan Spicy BBQ Chickpea Pizza
- Grilled Peach, Basil and Vegan “Goat” Cheese Pizza
Enjoy friends! If you make this birria pizza recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Birria Pizza
Ingredients
- 1 ½ tablespoons olive oil, 22 ml
- 1 yellow onion, thinly sliced
- ½ teaspoon salt, 3 grams
- 1 recipe Vegan Pizza Dough
- 1 cup Birria Stew (broth only), 237 ml
- 2 cups shredded vegan mozzarella, 227 grams
- 1 ¼ cups Birria "Meat", 375 grams (no broth, just the meat)
- ½ cup sliced pickled jalapeños , 70 grams (more or less depending on spice tolerance)
- 2 cups shredded vegan Mexican blend cheese (or cheddar), 227 grams
- ¼ cup cornmeal, 33 grams
- ⅓ cup chopped fresh cilantro, 5 grams
- Extra Birria stew, just the broth for drizzling
Instructions
- Preheat the oven to 500°F (260°C) and pop a pizza stone (or a heavy-duty baking sheet) on the bottom rack of the oven.
- Heat the olive oil over medium heat in a heavy-bottomed skillet. Add the onion and season with salt. Cook until caramelised, stirring occasionally.
- Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll each out to a ~5-inch circle.
- Spread ¼ of the Birria stew (just the broth) over each pizza, leaving ~½ inch boarder. Evenly distribute (in order) the following ingredients between the 4 pizzas: vegan mozzarella cheese, Birria meat, caramelized onion, pickled jalapenos, and vegan Mexican blend cheese.
- Pull the pizza stone (or baking sheet) out of the oven and scatter a couple of tablespoons of cornmeal over the top. Transfer 2 of the pizzas to the pizza stone (or baking sheet) and bake for 10-15 minutes or until the crust is puffy and blistered and the vegan cheese is melted and bubbly. Repeat with the remaining cornmeal and remaining pizzas.
- Serve warm, garnished with chopped fresh cilantro, and drizzled with extra Birria stew (just the broth).
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This was a delicious addition to our Friday evening fare! Easy to make and totally worth the effort!
This looks terrific, Jessica. How many pizzas does this make at what size? 4- 12 inch pizzas? This would be helpful to know. Best to you!
Hi Deb,
4 5-inch pizzas! If you check step 3 it’s highlighted there! I hope this helps so much!