Pizza Crust Nachos
If you need a fun, easy dinner or a delicious alternative to tortilla chips, these nachos are a great recipe to keep in the rotation. We’re using the Plant Strong Pizza Kit crusts as the base, baked until crisp and perfect for dipping, layering, and scooping.
The crust slices are topped with a creamy cashew queso that brings all the cheesy flavor you want, along with plenty of veggies for a crunchy, colorful finish. It’s simple, satisfying, and a great way to turn a popular meal into a plant-strong favorite.
Pizza Crust Nachos
PLANTSTRONG Team
Rated 4.0 stars by 5 users
Category
Dinner
Cuisine
Mexican
Servings
4-6
Prep Time
20 minutes
Cook Time
10 minutes
If you need a fun, easy dinner or a delicious alternative to tortilla chips, these nachos are a great recipe to keep in the rotation. We’re using the Plant Strong Pizza Kit crusts as the base, baked until crisp and perfect for dipping, layering, and scooping.
The crust slices are topped with a creamy cashew queso that brings all the cheesy flavor you want, along with plenty of veggies for a crunchy, colorful finish. It’s simple, satisfying, and a great way to turn a popular meal into a plant-strong favorite.
Ingredients
-
2 Plant Strong Pizza Kit crusts, cut into small triangles
-
1 to 2 cups raw unsalted cashews, soaked in hot water for 15 to 30 minutes or overnight, then drained
-
¾ to 1 ½ cups hot water, plus more as needed
-
¼ to ½ cup nutritional yeast
-
1 teaspoon chili powder
-
½ to 1 teaspoon ground cumin
-
1 teaspoon garlic powder, or 1 fresh garlic clove
-
1 teaspoon onion powder
-
Optional: ½ teaspoon smoked paprika or turmeric, for color and mild smokiness
-
Black beans
-
Bell peppers
-
Green onions
-
Avocado
-
Jalapeños
-
Sriracha
-
Salsa
-
Any other toppings you’d like
Pizza Kit Chips
Cashew Queso
Nacho Toppings
Directions
Make the Pizza Kit Chips
Preheat the oven to 375°F.
Spread the sliced pizza crust chips out in a single layer on a parchment-lined baking sheet.
Bake for 5 to 10 minutes, tossing every few minutes, until crisp and lightly golden around the edges. Keep an eye on them so they do not over-brown.
Remove from the oven and let them cool slightly while you make the queso.
Make the Cashew Queso
Add the soaked cashews, hot water, nutritional yeast, chili powder, cumin, garlic powder, onion powder, and optional smoked paprika or turmeric to a blender.
Blend until completely smooth and creamy. If the queso feels too thick, add a little more water, 1 to 2 tablespoons at a time, until it reaches your desired consistency. For nachos, you want it thick enough to cling to the chips but pourable enough to drizzle.
Taste and adjust seasoning as needed.
Assemble the Nachos
Arrange the baked pizza crust chips on a platter or sheet pan.
Spoon or drizzle the cashew queso over the top. Add the black beans, bell peppers, green onions, avocado, and any other vegetables or toppings you like.
Finish with jalapeños, sriracha, and salsa, and serve immediately while the chips are crisp and the queso is warm.
