Meatless grounds, corn, and green chilis, piled into a deep dish pizza crust, topped with greens and veggies and smothered in sauce. Dinner all-in-one.
Preheat oven to 450F. Lightly grease an 8×8 pan or 9″ round pan and set aside.
Roll out your pizza dough to fit into your pan with edges overhanging.
In a medium bowl, mix your tomato sauce with 3 1/2 tablespoons of taco seasoning. If you don’t like spicy things, you may want to start with less and then add more if needed. Set aside.
In another bowl, combine the meatless grounds, corn, fire roasted chilis (no need to drain the can, just add the whole thing), parsley and 3/4 cup of the prepared tomato sauce. Mix well.
Scoop meatless grounds mixture into the prepared pizza crust, spreading it out to make it even.
Add the greens on top of the meatless grounds and spread 1/2 cup of the prepared tomato sauce on top.
Slice the bell peppers lengthwise in strips and arrange in a pattern on top of the greens.
Spread the remaining sauce over the peppers.
Fold the pizza over on top of the pie. Brush edges lightly with oil.
Bake for 25-30 minutes, or until it starts to bubble and crust is browned. If crust looks like it will get too dark, cover with foil and bake 5-10 minutes until filling is bubbly.
Let cool 5-10 minutes before serving. It will be hot. You can remove the whole pie (carefully!) from the pan to serve by sliding a spatula underneath, slightly tipping the pan, and guiding it to an available platter.