Sheet Pan Taco Pizza

Crispy pizza dough meets refried beans, salsa, seasoned beef, and all your favorite taco toppings. Sheet Pan Taco Pizza is here to save your “what the heck do I cook tonight?” crisis.

this Recipe

So, story time.

A few months ago, I was in one of those moods — you know, when you’re starving but also weirdly uninspired? I opened the fridge five times hoping food would magically appear. Nada. But then I spotted pizza dough I forgot I bought (win), a half jar of salsa, and leftover taco meat from the night before. Something clicked. I think I even said “What if…?” out loud, which was weird because I was home alone.

And that’s how Sheet Pan Taco Pizza was born in my kitchen, on a random Tuesday night in sweatpants, blasting ’90s throwbacks and eating straight off the tray like a savage. It wasn’t fancy. It was delicious. I’ve made it a dozen times since and yep, it still slaps.

Why You’ll Love This Sheet Pan Taco Pizza Recipe?

Let’s be real: we all need more low-effort, high-reward dinners. Especially the kind that doesn’t make you hate doing dishes later.

Here’s why this one’s a keeper:

• It’s tacos AND pizza. I mean, c’mon. Who loses in that combo?

• It feeds a crew — or just you, plus lunch for tomorrow if you don’t black out and eat half of it immediately. (Not judging. Been there.)

• It’s customizable to your wildest taco dreams. Want it spicy? Mild? Veggie-packed? Have at it.

• You make it on ONE PAN. No mountains of dirty dishes. Just your sheet tray and maybe a cheese grater if you’re being fancy.

• It feels fun. Like, why does eating pizza topped with lettuce and sour cream feel like you’re getting away with something?

Ingredient Notes:

Okay, we’re not doing a lecture here. Just a chill rundown of what you need to make this Sheet Pan Taco Pizza magic happen.

• Pizza dough: Store-bought is totally fine. Honestly, I don’t have the patience to make it from scratch most nights. But if you do, you’re amazing.

• Refried beans: The unsung hero here. Acts as your “pizza sauce” but it’s creamy and adds legit taco flavor.

• Salsa: Use what you love. I’ve used mango habanero before and lived to tell the tale. Go chunky, go mild, go rogue.

• Ground beef: Season it up with chili powder, cumin, and a splash of chicken stock. Smells like a taco truck rolled through your kitchen.

• Cheese: Monterey Jack + cheddar = the dream team. You want it melty and gooey with those golden edges.

• Toppings: Shredded lettuce, tomatoes, diced onions, cilantro, pickled jalapeños (unless you’re a baby about heat), and sour cream to finish it all off.

Side note: one time I didn’t have lettuce so I used arugula. It was… a choice. Let’s just say taco pizza deserves iceberg or romaine.

How To Make Sheet Pan Taco Pizza?

I won’t pretend this is some mind-blowing culinary feat. That’s kinda the point. You make it when you’re hungry and tired and just want something good without needing a culinary degree.

Step 1: Preheat like a pro
Crank that oven up to 450°F. Oil up your sheet pan — I use olive oil but honestly, canola works if that’s what’s nearby. Just don’t skip this or you’ll be scraping dough like a sad caveperson.

Step 2: Roll and rest
Roll the dough out to fit your sheet pan. Doesn’t have to be perfect. Mine always looks like a weird rectangle. Pop it in the pan, then let it sit for about 20 mins while you do your beef.

Step 3: Beef it up
Cook your ground beef until browned, then toss in chili powder, cumin, and chicken stock. Let it simmer till it’s rich and flavorful. You’ll know — your kitchen will start smelling like a taqueria.

Step 4: Layer like you mean it
Spread a layer of refried beans on the dough. Then salsa. Then the beef. Then all the cheese. I always go too far with cheese and never regret it.

Step 5: Bake and behold
Into the oven it goes for 12 to 15 minutes. Keep an eye on it. When the cheese is bubbly and the crust is golden, it’s done. I once forgot it and ended up with a Sheet Pan Taco cracker. Still ate it.

Step 6: Top it like you mean it
Out of the oven? Time for toppings! Load it up with shredded lettuce, diced tomatoes, onions, cilantro, and jalapeños. Sour cream on the side — or drizzle it straight on like a Picasso.

Storage Options:

I’m gonna be honest: this doesn’t usually make it to the fridge. But if you’re not a pizza monster like me, here’s what you do:

• Fridge: Airtight container. Keeps fine for 2-3 days. Reheat in the oven at 375°F for a few minutes so it crisps up again. Microwave? Meh. Only in emergencies.
• Freezer: Wrap slices in foil, then into a freezer bag. Reheat straight from frozen at 400°F. Just skip fresh toppings till it’s hot again — soggy lettuce is a vibe killer.

Variations and Substitutions:

I’ve played around with this recipe a lot. Sometimes by accident (looking at you, that time I dropped half a can of corn into the salsa), but hey — it’s versatile.

• No beef? Use ground turkey, chicken, or even lentils if you’re into that.

• Spice it up with hot salsa, chipotle, or a sprinkle of crushed red pepper.

• Add avocado or guac on top. I mean, duh.

• Make it vegetarian by skipping the meat and doubling up on beans or roasted veggies.

• Try cotija or queso fresco on top after baking for that salty punch.

What to Serve with Sheet Pan Taco Pizza?

This pizza’s a full meal in itself. But if you wanna round it out — or you’re feeding friends and want to look like you have your life together — here’s what pairs well:

• Chips and guac (duh)

• Street corn or corn salad

• A cold margarita or sparkling water with lime (if it’s a Tuesday and you’re being “responsible”)

• Honestly? Netflix and a couch. That counts.

Frequently Asked Questions:

Can I make it ahead?
Sure! Prep the dough and beef earlier, then assemble when you’re ready to bake. Just don’t top it until right before or it gets sad and soggy.

Is this spicy?
Not really. But you can make it fiery if you want. Or keep it mild and let everyone sauce their own slice.

Can I double it?
Heck yes. Two pans, two pizzas, double the joy. Great for parties or “accidentally” having leftovers.

If you’ve ever been torn between pizza and tacos, this one’s for you. It’s fun, forgiving, and full of flavor. Plus, it kinda makes you feel like a genius even though it’s ridiculously simple.

Give it a go. Add your twist. Eat it cold at midnight if that’s your vibe.

And seriously — if you try it, drop a comment or shoot me a message. I wanna hear what you put on yours. Let’s taco ’bout it.

Keep the Flavor Coming – Try These:

How To Cook A Perfect Ribeye Steak Recipe

Grilled Teriyaki Chicken Skewers

Chocolate Chip Cookie Bars

Sheet Pan Taco Pizza

Prep Time 15 minutes mins

Cook Time 18 minutes mins

inactive 1 hour hr

A delicious fusion of tacos and pizza, this Sheet Pan Taco Pizza combines seasoned beef, refried beans, salsa, and cheese on a crisp pizza crust—finished with fresh taco toppings for a crowd-pleasing meal.

PRINT PIN REVIEW SAVE Saved!

5 Servings

Ingredients

1x2x3x

For the Pizza:

• 1 lb. pizza dough store-bought or homemade
• 1 cup refried beans
• 1 cup salsa store-bought, any preferred variety
• 1 lb. ground beef
• 1/4 cup chicken stock or water
• 1 tablespoon ground chili powder
• 2 teaspoons ground cumin
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• Olive oil for greasing the sheet pan

For the Toppings:

• 2 cups shredded iceberg or romaine lettuce
• 2 cups diced tomatoes
• 1/2 cup diced white onion
• 1/4 cup chopped cilantro
• 1/2 cup mild pickled jalapeños
• Sour cream for serving

Cook ModePrevent your screen from going dark

Instructions

 

Preheat the Oven and Prepare the Dough:

1. Preheat your oven to 450°F (232°C). Lightly grease a half-sheet pan with olive oil to prevent sticking and promote a crispy crust. On a floured surface or directly on the sheet pan, stretch or roll the pizza dough to fit the size of the pan. Once shaped, allow the dough to rest in the pan for approximately 20 minutes to relax the gluten and avoid shrinkage during baking.

Cook the Beef Mixture:

1. In a medium skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart with a spoon or spatula. Drain excess fat, then stir in the chili powder, cumin, and chicken stock. Simmer for several minutes until most of the liquid has evaporated and the mixture is well-seasoned. Remove from heat and set aside.

Assemble the Pizza Base:

1. Begin by spreading a layer of refried beans evenly across the prepared dough, leaving a small border around the edges. Follow with an even layer of salsa over the beans. Distribute the seasoned beef mixture across the salsa layer. Finally, sprinkle the shredded Monterey Jack and cheddar cheese over the entire surface.

Bake the Pizza:

1. Transfer the sheet pan to the preheated oven and bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is fully melted and bubbling.

Add Fresh Toppings and Serve:

1. Once baked, remove the pizza from the oven and immediately top with shredded lettuce, diced tomatoes, onion, cilantro, and pickled jalapeños. Serve hot, accompanied by sour cream either on the side or drizzled over the top.

Notes

To prepare a gluten-free version of this Sheet Pan Taco Pizza, simply substitute the traditional pizza dough with a certified gluten-free pizza dough, available at many grocery stores or made from scratch using gluten-free flour blends. Ensure that all other ingredients, such as the refried beans, salsa, and spices, are labeled gluten-free to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/