• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cadry's Kitchen
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Threads
menu icon
go to homepage
  • About
  • Recipes
  • Book
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • About
    • Recipes
    • Book
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Main dishes

    Vegan chili dog pizza: Dinner in 25 minutes

    Updated: May 3, 2024 · Published: Jan 16, 2020 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 16 Comments

    Jump to recipe
    Text overlay: Chili dog pizza. Hand holding chili dog pizza with non-dairy cheese.

    Chili dog pizza is a weeknight-friendly dinner that combines the magic of coneys, pizza, and cornbread. By using a frozen pizza crust & leftover chili, dinner is ready in just 25 minutes! It’s a meal your family will love.

    Hand holding vegan chili dog pizza with mustard and pickles.

    If you like pizza, coneys, and cornbread, you are going to love this chili dog pizza.

    It’s made with three bean chili on a cornmeal pizza crust. And it’s topped with browned slices of vegan hot dog.

    After a trip in the oven, it’s finished with all of the classic chili dog toppings like mustard, onions, and pickles.

    It’s the ultimate cozy, comfort food.

    In this post:

    Jump to:
    • A great way to use leftover chili
    • What vegan hot dog should I use?
    • What kind of pizza crust should I use?
    • Step by step instructions
    • 📖 Recipe

    A great way to use leftover chili

    Chili dog pizza is a great way to repurpose leftover chili. It uses one cup of leftover chili. (Of course, if you want to make chili from scratch for this pizza recipe, that’s fine too.)

    By using leftovers and a frozen pizza crust, this dinner is incredibly weeknight friendly. The whole thing is ready to eat in just 25 minutes!

    What vegan hot dog should I use?

    Field Roast frankfurters in freezer at grocery store.

    For this recipe, I used Field Roast frankfurters.

    They are available in the freezer section of some natural grocery stores. In others, they’re kept near the vegan meats in the refrigerated section.

    But feel free to use the veggie dog of your choice. A jalapeño cheddar brat from Herbivorous Butcher would be delicious here.

    What kind of pizza crust should I use?

    Vicolo cornmeal crusts in a grocery store freezer.

    For this chili dog pizza, I used Vicolo cornmeal crusts. They are sold in the freezer section of natural grocery stores.

    They come two to a pack. (You’ll only need one for this recipe, unless you decide to double it.)

    I love using cornmeal crusts for this recipe, because chili and cornbread are so good together.

    But if you don’t have access to a cornmeal pizza crust, feel free to make your own pizza crust from scratch. Or use your favorite prepared crust.

    Chili dog pizza on platter.

    One thing to keep in mind… Vicolo cornmeal crusts are 8 inches wide. So if your crust is larger, you’ll likely want to add more chili than what’s listed in this recipe.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Start by preheating the oven to 425 degrees.

    Then grab a frozen Vicolo cornmeal pizza crust out of the freezer. Put it on a round baking sheet.

    (If you’d prefer to use a different pre-made crust or make your own, go for it! Simply follow the time/temperature specific to your crust instructions.)

    Vegan hot dogs cut in slices & browning in skillet.

    Bring a skillet to a medium heat, along with a drizzle of oil. Add sliced vegan hot dog to the skillet. Brown for a couple of minutes on each side. Then remove from heat.

    Top the cornmeal crust with three bean chili. You can make it fresh for the pizza, or you can use leftover chili.

    Notes for using leftover chili

    If you’re using leftover chili, you don’t have to reheat it first. It will get hot enough in the oven.

    When chili is in the refrigerator, the liquid automatically separates a little from the solids. Aim for the solid portions for a firmer topping.

    After you’ve added chili to the cornmeal crust, top with the sliced veggie dog.

    Vegan chili dog pizza in oven.

    Bake pizza in the oven for 15 minutes.

    Remove the pizza from the oven, and use a pizza cutter to cut it into slices.

    Overhead chili dog pizza with toppings.

    Add your choice of toppings

    My favorites are mustard, onions, and pickles.

    It’s also good with sauerkraut, shredded non-dairy cheese, and/or pickle salsa.

    Hand holding slice of vegan chili dog pizza with sauerkraut.

    (I used Herbivorous Butcher American cheese, grated by hand. Daiya cheddar block, grated by hand, is also good.)

    Serve this pizza for your next game night, football watching party, or lazy Tuesday dinner. It’s a kid-friendly meal the whole family will love.

    Hand holding slice of hot dog pizza with chili.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Hot dog pizza with chili on round plate.

    Vegan chili dog pizza

    Author: Cadry Nelson
    5 from 3 votes
    This chili dog pizza will bring out the kid in you. Serve the slices with optional toppings, and let your guests top their pizzas as they prefer. This weeknight-friendly meal takes only 25 minutes to make. But it would also be fun for a party or game day!
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: American, Vegan
    Keyword: comfort food, kid friendly, weeknight meal

    Ingredients

    • ½ teaspoon oil
    • 1 vegan hot dog* cut in roughly ½ inch thick slices
    • 1 Vicolo cornmeal crust or small pizza crust of your choice
    • 1 cup Vegan three bean chili
    • ¼ cup grated non-dairy cheese (optional topping)
    • ¼ cup diced dill pickles (optional topping)
    • ¼ cup diced onions (optional topping)
    • ¼ cup drained sauerkraut (optional topping)
    • Drizzle mustard (optional topping)

    Instructions

    • Preheat oven to 425 degrees.
    • Bring a skillet to a medium heat with oil. Add sliced veggie dog to skillet and brown for a couple of minutes on each side.
    • Top the cornmeal crust with chili. Add the sliced veggie dog to the pizza.
    • Bake pizza for 15 minutes.
    • Cut pizza into slices and serve with optional toppings, so that each person can prepare their slice(s) as they prefer.

    Notes

    I recommend a Field Roast frankfurter for the hot dog.
    Refrigerated chili works especially well for this pizza, because the chili thickens and liquid separates somewhat from the solids. Opt for the less liquidy parts of the chili for best results.
    My favorite topping combination for the pizza is mustard, diced pickles, and onions.
    Subscribe to Cadry’s KitchenSign up today! JOIN BY CLICKING HERE

    Nutrition

    Calories: 338kcal | Carbohydrates: 8g | Protein: 14g | Fat: 15g | Saturated Fat: 1g | Sodium: 441mg | Potassium: 233mg | Fiber: 3g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 1.1mg | Calcium: 30mg | Iron: 2.7mg

    Content and photos updated January 2020. Originally posted May 2016.

    More Main dishes

    • Platter of vegan chorizo tacos by Spanish rice and guacamole.
      Crunchy soy chorizo tacos with black beans (Easy Trader Joe’s dinner!)
    • Spoon in bowl of vegan vegetable beef soup with potatoes, peas, and barley.
      Chunky vegan vegetable beef soup with barley
    • Dollop of salsa and cilantro on vegan quesadilla.
      Easy vegan quesadilla recipe with refried beans (Just 3 ingredients!)
    • Fluffy dumplings floating in bowl of vegan soup with browned sausage, kale, and a thick, creamy cashew broth.
      Creamy vegan gnocchi soup with sausage & kale
    • Facebook
    • Threads

    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Susan

      May 02, 2016 at 8:22 pm

      Finally, a realistic serving size guide for a pizza! I have so many books that say a pizza will serve 4. In what universe? I mean, really I could have a serving size of one, just me, for a pizza. 😉
      I love this idea of having a base of pizza that people can then add their favourite toppings to. It is super fun and sounds very yummy.

      Reply
      • Cadry

        May 04, 2016 at 7:14 am

        Thanks, Susan! Perhaps if a person always served a pizza with sides, it could stretch a little further. But when I’m eating pizza, that’s all I’m having. The corn meal crusts are on the small side, and whenever David and I have them, we always split one crust between us.

        I’m always attracted to “interactive” foods too. They work especially well for parties. 🙂

        Reply
    2. Becky Striepe

      May 02, 2016 at 7:10 pm

      5 stars
      Cadry, oh my gosh. I have got to make this! It looks super amazing!

      Reply
      • Cadry

        May 04, 2016 at 7:10 am

        Yes, you need to do it! Thanks for the kind words, Becky!

        Reply
    3. johanna @ Green Gourmet Giraffe

      May 02, 2016 at 6:40 pm

      I don’t think I have ever had a chilli dog in my life but I love hearing of your experiences of it and I really want a slice of that pizza – brilliant!

      Reply
      • Cadry

        May 04, 2016 at 7:10 am

        Thanks, Johanna! That makes sense that it’s more of an American thing. If you ever have chili left over, I recommend giving it a shot sometime!

        Reply
    4. Jackie - Vegan Yack Attack

      May 02, 2016 at 4:23 pm

      You’re a damn genius, Cadry!

      Reply
      • Cadry

        May 04, 2016 at 7:08 am

        Aw, right back at you, Jackie! 😀

        Reply
    5. Bianca

      May 02, 2016 at 2:04 pm

      THIS SOUNDS AMAZING!! I, too, am a huge fan of the chili dog. And I’ve been craving them lately. But I’m also a huge fan of pizza, and I’ve been craving that too. So this would totally solve all of my food craving issues!!

      Reply
      • Cadry

        May 04, 2016 at 7:07 am

        Thanks, Bianca! It sounds like this pizza could pretty much solve all of your problems. 😉 I think you’ll love it!

        Reply
    6. Caitlin

      May 02, 2016 at 1:54 pm

      this really looks delicious, cadry! i never had a chili dog before and i feel like i missed out now!

      Reply
      • Cadry

        May 03, 2016 at 10:09 am

        Wow, that surprises me, Caitlin! I haven’t tried one of those carrot dogs yet, but maybe you could give it a whirl with that, a scoop of chili, and a gluten-free bun. 🙂

        Reply
    7. Shell

      May 02, 2016 at 11:05 am

      5 stars
      What a fun idea! Do you know where I could get the pizza crusts locally?

      Reply
      • Cadry

        May 02, 2016 at 11:30 am

        Thanks, Shell! I’m pretty sure you could find them in the freezer section of your Whole Foods. I’ve bought them at other Whole Foods locations, and they sell them at a lot of natural grocery stores.

        Reply
    8. Kristina

      May 02, 2016 at 10:46 am

      this sounds FANTASTIC! I love these flavors, I *will* be making this soon!

      Reply
      • Cadry

        May 02, 2016 at 11:31 am

        Thanks, Kristina! I think you’re going to love it!

        Reply

    Primary Sidebar

    Cadry Nelson standing in kitchen with hand on hip.

    Hi, I'm Cadry!

    I’m the creator behind Cadry's Kitchen and author of Living Vegan For Dummies.

    I'm a longtime vegan, but I grew up eating a standard American diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    In stores now

    Air fryer recipes

    • Vegan fried summer squash dunked in creamy onion & garlic dressing.
      Crispy air fryer summer squash (or pan fried)
    • Crispy corn tortilla strips made in the air fryer garnishing burrito bowl.
      Air fryer tortilla strips: Crispy snack & salad topper
    • Pillowy air fryer gnocchi with tomato dipping sauce.
      Crispy air fryer gnocchi (in 15 minutes!)
    • Vegan air fryer green beans with creamy dipping sauce.
      Crispy air fryer green beans (pan-fried option)

    Vibrant spring recipes

    • Bright pink pickled shallots in jar by plate and salsa bowl.
      Quick pickled shallots recipe (Perfect for tacos, salads & bowls!)
    • Bright pink pickled red onions on avocado toast with nutritional yeast covered tofu.
      Vegan avocado toast with pickled onions & nutritional yeast (5-minute)
    • Green beans stir fried with shiitake mushrooms in bowl.
      Soy-glazed stir-fried green beans with shiitake mushrooms
    • Creamed kale on plate with noodles and seitan.
      Easy creamed kale in cashew sauce (Dairy-free)

    Footer

    ↑ back to top

    About

    • Meet Cadry
    • Work with me

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As seen in

    Copyright © 2025 Cadry's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.