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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.

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.

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?

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?

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. (I’m also a fan of frozen Italian crusts, pictured in this post on favorite vegan Trader Joe’s products.)

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.

How to make this weeknight-friendly recipe

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.)

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.

Bake pizza in the oven for 15 minutes.

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

Add your choice of toppings

My favorites are mustard, onions, and pickles.

It’s also good with sauerkraut or shredded non-dairy cheese.

(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.

Vegan chili dog pizza 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! 5 from 3 votes Print Pin Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4 people Calories: 338 kcal Author: Cadry Nelson Ingredients 1/2 teaspoon oil

1 vegan hot dog* cut in roughly 1/2 inch thick slices

1 Vicolo cornmeal crust or small pizza crust of your choice

1 cup Vegan three bean chili

Optional toppings: about 1/4 cup each grated non-dairy cheese, diced dill pickle, diced onion, drained sauerkraut, and mustard 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. Nutrition Calories: 338 kcal | Carbohydrates: 8 g | Protein: 14 g | Fat: 15 g | Saturated Fat: 1 g | Sodium: 441 mg | Potassium: 233 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 215 IU | Vitamin C: 1.1 mg | Calcium: 30 mg | Iron: 2.7 mg Tried this recipe? Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen

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