I’ve always been a pizza lover! Even though I no longer eat cheese, I still enjoy eating pizza weekly, usually on the weekends. (Update: I began eating dairy again in 2017, but I still LOVE a good vegan pizza!)
This is a favorite in our house, and it’s the pizza I make most often. It was one of the first pizza recipes I came up with after switching to a plant-based lifestyle. It’s fairly quick and easy. I use my simple Black Bean Dip recipe as the sauce. I can whip it up in seconds with a tiny $20 food processor.
The most prep time goes into caramelizing the onions. I LOVE caramelized onions so I don’t mind taking the extra time, but if you don’t mind the tangy taste and crunch of raw onions (I really don’t care for raw onions myself) you could skip this step to speed up the process a bit and just let the onions bake in the oven… but I promise you, the 20 or so extra minutes it takes makes a big difference in flavor. The sweetness of the caramelized onions is so good with the rest of the veggies! It’s a favorite topping on all the pizzas I’ve been making lately.
I usually buy a frozen organic pizza dough by Seattle’s Essential Baking Co. which is available in the freezer section at Whole Foods and at Haggen in this area. But occasionally when I’m really short on time and don’t want to defrost and roll out dough, I’ll pick up the organic oven ready pizza dough at Whole Foods. I avoid big brand name pizza doughs because of all the unnecessary added chemicals and ingredients. C’mon, pizza dough really only requires a few ingredients, right?
When I have the time I do enjoy making homemade pizza dough. This is a great recipe I found on Pinterest!
VEGAN BLACK BEAN & VEGGIE PIZZA
This is a favorite in our house. Black bean sauce is piled high with thinly slices veggies and topped with caramelized onions and chili powder. Yum!
BLACK BEAN DIP (the sauce)
BLACK BEAN DIP
blend all ingredients in a food processor until you reach the consistency of a creamy dip, blend a little less if you'd prefer a thicker sauce with some remaining whole beans
Preheat oven according to your pizza crust directions, and prep crust...oil pan, pre-bake crust, etc. if necessary
Heat a medium size sauté pan on medium heat and warm approx 1/2 tb of oil. When the oil is hot add the onion slices to the pan and toss in the oil. Allow the onions to sauté and soften, tossing occasionally to prevent burning. Sauté until they caramelize and begin to turn golden brown and translucent. Reduce heat as necessary to prevent burning or raise it if necessary to enhance caramelization
While the onions are caramelizing, heat a small sauté pan on medium-low heat, add the bell pepper strips. Sprinkle lightly with salt, pepper, and lightly coat with chili powder, then toss. Allow the peppers to cook until they've JUST begun to soften. Remove from heat. Do not over cook.
When your onions have caramelized and the peppers have slightly softened, grab your prepared crust and spread a generous layer of bean dip
Next, pile the veggies on in this order:
bell pepper strips,
chopped roma tomato,
Then lightly sprinkle with salt, pepper & a dusting of chili powder
Bake according to your pizza crust directions. My pizza bakes at 425 degrees Fahrenheit for approximately 12-15min.
Allow the pizza to cool for a few minutes after baking, then slice.
Top with sliced avocado and sprinkle with nutritional yeast flakes or maybe add a bit of sriracha and ranch dressing. Yum!
Makes approximately 8 medium sized slices.
Store in an airtight container in the fridge (after cooling) for up to three days.