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.