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!
Servings Prep Time
4 30min
Cook Time
12min
Servings Prep Time
4 30min
Cook Time
12min
Ingredients
BLACK BEAN DIP (the sauce)
PIZZA INGREDIENTS
OPTIONAL TOPPINGS
Instructions
BLACK BEAN DIP
  1. 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
PIZZA ASSEMBLY
  1. Preheat oven according to your pizza crust directions, and prep crust…oil pan, pre-bake crust, etc. if necessary
  2. 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
  3. 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.
  4. When your onions have caramelized and the peppers have slightly softened, grab your prepared crust and spread a generous layer of bean dip
  5. Next, pile the veggies on in this order: zucchini slices, mushroom slices, bell pepper strips, spinach strips, chopped roma tomato, caramelized onion, black olives. Then lightly sprinkle with salt, pepper & a dusting of chili powder
  6. Bake according to your pizza crust directions. My pizza bakes at 425 degrees Fahrenheit for approximately 12-15min.
  7. 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!
Recipe Notes

Makes approximately 8 medium sized slices.

Store in an airtight container in the fridge (after cooling) for up to three days.