This Black Bean Pizza comes with special permission to customize the topping list to your liking. But only if you use plenty of the spicy black bean puree that's underneath all the toppings -- that's the key!
And don't fret if you don't have any special pizza gear at home. You won't need any and you'll still get a crispy, piping hot pizza that is far superior to takeout pizza.
The other thing to keep in mind is that this recipe seems to work best when the crust is thin. Since we're not using a traditional pizza sauce, a thin crust will keep the focus on the toppings and prevent it from tasting dry.
Easy Vegan Chili Pizza
We used a similar approach in this Chicken and Jalapeno Pizza and we'll be using the same dough here. It's a simple dough recipe from the kitchn.
Start by dissolving 1 teaspoon of yeast in 3/4 cup of warm water. Add 2 cups of all-purpose flour and 1 teaspoon of salt.
Combine well using your hands and knead for a couple minutes until you have a cohesive ball. If the dough is sticking to your hands add some more flour.
Recipe & Video
Ideally this dough would rise for 1-2 hours but I never wait that long. Luckily this dough always seems to be ready when I am done gathering all the other fixings 🙂
That means it's time to work on the flamboyant star of this pizza: the spicy black bean puree that's about to take over your kitchen.
Drain and rinse a can of black beans and add them to the onion mixture along with 2 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/2 cup of water (or stock), and some freshly cracked pepper.
Spicy Black Bean Pizza
Let this simmer for a few more minutes and then add to a blender or food processor, combining well. Take a taste for salt level; I added another pinch to this batch.
Since we're not using a traditional pizza sauce, a thin layer of garlic oil on top of the dough works wonders and prevents it from tasting dry. Mince 2 garlic cloves and add to 2 tablespoons of olive oil along with a pinch of salt.
Okay, time to roll out the dough. You'll have enough for four thin crust pizzas in the 8-10 range. I usually make two pizzas and save the other half of the dough, so the toppings listed in the recipe box below will be for two pizzas only.
Mexican Pizza With Black Bean Spread, Tomato And Avocado
I usually roll the dough out on parchment paper to make transfer to the oven easier, i.e. just cook it on top of the parchment paper. So this is 1/4 of our dough rolled out super thin, somewhere between 1/8 and 1/4.
I don't have a pizza stone, or a wood burning oven for that matter, so I've gotten best results by baking this dough by itself for a couple minutes before adding the toppings. This seems to help the center and upper layer of the dough cook properly.
This will go back in the oven for another 8-10 minutes, depending on the mood of your oven. Take it out when the edges are crisping up and turning golden brown.
Black Bean Tomato Curry With Mushrooms
I've tried this pizza with additional toppings and even drops of hot sauce, but I usually end up going back to a simple, streamlined version. The combo of freshly baked dough, garlic infused oil, a black bean puree, and hot melted cheese is good enough to be eaten on its own, everything else is just a bonus and shouldn't take the spotlight off the flamboyant star (black bean puree).
If for any reason the prospect of making pizza at home seems daunting then feel free to ask any questions in the comments section below. The dough is such a great recipe to have in your arsenal and will instantly give you access to dozens of different pizza recipes.
This Spicy Black Bean Pizza relies on a delicious black bean puree and a thin layer of garlic oil to create a vegetarian delight. So good!
Black Bean Nacho Pizza
It takes very little of the garlic-oil sauce to keep the pizza from tasting dry. One Tablespoon per pizza is the upper limit, I probably end up using only 1/2 Tablespoon per pizza.
This dough recipe is enough for four 10 thin crust pizzas, but the listed ingredients for the toppings are for two pizzas only. You can wrap the remaining dough in plastic and foil and it will keep in the fridge for at least a few more days.
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