Mexican Pizza

I am always trying to think of new topping ideas for one of my all-time favorite foods. The hubs has started to fancy himself a pizza aficionado and while he has almost perfected his gluten-full dough ( see pic below), the gluten free needs a little help before I share with you all. I made this last night and it really hit the spot. It would be a fab addition to your meatless Monday, taco Tuesday, or homemade pizza rotation.

What you’ll need:

Pizza crust/ base of your choice, my favorite pre made is Caulipower which can be found in the frozen section of most grocery stores ( if you’re making from scratch, make sure you par-bake dough for about 10 minutes before adding toppings)
1 can black beans, drained and rinsed
1 lime
1/2 tsp cumin, salt, pepper, cilantro, garlic powder, onion powder, cayenne pepper
Shredded Mexican or cheddar regular or vegan cheese
1/4 c yellow corn
diced jalapeños to taste
1/4c diced tomato
1/4c sautéed onions or shallots
ranch dressing and hot sauce, recommended but optional
optional: shredded chicken, ground turkey, ground beef, meatless crumbles

Directions:

1) Preheat oven and pizza stone to 500 degrees, this makes sure that the bottom of the crust gets crispy too! If par-baking fresh dough, do this on parchment paper at 425 for 10 minutes before increasing oven temperature.

2) Prepare black bean base: In bowl combine rinsed black beans, juice of lime, salt, pepper, cumin, cilantro, garlic and onion powder, and cayenne pepper. Mash with a fork or potato masher until desired consistency. If using meat/crumbles, prepare now using the same blend of spices ( quick DIY taco seasoning!)

3) Spread black bean mixture onto crust, depending on size you will likely use 1/2 to 3/4 of mix to cover in a generous layer.

4) Sprinkle shredded cheese over black bean mix. Top with desired toppings.

5) Place in oven for 10 minutes until cheese is bubbling and starting to brown.

6) Drizzle with ranch and hot sauce.

7) Enjoy!

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