VEGAN BLACK BEAN & VEGGIE PIZZA
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 make.
I usually buy a frozen organic pizza dough by Seattle's Essential Baking Co. that 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 the dough, I'll pick up the organic oven ready pizza dough at Whole Foods. I avoid the big brand name pizza doughs because of all the unnecessary added chemicals and GMO's. Occasionally I will make my own crust. This is a great recipe I found on pinterst!
- 16" Pizza Crust - store bought, frozen dough, or make your own!
- Black Bean Dip - Recipe Here (Ingredients: 1 can Black Beans, 1/2 cup Salsa, 1 clove of Garlic, Salt, Pepper)
- 1-2 tsp Red Palm Oil (or high heat oil of your choice)
- 1 Large or 2 Small - Zucchini - Sliced
- 4 Cremini Mushrooms - Sliced
- 1 Yellow or Orange Bell Pepper
- 1 Red Bell Pepper
- 1 Cup - Spinach - Sliced into thin strips
- 1 Roma Tomato - Chopped
- 1 Yellow Onion - Cut in half, then into 1/4-1/2 inch slices
- 1 small can - Sliced Black Olives
- Fine Sea Salt
- Fresh Black Pepper
- Organic Chili Powder
- Sliced Avocado
- Nutritional Yeast Flakes
- Prepare Black Bean Dip as directed in this recipe and set aside.
- Preheat oven according to your Pizza Crust directions and lightly oil a pizza pan.
- Heat a medium size sauté pan on medium-low heat and slice the Onion. Heat 1-2 tsp of Red Palm Oil, then add the Onion slices to the pan. Toss often and allow the Onions to soften and begin to caramelize, about 20 mins.
- While the Onions are cooking, chop up the rest of your veggies. Don't forget to toss the Onions occasionally to prevent burning. Reduce heat a little if necessary.
- Heat a small sauté pan on medium-low heat, add the Bell Pepper slices. Sprinkle lightly with Salt and Pepper. Lightly coat with Chili Powder and toss. Allow the peppers to cook just until they've begun to soften. Remove from heat. Do not over cook.
- When your onions have softened completely and begun to brown, turn off heat. Roll out Pizza Dough if needed. Place Crust on pan and spread a generous layer of Bean Dip, leaving a small edge for the crust.
- Next, pile the veggies on in this order: Zucchini slices, Mushroom slices, Pepper strips, Spinach, Roma Tomato, Caramelized Onion, Olives… then lightly sprinkle with Salt, Pepper & Chili Powder.
- Bake according to your Pizza Crust directions. My pizza bakes at 425 degrees Fahrenheit for 12-15min.
- Allow the pizza to cool for a few minutes after baking, then slice.
- Top with sliced Avocado and sprinkle with Nutritional Yeast if you'd like! Yum!
Makes approximately 8 medium sized slices