VEGAN BLACK BEAN & VEGGIE PIZZA
I've always been a pizza lover! Even though I no longer eat cheese, I still enjoy eating pizza weekly. Usually on the weekends! This is a favorite in our house, and it's the pizza I make most often. It was one of the first pizza recipes I came up with after switching to a plant-based lifestyle. It's fairly quick and easy. I use my Black Bean Dip recipe as the sauce. I can whip it up in seconds with the tiny $20 food processor I picked up a while back at a big bargain store that shall remain unnamed.
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!
I love that this pizza is colorful as well as flavorful. I pile it with zucchini slices, yellow & red bell pepper strips, chopped Roma tomato, spinach strips, caramelized onions, sliced black olives, and spices. (I usually like to add mushrooms to this pizza as well, but I didn't have any on hand this time) After it's baked, cooled, & sliced… then I top it with slices of fresh avocado and maybe even a sprinkling of nutritional yeast. Yum! Hungry yet?
If I'm lucky I'll have one or two pieces leftover for lunch the next day. On to the recipe….
Makes approximately 8 medium sized slices
I'm Jess, singer/songwriter and plant-based food enthusiast. Savor & Thrive is all about healthy living, particularly healthy food. My music has been getting most of my attention over the last couple of years and cobwebs are beginning to form on this site, but I’ll be freshening up this blog over the next month and hope to post new recipes in early 2018. Thanks for visiting!