Black Bean Pizza

We eat a lot of homemade pizza around here. And just between you and me, sometimes I can’t even stand to look at another pepperoni or ham/pineapple pizza. I just can’t. The kids and Brian could eat those varieties from here to eternity, but me? I need a little diversity in my pizza to be truly happy.

Enter this black bean pizza. It’s so yummy, I can barely speak. Good thing I’m typing instead.

Black Bean Pizza

I like incorporating a few meatless meals every now and again into the almighty dinner rotation, so that was the first point in this pizza’s favor.

The other one million points it scored all boiled down to how utterly fantastic it tasted. It’s kind of like a bean burrito in pizza form. Or a meatless taco in pizza form. Or a bean and cheese quesadilla in pizza form.

Are you getting it?

Black Bean Pizza

Divine unadorned by extra add-ons, it becomes absolutely amazing topped with crisp, fresh lettuce, juicy tomatoes and a drizzle of sour cream or ranch. You could go crazy and throw avocados on there, maybe some sliced jalapenos. I mean, really, go crazy. The sky is the limit.

I loved this enough to unashamedly admit that I hid the leftovers in the back of the refrigerator (so glad that thing is enormous and crowded, better to hide foods I want to hoard for myself) and enjoyed each and every bite the next two days for lunch.

It successfully shocked me out of the pepperoni-pizza-doldrums. I will love it forever more.

Black Bean Pizza

What To ServeDivine Breadsticks or Cheesy Garlic Bread
Steamed vegetable or this Fresh Green Bean Salad
Sliced avocado

One Year Ago: Pumpkin Cinnamon Pull-Apart Bread with Vanilla Glaze
Two Years Ago: Monster Cookies
Three Years Ago: Roasted {Brined} Turkey and Gravy – And a Whole Slew of Upcoming Thanksgiving Recipes

Black Bean Pizza with Whole Wheat Crust

Yield: Makes 2-3 pizzas (depending on how thick you press the crust)

Black Bean Pizza with Whole Wheat Crust

Don't stress too much about the exact flour amount in the pizza dough recipe. What is most important is to add flour until the dough is soft and smooth. If you have to add more or less than the range I gave, that's ok, as long as the dough isn't over sticky (and conversely, isn't overfloured). You can play around with the toppings, also, and use a variety of cheeses (Monterey jack would be lovely) as well as whatever else your little heart desires to put on this delicious pizza. If you don't have a pizza stone and don't want to use a rimmed baking sheet as a substitution, you can just bake the pizza on a baking sheet without preheating it. The crust won't get quite the same beautiful crispness but the pizza will still bake up just fine.

Ingredients

    Pizza Dough:
  • 1 1/2 cups warm water
  • 1 1/2 tablespoons instant yeast
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons oil
  • 1 1/2 teaspoons salt
  • 3-4 cups whole wheat flour
  • Black Bean Mixture:
  • 2 (15-ounces each) cans black beans, rinsed and drained
  • 1 tablespoon olive oil
  • Salt to taste
  • 1/4 cup chopped cilantro
  • 1 teaspoon hot sauce
  • 2 teaspoons cumin
  • Toppings:
  • 1 medium red bell pepper, seeded and finely chopped
  • 4-5 green onions, finely chopped
  • 1-2 cups shredded sharp cheddar cheese
  • Chopped tomatoes
  • Shredded lettuce
  • Sour cream or ranch for drizzling

Directions

  1. Position an oven rack in the lower third of the oven and preheat the oven to 450 degrees F (preheating a pizza stone if you have it; if not, flip a rimmed baking sheet upside down and preheat that instead). In the bowl of a stand mixer fitted with a dough hook (or you can definitely do this the old-fashioned way by hand in a large bowl), combine the water, yeast, sugar, oil and salt. There's no need to proof the yeast if using instant yeast. If you are using active dry yeast, let the mixture stand for 4-5 minutes until the yeast is foaming. Add the flour gradually until a soft dough forms that isn't too sticky to the touch (see the note above). Knead for 3-4 minutes. Cover and set aside while preparing the other ingredients.
  2. For the bean mixture, in a blender or food processor, combine the beans, oil, salt to taste (start with 1/4 teaspoon and add more to taste), cilantro, hot sauce and cumin. Blend until it reaches the desired consistency. I processed mine until fairly smooth.
  3. Divide the dough into 2-3 pieces, depending on how big you want your pizzas. Press the dough into a large circle or oval or square (it really doesn't matter) on a piece of greased parchment paper to about 1/4-inch thick. Of course, you can always press into a thicker crust if you'd like. It's really all about your personal preference.
  4. Divide the bean mixture evenly among the pressed out pizza dough. It won't spread as easily as, say, butter, but using the back of a large spoon or an offset spatula, spread it as best you can. It doesn't have to be perfect.
  5. Top the bean mixture with a sprinkle of red bell pepper, green onions and cheese.
  6. Slide the parchment with the pizza on it onto the preheated baking stone or upside down baking sheet.
  7. Bake for 8-12 minutes until the crust is golden and toppings are bubbling. Carefully remove the pizza from the oven and let it cool for 5 minutes or so before serving. Repeat with the remaining pizza(s).
  8. If desired, top with tomatoes, lettuce and sour cream (or ranch) - otherwise, you can eat it without the extra toppings. Delicious either way.
http://www.melskitchencafe.com/black-bean-pizza-with-whole-wheat-crust/
Recipe Source: adapted from Whitney T. (a lovely MKC reader who sent the recipe to me, thanks, Whitney!)

34 Responses to Black Bean Pizza with Whole Wheat Crust

  1. Rebecca Roe Hale says:

    This looks wonderful. It will be on our menu later this week after I run to the store for some cilantro. Yum!

  2. If you can turn me into a black bean fan I would be so grateful! Looks yummy with the lettuce and tomato.

  3. Mmm such a fun recipe!

  4. Brandie says:

    I have to admit I have become somewhat of a grilled pizza snob and don’t really care for it baked in the oven any more. I might add that is all your fault too!!!! I faithfully use your other pizza dough recipes and they both cook up well on the grill. Have you tried this one on the grill yet? I am excited for a change up and will be making the Black Bean “Sauce” next time! Thanks for all the great recipes!

  5. Lisa says:

    I can’t wait to try this…our family loves black beans and this looks amazing! Thanks for the always inspired recipes!

  6. Candace says:

    Thank you for meatless recipes!! Keep them coming!! I would love to go meatless once a week, but I have a hard time finding recipes I actually like because I don’t like beans. I keep eating them in hopes that I can change. This recipe looks like a good one for the bean-wary.

  7. Whitney Tampien says:

    Yay! I’m so glad you like it! One of my friends, Amy, actually posted this recipe on her blog and it has become one of our all-time favorites! She actually turned me on to your blog as well, so the credit is all hers. :)

  8. This looks amazing! I trust your flavor combinations, so I know this is delicious! :)

  9. Rachel R says:

    this looks really good. We like black beans and meatless meals! Thanks!

  10. Sheila says:

    Be still my heart! Bring on the healthier “absolutely amazing” choices for dinner so I will not feel quilty at all serving one of your delicious, over-the-top desserts afterwards. :-)

  11. Marci says:

    I’ve got a ball of your “new and improved pizza crust” in my freezer. Would that work for this or would you advise using the one you provided here? And if I use the dough in my freezer, should I cook it the 500 degree method?

  12. Teresa R. says:

    This sounds wonderful. I have all the ingredients, so I will be making this tonight. Last night I made your apple crumb pie with the no fail pie crust and it was perfect with vanilla bean ice cream. I had it for breakfast this morning, so maybe a healthy pizza will balance out a not so healthy breakfast.

  13. This really does look delicious – I get fed up with the same old pizza toppings too and this looks like one I’d love to try :)

  14. This pizza looks amazing! I feel like I’m always making the same pizza variations….can’t wait to change it up and give this a try!

  15. This sounds fabulous!

  16. Stef says:

    This looks amazing. We LOVE black beans and this combination reads as delicious. I’m going to try to make this with Cauliflower Pizza Crust since we are going more and more gluten-free (for health reasons. Not just because everyone is talking about it :)

  17. Mel says:

    Marci – I think the other pizza dough would work great. I used the fast and easy pizza dough here so it could be an easy weeknight meal (no need to let the dough rise like in the other recipe). I baked one of these at 500 and because there isn’t quite as much cheese as on other traditional pizzas, I felt the higher temp dried out the beans too much so I knocked it down to 450.

  18. I was thinking about making something like this just last night. I bought some pizza dough from the grocery store (I’ve given up making it on my own. It’s cheap and I know it will be tasty, which is more than I can say for the dough I’ve made in the past!) and made up some calzones to freeze for lunch or dinner when I’m feeling lazy. In the middle of making them, I thought I’d like to make a burrito, but in calzone form. Definitely next time I make one, it will be like this!

  19. Jessica L. says:

    Made this for lunch (just couldn’t stomach another hotdog or pb &j sandwich) and thought this would be interesting… This is SOOOOOOOO good! Thank you so much for all the amazing recipes :) Quick question: What kind of food processor/blender do you have

  20. Erin G says:

    This looks like a recipe that I could live off of for eternity. Love everything about it and I’m excited to try it tonight. Is there a way it can be frozen? Thanks!

  21. Judy says:

    This looks great!

    Any plans for a Thai inspired pizza? A restaurant in my town makes a Thai chicken pizz and it is amazing! I’ve been trying to replicate it but so far haven’t perfected it.

  22. Abbie says:

    I made this last night for supper. I used your refried beans for the sauce as I already had them in the freezer. I just added the cilantro, cumin and oil to it. I couldn’t believe how good this was. I ate half of one pizza! Thanks so much for your recipes.

  23. Mel says:

    Erin – I suppose you could try freezing it like a frozen pizza and then just baking it from frozen. That might work!

  24. This is brilliant. I’m always searching for 100% whole wheat crusts (so many are only half and half) and I couldn’t be a huger fan of black beans. Definitely trying this soon, cheers for the recipe!

  25. Abi says:

    We loved this! I highly recommend making the Creamy Cilantro Lime dressing from your site to drizzle on top!

  26. Stephanie says:

    Hi Mel,
    We love to eat homemade pizza at our house and this was a great alternative to pepperoni and ham pizzas! So yummy… My husband was a little anxious at first but it was a great success, the kids loved it too! This will be a regular on our menu!
    Thank you so much for all the great recipes and inspiration you give us. You really brighten my day!

  27. Christin says:

    You’re my hero! I make a black bean quesadilla, similar to the flavours in this, that our family loves but I will absolutely have to try this. Oh my, I’m salivating as I type. I’m so looking forward to the weekend when I can make this!

  28. Julie says:

    Mel, I made this for lunch today and we all loved it! I used creme fraiche instead of sour cream and that was a big hit. Thanks for posting such great recipes which inspire me to cook.

  29. Britt says:

    Thanks for the recipe. I wondered if you might consider adding a “meatless” or “vegetarian” category to your site? Or is there one that I just can’t find??

  30. Mel says:

    Hi Britt – I have a meatless category here. Many other recipes could be adapted to be meatless, too, but I haven’t included them in this list.

    http://www.melskitchencafe.com/category/meatless

  31. Karen says:

    Yum!! I added a thin layer of salsa on too of the black beans to keep them moist (especially because I don’t eat cheese and the beans for sure would’ve dried out without some moisture on top!). I baked the tomatoes so they were nice and juicy, too. Added some avocado for creaminess after baking. Delicious! Thanks!

  32. Hi Mel, The pizza looks great. We are going to try it in one of our wood burning ovens later this week. I am sure it will be a great success with the kids, so could we then put a link to it on our website please. We want to try and encourage people to try new ingredients and ways of cooking with our ovens. We are a new company so trying to build up a catalogue of recipes we could share. Many Thanks Kevin

  33. Mel says:

    Hi Kevin – sure, I don’t have a problem with that as long as the link is prominent and takes the visitor back here. Thanks!

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