Gluten-Free Black Bean Pizza

This festive Gluten-Free Black Bean Pizza is bursting with flavors, loaded with tomatoes, corn, avocados and shredded cheese. The perfect lunch, dinner or snack.

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Course: Main Course, Snack

Cuisine: American

Keyword: black bean, pizza

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: servings

Calories: 520kcal

Ingredients

Pizza Crust

2 1/2 cups gluten-free flour
3 tablespoons of ground flaxseeds
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 1/4 cup water
2 tablespoons olive oil

Black Bean Recipe

1 15- ounce can of black beans drained and rinsed
2 tablespoons olive oil
1 small onion finely chopped
2 garlic cloves minced
1/2 teaspoon dried oregano leaves
1/2 teaspoon cumin
1/4 teaspoon Cayenne pepper opt
1/4 teaspoon salt

Toppings

1 cup shredded vegan cheese divided
1 cup corn kernels
1/2 avocado pitted, peeled, and cut into small cubes
6 cherry tomatoes halves
1 spring onion chopped

Instructions

For The Crust

Preheat the oven to 400℉. Prepare a 9-inch cast iron skillet or baking sheet lined with parchment paper.°F
Combine flour, ground flaxseeds, baking powder, Italian seasoning, and salt in a bowl.
Add the water and oil and stir to combine until fully incorporated. If the mixture is too dry, add more water or more flour.
Roll out pizza dough between two sheets of parchment paper brushed with oil or flatten with a hand and shape into a round crust.
Place the crust on a cast-iron skillet or a baking sheet.
Bake for 15 minutes or until the edges are golden brown. Meanwhile, prepare the black beans.

Black Beans

Heat oil in a small saucepan on medium-high. Add onions and sauté until soft, about 3 minutes.
Stir in garlic, oregano, cumin, and salt. Stir in black beans and cayenne pepper, and cook for 3 minutes, stirring constantly for flavors to blend. Remove from heat and set aside

Assemble Pizza

Remove the pizza from the oven and layer the crust with 1/2 cup of cheese, black beans, corn, and remaining cheese.
Return to the oven and bake for 15 minutes.
Remove from oven and top with tomatoes, avocados. Garnish with spring onions.

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