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Black Bean Pizza

This was a Pillsbury Bake off winner of
many, many years ago.

The black bean puree can also be a topping for polenta slices or used as a dip.

Using a Gluten Free Pizza Crust will make this a great gluten free meal.

Black Bean PizzaBlack Bean Pizza

Make the black bean topping as follows:

  • One 25 ounce can of black beans, or two 15 ounce cans, or 2 1/2 - 3 cups of cooked dried black beans
  • 1-3 garlic cloves (I adore garlic and use 3 cloves ... for a less garlic intensive flavor, go with 2 cloves      SEE THE 2nd paragraph under NOTES for a method to tone down the garlic flavor's harshness but still keep the wonderful garlic flavor)          
  • 2 tsp. cumin
  • 2 tsp. hot sauce
  • 1/4 to 1/3 cup olive oil (or salsa ... see NOTES, below)
  • Salt to taste (if your beans are unsalted)

Put everything into the food processor, fitted with the metal blade.  Start with 1/4 cup of olive oil.  Puree, adding in as much olive oil as needed to make a soft puree.  It should be thick enough that it holds its shape when stirred up, but add enough olive oil to make it soft (like pudding consistency).

Spread this over an unbaked pizza crust, top with onions, roasted red peppers, olives, etc, and bake at 425° for 10 minutes or so ... till everything is hot and crust is browned.  Once out of the oven, top with room temperature salsa.


If you do not want to use oils or fats, replace the olive oil with salsa.

I like to mellow out the harshness of the garlic, by heating the garlic cloves (WHOLE) in the olive oil before mixing them into the black bean puree.  Put about 1/3 cup olive oil into a glass one cup liquid measuring cup and add in your garlic cloves.  Cover with a paper towel.  Microwave on 30% power for 1 minute.  Swirl the oil/cloves mixture.  Continue heating on 30% power until the oil is very, very warm, but not hot.  By now, the garlic cloves will have totally softened.  Mash them through a garlic press into the black bean mixture in your food processor.   Add in the warm oil and process.  Any oil left over can be used any place that a garlic flavored oil would be appropriate.

The Black Bean puree is gluten free; if used atop a gluten free pizza crust, you've got a perfect gluten free meal!

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