Vegan Pizza Party: Mexican Pizza with Black Bean Flour Crust--Gluten-Free, Oil-Free

Hey guys!  I am excited to share my creation for the #veganpizzaparty hosted by Hive account@deliciousplants with you today!  This may be a bit of a loose interpretation of pizza, but you can cut it into slices and eat it with your hands so I figured it counts!  Whatever you call it, we thought it was delicious!

I think my Hungarian Steemit pal in Mexico, Hive account@plantbasedmiri, will like this one. ;)  I've seen a few different pizzas with chickpea-based crust, but since I have plenty of my fantastic sprouted black bean flour I decided to make a crust with that as the main ingredient.  It worked out great!  Black beans also go quite well with Mexican flavors, so that was my inspiration for this combination.

I made one version last night that was good but wasn't quite perfect, so I tried again this afternoon and it was even better.  Cooking is always an experiment.  It's rare that I make anything completely inedible, but there are many times I know I can continue to improve on a recipe the more times I try it.  Most of this recipe came together on the stove top, then I finished it off in the oven.  You could absolutely skip the oven if you don't have access to one.  I just liked my tomatoes warmed through a bit.  I also split mine into two pans so Hive account@dksart and I could each have our own personal pizzas. ;)

Mexican Pizza with Black Bean Flour Crust

Serves 2

Crust:

• 1 cup black bean flour
• 1 tablespoon ground flax
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chipotle chili powder
• 1/8 teaspoon cayenne powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking powder
• 1 cup water
• 2 tablespoons tahini
• zest of 1 lime (save the juice for your guacamole)

Whisk together all of your dry ingredients.  Add in the remaining ingredients and mix until just combined.  Pour half of the batter into a small skillet warmed up over a burner on medium heat.  If you have two pans of the same size you can cook the other half at the same time.*

Cook for about 15 minutes on the first side, then flip over and cook for an additional 8 minutes on the other.  After cooking both portions of your batter, put your crust on a sheet pan and preheat the oven to 350 degrees Fahrenheit while you prepare your toppings.

*You can also pour all of the batter into a larger skillet and cook one larger pizza.

Toppings:

• 1 colorful bell pepper, chopped
• 1/4 red onion, peeled & chopped
• 1/4 cup corn kernels
• 1 cup spinach, chopped
• 1/4 teaspoon each: chili powder, cumin, smoked paprika, sea salt
• sliced heirloom tomatoes
• hummus
• fresh cilantro, chopped
• homemade guacamole**

Place all of the ingredients through the seasonings in a skillet over medium heat.  Cook for 5-7 minutes, or until the veggies are starting to soften.

Once your veggies are cooked, assemble your pizza.  Spread a layer of hummus on each crust, followed by the cooked vegetables.  Finish off with sliced tomatoes.  Place in the oven and cook for 15 minutes.

Remove from oven and top with a dollop of guac and a sprinkle of cilantro!

**I mashed half a large avocado with the juice of one lime, 1 clove of minced garlic and a pinch of sea salt.

If you want to see more information about the contest, check out the original post here: https://steemit.com/food/@deliciousplants/submit-your-veganpizzaparty-photos-and-win-your-share-of-5-sbd