Butternut Squash Black Bean Crust Pizza
This gluten-free and vegan Black Bean Crust Pizza is bursting with savory flavor, texture, and healthy goodness.
Servings: 4
Equipment
- 1 food processor
Ingredients
- 2 cans black beans rinsed & drained well
- 3 tbsp flax seed +⅓ cup water mix the two together to create flax “egg”
- 3 tbsp nutritional yeast
- 2 cloves of garlic minced
- 1 ½ tsp sea salt only 1 tsp if your beans had salt in the can
- ½ tsp cayenne pepper
- 2 cups butternut squash thinly sliced & roasted
- 2 cups shiitake mushrooms sliced
- 1 onion thinly sliced
- 3 cups kale, spinach, or arugula chopped
- ½ cup tomato pizza sauce
- 1 cup vegan mozzarella cheese
Instructions
- Preheat oven to 400° and line a baking sheet or cookie sheet with parchment paper.
- Place beans, flax egg, nutritional yeast, garlic, salt and cayenne in the food processor. Blend until smooth.
- Spread the mixture onto the parchment paper in the shape of a pizza crust, about 1/3 inch thick. You’ll fill most of the width of the baking sheet.
- Bake for 20 minutes, then carefully flip the crust to bake on the other side 15-20 minutes. NOTE: To flip, I place another sheet of parchment and another baking sheet over the one the crust has been on, and using oven mitts I flip the sheets together. Then the crust will be on the new baking sheet. Slowly and carefully peel the original parchment off of the crust. Careful not to break :) Bake 5-10 minutes longer.
- While the crust bakes, sauté the shiitake mushrooms and onions in a bit of olive oil. If you haven’t already, you can roast the squash now (toss with olive oil, and roast slices for 30 minutes at 350°F)
- When the crust is finished, top with the tomato sauce, vegan cheese, greens, squash, mushrooms and onions. Bake for 10 more minutes then serve.