Black Bean and Corn Taco Pizza
Ingredients: 5.5 ounces gluten free pizza dough ½ cup black bean and corn mixture ¼ cup chipotle hummus (optional)
Ingredients continued: 3 tablespoons salsa ¼ cup chopped lettuce 4 chopped cherry tomatoes 5 sliced Kalamata olives
Black Bean and Corn Mixture: ¾ cup chopped onion 1 tablespoon olive oil 1 clove garlic minced 15 ounces black beans ½ cup salsa ½ teaspoon chili powder
Ingredients continued: ½ teaspoon cumin ¼ teaspoon paprika ¼ teaspoon cayenne pepper ½ teaspoon Mexican oregano 1 cup corn
Chipotle Hummus: 15 oz. can garbanzo beans ¼ cup tahini ¼ cup lemon juice 1 -2 cloves garlic ¼ cup water (optional)
Ingredients continued: 2 tablespoons olive oil 1 chipotle in adobo sauce 1 teaspoon cumin ½ teaspoon chili powder Pinch paprika (optional) Salt
Chipotle Hummus: In a food processor, mix all ingredients until well blended.
Cook onions until translucent. Add garlic, black beans, salsa and all the spices. Cook until salsa cooks down, about 8-10 minutes.
Add corn and cook until heated through, about 2-3 minutes.
Spread pizza dough on an oiled parchment paper lined baking sheet or directly on an oiled baking sheet. Bake at 450° for 10 minutes.
Top prebaked pizza crust with chipotle hummus, salsa, and black bean and corn mixture. Bake at 450° for 5 minutes, or until crust is turning slightly brown and vegan cheese is melted.
Top pizza with chopped lettuce, tomatoes, and Kalamata olives.
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