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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