• 1 cup cooked black beans, rinsed
  • 1/2 cup chopped roasted red pepper
  • 1 garlic clove
  • 1 tablespoon chili powder
  • Kosher salt
  • GF crust (we are loving the Against The Grain ones from the freezer section these days)
  • 1 cup shredded Monterey Jack cheese (about 3 ounces- you can get a little crazy and blend in some cheddar too)
  • ¼ cup pickled jalapeños
  • 1/2 cup grape tomatoes, halved
  • 1 scallion, thinly sliced


  1. Set a pizza stone in the oven and preheat the oven to 500°
  2. In a food processor, combine the black beans with the roasted red pepper, garlic clove and chili powder and puree until smooth. Season with salt
  3. Place the pizza crust on a pizza peel and lather it with black-bean puree, leaving about a 1/2-inch border (this recipe typically yields about twice as much as we need, so I freeze the leftover puree for our next pizza)
  4. Sprinkle with tomatoes, jalapeños, scallion and top with cheese
  5. Slide the pizza onto the preheated stone and bake for 9-10 minutes, until the cheese is bubbling and just a little brown