Black-Bean-Pizza-Dough Recipe

From: Queen Dana

On Mar 30, 2009

This was really good and the dough was soft and easy to work with.

From: Russell Cooks

On Mar 20, 2009

Easy, fast. I had friends over who were extremely grossed out at the prospect of a beany pizza but ended up loving this, the texture is nice! However don't expect it to be super flavorful, unless you go crazy on the cayenne pepper.

From: melissa hanmer

On Feb 19, 2002

This is a fantastic pizza dough. It is easy to make, with ingridents that are on hand. The dough was a little sticky, and had to adjust the amount of water, but it all worked out in the end. Once I rolled out the dough, I grilled it on my grill top pan ( the kind that covers two burners). I roasted onions, jalapenos, and tomatoes. Once one side of the crust was done, I flipped it, added the roasted vegetables, black beans, corn, and mozerello cheese. Absolutly incredible!!!!!

From: Chef David A

On Jun 10, 2005

I’m on a low sodium diet to knock down high blood pressure without medication, and pizza is probably the food item I miss most. Even one slice of real pizza would exceed my daily allowance of sodium. I used this recipe to ease the craving. To be clear, it doesn’t taste the same as what you get at a pizza parlor, but it’s very good in its own way. The texture/feel of this crust is authentic. Lacking cayenne pepper, I substituted 2/3tsp of Tabasco sauce for the salt and cayenne. The black beans, Tabasco and corn meal did much to punch up what would otherwise be overly bland pizza dough. If you’re on a low sodium diet, you probably shouldn’t use canned black beans (even drained and rinsed, they’ve absorbed a lot of salt) or commercial canned tomato sauce or paste. It’s easy and cheap to simmer-boil some dry black beans for an hour or two, and it’s easy to buy four to six hard ripe tomatoes, peel them with a knife, cut each one in six apple-like slices to scoop out the seeds, and then hand-squeeze what’s left into the veggies which I prefer to cook in a frying pan with 1Tbsp of olive oil before dressing the pizza. Besides zucchini, onion, black bean and tomato, I added two sliced mushrooms and a big handful of stem-plucked raw spinach. If you feel the need for a smattering of cheese, use about 3 ounces crumbled goat cheese (which is relatively low sodium as cheeses go). Out of the oven, season it with fresh ground pepper and oregano. Supplement one or two slices of this pizza with a big dark green salad and homemade oil, vinegar and lemon dressing, and you’ve got a delicious and very nutritious low-sodium dinner. Thank you, Evangelia!