Bomb Black Bean Pizza Recipe!

I got this recipe from a good friend of ours, Shane. After doing some minor tweaking to make this a WFPB recipe, we got this little gem that will forever hold a place in our hearts.  We removed the unhealthy ingredients (oil) and added in some awesome flavor flav in place of that… It was a huge success and has been a keeper and a crowd pleaser!



2 cans of black beans drained and rinsed

1/8 cup of veggie broth

2 splashes of apple cider vinegar (ACV)

6 garlic cloves

Large handful of cilantro

Few splashes of hot sauce

1 jalapeno

2 tsp of cumin (most important ingredient)

1 tsp of salt (to taste)

½ cup of nooch (nutritional yeast flakes)

Pizza crust (Engine 2 pizza crust from Whole Foods or cauliflower crust from Trader Joe’s are both WFPBNO)

Vegetables of your choice, (our favorite toppings are olives, greens (spinach, chard and kale are our favs), mushrooms, tomato, broccoli and onion)



PIZZA SAUCE: Mix all ingredients in a blender or food processor, (except the toppings for pizza and the pizza crust of course). Blend until you have a thick pizza sauce (paste).




Layer the pizza crust with the black bean sauce, (I love to get Rip Esselstyn’s pizza crust at Whole Foods. His product line is called ENGINE 2 and all of his products are super healthy and whole food plant based with no added oils, find this in the freezer section of Whole Foods).

On top of the black bean sauce, add a layer of chopped greens (spinach, chard or kale), broccoli, onion, mushrooms, tomato’s, and olives. Always layer the chopped greens on top of the black bean sauce, before anything. Then layer your veggies on top of the greens

Bake at 450 for 8-10 minutes


Note: Lightly sautéing the vegetables before adding them on top of the greens is optional. No need to sauté' the greens.


NESS’S SPECIAL HINT: Use can use this black bean pizza sauce as a dip for chips and salsa, (or crackers). You can also use this sauce as a hummus, or as a layer on a veggie sandwich or in a veggie wrap, YUM!











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