Black bean pizza crust with purple hummus

Black bean pizza crust with purple hummus

 

Black bean pizza crust with purple hummus

Ingredients

Crust

  • 1.5 cup black beans cooked
  • 1 clove garlic
  • 2 flax eggs 2 tablespoons ground flaxseed + 5 tablespoons water, stir and let it sit for 5-10 minutes
  • 1/2 medium beet chopped
  • 1 teaspoon baking powder
  • 1 tablespoon sesame seeds
  • 2-3 tablespoons water
  • 2 teaspoons psyllium
  • salt to taste
  • garlic powder to taste

Purple hummus

  • 1/2 cup chickpeas cooked
  • 2 tablespoons sesame seeds toasted
  • 2 tablespoons sunflower seeds toasted
  • 1 tablespoon pumpkin seeds toasted
  • 1/2 cup red cabbage chopped
  • 1/2 medium beet roasted, chopped
  • 1 clove garlic
  • juice of 1/2 lemon
  • 1 tablespoon olive oil
  • salt to taste

Topping

  • blue potatoes roasted
  • mushrooms
  • chickpeas
  • sweetcorn
  • basil
  • parsley
  • red cabbage
  • pumpkin and sunflower seeds

Instructions

Crust

  1. Preheat oven to 200 °C. Line a baking sheet with non-stick baking paper and lightly grease it with olive oil.
  2. Put the black beans in the blender. Add chopped beet, garlic, flax eggs, baking powder, sesame seeds, 2-3 tablespoons water, salt and garlic powder. Blend on high speed until it all starts to come together. Adjust salt and spices.
  3. Now add psyllium and blend for another 10 – 15 seconds.

    One note on psyllium: Adjust all seasonings and spices before adding psyllium because once you add it, the mixture starts to get really thick really fast.

  4. Use a spoon or your hands to shape the crust into your desired size.

    Bake for approx. 30 minutes until crispy. Let the crust cool a bit.

Purple hummus

  1. Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy. 


Topping

  1. Spread the hummus on top of the black bean crust.
  2. Top it with roasted blue potatoes, mushrooms, chickpeas, sweetcorn, basil, parsley, red cabbage, sesame seeds, pumpkin seeds…


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