Black Bean Pizza

Four ingredients. That’s all it takes for this Tex-Mex twist on pizza. Mashed black beans replace the traditional tomato sauce, creating a creamy, protein-rich base that crisps slightly around the edges as it bakes.

Monterey Jack melts into a stretchy, gooey blanket over the beans, and fresh mashed avocado goes on after baking so it stays cool and creamy against the hot cheese. That temperature contrast is what makes each bite interesting.

This is the kind of recipe that looks almost too simple to be good, but the flavors just work. Earthy beans, rich cheese, buttery avocado.

Pro Tips

• Mash the beans with a fork, leaving some chunks for texture. A completely smooth puree slides off the crust.
• Season the mashed beans with cumin, garlic powder, and a squeeze of lime juice before spreading. The beans are mild on their own and benefit from a flavor boost.
• Add the avocado right after pulling the pizza from the oven. The residual heat slightly warms it without turning it brown or mushy.
• Use a pre-baked pizza shell for the crispiest results.

Variations

• Add pickled jalapenos and a drizzle of hot sauce after baking for a spicier version.
• Scatter fresh cilantro, diced tomatoes, and a squeeze of lime on top for a loaded nachos-style pizza.
• Swap Monterey Jack for pepper jack cheese to build in heat without extra toppings.