Black-Bean-Pizza-Dough Recipe
photo by Linajjac
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 teaspoon active dry yeast
- 2 cups bread flour
- 1⁄4 teaspoon salt
- 1⁄2 cup lukewarm water
- 1⁄2 teaspoon cayenne pepper (optional)
- 1⁄4 cup pureed black beans (if use canned beans, rinse and drain first)
directions
- Combine and knead all ingredients (I used my bread machine).
- Let rise 50-60 minutes.
- Roll dough on a cornmeal-covered counter.
- Place dough in pizza pan.
- For a thin, crispy crust, place toppings on dough and bake immediately.
- For a thicker, chewier crust, allow dough to rise 15-30 minutes before adding toppings.
- Place pizza on the bottom rack of oven (Preheated to 500°F) 5-10 minutes.
- We filled our pizzas with pizza sauce, rest of the black beans, tomatoes, zucchini, onions.
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Reviews
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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!!!!! -
I absolutely despise black beans...BUT this pizza crust is magnificent!!! I let mine sit overnight and it turned out more chewy than I like, but it was still very good. The toppings I chose were: zucchini (1/4 sliced), red onion (thinly sliced rings), black olives and tomato paste for the sauce. It was a HUGE hit at work! -
IT is a good crust, but one would expect something special from the black beans. It was rare for me to notice them. -
This was really good and the dough was soft and easy to work with. -
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.
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Tweaks
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By stupid mistake I put WHOLE cooked beans into dough!!! Naturally not enough liquid from 1/2 cup, so I put in 1 (14 oz)can, rinsed. Kneeded the dough together by hand to break the beans, and would you believe it!! Result was very good. I rolled the dough very thin in two rounds (about 12 in)and topped with a lebanese-style tomato sauce. Cut pizza into small wedges and served as a snack with tea. ( Okay, so I am strange :) ). _ I have to confess that I have subbed 1/2 cup flour for whole-wheat flour besides the mistake with the beans, so was relunctant to rate at all after the many changes, but I liked it so much for the nice combination of proteins from beans and grains. - BTW, it naturally tastes different from "standard" pizza dough, but in a good way. -
Im 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 doesnt taste the same as what you get at a pizza parlor, but its 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 youre on a low sodium diet, you probably shouldnt use canned black beans (even drained and rinsed, theyve absorbed a lot of salt) or commercial canned tomato sauce or paste. Its easy and cheap to simmer-boil some dry black beans for an hour or two, and its 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 whats 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 youve got a delicious and very nutritious low-sodium dinner. Thank you, Evangelia!
RECIPE SUBMITTED BY
LikeItLoveIt
United States
