Black bean pizza

Total time: 55m
Preparation Time: 35m

For 2 piece


Nadia Damaso - Eat better not less

Nutritional Information

Contains 767 Kcal, 26g Protein, 73g Carbohydrates, 38g Fat


  • Dough
  • 6 tbsp wholemeal flour
  • a little durum wheat semolina for rolling
  • 1 tsp coconut palm sugar
  • 1 tsp salt
  • 1 dl lukewarm water
  • 1 tbsp olive oil
  • Bean topping
  • 1 bunch coriander, leaves torn off
  • 0.25 tsp chilli flakes
  • 1 garlic clove
  • 0.5 dl soya drink
  • 1 tin black beans (approx. 210 g), rinsed with cold water, drained
  • 2.5 tsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • Almond & lime dressing
  • 4 tbsp soya drink
  • 2 tbsp white almond cream
  • 1 tbsp lime juice
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 2.5 tsp coconut palm sugar
  • Vegetables
  • 1 tsp coconut oil
  • 1 courgettes, thinly sliced
  • 100 g thin green asparagus, cut into pieces
  • To top the pizzas
  • 1 avocado, thinly sliced
  • a little coriander leaves

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  • Dough

    Mix the flour, semolina, salt and sugar in a bowl. Add the water and oil, knead to form a smooth dough. Divide the dough in half, shape into two balls, flatten both pieces a little, dust the work surface with semolina and roll the dough out thinly, place on a baking tray lined with baking paper, prick firmly with a fork.
  • Bean topping

    In a blending cup, puree the beans with all the other ingredients up to and including the pepper. Spread the topping over the dough base and smooth down.
  • To bake

    Approx. 20 mins. on the bottom shelf of an oven preheated to 200°C.
  • Almond & lime dressing

    Thoroughly mix the almond butter with all the other ingredients up to and including the pepper, set aside.
  • Vegetables

    Heat the coconut oil in a non-stick frying pan, stir fry the courgette and asparagus for approx. 3 mins., remove from the pan, allow to cool slightly.
  • To top the pizzas

    Remove the pizzas from the oven. Top with the vegetables and avocado, drizzle with the reserved almond & lime dressing, garnish with the coriander and enjoy immediately.
  • Shelf life:

    The pizza dough can be wrapped in cling film and stored in the fridge for approx. 2 days. It can be used for all kinds of pizza bases and flatbreads.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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