Taco Pizza with Blue Corn Crust
1 package or 2 1/4 teaspoon dry yeast
1 cup warm water
1 teaspoon sugar or whatever else you use for sweetening
1 teaspoon salt
about 1 tablespoon oil (optional)
1 1/4 cup whole wheat flour
1 1/2 cup blue cornmeal
about 3 1/2 cups black beans
3 tablespoons salsa
juice of one lime
corn, scallions, tomatoes, black olives, etc.
For the crust: Dissolve yeast in warm water. Stir in vegan sugar, salt, oil, flour, and cornmeal. Beat vigorously and allow to set about five minutes. If its too sticky, add a little more whole wheat flour.
I use homemade refried black beans for my sauce, but you can use any type of bean sauce. To make the refried beans, put beans, salsa, cilantro, and lime juice in frying pan and mash together while stirring over medium heat. Add water as needed to get the consistency you desire.
Roll the dough out onto a baking stone or baking sheet, spread the beans fairly thick and top with corn, scallions, tomatoes, olives, and any other veggies you like. Can add vegan cheese substitute or nutritional yeast on top of this if you want, but its okay without it, too. Sprinkle with crushed red pepper and bake at 400 degrees for about 20 minutes or until crust is fairly crispy.