Black bean pizza

Black bean pizza

Total: 55 Min. | Active: 35 Min.
vegan, lactose-free
Nutritional value / piece: 767 kcal
, Fat: 38 g
, Carbohydrate: 73 g
, Protein: 26 g

Take two typical ingredients from South America (black beans and avocado), allow your thoughts to whisk you away to Italy (the original home of pizza), combine the two and add your own creative, green flair (for green is the colour of hope), and you have a brand new creation. Not only does it allow you to explore different worlds, but it also catapults you into foodie heaven from the very first bite! Try it for yourself!


2 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


6 tbsp wholemeal flour
3 tbsp durum wheat semolina
1 tsp salt
1 tsp coconut palm sugar
1 dl lukewarm water
1 tbsp olive oil
a little durum wheat semolina for rolling

Bean topping

1 tin black beans (approx. 210 g), rinsed with cold water, drained
½ dl soya drink
1 bunch coriander, leaves torn off
1 garlic clove
¼ tsp chilli flakes
2 ½ tsp olive oil
½ tsp salt
½ tsp pepper

Almond & lime dressing

2 tbsp white almond cream
4 tbsp soya drink
1 tbsp lime juice
2 ½ tsp coconut palm sugar
½ tsp salt
¼ tsp pepper


1 tsp coconut oil
1 courgette, thinly sliced
100 g thin green asparagus, cut into pieces

To top the pizzas

a little coriander leaves
1 avocado, thinly sliced
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How it's done


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.


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.

Good to know
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.
Tip: For a little extra heat, sprinkle with chilli flakes or ground pepper.

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