After discovering how delicious the Whole Wheat Pizza Dough from Trader Joe’s is, I have been spending my weeks figuring out every possible topping for a pizza. This pizza pulls inspiration from the Tostada Pizza from California Pizza Kitchen. The dough is hearty & filling with the right amount of chew on the inside & crispness on the outside. It’s topped with a layer of quick refried beans & cheese before being tossed in the oven to get hot & melty. When it comes out of the oven it’s topped with fresh veggies & sour cream. Served with a side of guac & its all you need for a perfect meatless Monday.
Before beginning on the beans you’ll want to take the pizza dough out of the refrigerator & set it on the counter to come to room temperature for about 30 minutes before rolling it out. Then get to the beans! Start by draining & rinsing 3 cans of black beans but reserve the liquid from 1 can. Then heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
When the oil is hot, cook the garlic for about a minute, just until you start to smell it. Then add the spices and cook all together for 1-2 minutes.
Next, add the beans & reserved liquid to the spices & stir to combine. Bring it to a simmer & cook, covered for about 10 minutes, stirring occasionally. After about 10 minutes, take a potato masher & mash the beans until the reach a refried consistency. Lets move on to the dough!
Place dough onto a well floured surface and sprinkle some extra flour on top. Roll out the dough into a rectangle until its the size of a half sheet pan. Lightly oil your sheet pan and place the dough on top. Bake the dough in an oven preheated to 475 degrees for about 10 minutes until the edges begin to brown & the center is set. While the dough is baking, prepare the guacamole.
Start by cutting your avocados & removing the pit. Then scoop them into a bowl & mix in the juice of 1 1/2 limes, 3/4 teaspoon salt, & 1/2 teaspoon pepper.
Once the pizza dough has baked, spread on the beans & top with shredded cheese. Toss the pizza back in the oven & bake until cheese it melted, about 3-4 minutes. Once the cheese it melted top the pizza with shredded lettuce & chopped tomato. Dollop sour cream over the pizza & finish with a squeeze of lime! Serve your pizza alongside the guac & enjoy!
When it comes to meatless Monday meals, I sometimes struggle with finding recipes that are filling enough to be called a dinner, but are also exciting. The inspiration for this recipe comes from a Tasty video I watched, about 5 different ways to make meatless tacos. One of the taco ideas was a buffalo cauliflower taco.
I am not a huge fan of cauliflower so I was skeptical at first, but I love anything buffalo, so I figured “cauliflower can’t be that bad when drenched in buffalo sauce…right?” Watching the video I thought to myself, I can easily make this buffalo cauliflower, but I wanted to do something different than tacos. Then it hit me. PIZZA.
The cauliflower part of the recipe was inspired by Tasty, and the taco version can be found here: Meatless Tacos 5 Ways
- 1 head cauliflower, broken into florets
- ¾ cup flour
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¾ cup milk of choice
- 1 cup buffalo sauce, divided
- 1 lb prepared pizza dough
- 1 tablespoon olive oil
- 2 cups shredded mozzarella
- 4 stalks celery, peeled into ribbons
- Classic Blue Cheese Dressing
- Preheat the oven to 450 degrees.
- Remove pizza dough from the fridge and rest on the counter while you prepare the cauliflower.
- In a bowl, add flour, paprika, garlic powder, salt, pepper, and milk. Stir to combine.
- Add cauliflower florets into the bowl with the flour and milk mixture. Stir to coat the cauliflower.
- Transfer cauliflower to a silicone-lined baking sheet and bake for 20 minutes, flipping halfway.
- Remove the cauliflower from the oven, brush it with 1/2 cup of buffalo sauce and place back into the oven for another 10-15 minutes, until sauce begins to bubble.
- While the cauliflower bakes, roll out pizza dough to roughly 13 inches on a well oiled surface. Place on a baking sheet drizzled with olive oil (or a pizza stone if you have one).
- Bake the crust at 475 for about 10 minutes, or until firm and starting to brown on the edges.
- Remove the crust from the oven. Brush it with remaining buffalo sauce, then top with mozzarella cheese and cauliflower. Bake for another 10-15 minutes, until cheese is melted and bubbling.
- While the pizza finishes baking, run a vegetable peeler down the sides of the celery stalks to create long, thin ribbons.
- When the pizza is finished baking, top it with celery ribbons. Finish the pizza with blue cheese dressing and serve.