INGREDIENTS
Crust
▢1 ¾ cups oat flour
▢¾ cups cornmeal
▢1 ½ teaspoon baking powder
▢2 tablespoons flax meal
▢2 tablespoons apple cider vinegar
▢1 cup soy milk, unsweetened
Sauce
▢4 tablespoons tomato paste
▢1 tablespoon vinegar
▢1 teaspoon cumin
▢1 teaspoon onion powder
▢1 teaspoon paprika
▢1 teaspoon chili powder
▢2 tablespoons salsa
▢½ cup water
OPTIONAL Nacho Cheese Sauce
▢½ cup cashews
▢⅛ cup raisins
▢½ teaspoon smoked paprika
▢1 teaspoon onion powder
▢1 tablespoon nutritional yeast
▢1 teaspoon tamari, low sodium
▢1 tablespoon white wine vinegar
▢½ cup water
Toppings
▢14 ounces pinto beans
▢1 tomato, diced
▢4 cups romaine lettuce, chopped
▢¼ cup black olives, sliced
▢sliced fresh jalapeños, optional
INSTRUCTIONS
- Preheat oven to 400°F.
- Add the oat flour, cornmeal, baking powder and flax meal to a mixing bowl and stir well.
- Stir in the apple cider vinegar and soy milk.
- Pour mixture onto a parchment lined pizza pan.
- Lay a piece of parchment on top and roll crust out to the edge of the pan with a rolling pin.
- Bake for 15 minutes, remove & set on counter.
- Stir sauce ingredients together in a bowl.
- Spread the sauce on the crust.
- Sprinkle the pinto beans over the sauce and bake for 10 minutes.
- Once out of the oven, let the crust cool for a few minutes before adding the toppings.
- Add the nacho cheese sauce ingredients to a blender and blend until smooth.
- Drizzle the nacho cheese sauce onto the pizza.