South-of-the-Border Pizza

South-of-the-Border Pizza:

  • 1 (12-inch) precooked whole-grain pizza crust
  • 1 cup Enchilada Sauce (See recipe from The Forks Over Knives Plan below, or use store-bought)
  • 1 cup cooked or canned black beans, rinsed and drained
  • 1 red bell pepper, seeded and finely diced
  • 1 large avocado, pitted, peeled, and diced
  • 1/2 cup chopped fresh cilantro

1. Preheat the oven to 350°F.

2. Place the pizza crust on a pizza stone or large baking sheet. Spread the enchilada sauce over the crust. Sprinkle the black beans and bell pepper over the sauce.

3. Bake until the crust is lightly browned around the edges, about 15 minutes. Remove the pizza from the oven. Scatter the avocado over the pizza and sprinkle with the cilantro. Slice and serve.

Enchilada Sauce (makes 9 cups):

  • 1 large yellow onion, roughly chopped
  • 3 pounds tomatoes, cored and roughly chopped
  • 1 (6-ounce) can tomato paste
  • 3 cloves garlic
  • 1 tablespoon ground cumin
  • 2 tablespoons sweet paprika
  • 1/4 teaspoon smoked hot paprika
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dried oregano
  • Sea salt
  • 1/2 teaspoon arrowroot powder

1. In a blender or food processor, combine the onion, tomatoes, tomato paste, and garlic. Blend until smooth. (Do this in batches if necessary.) Transfer to a saucepan and stir in the cumin, paprika, onion powder, garlic powder, oregano, a generous pinch of salt, and 3 cups water. Bring to a boil over medium heat and cook for 10 to 15 minutes.

2. Meanwhile, in a small bowl, mix the arrowroot powder with 1 tablespoon water, stirring well to avoid any lumps. Add this to the sauce, stirring well. Simmer, covered, for 15 to 20 minutes, until the sauce reduces a bit and is fragrant. Taste and adjust the seasoning.

3. Store in an airtight container in the refrigerator for up to 7 days.

The above is an excerpt from the book The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet by Alona Pulde, MD, and Matthew Lederman, MD.