Black Bean Thin Crust Dough

1 t active dry yeast
2 C bread flour
1/4 t salt
1/2 C lukewarm water
1/2 t cayenne pepper, optional
1/4 C black bean puree (if use canned beans, rinse and drain first)


Combine and knead all ingredients (I used my bread machine)
Let rise 50-60 minutes

Roll dough on a cornmeal-covered counter

Place dough in pizza pan
For a thin, crispy crust, place toppings on dough and bake immediately
For a thicker, chewier crust, allow dough to rise 15-30 minutes before
adding toppings.

Place pizza on the bottom rack of oven (Preheated to 500 degrees) 5-10 min.

We filled our pizzas with pizza sauce, rest of the black beans, tomatoes,
zucchini, onions...

BONUS: Pizza Dough Chips

I rolled out the left over dough and cut it into 'chip' size squares and
baked them in the oven. The next day, I fixed one of our favorites, Bean
Salsa (from this list) and we used these 'chips' for dipping. One problem
with the 'pizza dough chips' - they puffed up like 'puff balls'. Next time I
am going to prick each 'chip' with a fork.