The Plant-Based Pizza That Will Make You Forget All About Taco Tuesday

Ingredients:

• Cauliflower pizza crust (buy frozen or DIY your own)

• 1 BPA-free can of organic black beans

• 1.5 tablespoon olive oil

• Shredded asiago, parmesan, and mozzarella (a vegan cheese or any Mexican blend works too!)

• Chopped romaine

• Chopped cilantro

• 1 tsp cumin

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper

• 1 Lemon

• 1 Lime

• Vegan ranch (DIY your own version or buy my favorite ranch)

• Optional: tortilla chips for topping (I like Siete)

Directions:

Preheat oven to 400°F. In a bowl, mash together black beans, 1 tbsp olive oil, lime juice, and spices (add more or less, depending on how tolerant you are to spice). Use a fork to combine until it's a thick, creamy consistency. Tip: you can also add a dash of coconut milk to make it creamier. Spread evenly on the cauliflower crust, and top with shredded cheese. Bake in the oven for about 20 minutes (or until crust is golden and cheese is melted). While the pizza is cooking, combine about 1 tablespoon of lemon juice and 1/2 tablespoon of olive oil to make a dressing. Chop romaine and cilantro, then mix with dressing. Once the pizza is ready, top with the salad, drizzle of ranch, and chopped tortilla chips (you can also use pepitas to get that crunch). Serve with some extra lemon and your favorite margarita (here's mine if you need some inspo!)

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