Coarse or kosher salt and freshly ground pepperto taste
Instructions
Preheat the oven to 425°F.
In a food processor, place the black beans, garlic, olive oil and salt. Puree until smooth.
Spray a large skillet with nonstick cooking spray (or lightly oil the skillet) and place it over medium high heat. When hot, add the beef (or turkey) and cook until it is browned, stirring frequently to break it up into small crumbles, about 5 minutes. Add the chili powder and cumin to the browned meat in the skillet. Cook, stirring, over medium high heat until you can smell the spices, about 1 minute. Add 1/4 cup water and stir until the water has evaporated. Remove from the heat and cool slightly.
Roll out the pizza dough with its parchment paper onto a rimmed baking sheet. Spread the dough evenly with about 1/3 cup of the black bean sauce (see Cooking Tip), leaving a ½-inch border. Sprinkle the dough evenly with the browned meat, then with the shredded cheese. Top the pizza with the tomatoes, half of the scallions and the olives, if using.
Bake until the dough is cooked through and the cheese is melted, about 18 minutes. While the pizza is baking, place the avocado, sour cream, lemon or lime juice, olive oil, and salt and pepper in a food processor or blender and blend until smooth.
Let the pizza sit for a minute or two before drizzling with the avocado crema and cutting into wedges to serve.
Notes
Cooking Tip:
Since you will have extra black bean sauce you either use it to make another couple of pizzas, or keep it in the fridge for later in the week. Or blend it up in a food processor with about ½ cup of sour cream, ¼ cup sliced scallions and 6 leaves fresh basil for a great dip for tortilla chips or raw vegetables!