Chipotle Refried Beans, Pico De Gallo, Lime crema on Wheat Sorghum Crust. Vegan Mexican Pizza

Its Pizza time! I whipped up this Mexican Inspired Pizza a few days back. I decided to top it with Easy home made Refried beans with a hint of chipotle pepper (Frijoles Refritos), topped them with fresh Pico de gallo(yes its a phase) and Lime crema. I think I love the beany pizza sauces more than the plain old marinara:) The Pizza did not need any cheese. Vegan Cheddar would go well on it if desired. 

I have a big Roasted Kabocha squash. Yes I roasted it whole, like the butternut for about 35 minutes at 330 degrees F .. Turned out beautifully.:) .I think I am going to whip up either some Spicy Kabocha Flautas/Taquitos or Kabocha Chickpea fries tomorrow.. vote in the comments below for which one:).

I made some Roasted Kabocha Crepes/Dosa, exactly as the Sweet Potato Crepes, and made a short video of me making the crepes. The video is uploaded at the end of the Sweet potato crepe post.

My eyes are being very ridiculous since the past week and I am ready to learn to walk blind folded.. I couldnt stand in the kitchen for more than 2 minutes for 2 full days last week..gaaah… finally I realized I can walk easier on the carpeted area, so we put a thick rug on the tiles and I made it to the 15 minute in the kitchen mark.. Plans to get a home with all hard wood has to be reconsidered for a once or twice a year randomness as these. Pfft.
Luckily I have a bunch of pictures I needed to edit and my eyes are holding up while working on the machine with breaks.. so here is a pizza for the weekend.

If you are looking for more Pizza ideas.. hell you better be..;) there are a bunch 2o odd which have been tried and tasted by many.. Find the Pizza Collection here. Many different pizza crusts..Glutenfree crust options too. 

Topped with some chopped lettuce.. 

Steps:

Make the refried beans.



Roll out the Pizza dough



Top with refried beans.



Yes, we top ours with Jalapenos..ssss



Bake at 410 degrees F for 17 minutes.
Take pizza out, top with Pico de gallo, Lime crema, and chopped lettuce(optional).
Slice and serve.



Chipotle Refried Beans, Pico De Gallo, Lime crema on Wheat Sorghum Crust. Vegan Mexican Pizza
Allergy Information: Dairy, corn, soy, egg free.
Makes 14 inch pizza

Ingredients:
1 recipe Whole Wheat crust(I substituted 1/4 cup wheat with sorghum flour)
1 Recipe Refried beans. recipe below
Pico De Gallo
Lime crema as needed
Chopped Lettuce
Other toppings like corn, guacamole, tortilla strips.. get adventurous:)

Refried Beans:
2 teaspoons oil
2-3 cloves of garlic chopped
1/2 cup chopped red onion
1 medium tomato chopped
1/4 teaspoon ground cumin
1/4-1/2 teaspoon chili powder or mexican chili powder(to taste)
1/2 teaspoon paprika
1/2 teaspoon salt or to taste
1 teaspoon Chipotle pepper flakes(Omit this for regular refried beans)
1 can pinto beans, drained. or 1 cup cooked pinto beans
1/2 cup water

Lime Crema:
1-2 teaspoons Lime juice(to taste)
3 Tablespoons vegan sour cream or vegenaise or cashew cream
some Lime zest if using cashew cream

Method:
Refried Beans:
In a pan, add oil and heat on medium.
Add onions and garlic and saute until translucent.(4-5 minutes)
Add tomato and spices and mix well. Cook until tomatoes are tender.
Add the cooked or canned pinto beans, water and salt and mix well.
Cook uncovered for 10 minutes.
Mash the beans well.
Cook for another minute or so to get the desired consistency.

Blend all the ingredients of the Lime crema and keep ready.
For Pico De Gallo, mix chopped tomato, onion, cilantro, jalapeno, lime juice, salt.

Meanwhile prep the pizza dough. Roll it out using a little flour. 
Spread the refried beans on the dough.
Top with other veggies if desired like bell peppers, or Jalapenos.
Bake at preheated 410 degrees F for 17-18 minutes.
Take the Pizza out and top generously with Pico De Gallo and Lime crema and chopped lettuce if desired.
Slice and serve.



This Pizza is being shared at Ricki’s Wellness Weekend., Healthy Vegan Fridays , Susan’s Yeastspotting