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Gluten-free Black Bean Burger Pizza

Gluten-free pizza that’s actually worth it? Sometimes it feels like a search for a mythical creature. We feel that pain, too, but gluten-free pizza isn’t a unicorn, its something you can easily have any old time you want! 

Everyone Loves Pizza, Right?

I’ll admit it, I’m a pizza addict. The problem is I just can’t stop. Anytime we have pizza I just keep going until it’s all gone. So, sorry, no leftovers. However, once we transitioned to veganism grabbing some take-out just stopped being an option (well, until we started just ordering without cheese and adding extra veggies…). In addition, it was a challenge because of our gluten-sensitive daughter. That caused me to start looking for ways to have vegan pizza just any old time, in easy to manage quantities, and gluten-free, too! No big deal, right?

Rice Tortillas to the Rescue

Georgia, since she is the cook and multi-tasker in the house, will whip up a batch of pizza dough while working on something else and “presto” dough is ready to go when its needed. Buuut, I’m not so good about that and, the gluten-free part again… The solution is rice tortillas. They can be found in many markets and from several brands. The ones I happen to think work best are the Food For Life Rice Tortillas (same folks who make Ezekiel Bread)*.  They’re not so hot as actual tortillas or wraps, (sorry, Food For Life) but they make an outstanding base for personal pizzas. Bonus: because they are usually frozen you can simply keep them in the freezer and pull out exactly how many you want at a given time. * Trader Joe’s has their own rice tortillas that work pretty well, too. Your mileage may vary so experiment with whatever is available in your area.

These rice tortillas are perfect for a pizza base

Its All About The Toppings

Once you have the tortillas, its all about what you put on top, right? Otherwise you’re just making chips, lol. This recipe is for one of my favorite combinations: red onion, banana pepper rings, baby spinach, your choice of vegan cheese shreds (or none), and crumbled Black Bean Burgers (click for the recipe). This is also a great alternate use of those Black Bean Burgers since the recipe makes a bunch of them. When Georgia makes a big batch of the burgers I’ll often put them in wraps, as well as putting them on pizza.

Perfect toppings

Easy and Fast To Make

So, the process is simple: just spread some pasta sauce on the tortillas (sparingly, since it will start to make them wet), sprinkle some shreds, add the spinach, some onion slices, pepper rings, and the crumbles. Take the pan and pop it into the oven and yummy pizza is on its way! Not only will you have delicious gluten-free pizza, but it’s a MUCH healthier option than most pizzas. These are low-fat, high-protein, high-fiber, power pizzas. Its a win all around 🙂 So, scroll down to the easy recipe, print it out, and get ready for all the pizza you want! You’re welcome. 🙂

Gluten-free Black Bean Burger Pizza - fullofbeans.us

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Gluten-free Black Bean Burger Pizza

  • Author: Greg @ Full of Beans
  • Yield: 3

Ingredients

  • 1-2 Black Bean Burgers (link in notes)
  • about 2 cups fresh baby spinach
  • 1/4 cup thinly sliced red onion (or to taste)
  • 1/2 vegan cheese shreds (or to taste)
  • 1/2 cup banana pepper rings
  • 3 Brown Rice Tortillas (approx 9″)
  • jar of plain pasta sauce (or whatever is on hand)

Instructions

  1. Pre heat oven 375F
  2. Lightly spray a 13×18 (33x46cm) cookie sheet with spray oil
  3. Place each tortilla (you should be able to fit 3) on the cookie sheet, rubbing it on the oil coating, then flip over (this lightly coats the tortilla which helps it crisp and keeps the sauce from soaking in)
  4. spread a thin layer of sauce on each tortilla
  5. sprinkle with the shreds
  6. then layer the desired amount of spinach, onion, crumbled burger, and banana pepper
  7. (optional) sprinkle with a little dried oregano
  8. very lightly spray with oil
  9. cook for 10-15 minutes or until the tortilla edges begin to brown
  10. remove from oven, let cool a few minutes, cut into wedges with kitchen scissors
  11. Serve and enjoy!

Greg

Greg is the other half of Full Of Beans. He loves to be active, particularly outdoors. If he had his way, he would be on a warm beach at least part of every day. He works as a Graphic Designer, Photographer, and Personal Trainer. In his opinion, Georgia is the best thing that ever happened to him.

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