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For a truly delectable, savory dinner, packed with robust flavors and plant protein, I make this BBQ Black Bean Flatbread Recipe. I use whole wheat flatbread, black beans, and BBQ sauce to create this simple and nourishing meal, with sweet and smoky flavors, that comes together in just 30 minutes.
For a fresh and wholesome take on pizza night, I love making this BBQ flatbread. Much like my mushroom flatbread, this meal has all the comforting and familiar flavors and textures of a classic pizza but with more mindful ingredients, which can easily be swapped out for plant-based alternatives. Whether you are a vegetarian, vegan, or a meat-eater, I highly recommend trying out this BBQ Black Bean Flatbread recipe for your next homemade pizza night.
This BBQ flat bread is like the shy, but sturdier cousin of my vegetarian Mexican pizza, which is part of the reason it exists. I had planned on making the Mexican pizza for dinner, but I was not organized enough to check that I had everything I needed, including the energy to make refried beans. Instead, I threw this pizza together thanks to some ready-made pizza dough and a few pantry staples. To this day, my family has no idea that what is now one of their favorite meals was a last-minute experiment. Ha!
My BBQ Black Bean Flatbread goes beyond any ordinary pizza. It is a complete and balanced meal, and the fact that it is delicious is a bonus. And as a busy mom, that is the kind of thing I love. The black beans are rich in plant-based protein and fiber, which support digestion and help keep my family fuller for longer. I use whole wheat pizza dough instead of white dough for some added fiber, complex carbohydrates for energy, and a slightly nutty flavor. Adding in fresh ingredients like red peppers and corn adds a crunchy sweetness while also providing vitamin C, antioxidants, and essential minerals.
Making this pizza entails a specific but easy method that ensures that my flavors stay bold, my base is crispy, and each layer adds a distinctive flavor, which bakes into one unified meal. I saute the beans with spices to build a warm, smoky base, before layering them over the sauce, and covering with melty cheese. Baking at a high temperature allows the crust to crisp up, and finishing with an extra drizzle of BBQ sauce reinvigorates the sweet and tangy flavors.
I have made this BBQ flat bread pizza more times than I can count, and I can always rely on my family to leave their plates empty. Once I made it for a casual dinner along with a few other things, and a friend of a friend pulled up his nose, stating that he was not a fan of mixing sweet with savory, especially BBQ pizza. Fair enough. I was not offended. I did, however, take that chance to tell everyone that Elvis Presley was famously known to love this iconic flavoring on pizza. And if it was good enough for the King, then there is no reason why you should not be enjoying it too!
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🥘 Ingredients
All I need is a few simple and fresh ingredients, along with carefully selected seasonings, and I can make this BBQ flatbread black bean pizza. This is what I use:
Whole wheat pizza dough: For this recipe, I use ready-made store-bought whole wheat pizza dough, or I make my own low calorie pizza base.
BBQ sauce: Store-bought BBQ sauce works well, just make sure it is low in sugar. If I have the time, I like making and using my vegan BBQ sauce instead.
Mozzarella cheese: I add a light layer of shredded mozzarella to bring everything together.
Black beans: For convenience, I use canned black beans, which have been rinsed and drained.
Corn: Canned corn works well for ease, but cooked fresh or frozen corn works too. Just be sure to pat off any excess moisture.
Red pepper: Finely diced red pepper adds a crunch and a sweetness that complements the BBQ sauce.
Red onion: I include a small amount of finely diced red onion for color and a savory bite.
Olive oil: This is used to saute the beans and onions.
Chili powder: I use this for a mild smoky spice. If you prefer to leave out the chili, then use smoked paprika instead.
🔪 How To Make
Making this BBQ Black Bean Flatbread is as quick and easy as it gets when it comes to homemade pizza. This is the step-by-step process I follow:
Prep oven and dough: First, I preheat the oven to 450F, and press the dough onto a pizza pan. Next, I spread a layer of BBQ sauce over the surface of the dough, making sure to leave a border around the edge.
Saute beans and onion: I heat olive oil in a pan, and saute the black beans, red onion, and chili powder over a medium-high heat until warmed through and fragrant. Then I reduce the heat to medium and cook for another 3-5 minutes until the onions are caramelized.
Spread beans: Then I spread the black bean mixture over the BBQ base, making sure it is well spread out.
Add cheese and vegetables: I sprinkle the mozzarella over the beans and then layer the diced red pepper and corn over the cheese.
Bake pizza: Then I place the flatbreads in the oven and bake for 10-15 minutes until the cheese is bubbly and the edges of the crust are lightly golden brown.
Add extra sauce: Once I have removed the pizzas from the oven, I let them rest for 1-2 minutes, drizzle over 1 tablespoon of BBQ sauce, and serve.
My #1 Secret Tip for this BBQ flatbread recipe is to pre-bake your base before adding the sauce and toppings. Whenever I have the time, I take a few extra steps to ensure that my crust crisps up and does not get soggy. First, I heat up my pizza pan, or pizza stone, in the oven and place my rolled and shaped dough on top. Then I bake the dough for 2-3 minutes in the oven to get a head start on crisping it up.
Other Tips To Keep In Mind:
- Keep cuts small: I chop the toppings finely so that they cook quickly without releasing too much excess moisture, which may make the base soggy.
- Spread fillings out: Do not pile the fillings up in certain areas, as this will cause them to steam as they bake, and lead to soggy toppings and base.
- Use less cheese: I like to let the toppings shine through in this recipe, so I make sure to keep my cheese layer light.
- Roll out dough between parchment: If the baking tray is preheated, roll the dough out between 2 pieces of parchment. This will prevent it from sticking and make it easier to transfer to the pan.
- Handle the dough gently: I keep a light hand when working with the dough, as overworking it affects the gluten, and the crust may end up hard and chewy instead of crispy.
📖 Variations
The great thing about this BBQ Black Bean Flatbread is that you can try almost any variation and it will still taste delicious. These are 3 versions I have made, which I recommend trying:
Jackfruit topping: Instead of black beans, I use 1 can of jackfruit and cook it the same as I do for my BBQ jackfruit burrito bowl. Then I spread this over the cheese with the other veggies and baked it to resemble a classic BBQ chicken pizza. This takes a bit more time and effort, but it is absolutely worth it.
Tropical mix: For an extra layer of sweetness, I omit the corn and add in 1/2 cup of diced pineapple along with the peppers. I like using tinned pineapple as fresh pineapple may become bitter in the oven. My husband loves this sweet and savory combination.
Ranch drizzle: Everyone knows that ranch on a pizza is a genius combination, but have you tried ranch on a BBQ pizza? It is amazing! I drizzle 2 tablespoons of my homemade vegan ranch dressing over the pizza just before I serve it. My kids love it so much that they add extra.
🍽 Serving Suggestions
Typically, pizzas are not served with any kind of side dish, but this BBQ Black Bean Flatbread does really well with a few extra trimmings. Since the ingredients and flavors are closely aligned with Mexican cuisine, I recommend serving this with some fresh pineapple pico de gallo. The tartness will enhance the BBQ flavor while adding a sweet and spicy crunch. My healthy guacamole has also been a huge success when paired with this pizza, adding a creamy contrast to each bite.
The last time I made this black bean pizza, my kids were both away at playdates, and my husband and I decided to have a grown-up lunch. We paired our pizzas with a big bowl of my fresh avocado cucumber tomato salad. My kids have never taken kindly to pizza and salad. Ha! And to top it all off, we each had a glass of my Bloody Maria drinks, which we could enjoy since my sister would be bringing my kids home.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover slices in an airtight container in the refrigerator for up to 4 days.
Freezing: I freeze individually wrapped slices in a freezer-safe container for up to 3 months.
Reheating: To reheat, I place the pizza slices in the oven at 350F until warmed through, and the crust becomes crisp again. If frozen, I reheat it straight from the freezer without thawing.
❓Recipe FAQs
I have made this recipe using ready-made naan and pita bread, and both of these work perfectly. Naan gives a slightly chewier, thicker base, while pita is a bit thinner and crispier. Since they are prebaked, I recommend reducing the cooking time to 8-10 minutes.
If you have tasted your sauce before adding it, add a splash of apple cider vinegar or a squeeze of lemon to a portion of the sauce, and mix it. If the sauce is already on the pizza, you can counteract the sweetness with a sprinkling of smoked paprika and a drizzle of hot sauce.
Yes, you definitely can! This would just require a bit more time and preparation. When I use dried black beans, I soak them overnight in plenty of cold water. Then I drain and rinse the beans and simmer them in fresh water for 45-60 minutes until just tender, and allow them to cool completely before frying. For this recipe, I would recommend using 1 1/2 cups of dried beans.
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📋 Recipe Card
BBQ Black Bean Flatbread Recipe
For a truly delectable, savory dinner, packed with robust flavors and plant protein, I make this BBQ Black Bean Flatbread Recipe. I use whole wheat flatbread, black beans, and BBQ sauce to create this simple and nourishing meal, with sweet and smoky flavors, that comes together in just 30 minutes.
Servings: 8 slices
Calories: 190kcal
- My #1 Secret Tip for this BBQ flatbread recipe is to pre-bake your base before adding the sauce and toppings. Whenever I have the time, I take a few extra steps to ensure that my crust crisps up and does not get soggy. First, I heat up my pizza pan, or pizza stone, in the oven and place my rolled and shaped dough on top. Then I bake the dough for 2-3 minutes in the oven to get a head start on crisping it up.
- Keep cuts small: I chop the toppings finely so that they cook quickly without releasing too much excess moisture, which may make the base soggy.
- Spread fillings out: Do not pile the fillings up in certain areas, as this will cause them to steam as they bake, and lead to soggy toppings and base.
- Use less cheese: I like to let the toppings shine through in this recipe, so I make sure to keep my cheese layer light.
- Roll out dough between parchment: If the baking tray is preheated, roll the dough out between 2 pieces of parchment. This will prevent it from sticking and make it easier to transfer to the pan.
- Handle the dough gently: I keep a light hand when working with the dough, as overworking it affects the gluten, and the crust may end up hard and chewy instead of crispy.
Serving: 1slice | Calories: 190kcal | Carbohydrates: 29g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 547mg | Potassium: 299mg | Fiber: 5g | Sugar: 4g