Oven

1. Preheat the oven to 550 degrees with a circular cast iron pan inside.

Dough

1. Roll/stretch the dough out - thin.

2. Use lots of flour so It doesn’t stick to rolling pin/counter.

3. Make around 2 large doughs.

Veggies

1. Cut all the veggies.

2. I toss the black beans/onions in some olive oil so they don’t get too dry when baking.

Sauce

1. Add cilantro, green chiles, and garlic to a food processor. Make sure it’s finely chopped before adding in the avocado, lemon juice, & salt.

2. Add the water slowly at the end to get the consistency you want.

3. The sauce should be thick - do not blend too much. (picture above)

4. Adjust seasonings to taste.

   1. The spicier the better - does not feel as spicey when eating.

Oven

1. Transfer the cast iron to the complete bottom on the oven - no rack.

2. Add the dough to the cast iron (with a pizza peel) once the oven has preheated. Bake until the bottom is cooked - 5 min.

3. Remove from oven using pizza peel.

Assemble

1. Add the avocado sauce first to the dough (the more the merrier)

2. Shredded cheese - Mexican blend & cabot habanero.

3. Then add black beans & corn.

4. Add the veggies - onions, jalapenos, olives, garlic, and mushrooms.

5. Drizzle lightly with olive oil + the crust.

6. Once the cheese has melted & the bottom is crispy:

   1. Oil the crust again and broil for a minute & serve.

7. Repeat for other doughs.

Top with garlic powder & red pepper flakes.

Also great on an air-fried crispy tortilla, instead of pizza dough. Serve with Salsa.

Other versions are below.