Black Bean and Pineapple Pizza with Jalapeno

Preheat oven to 450°F (232°C).

Prepare the Black Bean Base: In a food processor, combine the drained black beans, flour, 1 tablespoon olive oil, garlic, chili powder, cumin, and salt. Pulse until a smooth, slightly sticky dough forms. If too wet, add more flour, 1 tablespoon at a time. If too dry add 1 tsp of olive oil at a time.

On a lightly floured surface, pat or roll out the black bean dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.

Grill the Pineapple: Heat a grill or grill pan over medium-high heat. Brush the pineapple chunks with the remaining 1 tablespoon of olive oil. Grill for 2-3 minutes per side, or until grill marks appear and the pineapple is slightly caramelized.

Assemble the Pizza: Spread a thin layer of olive oil over the black bean base (optional). Sprinkle the mozzarella cheese evenly over the base. Top with the grilled pineapple, red onion slices, and jalapeno slices.

Bake the Pizza: Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Garnish and Serve: Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with fresh cilantro (optional). Serve immediately.