Ingredients

Black bean salad:

• 1 tomato, diced
• 1/2 cup black beans
• 1/2 cup corn
• 1/4 cup bell pepper, finely diced
• 1 teaspoon jalapeño, seeded and finely minced
• 1 tablespoon green onions
• 1 tablespoon cilantro
• 1 teaspoon garlic powder
• 1 teaspoon lime juice
• salt and pepper to taste

Crust:

• 3 tablespoons olive or coconut oil
• 4 large russet potatoes, grated
• salt and pepper to taste

Additional Toppings:

• Avocado
• nutritional yeast
• sour cream
• lime juice
• Fresh cilantro and chopped green onions

Directions

For the salad:

1. Add all ingredients to a medium bowl and stir to incorporate. Set aside.

For the crust:

1. Heat oil in a cast iron skillet on medium heat. When oil is hot, spread grated potatoes in an even layer. Completely cover the bottom of the skillet. Press down with a spatula so the potatoes are tightly packed.
2. Flip when golden brown and crispy. It takes about 5-6 minutes on each side.
3. Remove from pan. To remove extra oil, place on a paper towel briefly before placing on a plate.

To assemble:

1. Top with mashed avocado, the black bean salad, sour cream, lime juice, and fresh herbs.
2. Cut into pizza slices.
3. Enjoy!