For the Crust
Spray a pizza pan with non-stick spray and sprinkle with some cornmeal (optional) and preheat oven to 500 degrees.
In a large mixing bowl, mix together 1 cup of flour, salt, oregano, garlic powder, and yeast. Stir well. Now quickly add in 1/3 cup of very warm water along with your 3 tbsp of oil. Stir well.
Grab the dough and place on floured surface. Knead the dough for 5 minutes, adding flour if it gets tacky. After 5 minutes the dough should be smooth and not sticky. Form into a ball and place in a large, oiled bowl.
Cover the ball with a bit of oil so it doesn’t dry out. Now cover the bowl and let it rise for 45 minutes. You can punch out the air once half way through. Cooking time will vary but my pizza took 14-15 mins at 500F.
For the Pizza Topping
Meanwhile, prepare the black bean layer. In a medium skillet, saute' onions, garlic, and black beans in 1 Tablespoon olive oil. Add the spices and cook for 5-10 minutes. Using a potato masher, mash the beans.
Once the pizza dough has risen, roll out the dough on a floured surface and place on the pizza pan. Spread the black bean puree on the pizza crust, leaving a 1/2-inch border around the edge. This will be more of a think crust pizza than a thick crust. Top with the cheese and place in the oven for 14 minutes.
After it is cooked, remove the pan from the oven and transfer the pizza to a work surface. Add the jalapenos, cilantro, avocado, tomatoes, and top with romaine lettuce.
