Easy Black Bean and Corn Pizza Crust

1. In a food processor add flour, black beans, oil, yeast, sesame seeds, flax seeds, and salt. Process in mini pulses for 30 seconds then spin on low for a minute more. Check the dough. (Salt: I don't use any because my beans are packed with some salt. Sesame/flax seeds: I like the nutritional value it adds and flavor! Optional: You could add your choice of herbs or spices to the crust to spice it up - e.g., if you're making taco pizza, add some taco seasoning.)
2. If it needs more liquid, which it probably will, spoon in 1 tablespoon corn at a time until it reaches typical dough texture. (I use about 1/3 of a can of corn.) If it's a little sticky, add 1 extra tablespoon of flour. Process on low until it forms a ball, then switch to high for 2 to 3 minutes.
3. Roll out the dough to your desired thickness using extra flour to prevent sticking. When the dough is your desired thickness, rub cornmeal on the back of the pizza. (This is a great trick they use at pizza places! The cornmeal prevents sticking.)
4. Preheat your oven to 425 degrees F. Flip the pizza dough onto a pizza pan and form the crust however you like. I like rubbing some cornmeal onto the top as well. I personally did not have to dock (or poke holes into) my pizza crust because it didn't rise that much. You can dock it if you're worried. Cover with a towel or flour sack and let rise for 10 minutes.
5. I did not precook my pizza crust before adding my topping and it came out perfect. If you're worried about it, precook it for 3 to 4 minutes. Otherwise add desired topping and bake 425 degrees for 20 to 30 minutes. The crust will come out deliciously brown color.
Source of recipe: Modified from http://vegweb.com/index.php?topic=5701.0 to use up leftovers but turned out amazing!