Chicago deep dish chocolate pizza pie. Yeah… we said it. And before anyone argu

Yeah… we said it.

And before anyone argues — we’re actually from Chicago… so we can vouch for this one 😅

You’re calling this “pizza”… but it’s really a chocolate dessert pie.

Chicago didn’t approve this… we just gave it the name.

This is what happens when you stop treating beans like “dinner only” and start using what’s already sitting in your pantry.

👇 Here’s exactly how to make it:

INGREDIENTS:

• 1 can Goode Foods Black Beans (drained & rinsed)

• 1/2 cup cocoa powder

• 1/2 cup sugar (or maple syrup)

• 1/4 cup melted butter or oil

• 2 eggs (or flax eggs for vegan)

• 1 tsp vanilla extract

• 1/2 tsp baking powder

• Pinch of salt

• Pre-made pie or pizza dough (for deep dish crust)

• Chocolate chunks

• Mini marshmallows (optional)

• Powdered sugar (for topping)

INSTRUCTIONS:

1. Preheat oven to 350°F

2. Blend black beans until smooth but slightly thick (don’t over-blend — keep a little texture)

3. Mix in cocoa powder, sugar, butter/oil, eggs, vanilla, baking powder, and salt

4. Press dough into a deep dish pan to form a thick crust

5. Pour in the chocolate bean filling

6. Top with chocolate chunks and marshmallows

7. Bake for 25–35 minutes until the center is set but still fudgy

8. Let cool slightly, then dust with powdered sugar and drizzle melted chocolate

It comes out rich, dense, slightly messy… and nobody believes it’s made from beans.

Call it pizza, call it pie… just don’t call it boring.

Real question:

Would you try this or nah? 👇

#Recipe

3/23 Edited to

Trying out the Chicago deep dish chocolate pizza pie was a delightful surprise for me—I never imagined black beans could be the base for such a rich dessert! Using Goode Foods black beans, as suggested, really added moisture and a fudgy texture without overpowering the chocolate flavor. When I first blended the beans, I made sure not to overprocess them, just enough to keep a little texture, which gave the filling a nice mouthfeel. I decided to swap out sugar for maple syrup, giving the pie a subtle natural sweetness. For the vegan option, I used flax eggs, and the result was just as delicious and satisfying. Pressing the dough into a deep dish pan was a fun step; the thick crust held up wonderfully to the dense chocolate filling. As it baked at 350°F for about 30 minutes, my kitchen filled with an irresistible cocoa aroma. Adding mini marshmallows on top created a lovely, slightly toasted finish after baking, reminiscent of classic s’mores flavors. Dusting with powdered sugar and drizzling melted chocolate at the end gave the pie an elegant look—perfect for sharing at gatherings. The best part? When I told friends the secret ingredient was black beans, they were skeptical but intrigued. After tasting it, no one believed it wasn’t a traditional chocolate dessert. Overall, this recipe proves that pantry staples can be transformed into creative, indulgent dishes. If you're curious about combining savory ingredients into sweet dishes, give this Chicago-style deep dish chocolate pizza pie a try. It’s a unique twist that even Chicago natives would appreciate for its innovative take on dessert pizza.