Preheat oven to 200 °C. Line a baking sheet with non-stick baking paper and lightly grease it with olive oil.
For the flax eggs: mix 2 tablespoons ground flaxseed + 5 tablespoons water, stir and let it sit for 5-10 minutes.
Place cooked black beans into the blender. Add chopped beet, garlic, flax eggs, baking powder, sesame seeds, 2-3 tablespoons water, salt, and garlic powder. Blend on high speed until it all starts to come together. Adjust salt and spices.
Now add psyllium and blend for another 10 – 15 seconds. One note on psyllium: Adjust all seasonings and spices before adding psyllium because once you add it, the mixture starts to get really thick really fast.
Use a spoon or your hands to shape the crust into your desired size.
Bake for approx. 30 minutes until crispy. Let the crust cool a bit.