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Black Bean Pizza

 Black Bean Pizza
"Tomatoes and cheese give this bean pizza traditional pizza flavor, says Janet Miller of Pittsburgh, Pennsylvania.
15-20 ServingsPrep/Total Time: 30 min.


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 1/2 cup finely chopped zucchini
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided


  • Press dough into a greased 15-in. x 10-in. x 1-in. baking pan. Bake
  • at 425° for 4-6 minutes or until crust just begins to brown.
  • Meanwhile, in a large skillet, saute onion and garlic in oil until
  • tender. Add zucchini; cook and stir for 1 minute or until
  • crisp-tender. Add the beans and tomatoes; bring to a boil. Cook,
  • uncovered, for 2 minutes or until heated through; drain.
  • Sprinkle 2/3 cup cheese over crust. Top with bean mixture and
  • remaining cheese. Bake 8-10 minutes longer or until crust is browned
  • and cheese is melted. Yield: 15-20 servings.
Editor's Note: A combination of Monterey Jack and cheddar cheeses may be substituted for the Mexican-blend cheeses.
Nutritional Facts: 1 serving (1 piece) equals 104 calories,

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Black Bean Pizza (continued)

Nutritional Facts: 4 g fat (2 g saturated fat), 8 mg cholesterol, 274 mg sodium, 13 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.