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Two-Bean Veggie Pizza

This is my much healthier version of a black bean pizza I had in Guatemala. It’s so delicious! — Laura Letnes, Fargo, North Dakota
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    8 slices

Ingredients

  • 1 medium onion, sliced
  • 2 teaspoons canola oil
  • 3/4 cup canned kidney beans, rinsed and drained
  • 3/4 cup canned black beans, rinsed and drained
  • 1/2 cup salsa
  • 1 tablespoon hickory smoke-flavored barbecue sauce
  • 1 sprig fresh parsley, stems removed
  • 1 small garlic clove, peeled and halved
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • Dash hot pepper sauce
  • 1 prebaked 12-inch thin pizza crust
  • 1 cup frozen corn, thawed
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup shredded pepper Jack cheese

Directions

  • In a small nonstick skillet, cook onion in oil over low heat for 15-20 minutes or until onion is golden brown, stirring occasionally.
  • Meanwhile, preheat oven to 450°. In a food processor, combine beans, salsa, barbecue sauce, parsley, garlic, cumin, pepper and pepper sauce; cover and process until pureed.
  • Place crust on a baking sheet; spread with bean mixture. Top with caramelized onions, corn, tomatoes and cheeses. Bake 8-10 minutes or until edges are lightly browned and cheese is melted.
Nutrition Facts
1 slice: 278 calories, 10g fat (5g saturated fat), 23mg cholesterol, 561mg sodium, 35g carbohydrate (5g sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1/2 fat.
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