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Cheesy Black Bean, Roasted Pepper, Tomato and Jalapeno Pizza















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 cup black beans
1 can, rinsed
½ cup roasted red bell peppers
jarred and chopped
1 clove garlic
large clove, quartered
1 tablespoon chili powder
¼ teaspoon salt
or to taste
1 x cornmeal
for dusting
1 pound pizza dough
prefer whole wheat, homemade or pre-made
1 cup monterey jack cheese
2 medium italian plum (roma) tomatoes
½ bunch scallions, spring or green onions
thinly sliced
4 ½ tablespoons black olives
pitted and chopped
2 ½ tablespoons pickled jalapenos
or to taste


Preheat grill to low.

Add beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides if necessary.

Sprinkle cornmeal onto a large baking sheet or a pizza tray.

Roll out the dough and transfer it to the prepared baking sheet or pizza tray, being sure the underside of the dough is completely coated with cornmeal.

Slide the crust onto the grill rack, close the lid.

Cook until lightly browned, 3 to 4 minutes.

Using a large spatula, flip the crust.

Spread the bean mixture on the crust, leaving a 1-inch border.

Put on cheese, tomatoes, scallions, olives and pickled jalapeños layer by layer fast.

Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, 7 to 9 minutes.

Slice and serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 5817% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 164mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 15%
Sugars g
Protein 6g
Vitamin A 21% Vitamin C 37%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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