Mexican Pizza

If Mexican sounds good for dinner but the kids want pizza, try this delicious creation. Healthy black beans and reduced-fat dairy makes this recipe diet-friendly.

Yield: 8 servings (serving size: 1 slice pizza, 2 tablespoons salsa, and 1 tablespoon sour cream)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 279
  • Fat: 10.2g
  • Saturated fat: 5.1g
  • Protein: 20.0g
  • Carbohydrate: 29.3g
  • Cholesterol: 23mg
  • Iron: 3.6mg
  • Sodium: 769mg
  • Calories from fat: 33%
  • Fiber: 4.8g
  • Calcium: 301mg


  • 2 teaspoons fresh lime juice
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) Italian cheese flavored thin pizza crust (such as Boboli)
  • 1 teaspoon 40%-less-sodium taco seasoning
  • 1 (12-ounce) package frozen burger-style recipe crumbles, thawed
  • 1 1/2 cups (6 ounces) pre shredded reduced-fat colby-Jack cheese
  • 2 cups shredded iceberg lettuce
  • 2 cups chopped tomato
  • 1 cup salsa
  • 1/2 cup reduced-fat sour cream


  1. Preheat oven to 450°.
  2. . Combine lime juice and beans in a bowl; mash with a potato masher.
  3. . Place pizza crust on a large chopping block, and spread black bean mixture over crust, leaving a 1-inch border. Combine taco seasoning and crumbles; toss well, and spread over beans. Top with cheese.
  4. . Slide pizza off chopping block onto oven rack. Bake at 450° for 8 to 10 minutes or until cheese melts. Remove pizza to cutting board; let stand 5 minutes. Top pizza with lettuce and tomato, and cut into 8 slices. Serve immediately with salsa and sour cream.
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