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.


8 servings (serving size: 1 slice pizza, 2 tablespoons salsa, and 1 tablespoon sour cream)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 8 Minutes
Other: 5 Minutes

Nutritional Information

Calories 279
Fat 10.2 g
Satfat 5.1 g
Protein 20.0 g
Carbohydrate 29.3 g
Cholesterol 23 mg
Iron 3.6 mg
Sodium 769 mg
Caloriesfromfat 33 %
Fiber 4.8 g
Calcium 301 mg


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


Preheat oven to 450°.

. Combine lime juice and beans in a bowl; mash with a potato masher.

. 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.

. 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.