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Mexican Black Bean Pizza
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Authored By: Polly Pitchford, Full Spectrum Health™
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A fun way to use a bean dip.
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Diet Types: Low Fat, Vegetarian
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Ingredients:
packaged pizza crust1/2 cup prepared black bean dip6 scallions, chopped1/3 cup mild salsa1/2 cup shredded low-fat or soy mozzarella1 medium tomato, seeded and diced1/2 medium avocado1/4 cup low-fat or soy sour cream1 cup shredded lettuce
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Preheat oven according to pizza crust package directions.
Spread a thin layer of black bean dip over surface of crust.
Follow with a thin layer of salsa and sprinkle with shredded cheese.
Top with chopped scallions and sliced olives.
Bake as directed for pizza crust.
When done, top with your choice of tomatoes,avocado slices, reduced fat sour cream or shredded lettuce.
Note: Whole wheat pizza crust, low fat soy sour cream, and soy mozzarella cheese are used in the nutrition analysis. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 307
Calories from Fat 92
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% Daily Value*
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| | Total Fat 10g | 16% | | | Saturated Fat 1g | 4% | | | Mono Fat 5g | | | | Sodium 568mg | 24% | | | Total Carbs 43g | 14% | | | Dietary Fiber 10g | 38% | | | Sugars 8g | | | | Protein 14g | | | | Iron | 20% | | | Calcium | 29% | | | Vitamin B-6 | 10% | | | Vitamin C | 17% | | | Vitamin E | 14% | | | Vitamin A | 17% | | | Selenium | 1% | | | Manganese | 15% | | | Copper | 10% | | | Zinc | 3% | | | Potassium | 12% | | | Phosphorus | 6% | | | Magnesium | 9% | | | Pantothenic acid | 4% | | | Niacin | 6% | | | Riboflavin | 6% | | | Thiamin | 7% | | | Folate | 19% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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