The black beans and whole grain crust make this a high fiber version of “pizza” with a southwest twist. Substitute small dollops of goat cheese for the Monterey jack if you’re lactose intolerant, or omit the cheese altogether for a dairy free version. The black beans and veggies add enough moisture and flavor that you won’t miss the cheese.
1 pre-cooked sprouted grain pizza crust such as Angelic Bakehouse Flatzza crust
1 can black beans, well drained
1 tsp dried cumin
1 tsp chili powder
⅓ cup diced red onion
1 clove garlic, minced
2 ½ cup chopped tomatoes
3 TBSP fresh chopped cilantro
1 medium bunch scallions, white and some of green parts, diced
1 medium jalapeño pepper, stem, seeds and veins removed, minced (optional-about 1 TBSP)
1 red, yellow, or green bell pepper, stems and seeds removed, diced
2 cups shredded Monterey jack cheese, or ½ cup crumbled goat cheese (optional)
Preheat oven to 450 °.
Put well drained black beans in a bowl and mash with fork or potato masher. Add cumin, chili powder and onion. Spread over entire surface of crust.
Mix tomatoes, garlic, cilantro, green onions and jalapeño. Spread over bean mixture. Top with diced jalapeno and bell pepper.
Sprinkle top with cheese.
Bake for 15-20 minutes until hot and bubbly.
Remove from oven and let stand a few minutes before cutting