Try this pizza made with pinto beans and bread crust. These ingredients not only taste great, but they provide more protein than a regular dough-based crust. To spice things up, I used enchilada sauce in this Mexican bean crust pizza.
When we think of pizza our minds naturally conjure up images of typical pizza dough and Italian ingredients. I love traditional pizza, but this recipe turns traditional pizza on its head. Go with me as I take pizza to a different part of the globe with pinto beans, enchilada sauce, and Mexican blend cheese.
Here’s what you’ll need to make this Mexican bean crust pizza: pinto beans, whole wheat bread, Mexican blend cheese, enchilada sauce, garlic, spices, and your choice of toppings. We like mushrooms and black olives on our pizza, but you can add any toppings you like. Cilantro is a nice touch too. I use my own enchilada sauce. Haven’t tried it? It’s easy to make and it’s delicious (if I do say so myself).
Making Mexican Bean Crust Pizza
Start by draining the beans of excess liquid. Put the drained beans, garlic, olive oil, and cumin in the food processor and pulse them for a few seconds. If you don’t have a food processor you can use a hand-held masher.
Tear up a slice of whole wheat bread and add it to the food processor. Pulse this mixture for a few seconds.
Scoop the bean and bread mixture onto a non-stick pizza pan. If you don’t have a non-stick pan, use parchment paper. Flatten the dough into a circle. Make sure the edges are raised a little higher than the middle part.
Bake the bean crust at 400 degrees for 15 minutes. Remove the crust from the oven and reduce the oven temperature to 350 degrees. Spread the enchilada sauce and cheese on the crust.
Add your favorite toppings. Put the pizza back in the oven and bake for 10 more minutes at 350 degrees.
Slice and enjoy this Mexican bean crust pizza with a side salad. If you’re a fan of bean crust pizza, try my Italian bean crust pizza. If you try this recipe, let me know what you think in the comment section below.
Mexican Bean Crust Pizza
- 1.5 cups or one can pinto beans, drained
- 1 slice whole wheat bread
- 1 clove garlic
- 1 teaspoon cumin
- Enchilada sauce
- 1 cup shredded Mexican cheese
- Optional Mushrooms & black olives
- Preheat the oven to 400 degrees.
- Drain the beans.
- Mince the garlic or put it through a garlic press.
- Tear a slice of whole wheat bread into small pieces.
- Put the beans, the garlic, the olive oil, and the cumin in the food processor and pulse these ingredients for a few seconds.
- Add the torn-up bread to the food processor and pulse again.
- Scoop the bean and bread mixture onto a non-stick pizza pan.
- Make sure the edges are raised a little higher than the middle part.
- Bake the bean crust (or crusts) for 15 minutes.
- Remove the crust from the oven and reduce the oven temperature to 350 degrees.
- Spread the enchilada sauce on the crust.
- Add the cheese and toppings.
- Put the pizza back in the oven and bake for 10 more minutes.
- If you use fresh mushrooms, they taste better if you saute them in light oil for a few minutes before adding them as a topping.
- If you don’t have a non-stick pizza pan, use parchment paper on a pizza pan or a cookie sheet.
- The nutrition info does not include the enchilada sauce or the toppings. Go here for nutrition info about the enchilada sauce.
Products used in this recipe
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