This veggie and bean-filled pizza proves that you can eat healthy while still enjoying a slice or two of cheesy pizza!

This recipe is another creation from mine and Bry’s college days. As mentioned before, pizza was one of our favorite foods to make as it was cheap and a fun way to cook with all our friends. In an effort to change up our pizza game, we decided to replace pizza sauce with salsa and top it with corn, beans, and cheese. Not only was this a wonderfully budget-friendly meal, but it was crazy delicious as well! As a couple who eats Mexican or Tex-Mex every week, this pizza hits all the right flavor and texture notes for us. Plus, you have to love a sauce that’s also low in calories and packs in the veggies!

Whenever I’m counseling patients, especially younger patients, on ways to up their vegetable intake, salsa is one of my favorite recommendations. It’s easy to find (even most gas stations sell chunky salsa), inexpensive, and most people are more open to adding a heaping spoonful of salsa to their meals than a spoonful of broccoli.

I also love this recipe as chances are you have most if not all of the ingredients already at home: salsa (I prefer a chunky salsa), black beans, corn, cheese, and whole wheat pizza dough. To make this a super quick dinner, I bought my whole wheat pizza dough from Trader Joe’s, but it would be even better with a homemade whole wheat (or gluten-free if needed) crust. Have any leftover vegetables in the fridge? Feel free to up the veggies with whatever you have lying around!

Hope you all had a great Father’s Day Weekend (crazy how quickly it came up)! Bry and I had a wonderful time wine tasting in Connecticut with his mom and step-dad. And as delicious as the wine was, the highlight by far was the homemade Italian meal his mom cooked for dinner.

While father’s day was always more of a sit back and relax kind of day growing up, there are also a fair share of Swensen family stories of misadventures on Father’s day (one of which involved  a key breaking off in the ignition of our boat. . .).

Here’s a toast to eating Meixcan-flavored pizza and hoping you all enjoyed a fun but hopefully not-too-eventful Father’s Day ;)!

Print Recipe

Whole Wheat Mexican Pizza

This veggie and bean-filled pizza proves that you can eat healthy while still enjoying a slice or two of cheesy pizza!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Pizza

Cuisine: American

Keyword: Pizza, Vegetarian

Servings: 4

Calories: 473kcal

Author: Kelli

Ingredients

• 1 batch whole wheat pizza dough
• Whole wheat flour for rolling out the crust
• 1 3/4 cups chunky salsa
• 1 15- ounce can no-added salt black beans drained
• 1 cup shredded Mexican cheese
• 1/3 cup corn I used frozen, but feel free to use low-sodium canned or fresh
• Optional: any additional pre-cooked vegetables cut into bite-sized pieces

Instructions

• Preheat oven to 425F. Meanwhile, roll out dough on a clean, floured surface to your desired thickness.
• Place rolled out dough onto a pizza stone or baking sheet.
• Spread salsa evenly over crust, followed by cheese, beans, and corn (you may end up not using all of the beans). If using additional veggies add them on now. Fold edges of dough over to form the crust.
• Place pizza in pre-heated oven and cook 20-25 minutes, or until bottom of pizza crust is a golden brown (or longer if you prefer crispier pizza).
• Remove from oven and slice into 8 equal pieces. Enjoy!

Notes

Nutrition for ¼ of recipe: 473 calories, 16g fat (5g saturated fat), 53g carbohydrate, 7g fiber, 9g sugar, 10g protein

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