1 whole grain pizza crust (recipe on this blog)
2 tsp olive oil
3/4 cup your favorite salsa (watch sugar content)
1 cup canned no-salt-added black beans, rinsed and drained
3/4 cup red and/or green bell pepper strips
1 fresh jalapeno chile pepper, seeded and cut into thin strips*, optional
1 cup (4-oz) shredded reduced-fat Mexican cheese blend

Preheat oven to 425 degrees.
Grease a 14-inch round baking stone, 12-inch pizza pan, or large baking sheet; set aside.

On a lightly floured surface, roll pizza crust dough into a 2-inch circle.  Transfer to the prepared pan.  Prick the dough with a fork.  Bake 6 to 8 minutes or until the crust is lightly browned.

Lightly brush 1 inch of the edge of the hot crust with the oil.  Spread salsa over crust to within 1 inch of the edge.  Top with black beans, sweet pepper, and, if desired, jalapeno pepper; sprinkle with the cheese.

Bake 6 to 8 minutes more or until cheese is melted and toppings are heated through.

*Jalapeno peppers contain oils that can burn skin and eyes.  Avoid contact with them.  Wear gloves or wash hands thoroughly as soon as you have handled them.  Do not rub your eyes!

1/4 of the pizza = 319 calories, 10g total fat (4 g saturated), 15 mg chol, 591 mg sodium, 41 g carbs, 8 g fiber, 16 g protein
Diabetic Exchanges: 0.5 vegetable, 2.5 starch, 1.5 medium-fat meat
Carb choices: 3

This recipe is from the Fall 2010 Diabetic Living Magazine

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