You are here

Salsa Pizza

Healthycooking's picture
Ingredients
  Whole-wheat flour 2 Cup (32 tbs)
  Nonfat refried beans 1 Cup (16 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Fat-free egg substitute 1⁄4 Cup (4 tbs)
  Nonfat dry milk powder 3 Tablespoon
  Canola oil 2 Tablespoon
  Honey 1 Tablespoon
  Active dry yeast 1 Tablespoon
  Chili powder 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Cream cheese package 16 Ounce (2 Packages, 8 Ounce Each, At Room Temperature)
  Fat free chunky salsa 2 Cup (32 tbs), drained
  Shredded reduced fat cheddar cheese 1 Cup (16 tbs)
Directions

In a large bowl, combine the flour, beans, water, cornmeal, egg substitute, milk powder, oil, honey, yeast, chili powder, and salt.
Mix well with a wooden spoon.
Turn out onto a lightly floured surface and knead until a soft, smooth ball forms.
Transfer the dough to a clean large bowl.
Cover and let rise in a warm place for about 45 minutes, or until doubled in volume.
Punch down the dough and place on a floured surface.
Let stand for 5 minutes.
Coat a 12" deep-dish pizza pan with no-stick spray.
Roll the dough into a 14" circle.
Transfer to the prepared pan.
Push the dough up the sides of the pan to form a rim.
Spread the bottom of the dough with the cream cheese.
Top with the salsa and sprinkle with the Cheddar.
Let rise in a warm place for 30 minutes, or until puffy.
Preheat the oven to 475°F.
Bake for 17 to 20 minutes, or until the crust is deep brown and the cheese is bubbling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Dish: 
Pizza
Ingredient: 
Bean

Rate It

Your rating: None
4.0625
Average: 4.1 (16 votes)