Recipe Taken From:
Taste of Home Healthy Cooking Cookbook 2010
1 tablespoon cornmeal
1 package (6-1/2 ounces) pizza crust mix
1 bottle (8 ounces) taco sauce
2 medium tomatoes, seeded and chopped
3/4 cup canned black beans
1/2 cup frozen corn
1 can (4 ounces) chopped green chilies
2 green onions, chopped
1-1/2 cups (6 ounces) shredded reduced-fat Colby-Monterey Jack cheese
Reduced-fat sour cream, optional
Coat a 12-in. pizza pan with cooking spray; sprinkle with cornmeal. Prepare pizza dough according to package directions. With floured hands, press dough onto prepared pan. Bake at 450° for 7-10 minutes or until lightly browned.
Spread taco sauce over crust to within 1 in. of edges. Top with tomatoes, beans, corn, chilies, onions and cheese.
Bake for 10-15 minutes or until cheese is melted and crust is golden brown. Serve with sour cream if desired. Yield: 6 servings.
Notes & Tips:
Instead of making a pizza crust I just used a pre-made one. It really sped up the time. One recommendation I might suggest would be to use the food processor to blend up the beans. This was a very messy pizza. All of the toppings slid right off the pizza.
1 slice (calculated without sour cream) equals 264 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 783 mg sodium, 38 g carbohydrate, 4 g fiber, 14 g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat.