Recipe Spotlight: Nachos Pizza

Sloppy Sliders and wings are so last year! The big game is coming up February 4th and that means an exciting afternoon of entertaining commercials that may feature savory and fiber-rich whole wheat pizza - yeah right! 

Don't know what to bring to the pre-game party that's both healthy and delicious? Taco or nacho fixings on a pizza? Sounds delicious.  

Vote on it? Football fans and foodies, would you call this a Nacho Pizza or a Tex-Mex Pizza? Or maybe a Pizza Salad?  

Boost flavor in the veggies by roasting your peppers and adding fat-free spices to the Nacho Pizza, which tastes more like salad than pizza, making this a year-round touchdown. 

4 Servings       

Prep time: 12 minutes               Cook time: 20 minutes 

Meatless Ingredients for Nacho Pizza

  •  15 ounces low-sodium canned black beans, rinsed and drained
  • 1 cup thawed frozen corn 
  • 4 chopped plum tomatoes 
  • ½ cup sliced scallions 
  • 1 cup red bell peppers roasted 
  • 2 tablespoons pickled jalapeno peppers, diced
  •  1 tsp. ground cumin
  •  1 tsp. chili powder
  •  1 diced avocado
  • 16 ounces whole-wheat pizza dough
  • 1 cup shredded sharp cheddar


Preheat oven to 450 degrees F, placing an empty baking sheet on the middle rack.

In a medium bowl, combine beans, corn, tomatoes, scallions, cumin, chili powder, avocado, salt and black pepper. Set aside.

Working on a lightly floured surface, roll the pizza dough into a flatter 13-inch circle.

Transfer to warmed baking sheet and crimp the edges to form a crusty edge.

Top with black bean mixture, sprinkle with cheese and bake for 20 minutes or until crust is golden brown. Cut into slices and serve. 

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