Whole Wheat Mexican Pizza

Average: 5 (1 vote)
(1 vote)
Whole Wheat Mexican Pizza
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20 min.
ready in 1 hr 35 min.
Ready in


For Whole-Wheat Pizza Dough
¾ cup lukewarm water plus 2 tablespoons; (105-115°F)
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
½ teaspoon salt
1 cup Whole wheat flour
1 cup all-purpose flour (plus extra for work surface)
2 tablespoons yellow Cornmeal
Oil (for bowl)
For Topping
1 cup canned black beans (drained and rinsed)
½ cup Bell pepper
1 clove garlic cloves (peeled and minced)
1 tablespoon Chili powder
¼ teaspoon salt
yellow Cornmeal (for dusting)
2 ripe Plum tomato (diced)
4 medium scallions (rinsed and thinly sliced)
¼ cup black Olives
2 tablespoons Jalapeño
1 cup shredded monterey jack cheese
1 handful shredded Lettuce
1 handful Tortilla chip (crushed)
½ cup reduced-fat Sour cream (may substitute your favorite dressing)
How healthy are the main ingredients?
Whole wheat flourSour creamOlivesugargarlic clovesalt

Preparation steps

In a large bowl, stir water, yeast, sugar and salt together; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, all-purpose flour and cornmeal until the dough begins to come together.
Turn the dough out onto a lightly floured work surface. Mix the dough in a food processor. Pulse until dough forms a ball, then process for 1 minute to knead.
Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel or plastic wrap and set aside in a warm, draft-free spot until doubled in size, about 1 hour.
Turn dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened disc. Use a rolling pin to roll into a circle about 14-inches in diameter.
Place a pizza stone on the lowest rack in the oven. Preheat oven to 450ºF.
Meanwhile, place the black beans, roasted red peppers, garlic, chili powder and salt in the bowl of a food processor and pulse several times. Set aside.
Sprinkle the preheated pizza stone with cornmeal. Slide the dough onto the stone and cook until the bottom begins to crisp, about 3 minutes. Remove the crust from the oven using a large spatula and place it uncooked-side down on baking sheet, making sure the underside of the crust is completely coated with cornmeal.
Quickly spread the bean mixture over the crust; add the tomatoes, scallions, olives, jalapeños, and cheese. Slide the pizza back onto the stone and continue baking until the toppings are hot, the cheese is melted and the bottom of the crust is nicely browned, 10 to 12 minutes.
Remove from oven. Sprinkle with shredded lettuce and crushed tortilla chips. Drizzle with sour cream or your favorite dressing. Slice and serve.