MEXICAN BLACK BEAN PIZZA

This tasty pizza is okay for diabetics when a proper crust is used.

• 1 (10 ounce) package refrigerated whole-grain pizza dough (use whole-grain, cauliflower, or other low-carb crust - diabetics should use thin crust)
• 1 15 ounce can black beans, rinsed and drained
• 2 tablespoons snipped fresh cilantro or parsley
• 2 tablespoons salsa
• 1 teaspoon ground cumin
• 1/4 teaspoon bottled hot pepper sauce
• 2 cloves garlic, quartered
• 1 1/2 cups shredded low-fat Cojack or cheddar cheese (6 ounces)
• 1/2 cup chopped red sweet pepper
• 1/4 cup sliced green onion
• 1/2 cup dairy low-fat sour cream or plain yogurt
• 2 tablespoons salsa
• Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and transfer to greased pan, pressing dough out with your hands. Build up edges slightly. Prick generously with a fork. Bake in a 425-degree F oven for 7 to 10 minutes or until lightly browned.

  2. 

  Meanwhile, in a blender container or food processor bowl combine black beans, cilantro or parsley, 2 tablespoons salsa, cumin, hot pepper sauce, and garlic. Cover and blend or process until smooth, stopping to scrape down sides if necessary.

  3. 

  Spread bean mixture over hot crust. Sprinkle with low-far Cojack or cheddar cheese, chopped red sweet pepper, and green onion. Bake about 10 minutes more or until cheese melts and pizza is heated through.

  4. 

  In a small bowl combine sour cream and 2 tablespoons salsa. Serve pizza with sour cream mixture. Makes 4 servings.
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