• Prep-time: / Ready In:
  • Makes 1 12-inch Pizza
  • Serving size: 1 slice
  • Print/save recipe

I love pizza! And I like to surprise my guests by making pizzas you’ll never find at your local pizza place. This one is always a hit with my friends—and me!

By Del Sroufe,

Ingredients

  • 1 (12-inch) precooked whole- grain pizza crust
  • 1 cup Enchilada Sauce
  • 1 cup cooked or canned black beans, rinsed and drained
  • 1 red bell pepper, seeded and finely diced
  • 1 large avocado, pitted, peeled, and diced
  • ½ cup chopped fresh cilantro

Instructions

  • Preheat the oven to 350°F.
  • Place the pizza crust on a pizza stone or large baking sheet. Spread the enchilada sauce over the crust. Sprinkle the black beans and bell pepper over the sauce.
  • Bake until the crust is lightly browned around the edges, about 15 minutes. Remove the pizza from the oven. Scatter the avocado over the pizza and sprinkle with the cilantro. Slice and serve.
Nutritional Information:

Per serving (1 slice): 260 calories, 47 g carbohydrates, 8.6 g protein, 6.3 g total fat, 1.1 g saturated fat, 0 g cholesterol, 440 mg sodium, 10 g fiber, 1.2 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (1)

(5 from 1 vote)

Recipe Rating

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Laurie

Surprise suprise! I really didn't think this would be that great but I had all the ingredients on hand and the recipe was simple and quick. It was DELICIOUS!! My hubby and I both really enjoyed this. The enchilada sauce gives it a ton of flavor. the beans give it substance and staying power so you're not hungry an hour later. The avocado and cilantro gave it the richness needed. I will definitely make this again SOON!

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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