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White Bean and Spinach Pizza

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a delicious meatless dinner? Enjoy this spinach pizza made with white beans – ready in 30 minutes.

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( 6 Ratings)

6 Ratings

5 Stars 50%

4 Stars 33%

3 Stars 17%

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Member Reviews ( 2 )

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Prep Time 10 min
Total Time 30 min
Servings 8

Ingredients

1/2: cup sun-dried tomato halves (not oil-packed)

1: can (15 to 16 ounces) great northern or navy beans, rinsed and drained

2: medium cloves garlic, finely chopped

1: package (10 ounces) ready-to-serve thin Italian pizza crust (12 inches in diameter)

1/4: teaspoon dried oregano leaves

1: cup firmly packed washed fresh spinach leaves (from 10-ounce bag), shredded

1/2: cup shredded reduced-fat Colby-Monterey Jack cheese (2 ounces)

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Directions

1 Heat oven to 425°. Pour enough boiling water over dried tomatoes to cover; let stand 10 minutes. Drain. Cut into thin strips; set aside.
2 Place beans and garlic in food processor. Cover and process until smooth. Spread beans over pizza crust. Sprinkle with oregano, tomatoes, spinach and cheese. Place on ungreased cookie sheet.
3 Bake about 10 minutes or until cheese is melted.

EXPERT TIPS

Expert Tips

“This recipe allows Dave and me to eat pizza and enjoy it. It has lots of good vitamins, is high in fiber and has no cholesterol. Just the right pizza for a healthy heart.” Cathy P.

Green leafy vegetables such as spinach are a good source of vitamin K, essential for normal blood clotting. If taking a blood thinner such as Coumadin®, however, avoid excessive intake of vitamin K because it may interfere with the medication.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 310mg; 310%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 5g 5% Sugars 2g 2% ),
Protein: 10g; 10%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 9/29/2012 6:15:51 AM REPORT ABUSE

Rating:

One of the biggest chaellnges to cooking allergen-free is learning the substitutions for everyday foods that the average cook takes for granted and how to use them properly. This book is a wonderful educational tool and a must have for those just beginning this journey. However, this book isn't just a bunch of obscure ingredients thrown together. Many of the recipes are common ingredients in well thought out, home style dishes for the family. The recipes are easy to follow and there are tons of pictures. I bought this book because my nephew has severe food allergies, and I wanted to be knowledgeable and able to cook for him. Even so, I find myself cooking many of the recipes at home for me and my husband because they are just plain good. This is an A+ book for me.

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