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All-Bran Veggie Pizza With Cheese Crust

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"Here's a pizza with a Tex-Mex twist--a hearty crust with cheese and spicy refried bean sauce is topped with hot and sweet peppers, red onion, olives, mushrooms, and more cheese."
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35 m servings 358
Original recipe yields 8 servings


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  1. Crust: In small bowl, stir yeast into warm water. Let stand for 5 minutes. Stir in cereal. Let stand for 5 minutes or until cereal is softened.
  2. In food processor bowl, combine flour, salt and 125 ml (1/2 cup) of the cheese; pulse to mix. Add oil and process for 30 seconds. Add cereal mixture; continue processing for 30 seconds or until dough is formed. Remove and shape into smooth ball. Cover with plastic wrap; let rest in warm place for 10 minutes.
  3. Toppings: In medium bowl, mix together refried beans, salsa, jalapeno peppers and cumin. Set aside.
  4. With heal of hand, on 30 cm (12-inch) pizza pan, press dough out to form crust. Spread with bean mixture. Sprinkle with remaining 125 ml (1/2 cup) Mexican cheese blend and 250 ml (1 cup) of the Monterey Jack cheese. Arrange vegetables over top. Sprinkle top with remaining Monterey Jack cheese.
  5. Bake at 230 degrees C (450 F) for about 12 minutes or until cheese is melted and crust is light brown. Let cool for 5 minutes before cutting.


  • *© 2010, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Nutrition Facts

Per Serving: 358 calories; 17.8 35.3 17.1 42 936 Full nutrition


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