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All-Bran Veggie Pizza With Cheese Crust

  • 8servings
  • 20minutes
  • 358calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 teaspoon active dry yeast

  2. 3/4 cup warm water

  3. 43 to 45 degrees C (110 to 115 degrees F)

  4. 1 cup Kellogg's* All-Bran* Original cereal

  5. 1 1/3 cups all-purpose or bread flour

  6. 1/2 teaspoon salt

  7. 1 cup shredded Tex-Mex cheese blend, divided

  8. 1 tablespoon vegetable oil

  9. 1 (14 ounce) can refried beans

  10. 1/2 cup salsa

  11. 1 tablespoon finely chopped jalapeno peppers

  12. 1/2 teaspoon ground cumin

  13. 2 cups shredded Monterey Jack cheese, divided

  14. 1/2 cup thinly sliced red onion

  15. 1/2 cup kalamata olives

  16. 1/2 cup sliced sweet red pepper

  17. 1/2 cup sliced sweet yellow pepper

  18. 1 (10 ounce) can sliced mushrooms

Instructions Jump to Ingredients ↑

  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.

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