Last month I planned a workplace wellness event at Alberta Milk on the topic of pulses. The Food and Agriculture Organization of the United Nations named 2016 as the International Year of Pulses, calling pulses “nutritious seeds for a sustainable future.”  Pulses are a rich source of protein and fibre, as well as a great source of many other vitamins and minerals. My goal was to show the Alberta Milk staff that pulses could be both nutritious and delicious!

I found this Tomato, Spinach and Black Bean Pizza recipe on the Pulse Canada website. The photograph drew me in immediately. The recipe called for the use of partially mashed black beans mixed with cumin, chili powder and hot sauce as a substitute for pizza sauce. This seemed like a neat idea so I decided to give it a try.

Before I made the recipe at the event, I invited a couple of friends, some of whom are picky and skeptical bean eaters, to taste test it. After trying the pizza however, these suspicious eaters didn’t need me to tout about the recipe, they were fans!

Having the pizza succeed so well with friends convinced me that I should make the recipe for the wellness event. And just like the pizza won over my skeptical trial run tasters, the staff at Alberta Milk loved it too!  

If you’re looking for a new recipe to try, give this stomach filling and taste bud appealing pizza a go.

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Black Bean Pizza
Prep Time
20 minutes
Cook Time
15 minutes
8 servings


1 pizza crust
1/2 can (200 ml) black beans, rinsed and drained
1/2 tsp (2 ml) hot sauce, or to taste
1/3 cup (75 ml) chopped onion
1 tsp (5 ml) cumin powder
1 tsp (5 ml) chili powder
1 clove garlic, minced
1/2 cup (125 ml) salsa
1 tomato, diced
1 cup (250 ml) spinach
1 cup (250 ml) shredded hard cheese of choice
2 tbsp (30 ml) chopped fresh parsley


  1. Preheat oven to 375°F (190°C).
  2. Partially mash beans with potato masher.
  3. Combine hot sauce, onion, cumin, chili, and garlic. Stir this mixture into the mashed beans.
  4. Spread bean mixture over pizza crust, leaving a 1-inch boarder.
  5. Spoon salsa evenly over bean mixture; top with tomato and spinach. Sprinkle with cheese.
  6. Bake at 375°F (190°C) for 15 minutes or until crust is lightly browned.
  7. Garnish with parsley, slice, and serve.