Baked on the Bright Side

Chipotle White Bean Pizzas, by Guest Blogger Amie Valpone

January 11, 2012

Gluten-Free and Vegetarian

Serves 2


  • 2 Rudi’s Pizza Crusts
  • 1/2 cup Greek plain yogurt
  • 1/2 cup pureed pumpkin
  • 1/2 tsp. chili powder
  • 2 cups white beans, cooked
  • 1/4 cup fresh curly basil, chopped
  • 1 cup brown rice, cooked
  • 1 extra ripe avocado, peeled, pitted and mashed
  • 1 medium tomato, finely chopped
  • 1/3 tsp. sea salt
  • 1/4 tsp. black pepper


  1. Preheat oven to 350 degrees F.
  2. Prepare a baking sheet with non-stick baking spray.
  3. Lay two Rudi’s Pizza Crusts flat on baking sheet.
  4. In a medium bowl, combine yogurt, pumpkin and chili powder; mix well to combine.  Spread mixture atop Rudi’s Crusts. Add mashed avocado and smooth together in a circular motion.  Add white beans, fresh basil, beans, rice and chopped tomatoes.
  5. Sprinkle with sea salt and pepper.
  6. Transfer pizzas to the oven; bake for 1-15 minutes or until golden brown and bubbling.
  7. Remove from oven; transfer to serving dishes.
  8. Serve warm.

Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free “clean” eating. Her experience as a marketing consultant spans the hotel, spa, restaurant and FMG sectors, where she creates menus, develops marketing and publicity efforts, and builds brand awareness for her clients. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan.

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