These High Protein Pizza Beans are the one pot dinner of your dreams. They come together in just 30 minutes and each serving has over 30 grams of protein and 20 grams fiber per serving. Paired with crusty bread they impart all the pizza flavors with added protein and nutrients.
I love beans! For more yummy bean recipes try my spinach and artichoke beans, alfredo beans, or my lemon feta beans.
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Why you'll love this recipe
Pizza-inspired comfort food. It has all the cozy flavors of pizza with a rich tomato sauce, melty mozzarella and parmesan in every bite.
High in protein + fiber. It is packed with beans, bone broth and cheese for 37 grams of protein and 19 grams of fiber per serving to keep you full and satisfied.
Creamy + cheesy. Partially mashed beans create a velvety sauce while mozzarella and parmesan make every bite perfectly melty.
One pan and easy to make. It comes together with simple ingredients in about 30 minutes, making it perfect for busy weeknights.
Ingredients
- Olive oil
- Yellow onion
- Garlic
- Cannellini beans
- Marinara sauce
- Chicken bone broth
- Fresh basil Salt
- Italian seasoning
- Parmesan cheese
- Kale
- Low-moisture mozzarella
See the recipe card for full information on ingredients and quantities.
Substitutions
- Cannellini beans – Great Northern beans or butter beans both work well.
- Chicken bone broth – Regular chicken broth or vegetable broth can be substituted.
- Kale – Spinach, Swiss chard or another leafy green all work.
- Parmesan – Pecorino Romano is a great substitute.
- Fresh basil – Parsley also works.
Step-by-Step Instructions
Heat the onion and garlic until softened and fragrant.
Stir in the beans, marinara, broth, basil, parmesan and seasonings, then partially mash some of the beans to create a creamy sauce.
Simmer gently before folding in the kale.
Top with mozzarella and bake until melted and bubbly. Finish with red pepper flakes, a drizzle of olive oil and serve with toasted bread.
Storage instructions
You can store the extra beans in a sealed container in your fridge for up to 3 days.
Recipe Pro-Tips
Partially mash the beans. Mashing about 25% of the beans creates a creamy sauce while leaving plenty of whole beans for texture.
Keep it at a gentle simmer. Avoid letting the sauce boil so it stays rich and creamy without becoming too thick.
Grate your own cheese. Freshly grated mozzarella and parmesan melt more evenly and give the dish the best cheesy finish.
Use a good quality marinara. Since it's the base of the recipe, a flavorful marinara makes a big difference in the final dish.
Serve with crusty bread. Toasted sourdough is perfect for scooping up every last bite of the cheesy tomato sauce.
Recipe FAQS
I do believe you could use vegan parmesan, vegetable broth and vegan mozzarella to make this recipe vegan.
Beans, parmesan, bone broth and mozzarella all provide protein.
Not all parmesan is vegetarian, be sure to buy vegetarian parmesan if you are vegetarian.
Other one pot meals
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High Protein Pizza Beans
Equipment
- 1 skillet
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion - finely chopped
- 4-6 cloves garlic - minced I used 6 but I like things garlicky
- 3 cans cannellini beans - drained 15 oz sized cans, great northern beans also work
- 2 cups marinara sauce
- 1 cup chicken bone broth can sub vegetable broth or reg chicken broth
- 1 cup fresh chopped basil
- ½-1 teaspoon salt
- 1 teaspoon italian seasoning
- 3 tablespoons fresh grated parmesan
- 2 cups fresh chopped kale can sub green of choice
- 1 cup shredded/grated low moisture mozzarella
optional toppings and sides
- pinch red pepper flakes
- drizzle olive oil
- toasty sourdough or bread of choice
Instructions
- Preheat oven to 450 degrees.
- Heat oil in a skillet over medium heat. Add onion and cook for 5 minutes. Add in garlic and cook for another 3 minutes.
- Add all remaining ingredients to the pot except for the kale and mozzarella cheese. Stir to combine.
- Partially mash the beans using a potato masher or jar, I mashed maybe 25% of the beans.
- Bring to a gentle simmer, being careful not to let it boil, and cook for 10–15 minutes, stirring occasionally.
- Turn heat to low and fold in the kale.
- Turn off heat and sprinkle over cheese. Add skillet to oven and bake for 5-7 minutes, until cheese is nice and melty. Top with red pepper flakes and olive oil if using and serve with bread.
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