This article is part 2 of PMQ Pizza’s three-part series on beans as a pizza topping. Seriously, you need to read the other two stories in the series and give beans (and, sure, peas, too) a chance: Bean Freaks & Pizza Geeks: Chef “Tony Pepperoni” Dezutter Says Beans Belong an Any Pie and Topping Ideas: Healthy and Versatile, Beans Give Pizza Recipes a Fiber-Packed Flavor Dropkick.

By Brian Hernandez

Food for thought: There really is a bean topping for every pizza. In part 1 of this three-part series, we harvested a bumper crop of belly-pleasing ideas from bean brainiac Chelsea Didinger, founder of A Legume a Day.

Now we’ll give you some tips for choosing the right bean with the right flavor profile and creating a healthy, tasty, fiber-loaded specialty pizza of your very own.

Styles of Beans & Legumes for Pizza Use:
(And yes, I went full “Bean Pokédex” mode here.)

Black Beans: Smoky, hearty, perfect with cotija, jalapeño and corn

Pinto Beans: Earthy, creamy, refried or whole, pair with chorizo or queso

Navy Beans: Mild and buttery, blend into white sauces

Cannellini Beans: Italian white beans, ideal with rosemary, sausage and garlic

Chickpeas (Garbanzo): Roasted, smashed or hummus-style, great with tahini drizzle

Lentils: Spiced red lentils make a killer curry base

Edamame: Bright and nutty, toss with sesame oil and chili flakes

Mung Beans: Common in Southeast Asian cuisine, good for fusion builds

Fava Beans: Rich and nutty, labor intensive, but chef’s kiss with Pecorino

Red Kidney Beans: Chili-inspired pies or BBQ pizza blends

Flageolet Beans: Delicate French variety, pair with truffle or duck confit for fancy folk

Adzuki Beans: Lightly sweet, great for Japanese dessert pizza experiments (don’t @ me)

Lupini Beans: Brined and snappy, nice antipasto garnish for flatbreads

5 Recipe Ideas With Beans as Toppings

1. Southwest Black Bean & Corn Pie: Black beans, corn, roasted red peppers, cumin, mozzarella, cotijah
Flavor profile: Smoky, earthy
Uniqueness scale (1-5): 3
Cost Effectiveness: Very high

2. Tuscan White Bean & Rosemary Flatbread: Cannellini beans, garlic oil and pancetta
Flavor profile: Herby, rich
Uniqueness scale (1-5): 4
Cost Effectiveness: High

3. Hummus & Veggie Delight: Garlic hummus base, cherry tomatoes, red onions and spinach
Flavor profile: Savory, creamy
Uniqueness scale (1-5): 2
Cost Effectiveness: Very high

4. Spicy Korean Fusion: Gochujang sauce, fermented black bean paste, edamame and kimchi
Flavor profile: Umami bomb
Uniqueness scale (1-5): 5
Cost Effectiveness: Medium

5. Duck Confit & Flageolet Fancypants: Flageolet beans, duck confit, white truffle oil and fontina
Flavor profile: Luxurious, buttery
Uniqueness scale (1-5): 5
Cost Effectiveness: Low

5 Outside-the-Box Bean Prep Ideas

  1. Fried Chickpeas: Crispy, salty, adds crunch to veggie or Mediterranean pies
  2. Bean Purée Swirls: Artistic swooshes of lentil or navy bean purée under toppings
  3. Refried Bean “Pockets”: Spoonfuls piped into crust like a stuffed pizza border
  4. Fermented Bean Paste Sauces: Spicy umami base sauces like miso, black bean garlic
  5. Shaved Green Beans: Thin, blanched ribbons add a fresh crunch to white pies

5 Marketing Ideas for Bean-Based Pizzas

  1. “It’s the Whole Enchilada…on a Pizza!”: Use pinto, refried or black beans on Mexican-inspired pies
  2. The Protein Supreme Pie: Showcase high-protein beans and legumes as the star
  3. Meatless Mondays Featuring Magical Beans: Lean into the fiber-rich, vegan goodness
  4. Bean There, Done That: Add flair with a clever name and trivia facts on the menu
  5. Regional Spotlight Pizzas: Highlight heirloom or cultural beans like Anasazi, cranberry or tarbais beans

Cost & Practicality Considerations

Storage: Canned beans are shelf-stable, easy to use. Dried beans require soaking and longer cook times but offer better cost per ounce and customization.

Prep: Beans can be cooked ahead and chilled for service. Purees and sauces hold well. Fried or fermented prep needs care and timing.

Believability: Don’t add beans just to check a trendy box. Customers can taste when a topping is an afterthought.

Functionality: Beans add texture, protein, and fiber—but only when prepared to complement, not compete with, the pie.

Food & Ingredients