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July 29, 2013

Tuscan White Bean Pizza

Vegan on the Cheap by Robin Robertson

  • This DIY pizza's white bean topping is an inexpensive replacement for cheese. Meredith Lee/The HSUS

Makes one 12-inch pizza

3 cups (675g) flour
2 packets baker's yeast
2 tablespoons sugar
3 cloves crushed garlic
1/4 cup (60ml) olive oil
1/4 cup (60g) melted margarine (e.g., Earth Balance)
1 cup (225ml) warm water

1 tablespoon olive oil
3 garlic cloves, finely minced
One 15.5-ounce (400g) can of cannellini beans
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (125ml) water or vegetable stock
3 tablespoons fresh basil, chopped
2 medium ripe Roma tomatoes, cut into 1/4-inch slices

Make the crust
Mix the yeast and water together in a bowl and set aside for a few minutes. Add the other ingredients and mix well. Knead the dough, then set it in a greased bowl (covered) for about 30 minutes. Punch down the dough and form the crust on a baking sheet, cake pan or pizza stone.

Make the toppings
In a large skillet, heat the oil over medium heat. Add the garlic and cook until softened (about 2 minutes). Add the beans, salt, and pepper.

Mash the beans to break them up, then stir in the water and simmer, stirring occasionally, until the mixture is creamy (about 8 minutes). Stir in the basil and set aside.

Assemble the pizza
Spread the bean mixture evenly on top of the dough round, to within 1/2 inch of the edges. Arrange the tomato slices on top, and season with salt and pepper to taste.

Bake at 400 F (204 C) in a preheated oven until the crust is browned, 12 to 15 minutes.

Serve hot.


  • Add sliced, pitted kalamata olives when you add the tomatoes.
  • Garnish with thin strips of fresh basil leaves.

Recipe adapted by Janna Sears from "Vegan on the Cheap" by Robin Robertson.


All figures are per serving (assumes 3 servings).

Calories: 972
Fat: 39 g 
Carbs: 117 g
Fiber: 6 g
Protein: 18 g
Sodium: 464 mg