Crust
* 2 cups whole wheat flour
* 1 tsp instant yeast
* ¾ tsp salt (omit if desired)
* ¾–1 cup warm water
Mix, knead 8–10 minutes, rise 1 hour, then roll thin.
Sauce
Blend together:
* ½ cup no-salt tomato sauce
* 1 tbsp tomato paste
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp Italian seasoning
* Pinch smoked paprika (optional)
“Cheesy” Sauce
Blend until smooth:
* 1 medium cooked potato
* ¼ cup cooked white beans or cannellini beans
* 2–3 tbsp nutritional yeast
* ½ tsp garlic powder
* ½ tsp onion powder
* 1 tsp lemon juice
* ¼ tsp turmeric (for color)
* Unsweetened almond milk as needed for a thick, spreadable consistency
Toppings
Pile them on!
* Mushrooms
* Onions
* Bell peppers
* Spinach
* Tomatoes
* Broccoli
* Corn
* Jalapeños
* Pineapple (if you’re on Team Pineapple 🍍)
Bake
Bake at **475°F (245°C)** for **12–15 minutes**, until the crust is browned.
After baking, sprinkle with:
* Nutritional yeast
* Fresh basil
* Red pepper flakes
* Dried oregano
Optional “Pepperoni”
Thinly sliced baked tofu seasoned with smoked paprika, garlic, onion powder, fennel seed, black pepper, and a touch of tomato paste makes an excellent oil-free pepperoni substitute.
This style of pizza is surprisingly satisfying because the potato-bean “cheese” gives the creamy richness without the saturated fat. It fits very well with an Esselstyn/McDougall/Campbell approach while still tasting like comfort food. 🍕