Cheese-less pizza? We were a little skeptical. But with a bachelorette party in Miami and a ladies trip to Vegas approaching, we figured going easy on the cheese wouldn’t be the worst thing in the world. We’re always intrigued by vegan alternatives of our favs, so after a vegan friend’s recommendation we gave this “cheese” a go. The results were surprisingly good – the bean spread is creamy and we found we didn’t actually miss the moz much! Our toppings were based on what we had left in the fridge, but until we got too hungry to wait for our Peapod delivery, we were planning an onion, artichoke and asparagus combo. Next time!
Ingredients
1.5 lb whole wheat pizza dough (we were lazy and used store bought, but here’s an easy recipe)
“Cheese”
1 (15-ounce) can cannellini beans, rinsed and drained
¼ cup olive oil
2 tbsp water
1 tbsp lemon juice
2 cloves garlic, minced
½ tsp thyme
1 tsp sea salt
½ tsp black pepper
Toppings
1 sweet potato, sliced
1 onion, chopped
1 green apple, sliced
2 cups kale & spinach
Steps
Preheat oven to 450 degrees
Roast sweet potatoes for 15 minutes
Place cannellini beans & “cheese” ingredients in a blender, puree until smooth
Sauté onions in olive oil over medium heat until soft, season with salt & pepper
Stretch pizza dough in to a rectangle
Spread a generous layer of “cheese” over dough
Top with kale & spinach, sauteed onions, apples and sweet potatoes
Season with salt & pepper
Brush crust with olive oil
Bake ~25 minutes, until crust turns golden brown
Let cool slightly and serve!
our snacks 