Local chef Theresa Joseph recently served this tasty, plant-based treat from the Coalition for Healthy School Food to our shoppers. Perfect for pizza night, movie night, or leftover breakfast the next day!

Yields one 12- inch pie


12-inch pizza crust (recipe below, or pre-purchased)
1 Tbsp olive oil
3 cloves garlic, finely minced
1 (15.5 oz.) can salt-free cannellini beans, drained
¼ tsp. salt
¼ tsp. black pepper
⅓ cup water (add only if mixture is too thick)
3 Tbsp chopped fresh basil
Optional: lemon juice to taste
2 large or 3 medium size ripe Roma tomatoes, chopped (other types of tomatoes work, too)
1 cup spinach, chopped
1 (2.25 oz) can sliced black olives
1 cup basil, chopped
1 tsp. ground oregano


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. Add more liquid if necessary.

Stir in the basil and set aside. (Optional: stir in a little lemon juice to taste.)

Spread the bean mixture evenly on top of the crust to within 1/2 inch of the edge. Arrange the tomato chunks, chopped spinach, black olives, and basil on top and season with salt (if using) and pepper to taste. Sprinkle with oregano.

Bake until the crust is browned, 12 to 15 minutes. Serve hot.

Optional: splurge a little by adding sliced pitted Kalamata olives when you add the tomatoes, spinach, and basil.

Pizza dough

Yields one 12- inch crust


1 cup warm water
1 Tbsp brown rice syrup or honey
2 Tbsp  yeast
3 cups half-white Bread Flour
¼-½ tsp. sea salt
1 Tbsp olive oil


Pour water into a medium-sized bowl.

Stir in sweetener.

Sprinkle yeast on top and stir in and let foam up (takes about 10 minutes).

Stir in 2 cups flour.

Knead in the last cup of flour.

Let rise for about 1 hour in a warm place (you can turn on the oven to lowest
temperature then turn off after 5 minutes).

Prepare pizza pan by oiling lightly.

Spread 1 Tbsp olive oil on top of the dough.

For a thicker crust, let rise for about ½ hour before adding toppings.