crust dough
1/4 cup white beans, pureed
1/2 cup sliced potato
salt to taste
Directions:
Start the crust dough grilling process. Lightly coat the potatoes with oil and grill until just soft. Remove the crust from heat and flip. Top the crust with the bean puree and the potato slices and return to indirect heat for 3-5 minutes.
**For a complete meal, serve with 1 1/2 cup vegetable (spinach salad, tomato, zucchini) and 1 ounce protein (grilled seitan).
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