Whole-wheat vegan pizza with white beans and vegetables

Name: Whole-wheat vegan pizza with white beans and vegetables
Prep time: 35 min
Cook time: 55 min
Total time: 220 min
Yield: 4
Ingredients: 3 cups plain whole-wheat flour, spooned and levelled if using cups (339 g); 1 7 g packet active dry baker’s yeast (7 g), Use a labelled 7 g packet or weigh 7 g from a jar; teaspoon measures vary. Not instant, pizza-crust or nutritional yeast.; 1⅓ cups water, divided (315 ml), Use 285 mL for the dough at 38–43°C / 100–110°F and 30 mL for the spread.; 1 tbsp pure maple syrup (15 ml); 4 tbsp olive oil, divided; 1 tsp fine salt, divided; 1½ cups cooked white beans, drained well (268½ g), Weigh cooked solids, not dry beans or the full undrained can.; 3 tbsp nutritional yeast flakes (12 g); 1 tbsp lemon juice; 1 tsp dried oregano leaves; 3 cups white mushrooms, sliced (210 g); 1 medium red bell pepper, trimmed and thinly sliced (119 g); ½ large onion, thinly sliced (75 g); 3 garlic cloves, minced (9 g); ¼ tsp ground black pepper; 2 tbsp extra whole-wheat flour for kneading, only if needed (14 g), Up to about 2 tablespoons; excluded from the default estimates. (optional)

Homemade whole-wheat pizza dough with a lemony white bean spread, sautéed mushrooms, peppers and onions. Makes two pizzas with clear pan and batch guidance.

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A whole-wheat pizza topped with pale white bean spread, browned mushrooms, red pepper and onion on a silver pan over mint terrazzo

A soft whole-wheat crust carries a lemony white bean spread and browned mushrooms, red pepper and onion in this plant-based pizza. The dough makes two 12-inch pizzas, each cut into four slices. Give the dough time to rise and cook the vegetables while you wait.

What the flour and beans contribute

The estimated main-meal portion supplies about 21 g protein and 16 g fibre. Wheat flour and beans both contribute to that protein total. Health Canada includes beans among protein foods. Our plant-based protein guide explains how to consider a meal alongside the rest of the day.

Read the flour label when choosing a whole grain. In Canada, whole-wheat flour can have some germ removed, so whole wheat and whole grain do not always mean the same thing. Look for the words whole grain in the ingredient list if that is your aim. The estimates use the identified US flour reference; another product can have different nutrition and baking behaviour.

Leave room for the dough to rise

Whole-wheat dough needs enough liquid and time to soften. The covered rest after mixing lets the flour absorb water before kneading. Keep the dough slightly tacky and use a scraper; adding handfuls of flour to make it feel dry can leave a stiff crust. The optional dusting amount is small and separate from the default estimates.

Active dry yeast and nutritional yeast have different jobs here. One raises the dough; the flakes season the beans. Use a labelled 7 g active dry packet or weigh the yeast from a jar. A cool room can make the rise take longer than two hours. Wait for the dough to roughly double instead of moving on just because a timer rings.

Remove excess water before topping

Mushrooms release water as they cook. Let that liquid evaporate before the topping reaches the crust. The pepper and onion should already be softened, since the final oven time is mainly for baking the base and heating the topping. King Arthur’s topping guidance explains why precooking watery vegetables and avoiding heavy layers helps the crust brown.

Drain the beans well and mash them into a thick paste. Divide both the spread and vegetables evenly between the two pizzas, leaving the raised edges clear. The first bake sets the dough before the spread goes on; the second finishes the crust underneath the topping.

Make the second pizza useful tomorrow

Bake one pizza at a time so you can check its bottom and move it to a rack without crowding the oven. The rack lets steam escape from underneath. Serve the first while the next bakes, or portion it for another meal.

FoodSafety.gov lists three to four refrigerated days for pizza; this recipe uses the shorter three-day limit. Cool slices promptly in shallow containers. Our food-storage guide can help you plan portions before buying a large pack of ingredients.

The recipe

Whole-wheat vegan pizza with white beans and vegetables

Homemade whole-wheat pizza dough with a lemony white bean spread, sautéed mushrooms, peppers and onions. Makes two pizzas with clear pan and batch guidance.

Prep: 35 min
Cook: 55 min
Additional time: 130 min
Total: 220 min
Makes: 4 servings

One original serving: half of one 12-inch pizza, or two of eight total slices; sides are extra

Household amounts use US cups and spoons and are approximate. Metric uses grams and millilitres; small spoon amounts may stay in teaspoons or tablespoons with scaled gram references. About ingredient measures.

Add to shopping list 4 servings

Review the addition before changing your list.

Equipment: Two uncoated metal pizza pans or rimmed baking sheets, each fitting a 30 cm / 12-inch circle and rated for at least 230°C / 450°F, Large mixing bowl, small bowl and sturdy spoon, Wide skillet, about 30 cm / 12 inches, Kitchen scale, liquid measuring cup, measuring spoons and food thermometer, Dough scraper, fork or potato masher, spatula and cooling rack

Equipment

Two uncoated metal pizza pans or rimmed baking sheets, each fitting a 30 cm / 12-inch circle and rated for at least 230°C / 450°F, Large mixing bowl, small bowl and sturdy spoon, Wide skillet, about 30 cm / 12 inches, Kitchen scale, liquid measuring cup, measuring spoons and food thermometer, Dough scraper, fork or potato masher, spatula and cooling rack

Ingredients

Dough and shared seasoning

3 cups plain whole-wheat flour, spooned and levelled if using cups (339 g)
1 7 g packet active dry baker’s yeast (7 g), Use a labelled 7 g packet or weigh 7 g from a jar; teaspoon measures vary. Not instant, pizza-crust or nutritional yeast.
1⅓ cups water, divided (315 ml), Use 285 mL for the dough at 38–43°C / 100–110°F and 30 mL for the spread.
1 tbsp pure maple syrup (15 ml)
4 tbsp olive oil, divided
1 tsp fine salt, divided

White bean spread

1½ cups cooked white beans, drained well (268½ g), Weigh cooked solids, not dry beans or the full undrained can.
3 tbsp nutritional yeast flakes (12 g)
1 tbsp lemon juice
1 tsp dried oregano leaves

Vegetable topping

3 cups white mushrooms, sliced (210 g)
1 medium red bell pepper, trimmed and thinly sliced (119 g)
½ large onion, thinly sliced (75 g)
3 garlic cloves, minced (9 g)
¼ tsp ground black pepper

Optional

2 tbsp extra whole-wheat flour for kneading, only if needed (14 g), Up to about 2 tablespoons; excluded from the default estimates. (optional)

Instructions

Activate the yeast Measure out the water, keeping 30 mL / 2 tablespoons aside for the bean spread. In the large bowl, stir the remaining 285 mL water at 38–43°C / 100–110°F with the maple syrup and active dry yeast. Leave for 5–10 minutes until foamy. If it shows no activity, use fresh yeast and restart before adding flour.
Mix, rest and knead Add the 339 g flour, ¾ teaspoon salt and 1½ tablespoons oil. Stir for about 3 minutes until no dry flour remains. Cover and rest for 20 minutes. Knead for 5–8 minutes on a clean surface, using a scraper and a little of the optional dusting flour only if needed. Keep the dough soft and slightly tacky; do not work in enough flour to make it stiff or dry.
Let the dough rise Grease the bowl with ½ teaspoon oil, put the dough back in and turn it once. Cover and leave in a draft-free place at room temperature until about doubled, allowing roughly 2 hours and longer in a cool room. Prepare the topping during this rise. Do not taste raw dough; wash hands, tools and the work surface before handling ready-to-eat food.
Cook the vegetables Heat 1 tablespoon oil in the skillet over medium-high heat. Add the onion and pepper; cook for 4–5 minutes, stirring. Add the mushrooms, ground black pepper and ⅛ teaspoon salt. Cook for another 7–10 minutes until the vegetables soften and the mushroom liquid evaporates. Stir in the garlic for 1 minute, then take off the heat.
Mash the white bean spread Mash the drained beans in the small bowl with the nutritional yeast, lemon juice, oregano, 1 tablespoon oil, remaining ⅛ teaspoon salt and reserved 30 mL water. Make a thick, spreadable paste with only small bean pieces; it should not run or leave a pool of liquid.
Heat the oven and shape two pizzas Once the dough has doubled, put a rack in the lower third of the oven and heat to 230°C / 450°F, allowing at least 20 minutes to preheat. Grease each metal pan with ½ teaspoon oil; do not add parchment unless its maker rates it for this heat. Gently deflate the dough and divide equally. On the pans, press each half into a 30 cm / 12-inch circle with a small raised rim. If it springs back, cover and rest for 10 minutes before continuing. Leave the second pizza covered while the first bakes.
Bake in two turns Bake the first untopped crust on the lower rack for 6–8 minutes until its surface is set. Remove with oven mitts, spread half the bean mixture inside the rim and scatter over half the cooked vegetables. Return to the oven for 10–14 minutes, until the bottom and rim are browned and firm, the center is cooked through rather than doughy, and the topping is steaming hot. Check early and continue as needed; use a spatula to look underneath. Repeat both stages with the second crust. Do not use a broiler.
Rest briefly and portion Move each finished pizza from its pan to the rack and rest for 5 minutes. Cut each into four equal slices. Two slices, half a pizza, make one of the four main-meal portions. Serve the first pizza while the second finishes, or let its slices cool for planned leftovers.

Storage & reheating

Refrigerate slices in shallow containers within 2 hours, or within 1 hour above 32°C / 90°F; keep at 4°C / 40°F or below and use within 3 days. Freeze promptly in sealed portions for up to 1 month for quality. Thaw in the refrigerator, then reheat in an oven at 180°C / 350°F until the center reaches 74°C / 165°F on a food thermometer.

Substitutions

Use another plain whole-wheat flour at the weighed amount; absorption and rise time vary. This method is not a direct gluten-free, bread-flour or all-purpose-flour substitution.
Cannellini, navy or other cooked white beans can be used at the same drained weight. Salt content and labels vary; canned liquid and dry beans are not interchangeable weights.

Cooking notes

Original timing allows an approximately 2-hour rise with topping preparation overlapping the rise. Preheat while shaping, then bake in two sequential turns. Dough volume and crust doneness matter more than the clock; a cool room or different flour can extend the total.
Serving controls scale ingredients and costs. Keep each pizza at the original 30 cm / 12-inch size, divide larger dough batches accordingly and bake in additional turns. Do not pile extra dough or topping onto the same pan; extra shaping and oven turns add time.
Weighed flour and yeast govern the method. The baking-cup reference is 113 g; packet, teaspoon and Canadian cup sizes are not interchangeable. Use active dry yeast with vegan ingredients. Nutritional yeast is a separate seasoning and cannot raise the dough. Extra dusting flour and sides are excluded from default estimates.
Cost estimates count the amount used. Full-package purchases, delivery, service or membership requirements can raise your shopping bill; check the selected market’s price references before choosing a large pack.

Contains: wheat. Check the labels of your ingredients.

Estimated nutrition per serving

Calories: 537 kcal
Protein: 20.6 g
Carbohydrates: 83.9 g
Fat: 15.7 g
Saturated fat: 2.0 g
Fiber: 15.9 g
Sugars: 7.0 g
Sodium: 613 mg

For one original serving, excluding optional ingredients and suggested sides. How we estimate nutrition.

Ingredient nutrition sources

Estimates use the required ingredient weights above and these food references. Brands, water content, and label rounding can change the result.

plain whole-wheat flour, spooned and levelled if using cups: Current linked King Arthur manufacturer package PDF, 100% hard red whole-wheat flour, raw/dry. All eight tracked Nutrition Facts values are printed per 28 g quarter-cup and normalized to 100 g; energy kcal, sodium mg and other nutrient masses g. Printed zero values and label rounding are retained as estimates. Accessed 2026-10-29.
active dry baker’s yeast (USDA SR Legacy ZIP download): USDA SR Legacy: Leavening agents, yeast, baker’s, active dry. All eight tracked fields read from the official per 100 g food_nutrient.csv; energy in kcal, sodium in mg, other masses in g. Sugar 0 is explicitly USDA derivation Z (assumed zero), not an absent value. Generic historical profile, not a current branded label. Accessed 2026-10-29. Food record: FDC:175043;NDB:18375.
water, divided: Aquafina purified water retailer panel explicitly lists all eight tracked nutrients as 0 per 500 mL. Zero quantities remain 0 independently of volume-to-mass scaling. This purified-water reference is not a measurement of every municipal supply. Water cost is excluded as a utility; no bottled-water price is used. Accessed 2026-10-28.
pure maple syrup: USDA SR Legacy: Syrups, maple. All eight tracked fields were read directly from official food_nutrient.csv per 100 g edible food; sodium mg, other nutrients g except energy kcal. Generic food estimates vary by variety and preparation. Accessed 2026-10-28. Food record: FDC:169661;NDB:19353. USDA SR Legacy dataset download (ZIP).
olive oil, divided: Flora Organic Extra Virgin Olive Oil retailer reference explicitly states 14 g of oil per serving. Panel: 120 kcal, 14 g fat, 2 g saturated fat; protein, carbohydrate, fibre, sugars and sodium explicitly 0. Values normalized to 100 g; label rounding retained. Accessed 2026-10-28.
fine salt, divided: Hain Sea Salt retailer panel per 1.5 g quarter-teaspoon: 590 mg sodium; calories, protein, carbohydrate, fat, saturated fat, fibre and sugars explicitly 0. Measure fine salt by mass; teaspoon weight varies with crystal size. Accessed 2026-10-28.
cooked white beans, drained well: Tesco Cannellini Beans in Water, label per 100 g as sold, drained. UK available carbohydrate 11.6 g, fibre 5.8 g, salt 0.04 g, saturates <0.1 g; other values are the directly observed panel. This is a UK retailer food label reference, not a USDA record or a UK price converted to USD/CAD. Accessed 2026-10-28.
nutritional yeast flakes: Bob's Red Mill Nutritional Yeast, fortified dry flakes; use printed sodium amount 15 mg rather than inconsistent website DV; label values per 8 g, normalized to 100 g; sodium in mg, other nutrients in g except kcal energy. Label rounding retained as estimates. Accessed 2026-10-28.
lemon juice: USDA SR Legacy April 2018 CSV: Lemon juice, raw. Nutrient values from food_nutrient.csv joined through nutrient.csv; kcal energy, grams nutrient masses, and mg sodium per 100 g edible portion. Accessed 2026-10-28. Food record: FDC:167747;NDB:9152. USDA SR Legacy dataset download (ZIP).
dried oregano leaves: USDA SR Legacy: Spices, oregano, dried. All eight tracked fields were read directly from official food_nutrient.csv per 100 g edible food; sodium mg, other nutrients g except energy kcal. Generic food estimates vary by variety and preparation. Accessed 2026-10-28. Food record: FDC:171328;NDB:2027. USDA SR Legacy dataset download (ZIP).
white mushrooms, sliced: USDA SR Legacy April 2018 CSV: Mushrooms, white, raw. Nutrient values from food_nutrient.csv joined through nutrient.csv; kcal energy, grams nutrient masses, and mg sodium per 100 g edible portion. Accessed 2026-10-28. Food record: FDC:169251;NDB:11260. USDA SR Legacy dataset download (ZIP).
red bell pepper, trimmed and thinly sliced: USDA SR Legacy April 2018 CSV: Peppers, sweet, red, raw. Nutrient values from food_nutrient.csv joined through nutrient.csv; kcal energy, grams nutrient masses, and mg sodium per 100 g edible portion. Accessed 2026-10-28. Food record: FDC:170108;NDB:11821. USDA SR Legacy dataset download (ZIP).
onion, thinly sliced: USDA SR Legacy: Onions, raw. All eight tracked fields were read directly from official food_nutrient.csv per 100 g edible food; sodium mg, other nutrients g except energy kcal. Generic food estimates vary by variety and preparation. Accessed 2026-10-28. Food record: FDC:170000;NDB:11282. USDA SR Legacy dataset download (ZIP).
garlic, minced: USDA SR Legacy: Garlic, raw. All eight tracked fields were read directly from official food_nutrient.csv per 100 g edible food; sodium mg, other nutrients g except energy kcal. Generic food estimates vary by variety and preparation. Accessed 2026-10-28. Food record: FDC:169230;NDB:11215. USDA SR Legacy dataset download (ZIP).
ground black pepper: USDA SR Legacy: Spices, pepper, black. All eight tracked fields were read directly from official food_nutrient.csv per 100 g edible food; sodium mg, other nutrients g except energy kcal. Generic food estimates vary by variety and preparation. Accessed 2026-10-28. Food record: FDC:170931;NDB:2030. USDA SR Legacy dataset download (ZIP).

Ingredient cost breakdown

Estimated cost of the amount used; optional extras are separate.

Ingredient costs · US · USD
Ingredient	USD	CAD
plain whole-wheat flour, spooned and levelled if using cups	$0.89	$0.67
active dry baker’s yeast	$0.83	$0.07
water, divided	$0.00	$0.00
pure maple syrup	$0.32	$0.34
olive oil, divided	$0.68	$0.63
fine salt, divided	$0.01	$0.01
cooked white beans, drained well	$0.87	$1.11
nutritional yeast flakes	$0.44	$0.84
lemon juice	$0.04	$0.05
dried oregano leaves	$0.04	$0.07
white mushrooms, sliced	$1.89	$2.75
red bell pepper, trimmed and thinly sliced	$0.86	$0.73
onion, thinly sliced	$0.17	$0.15
garlic, minced	$0.16	$0.08
ground black pepper	$0.03	$0.02
extra whole-wheat flour for kneading, only if needed (optional)	$0.04	$0.03
Recipe total	$7.24	$7.52
Per serving	$1.81	$1.88

Price reference: 2026-10-27. Price reference: 2026-10-27. Regional prices vary. Pantry ingredients included; taxes, delivery, and utilities excluded.

Price sources & package sizes

United States · USD

plain whole-wheat flour, spooned and levelled if using cups: Walmart US, US online listing; default ship-to Des Moines, Iowa 50307 in root recheck; pickup store not independently selected; $5.98 / 2267.96185g. Price source (observed 2026-10-29). Package weight uses net flour contents: 5 avoirdupois pounds at exactly 453.59237 g/lb = 2267.96185 g. The manufacturer also prints the rounded equivalent 2.27 kg. No shipping/gross package weight or cooking yield is used. No selected-item markdown or promotion end date was shown in the captured main price block; generic recommendation promotions are not attributed to this item. Same King Arthur product family as the manufacturer nutrition reference; retail label/formulation may change.
active dry baker’s yeast: Heinen's Grocery Store, Heinen's of Rocky River, Ohio default pickup context; not independently selected; $2.49 / 21g. Price source (observed 2026-10-29). Dated primary retailer snapshot, not a live checkout quote; local availability and prices vary. Tax, delivery/service checkout fees, memberships and minimum baskets are excluded. No currency conversion. The actual retailer image shows a connected strip of three packets and the manufacturer labels each packet as 7 g: 21 g total. Retailer header 0.25 oz and $9.96/oz unit-price fields treat a sachet as the whole package and are not used. USD 2.49 was retrieved from a retailer text snapshot reported crawled two months earlier; live stock and checkout are unverified.
pure maple syrup: Walmart US, US online listing; store not independently selected; $7.98 / 492.89215937g. Price source (observed 2026-10-28). US fluid ounces converted at 29.5735295625 mL per fl oz. USDA maple-syrup portion is 20 g per tablespoon; FDA nutrition-label tablespoon is 15 mL, giving an estimated 1.333333 g/mL. This is a generic density estimate, not a measured package mass.
olive oil, divided: Walmart US, US online listing; store not stated in captured result; $5.94 / 469.23333572g. Price source (observed 2026-10-28). Package mass is estimated from the olive-oil label reference of 14 g per 15 mL (0.933333 g/mL); retailer package quantity is volume, not measured mass. US fluid ounces converted at 29.5735295625 mL per fl oz.
fine salt, divided: Walmart US, Sacramento Gerber Rd Supercenter, California page context; $0.94 / 737g. Price source (observed 2026-10-28).
cooked white beans, drained well: Walmart US, US online listing; store not stated in captured result; $0.92 / 283.49523125g. Price source (observed 2026-10-28). Net ounces are converted at 28.349523125 g per ounce before the separate drained-yield adjustment. USDA Food Buying Guide: 15.5 oz purchased canned kidney beans yields about 10 oz drained, unheated beans. The kidney-bean yield is an estimate for the white kidney/cannellini variety, not a measured yield for this brand. Nutrition uses a separately identified cooked/drained reference; sodium and water content vary with brand and rinsing. No unmeasured sodium reduction for rinsing is applied.
nutritional yeast flakes: Walmart US, United States online listing; retailer default context, checkout not verified; $5.17 / 141.747615625g. Price source (observed 2026-10-28). Avoirdupois ounces converted using 28.349523125 g per oz. Product described by retailer as suitable for vegetarians and vegans.
lemon juice: Walmart US, South Hill Supercenter (retailer listing context); $2.24 / 946.352946g. Price source (observed 2026-10-27). 32 US fl oz = 946.352946 mL. Density assumed 1 g/mL for costing only; not a measured density. Bottled reconstituted juice reference; freshly squeezed juice may cost more.
dried oregano leaves: Walmart US, United States online listing; retailer default context, checkout not verified; $1.08 / 24.664085118750002g. Price source (observed 2026-10-28). Avoirdupois ounces converted using 28.349523125 g per oz. Single dried herb pricing reference.
white mushrooms, sliced: Walmart US, US online listing; store not independently selected; $2.04 / 226.796g. Price source (observed 2026-10-27). 8 oz = 226.796 g; washed mushrooms including edible stems, no assumed discard.
red bell pepper, trimmed and thinly sliced: Walmart US, US online listing; store not independently selected; $0.86 / 119g. Price source (observed 2026-10-27). Observed USD$0.86 per pepper, with no retailer mass. Assumed one retail pepper supplies the USDA medium-pepper edible portion of 119 g; this is a typical-size costing estimate. Inferred purchased mass = 119/0.80 g using USDA 80% raw trimmed yield; neither inferred mass nor size is retailer-measured.
onion, thinly sliced: Walmart US, Phoenix E Thomas Rd Supercenter, Arizona page context; $2.76 / 1197.4838568g. Price source (observed 2026-10-28). Edible package mass uses USDA Food Buying Guide yield: 1 lb purchased mature whole onions yields 0.88 lb raw ready-to-cook onion; actual trimming loss varies.
garlic, minced: Walmart US, Sacramento Gerber Rd Supercenter, California page context; $3.07 / 170.09713875g. Price source (observed 2026-10-28).
ground black pepper: Walmart US, US online listing; store not independently selected; $3.58 / 85.04856937g. Price source (observed 2026-10-28). Net avoirdupois ounces converted at exactly 28.349523125 g per ounce.
extra whole-wheat flour for kneading, only if needed: Walmart US, US online listing; default ship-to Des Moines, Iowa 50307 in root recheck; pickup store not independently selected; $5.98 / 2267.96185g. Price source (observed 2026-10-29). Package weight uses net flour contents: 5 avoirdupois pounds at exactly 453.59237 g/lb = 2267.96185 g. The manufacturer also prints the rounded equivalent 2.27 kg. No shipping/gross package weight or cooking yield is used. No selected-item markdown or promotion end date was shown in the captured main price block; generic recommendation promotions are not attributed to this item. Same King Arthur product family as the manufacturer nutrition reference; retail label/formulation may change.

Canada · CAD

plain whole-wheat flour, spooned and levelled if using cups: Walmart Canada, MISSISSAUGA HEARTLAND / Mississauga, Ontario L5V 2N6; retailer default context, not independently selected; $4.97 / 2500g. Price source (observed 2026-10-29). Current displayed promotional price CAD 4.97; previous displayed price CAD 5.93; stated saving CAD 0.96. No promotion end date observed. Refresh at final publication rather than inventing validUntil. The declared 2.5 kg product quantity is treated as 2500 g net dry flour contents; no packaging mass, drained yield or cooked yield conversion. Regional cost proxy only: the Canadian product lists whole wheat flour, amylase, ascorbic acid and azodicarbonamide. The US nutrition-reference product lists 100% hard red whole-wheat flour. Their labels and baking behaviour are not assumed identical. Retailer states contains wheat and may contain barley, mustard, oat, rye, soybean and triticale ingredients. This is cross-contact information, not a claim that every listed ingredient is present.
active dry baker’s yeast: Costco Canada Same-Day, powered by Instacart, Costco Canada default online Same-Day context; no warehouse, delivery address or pickup slot was independently selected.; $9.07 / 908g. Price source (observed 2026-10-29). Dated primary retailer snapshot, not a live checkout quote; local availability and prices vary. Tax, delivery/service checkout fees, memberships and minimum baskets are excluded. No currency conversion. Single bulk bag labelled 908 g (2 lb); use 908 g, not the exact 907.18474 g pound conversion. Buying this reference requires the full bag, not only the 7 g used. CAD is established from the Canadian service and its published delivery/pickup-jurisdiction currency rule, not a literal CAD label on the item or an exchange calculation. Costco Same-Day requires a membership and uses a marked-up online item price, not an in-warehouse price. The item markup is retained; separate checkout fees and membership are excluded. No warehouse/address was selected. The cached item snapshot was reported crawled last week. Manufacturer declares the standard Red Star active-dry family vegan and lists 2 lb packs; exact regional SKU/lot mapping was not established. Check the product purchased. This is separate from the yeast-only All-Natural US strip.
pure maple syrup: Walmart Canada, Canada online listing; store not independently selected; $8.48 / 500g. Price source (observed 2026-10-28). USDA maple-syrup portion is 20 g per tablespoon; FDA nutrition-label tablespoon is 15 mL, giving an estimated 1.333333 g/mL. This is a generic density estimate, not a measured package mass.
olive oil, divided: Walmart Canada, Mississauga Heartland, Ontario; L5V 2N6 page context; $10.97 / 933.33333333g. Price source (observed 2026-10-28). Package mass is estimated from the olive-oil label reference of 14 g per 15 mL (0.933333 g/mL); retailer package quantity is volume, not measured mass.
fine salt, divided: Walmart Canada, Mississauga Heartland, Ontario; L5V 2N6 page context; $1.63 / 1000g. Price source (observed 2026-10-28).
cooked white beans, drained well: Walmart Canada, Canada online listing; store not stated in captured result; $1.44 / 348.38709677g. Price source (observed 2026-10-28). The volume-labelled Canadian can's gross contents mass is estimated at 1 g/mL before the separate drained-yield adjustment; neither this density nor the resulting drained mass was measured by the retailer. USDA Food Buying Guide: 15.5 oz purchased canned kidney beans yields about 10 oz drained, unheated beans. The kidney-bean yield is an estimate for the white kidney/cannellini variety, not a measured yield for this brand. Nutrition uses a separately identified cooked/drained reference; sodium and water content vary with brand and rinsing. No unmeasured sodium reduction for rinsing is applied.
nutritional yeast flakes: Metro Canada, Canada online listing; retailer default context, checkout not verified; $9.99 / 142g. Price source (observed 2026-10-28). Retailer ingredient list: inactive nutritional yeast (dried yeast, vitamin B12). No currency conversion.
lemon juice: Walmart Canada, Canada online listing; retailer default context, checkout not verified; $2.88 / 946g. Price source (observed 2026-10-27). 946 mL bottle; density assumed 1 g/mL for costing only. Bottled reconstituted juice reference, not freshly squeezed. Retrieved listing showed out of stock; price is a reference snapshot, not availability or checkout verification.
dried oregano leaves: Walmart Canada, Mississauga Heartland, Ontario; L5V 2N6 page context; $2.27 / 32g. Price source (observed 2026-10-28). Package size explicitly appears in indexed primary retailer specifications and image alternative text; direct page also lists CAD 7.09/100 g. Ingredient is dried oregano leaves.
white mushrooms, sliced: Walmart Canada, Mississauga Heartland, Ontario L5V 2N6 (retailer default listing); $2.97 / 227g. Price source (observed 2026-10-27). Organic whole-white-mushroom price reference. Edible stems retained; price is a listing snapshot and availability may vary.
red bell pepper, trimmed and thinly sliced: Walmart Canada, Mississauga Heartland, Ontario L5V 2N6 (retailer default listing); $0.49 / 80g. Price source (observed 2026-10-27). Observed rounded rate CAD$0.49/100 g purchased. USDA 80% raw trimmed bell-pepper yield used as a proxy. Reference quantity is 100 g, not a whole pepper.
onion, thinly sliced: Walmart Canada, Canada online listing; store not stated in captured result; $2.44 / 1197.4838568g. Price source (observed 2026-10-28). Edible package mass uses USDA Food Buying Guide yield: 1 lb purchased mature whole onions yields 0.88 lb raw ready-to-cook onion; actual trimming loss varies.
garlic, minced: Walmart Canada, Mississauga Heartland, Ontario; L5V 2N6 page context; $3.97 / 453.59237g. Price source (observed 2026-10-28).
ground black pepper: Walmart Canada, Canada online listing; store not independently selected; $2.27 / 85g. Price source (observed 2026-10-28).
extra whole-wheat flour for kneading, only if needed: Walmart Canada, MISSISSAUGA HEARTLAND / Mississauga, Ontario L5V 2N6; retailer default context, not independently selected; $4.97 / 2500g. Price source (observed 2026-10-29). Current displayed promotional price CAD 4.97; previous displayed price CAD 5.93; stated saving CAD 0.96. No promotion end date observed. Refresh at final publication rather than inventing validUntil. The declared 2.5 kg product quantity is treated as 2500 g net dry flour contents; no packaging mass, drained yield or cooked yield conversion. Regional cost proxy only: the Canadian product lists whole wheat flour, amylase, ascorbic acid and azodicarbonamide. The US nutrition-reference product lists 100% hard red whole-wheat flour. Their labels and baking behaviour are not assumed identical. Retailer states contains wheat and may contain barley, mustard, oat, rye, soybean and triticale ingredients. This is cross-contact information, not a claim that every listed ingredient is present.

Read our cost methodology.

Estimated costs: US · USD $7.24 total / $1.81 per serving. Canada · CAD $7.52 total / $1.88 per serving. Required ingredients only; local prices vary.

Source: https://lentilogical.com/recipes/whole-wheat-white-bean-vegetable-pizza/

What the flour and beans contribute

Leave room for the dough to rise

Remove excess water before topping

Make the second pizza useful tomorrow

Whole-wheat vegan pizza with white beans and vegetables

Equipment

Ingredients

Dough and shared seasoning

White bean spread

Vegetable topping

Optional

Instructions

Storage & reheating

Substitutions

Cooking notes

Estimated nutrition per serving

Ingredient cost breakdown

United States · USD

Canada · CAD

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