NYT Cooking: This fall pizza from Chloe Coscarelli, the vegan cookbook author, makes a great main course, or it can be cut into pieces as an appetizer. The creamy consistency of the white bean purée makes this dish seem like a decadent treat, and you won’t even notice that it doesn’t have cheese.
Cheese pizza is a perennial veg favorite, but it often comes with a hefty calorie count. Here, goat cheese and thinly sliced veggies offer lighter alternatives to shredded mozzarella. Zucchini-Goat Cheese Pizza, 4.0 out of 4 based on 5 ratings