Set oven rack in lowest position. Preheat oven to 500°F or the highest setting. Sprinkle 2 large baking sheets with cornmeal.
Divide pizza dough in half. Roll out one half of the dough on a lightly floured surface into a 12-inch circle. Transfer the dough to the prepared pan. Pierce the dough several times with a fork to prevent air bubbles from forming. Prebake the crust until lightly browned, 5 to 6 minutes. Repeat with remaining half of dough.
Spread the crust with half of the white bean puree. Sprinkle 1 tablespoon Parmesan over the puree. Arrange half of the tomato slices evenly over the pizza; sprinkle with half of the scallions, another 1 tablespoon Parmesan and ¼ teaspoon crushed red pepper.
Lightly mist with olive oil cooking spray. Bake the pizza until the bottom and edges of crust are browned, about 5 minutes. Repeat with remaining toppings on second crust. Slice and serve.
233 calories;3 g fat(1 g sat); 6 g fiber; 44 g carbohydrates; 9 g protein; 43 mcg folate; 3 mg cholesterol; 3 g sugars; 0 g added sugars; 664 IU vitamin A; 10 mg vitamin C; 49 mg calcium; 2 mg iron; 654 mg sodium; 229 mg potassium