Caramelized Onion & White Bean Flatbread

Caramelized Onion & White Bean Flatbread

13 Reviews
From: EatingWell Magazine February/March 2006

Here we top pizza with herbed mashed beans, sliced plum tomatoes, sweet caramelized onions and some shredded Gouda for a tasty flatbread that will have you rethinking pizza toppings.

Ingredients 6 servings

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  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced lengthwise
  • 1/4 teaspoon salt
  • 20 ounces prepared whole-wheat pizza dough, (see Note), thawed if frozen
  • 2 tablespoons minced fresh oregano, or 2 teaspoons dried
  • 1/2 teaspoon freshly ground pepper
  • 1 15-ounce can white beans, rinsed (see Note)
  • 3 tablespoons water
  • 2 teaspoons white-wine vinegar
  • 2 plum tomatoes, thinly sliced
  • 1 cup finely shredded smoked Gouda, or Cheddar cheese
  • 2 tablespoons pepitas, (see Note), optional


  • Active

  • Ready In

  1. Place oven rack in the lowest position; preheat to 450 °F. Coat a large noninsulated baking sheet with cooking spray.
  2. Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
  3. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
  4. Stir oregano and pepper into the onion. Transfer half the onion to a small bowl. Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 2 to 3 minutes. Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
  5. Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, cheese and pepitas, if using. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.
  • Notes: Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils. Or visit for an easy pizza-dough recipe.
  • While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch. You'll find our Bean Cooking Guide at
  • Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the natural-food or bulk sections of many supermarkets.

Nutrition information

  • Per serving: 365 calories; 16 g fat(3 g sat); 6 g fiber; 51 g carbohydrates; 13 g protein; 65 mcg folate; 10 mg cholesterol; 4 g sugars; 302 IU vitamin A; 6 mg vitamin C; 118 mg calcium; 1 mg iron; 576 mg sodium; 299 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1/2 vegetable, 1/2 lean meat, 1/2 high-fat meat, 1 1/2 fat

Reviews 13

December 29, 2015
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By: EatingWell User
WOW! So Yummy!!! All I can say is WOW! I am not a fan of onions but I was tempted to try this concoction. I am so glad I did. My whole family loved it. Especially Me, the onion hater! It was a very filling meal so had lots for left overs the next day. I even liked it cold. I used red onion in place of the yellow cooking onion. I am making it again tonight for dinner. Yum! Pros: Very filling goes a long way and even tastes great cold the next day.
December 20, 2013
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By: EatingWell User
Great flavors, frozen pizza dough is messy I really liked this, but it takes a lot of effort to make. First, the flour and dough get everywhere. Second, the frozen dough never seems to cook right for me, I much prefer the pre-made crust at whole-foods. Finally, bringing out a blender or food processor creates a mess. I really did like it and I would make it again, but I've had this recipe for 2 years and have only made it twice... so that's saying something. Over all, definitely worth making once. Pros: delicious, unique Cons: don't like frozen pizza dough, labor intensive
November 26, 2011
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By: nk.chiemelu
Inventive Vegetarian Pizza I didn't have smoked gouda and used edam instead. Carmelized onions are a favorite pizza topping of mine but I never would have thought of using pumpkin seeds! Really clever dish and I love how bright and colourful it was!
August 13, 2011
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By: thedawnster
Yum! We LOVED this! The hardest part was battling the pizza dough. My fiance swears it was even better cold the next day. Pros: Smoky flavor, creative source of protein through beans Cons: Nothing
May 28, 2011
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By: macdmarg
Different and delicious. I wasn't absolutely crazy about the pepitas in this, but overall it was really good and definitely a fun addition to our pizza rotation. Pros: tasty, quick
October 20, 2010
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By: EatingWell User
Excellent! This was a great change of pace for "pizza". It was easy to assemble and the house smelled wonderful while it was baking. I used a purchased ball of fresh whole wheat dough from my grocery store, it worked great. Like other reviewers mentioned, I needed another tomato. I really liked the smoked gouda! Will definitely make again.
September 13, 2010
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By: bhess26
This was excellent! I made the pizza dough from scratch and the crust turned out perfect. I can think of a lot of variations for toppings that would also be good. I'm definitely going to try garlic and some different herbs in the bean spread. My omni husband added some chorizo and also loved it.
September 09, 2010
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By: EatingWell User
It was good, but the bean spread needed a clove of garlic. We ate it like a tostada--adding lettuce, salsa, and sour cream.
July 07, 2010
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By: EatingWell User
This was very tasty but I strongly suggestion you follow the directions for the pizza dough. I spritzed the teflon with oil and pressed and stretched the dough into place. In the end I literally had to chisel it off the pan, what a mess! I think I'm going to duck the whole dough part and use parathas or pitas next round. Or maybe try making this as a bruschetta.