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 1/4 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.
Per serving: 900 calories; 9 g fat(2 g sat); 59 g fiber;
183 g carbohydrates; 55 g protein;
43 mcg folate; 3 mg cholesterol;
3 g sugars; g added sugars; 704 IU vitamin A;
12 mg vitamin C; 89 mg calcium; 2 mg iron;
3300 mg sodium; 280 mg potassium