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1
To make Crust: Pulse flours, nutritional yeast, salt, and sugar in food processor until blended.
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2
Combine 3/4 cup warm (115F) water, rapid-rise yeast, and olive oil in measuring cup.
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3
With food processor running, pour yeast-oil mixture through feed tube, and process dough until it pulls away from sides of bowl.
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4
Transfer to lightly floured surface, and knead until smooth.
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5
Spray large bowl with cooking spray, and place dough in bowl.
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6
Cover with plastic wrap, and let stand in warm place 1 hour, or until dough doubles in size.
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7
To make Topping: coat nonstick skillet with cooking spray, and heat over medium-low heat.
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8
Add onion, and cook 30 minutes, or until golden brown.
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9
Cook broccoli raab in large pot of boiling salted water 3 minutes.
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10
Drain, and rinse under cold water.
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11
Set aside.
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12
Puree cottage cheese in food processor until smooth.
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13
Transfer to bowl, and stir in basil and Parmesan cheese.
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14
Season with salt and pepper, if desired.
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15
Heat oven to 450F.
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16
Coat perforated pizza pan or round baking pan with cooking spray.
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17
Punch down dough; cover and let rest 10 minutes.
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18
Divide dough in half.
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19
Wrap one half in plastic and freeze for another use.
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20
Roll dough into 12-inch circle.
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21
Transfer to prepared pan, and prick with fork.
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22
Bake 7 minutes, or until golden around edges.
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23
Spread with cottage cheese mixture, top with provolone, broccoli raab, onion, and tomatoes.
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24
Bake 5 to 10 minutes more, or until cheese has melted.
