These were super good. They worked for both my needs (vegan) and my husband's (celiac) and tasted great. I was able to make them in less than an hour. I sped up the potato cooking time by putting the slices in the microwave for about 4 minutes on each side. I cooked the sauce in a saucepan on the stove. Then, I just browned the potatoes in the oven for ten minutes or so while I made the bean cream and finished the sauce. I had lots of cream and sauce leftover so I mixed them together and put them in the fridge. Later I had that mixture with tortilla chips --- sort of like a queso dip --- and it was really good! I only put two onion slivers on each "pizza" and added two kalamata olive halves as well. I think I will have fun experimenting with toppings when I make this again in the future. Mushrooms would be good. I told my husband he could put shredded cheese on his, but he didn't even bother because they were so good!
Wow, there was no added fat to this recipe! I never made "un-cheese" before either. Not so sure it tasted like cheese, but it was good and tangy! Melted nicely. Halved the recipe, and as a result I only cooked the tomato sauce 20 minutes in microwave (while potatoes were cooking) until it was more than sufficiently reduced. However, I left potatoes in for 5-10 minutes longer than recommended time. Half the cheese recipe was more than enough to cover two potatoes. I used canned fire roasted tomatoes. Mmmm! Also, note I was able to make this recipe in about an hour and a half, much less time than indicated amount. BF and I both liked the intense and tangy taste of this pizza. So healthful and too good not to try! Thank you!