"you'll still need some perceived bitterness via late/WP additions, otherwise this runs the risk of, not only being dry, but thin with no backbone."
WP is needed for backbone and to make beer that isn't thin?
Limit dextrin, and a type of protein are responsible for body and mouthfeel, which aren't considered tastes. Without A and B limit dextrin and without a type of protein beer deteriorates during aging because it doesn't have the types of sugar and protein in it that adds backbone. As the beer ages protein drops out and hops and body go with it and since the wort lacks limit dextrin the beer thins out. Those are a few reasons why it's recommended to pound down homebrew in eight weeks or so, and less.
A and B limit dextrin are tasteless, non-fermenting types of sugar stored in amylo-pectin. Single infusion temperatures are not high enough to allow enough amylo-pectin to enter into solution before Alpha denatures and the starch is left in spent mash. The starch are small, white, particles noticeable in spent mash. Amylo-pectin is heat resistant, complex starch that makes up the tips of grain and Alpha releases A and B limit dextrin from the starch during dextrinization. Amylo-pectin is the richest starch in the kernel. Turning the starch into dust causes issues due to starch carry over. To counteract dryness and thinning, mash is boiled, dextrinization needs to happen and a protein rest and sometimes two protein rests are used at different temperatures and at different times. A five, 10 minute rest at 158 to 162F is thrown in. The rest adds a slight amount of sweet tasting sugar, quickly. It's easy to make dry beer. It's difficult to make dry beer that's not thin.