VEGAN WHITE PIZZA (PIZZA BIANCA)
Pizza Bianca is White Pizza, so without tomato sauce. For this vegan version, I am using homemade cashew cream for the sauce! I also added green olives, sun-dried tomatoes, artichokes, and vegan feta. It's so good!
Provided by Elephantastic Vegan
Categories Main Course
Time 2h50m
Number Of Ingredients 15
Steps:
- For the homemade pizza dough: Combine the flour, instant yeast, and salt in a mixing bowl. Add the olive oil and water. Mix and knead by hand until it's a soft, non-sticky dough or put all the ingredients in a kitchen machine and let the machine knead the dough for you. (Finetune the dough: If it's too sticky, add more flour. If it's too crumbly, add more water.) Coat the ball of dough in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let the dough rise until it has doubled in size (2-3 hours depending on the room temperature).
- For the cashew cream: Cover the cashews with water and let them soak overnight in the fridge. The next day, rinse and drain. Add the soaked cashews, water, lemon juice, and salt into a blender. Blend until completely smooth.
- Preheat the oven to 400°F/200°C.
- Divide the dough into two equal parts. Carefully roll it out on a lightly floured parchment paper into two pizza crusts (don't use too much pressure). You can stretch it a bit with your hands until it has the right shape.
- Transfer the crust onto a baking tray lined with parchment paper. Top the pizza crust with cashew cream, spread it around. Then add the vegan cheese shreds, olives, sun-dried tomatoes, and canned artichokes.
- Bake the pizza for about 10 minutes until the crust is golden and crispy. Brush the crust with garlic oil. Top the pizza with vegan feta and enjoy!
Nutrition Facts : Calories 1097 kcal, Carbohydrate 133 g, Protein 30 g, Fat 52 g, SaturatedFat 9 g, Sodium 1782 mg, Fiber 11 g, Sugar 10 g, UnsaturatedFat 33 g, ServingSize 1 serving
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