Vegan White Pizza Recipes
VEGAN WHITE PIZZA
Make our vegan pizza using tofu, almond milk and other clever, dairy-free options. Choose from a range of toppings and sprinkle with fresh or dried herbs
Provided by Miriam Nice
Categories Dinner, Main course
Time 33m
Yield Makes 2 large or 4 small pizzas (serves 4)
Number Of Ingredients 11
Steps:
- Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together - this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it's too dry add a splash of cold water.
- Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.
- Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the white sauce.
- Put all the ingredients for the sauce together in a blender (or in a jug and blend with a stick blender) until smooth and slightly thickened.
- Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas) shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top - spread 5-6 tbsp of the white sauce mixture on top and add your chosen toppings then drizzle with a little olive oil. Put it in the oven on top of your preheated baking tray and cook for 10-12 mins or until the base is puffed up and the sauce is starting to turn golden in patches.
- Repeat with the rest of the dough and toppings - you may have a little white sauce left over which will keep for the next day in the fridge. Serve pizzas with fresh basil leaves or chilli oil if you like and sprinkle vegan parmesan over the top just after baking.
Nutrition Facts : Calories 543 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium
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- PREP: Preheat your oven to 450F and get out a [large cast iron pan|https://amzn.to/3ukU5IR rel='nofollow'].
- MARINATE THE VEGGIES: Chop all veggies and add them to a small bowl. Pour the vinaigrette over them evenly and toss to coat. Cover and place in the fridge for 15-30 minutes or while you make the vegan white sauce.
- MAKE THE VEGAN WHITE SAUCE: Add all the sauce ingredients to a small food processor or blender and blend until smooth and shiny (that’s key), stopping to scrape down the sides as needed.
- ASSEMBLE THE PIZZA: Use your hands to flatten the pizza crust into a [cast iron pan|https://amzn.to/3ukU5IR rel='nofollow'] and brush the whole crust lightly with olive oil. Then, spread a layer of the vegan white sauce on the pizza crust, leaving some room for the crust around the edges. Top this layer of sauce with the marinated veggies. Finally, drizzle a thin layer of white sauce on top of veggies and finish with an extra sprinkle of vegan cheese seasoning.
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- Add 1 cup flour, yeast packet, sugar and salt to a bowl and mix well. Add warm water* and oil and mix until combined.
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- To make the pizza dough stir the water, yeast and sugar together in a bowl or jug and set in a warm space to bloom.
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