Vegan White Sauce Pizza
This Vegan White Sauce Pizza is made with chewy homemade pizza dough and layered with vegan cheese and veggies! It's a real crowd-pleaser and perfect for pizza night.
Equipment
- Mixing bowls
- Rolling Pin
- Pizza stone or a baking sheet
Ingredients
Vegan pizza dough
- 2 cups (250g) all-purpose flour plus more for sprinkling
- 2 ¼ teaspoon active dry yeast
- 1 ½ teaspoon granulated sugar
- ¾ teaspoon sea salt
- 2 tablespoon olive oil plus more for oiling your hands as needed
- ¾ cup (175ml) warm water 100-110ºF (38-43ºC)
Toppings
- 1 batch vegan white sauce
- A few handfuls of baby spinach
- 12-15 Artichoke hearts in oil, drained
- 1 cup vegan mozzarella shreds, or more if desired (I use VioLife)
- Freshly cracked black pepper, to taste
- Basil leaves, for serving optional
Instructions
Pizza dough
- In a small bowl, dissolve the sugar in lukewarm water. At the yeast and whisk until it dissolves as well. Set it aside for 10-15 minutes or until the mixture becomes foamy and bubbly.
- In the meant time, in a large mixing bowl (or in the bowl of a mixture with a paddle attachment) add the flour and stir in the sugar and the salt. When the yeast is ready, add it to the bowl with the dry ingredients, alongside the olive oil.
- Use a fork (or turn on your mixer), and mix until the dough becomes so sticky that you can't continue mixing with the fork anymore. Then add a drizzle of olive oil on a clean surface, and on your hands. Sprinkle some flour and transfer the dough.
- Knead the pizza dough for 10 minutes, or until it becomes smooth, elastic, and soft. At first, the dough may stick to the counter and your hands, but don't worry, just keep greasing your hands and kneading. If you really have to, you can add 1 more tablespoon of flour, but try to add as little as possible.
- After a few minutes of kneading, the dough should be no longer sticky. Grease a large bowl with some oil (I use the same bowl from before and wash it) and transfer the dough. Cover it with a clean kitchen towel.
- Let the dough rise in a warm place for at least 30 minutes, or until it has doubled in size. If it's a particularly cold day, put the bowl in the oven and turn on the light.
- After rising, lightly punch down the dough to release air. Then grease your hands, and knead for 1-2 minutes, or until it forms a smooth ball again.
- Pre-heat oven to 350ºF (180ºC). Using a rolling pin, roll the pizza dough into a 12-13 inch pizza crust. Transfer it to a baking sheet or a pizza stone and pre-bake the crust for 6-7 minutes.
Assemble pizza
- Then, spread the white sauce and add your toppings. In my case, I am adding the baby spinach on the bottom, followed by the artichoke heart, and vegan cheese all over the pizza. Finally, top with a sprinkle of black pepper if desired, and bake the pizza for 8-10 more minutes, or until the crust is golden brown and the chees is melty and bubbly. Serve right away!
Notes
Storage
- Fridge: Let it cool to room temperature, cut it into pieces, and transfer it to an airtight container. Store in the fridge for 4-5 days.
- Freezer: I recommend freezing it before you bake it for maximum freshness and flavor. The pizza will keep for up to 3 months in the freezer.
Nutrition
Serving: 1servingCalories: 270kcalCarbohydrates: 35gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 599mgPotassium: 190mgFiber: 3gSugar: 2gVitamin A: 60IUVitamin C: 3mgCalcium: 61mgIron: 2mg
Tried this recipe?Let us know how it was!