Vegan White Pizza With Marinated Veggies
This easy vegan white pizza recipe is impossible to resist! Marinated vegetables like sun-dried tomatoes, garlic, olives, artichokes, and mushrooms are nestled between two layers of thick and creamy dairy-free white sauce. This vegan pizza recipe uses a vegan white sauce that’s made without any vegan cheese, milk, or cashews! It’s a fun and easy option for plant-based pizza night that will seriously impress!
Ingredients
- 1 16-oz frozen vegan-friendly pizza dough (defrosted)
- olive oil for brushing
For the Vegan White Sauce:
- 7 oz. soft or silken tofu
- 3 Tbsp refined coconut oil melted
- 1 Tbsp tapioca starch
- 2 large cloves garlic
- 1 Tbsp vegan cheese seasoning or vegan parmesan see notes
- 1 Tbsp lemon juice
- 1/2 Tbsp white miso paste
For the marinated vegetables:
- 1/3 cup sun-dried tomato vinaigrette We used Organicville.
- 1/4 cup chopped artichoke hearts
- 2 Tbsp sliced black olives
- 2 Tbsp chopped sun-dried tomatoes
- 2 large cloves sliced fresh garlic
- 1/4 cup sliced crimini mushrooms from a can
Instructions
- PREP: Preheat your oven to 450F and get out a large cast iron pan.
- 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 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.
- BAKE THE PIZZA: Bake your pizza at 450F for 15-18 minutes until the crust is lightly browned and the sauce is thick and gooey. Check the pizza after 10 minutes and every 2 minutes after that, as it can burn quickly.
- TO SERVE/STORE: Let the vegan white pizza cool for about 10 minutes before slicing. Serve this pizza served with a sprinkle of minced oregano and a glass of rose! Leftovers can be stored in the fridge for up to 5 days. Leftover sauce can be stored in the fridge for up to 7 days but should not be frozen.
Video
Notes
If you don’t want to make a full batch of our vegan cheese seasoning for this recipe, add the following to your blender with the rest of the white sauce ingredients: 1 Tbsp nutritional yeast, 1/2 tsp sea salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp lemon pepper seasoning
How to Make in the Pizzadesso
- Follow the instructions for making each component of the pizza as written.
- Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating.
- Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit.
- Top the dough with half the white sauce, leaving room for crust. Then, add the marinated veggies, the remainder of the white sauce, and an optional 1/4 cup of vegan mozzarella +/or parmesan.
- When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
- 3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing & enjoy!
Tried this recipe?Let us know how it was!