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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!

Vegan White Pizza (Pizza Bianca)

We all had pizza a million times (rough estimate), but have you ever tried Pizza Bianca? It’s White Pizza! Instead of tomato sauce, we’re using homemade cashew cream. This helps to melt the vegan cheese shreds even more and results in a super creamy and delicious pizza!

As with the toppings, you’re in control and you can add whatever you like. I added green olives, sun-dried tomatoes, canned artichoke hearts. After baking, I also added vegan feta (from the Violife brand) because it melts really fast if you add it before.

The pizza dough

As for the pizza crust, I am using my simple homemade pizza crust recipe. You’ll need 1-2 hours for the dough to rise because of the yeast. You can also prepare the dough in advance the day before, keep it in the fridge overnight, and take it out an hour before making the pizzas.

The basic steps

flour, yeast, and salt in bowl
Combine the flour, instant yeast, and salt in a mixing bowl.
vegan pizza dough in kitchen aid
Add the olive oil and water. Let it knead by a kitchen machine with a dough hook (or use a spoon to stir and then your hands to knead the dough) until it’s a smooth dough.
rolled out vegan pizza dough
Roll out the dough, try not to apply too much pressure if you want a bubbly crust.

You can use the dough to make thick or thin pizzas. Of course, the baking times will vary on the thickness of your pizzas, so keep that in mind.

If you’re looking for a quicker alternative, then this yeast-free vegan pizza dough is the way to go.

The white sauce

For the white sauce, I am using my go-to cashew cream recipe. Soak the cashews in water overnight. Rinse. Drain. Add all the soaked cashews, with water, salt, lemon juice in a blender. Blend until smooth.

white pizza with cashew cream
Spread cashew cream on the pizza crust.

The vegan cheese

On top of the cashew cream goes the vegan cheese. Vegan cheese needs moisture to melt better that’s why we always want to put the cheese directly over the sauce. You can use your favorite vegan cheese shreds here. I used Bedda, which is a german brand. If you want to make your own cheese, you can use this Nooch Cheese Sauce, Cashew Mozzarella, or Baked Almond Feta.

pizza with cashew cream and vegan cheese shreds
Add vegan cheese shreds.

The toppings

Then you can go crazy with the rest of the toppings. I’ve added green olives, sun-dried tomatoes, and artichoke hearts.

vegan white pizza after baking
I also added some Violife Feta. It melts really fast, so I prefer to add it after baking.
Vegan White Pizza (Pizza Bianca)
Bonus points for adding fresh basil or arugula on top (which I didn’t have at that moment).

More vegan Pizza Recipes

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I hope you will enjoy this vegan White Pizza as much as I did!

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Cheers, Bianca

Vegan White Pizza (Pizza Bianca)

Vegan White Pizza (Pizza Bianca)

Elephantastic Vegan
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!
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Resting Time 2 hrs
Total Time 2 hrs 50 mins
Course Main Course
Cuisine Vegan
Servings 2 pizzas
Calories 1097 kcal

Ingredients
 
 

Ingredients for the homemade crust

  • 2 cups all-purpose flour + more to dust the dough and surfaces
  • 1 teaspoon instant yeast
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil + more to coat the dough
  • 2/3 cup water

Ingredients for the Cashew Cream

  • 1 cup cashews raw, unsalted
  • 1/2 cup water more water for soaking the cashews
  • 3 teaspoons lemon juice
  • 1/2 teaspoon salt

Additional toppings

  • 1/4 cup vegan cheese shreds (e.g. Bedda)
  • 1/2 cup green olives halved
  • 1/4 cup sun-dried tomatoes chopped
  • 1/2 cup canned artichokes halved
  • 1 tablespoon garlic oil to brush the crust after baking
  • 1/4 cup vegan feta (e.g. Violife)

Instructions
 

  • 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!

Notes

You can use left-over cashew cream for Tofu Cashew CurryCreamy Basil Dip, or in any curry or pasta dish instead of coconut milk or heavy cream.

Nutrition

Calories: 1097kcalCarbohydrates: 133gProtein: 30gFat: 52gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gSodium: 1782mgPotassium: 1110mgFiber: 11gSugar: 10gVitamin A: 753IUVitamin C: 19mgCalcium: 102mgIron: 12mg
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Recipe Rating




Lee

Monday 22nd of November 2021

An easier way for this crust USA flour tortilla or corn. Place sauce and cheese and toppings on top, fry with small amount of oil until golden and melted or under the broiler. Less fuss and faster!

Bonnie

Saturday 18th of October 2014

I hope it's true that wheat is OK for you so you won't have to miss out on pizza! I'm having one for dinner later today as well (probably mushrooms & pesto). Your crust looks lovely and crispy. What kind of cheese did you use? :)

bianca

Sunday 19th of October 2014

Pesto on pizza. I've seen it a couple of times already, but I've never tried it yet. Now that tomato sauce isn't optimal for me, a pesto base would be perfect. I should definitely try it soon. The cheese I used is "Wilmersburger Pizzaschmelz", which is a german brand. It's really good, my favorite vegan cheese on the market.