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Vegan White Pizza (Pizza Bianca)

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!
Course Main Course
Cuisine Vegan
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Servings 2 pizzas
Calories 1097kcal
Author Elephantastic Vegan


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)


  • 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!


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.


Calories: 1097kcal | Carbohydrates: 133g | Protein: 30g | Fat: 52g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Sodium: 1782mg | Potassium: 1110mg | Fiber: 11g | Sugar: 10g | Vitamin A: 753IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 12mg