Dairy Free White Pizza

Total time1 hr 40 min

Prep time25 min

Cook time15 min

5.0

(24)

White pizza is usually off the table when you're avoiding dairy — all that ricotta and mozzarella makes it a hard pass. This version solves the problem with a blended cashew sauce that turns silky and rich in the blender, delivering the creamy, garlicky base you'd expect from a classic white pie without a drop of dairy in sight. Nutritional yeast and lemon juice round out the flavor so it tastes genuinely indulgent, not like a compromise. The from-scratch dough comes together with just flour, olive oil, yeast, and water, and after a one-hour rise it bakes up golden and crisp at the edges in a hot 475°F oven. Baby spinach wilts beautifully on top, and a finish of torn fresh basil adds a bright, herby lift right before serving. It makes four generous servings, so it's an easy weeknight dinner or a crowd-pleasing option when you need something everyone can actually eat.

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp sugar
2 ½ cups all-purpose flour, plus more for dusting
1 tsp salt
2 tbsp olive oil

For the cashew white sauce

¾ cup raw cashews, soaked in cold water for 1 hour and drained
½ cup water
3 cloves garlic, peeled
2 tbsp nutritional yeast
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper

For the toppings

1 tbsp olive oil
1 cup baby spinach, loosely packed
½ tsp dried oregano
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until the surface is foamy and the yeast is visibly active.
2
Add the flour, salt, and 2 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth and springs back when poked. Place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.

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