Red Meat Allergy Friendly Dairy Free White Pizza
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Learn more →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
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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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