Vegan Dairy Free White Pizza

Total time1 hr 40 min

Prep time25 min

Cook time15 min

This white pizza starts with a simple homemade dough, kneaded until smooth and left to rise into a soft, pillowy base with crisp, golden edges once baked. Instead of a red sauce, it's topped with a rich, garlicky cashew blend, made creamy with nutritional yeast and brightened with a squeeze of lemon juice — it spreads over the crust like a dream and bakes into a luscious, savory layer. Wilted baby spinach, a pinch of oregano, and a touch of red pepper flakes add color and bite, while torn fresh basil at the end brings a fragrant finishing touch. Every component here, from the crust to the sauce, is plant-based, making this a genuinely satisfying pick for a vegan pizza night. It slices into eight pieces perfect for sharing, with a crisp bottom and creamy top that hits all the right notes of a classic white pie.

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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)
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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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