Vegetarian Dairy Free White Pizza

Total time1 hr 40 min

Prep time25 min

Cook time15 min

This white pizza starts with a hand-kneaded dough that rises into a light, chewy crust, then gets topped with a blended cashew sauce that turns garlicky and rich once it hits high heat. Nutritional yeast and a squeeze of lemon juice give that sauce real depth and a subtle tang, while baby spinach wilts right into the topping as it bakes. A pinch of oregano and red pepper flakes add warmth and a little bite, and torn basil at the end brings everything into focus with a fresh, herby finish. The crust bakes up golden and crisp at the edges, sturdy enough to hold every bit of that creamy sauce in each slice. It's an easy, satisfying pie to make on repeat, and it fits neatly into a vegetarian kitchen without any fuss.

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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)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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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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