Gluten Free Vegan White Pizza

Total time50 min

Prep time25 min

Cook time15 min

This white pizza is all about the toppings doing the heavy lifting: a creamy cashew ricotta blended with lemon juice, nutritional yeast, and garlic powder until it's thick and luscious, then layered with garlicky sautéed spinach and a good hit of red pepper flakes for warmth. Shredded vegan cheese goes on top and bakes until it's melted and browned in spots, while a hot pan underneath gives the crust that deep-golden, crisp bottom you want from a proper pizzeria-style pie. A scatter of torn fresh basil at the end adds a bright, herbal finish before you slice it into eight generous wedges. It's a great choice for a gluten free table — cheesy, garlicky, and satisfying without any fuss.

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Ingredients

4 servings

For the pizza

1 lb store-bought pizza dough
Wholly Wholesome Gluten-Free Pizza Dough Ball Manini's Gluten Free Pizza Dough Gilian Wf Gf Pizza Dough Trader Joe's Gluten Free Pizza Dough Ready To Bake
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2 tbsp olive oil, divided
3 cloves garlic, thinly sliced
3 cups baby spinach
¼ tsp red pepper flakes
salt and pepper, to taste
1 cup shredded vegan cheese

For the cashew ricotta

1 cup raw cashews, soaked in cold water for at least 2 hours, then drained
3 tbsp fresh lemon juice
2 tbsp nutritional yeast
¼ tsp garlic powder
¼ tsp salt
3–4 tbsp water

For serving

1 tbsp fresh basil leaves, torn (optional)

Instructions

1
Place a pizza pan or large baking sheet in the oven and preheat to 475°F (245°C). If the pizza dough has been refrigerated, set it on the counter to rest at room temperature for 30 minutes — cold dough is stiff and will spring back when stretched.
2
Combine the drained cashews, lemon juice, nutritional yeast, garlic powder, salt, and 3 tbsp water in a food processor or high-speed blender. Process until smooth and creamy, scraping down the sides as needed, about 2–3 minutes. Add the remaining 1 tbsp water if the mixture is too thick to spread — it should be the consistency of soft ricotta. Set aside.

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