Vegetarian Vegan White Pizza

Total time50 min

Prep time25 min

Cook time15 min

A creamy cashew ricotta stands in for the usual heavy cheese layer here, whipped up with lemon juice, nutritional yeast, and garlic powder until it's smooth and spreadable. Garlic sizzled in olive oil with a pinch of red pepper flakes gives the wilted spinach real depth, and it all gets layered onto a hot, stretched round of pizza dough before a blanket of melted vegan cheese goes on top. High heat does the heavy lifting, crisping the crust deep golden while the top turns bubbly and spotted brown in just 12 to 15 minutes. A scattering of torn fresh basil at the end adds a bright, herby finish before you slice it into wedges. It's a naturally meat-free pie built entirely from plants, dairy-free cheese, and pantry staples, making it an easy win for a vegetarian dinner rotation. Every bite delivers that garlicky, creamy, slightly spicy pizzeria flavor without a single animal product in sight.

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Ingredients

4 servings

For the pizza

1 lb store-bought pizza dough
Wholly Wholesome Gluten-Free Pizza Dough Ball Home Chef Pizza Dough Signature Select/Cafe Traditional Pizza Dough - 16 Oz Signature Select/Cafe White Whole Wheat Pizza Dough - 16 Oz Birrittella's Pizza Dough 15oz
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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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