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Classic Vegan White Pizza Recipe
This vegan white pizza recipe is deliciously cheesy and savory!
With a homemade white sauce, vegan mozzarella, artichoke and basil all on top of a fluffy yeast pizza dough made from scratch. Sometimes I really crave a white pizza, it’s like cheesy bread sticks but even better.
I also love keeping the toppings simple, but you can always deck out this recipe after making the white sauce! Making the sauce is a super simple process, but makes for such a creamy and flavorful pizza sauce.
I also added plenty of vegan mozzarella shreds on top for even more flavor, as well as a dash of oregano!
Whenever I’m making pizza I always add in a white one – it helps break up the same flavors and adds something new to the mix. Sometimes they even end up being the star of the show!
Making your own pizza at home is always tastier and more fun than ordering out!
Veggie and Dairy Free White Pizza
Whether you’re vegan, dairy-free or just curious, you’re going to love this pizza!
White sauce is actually incredibly easy to make – the hardest part is carefully following the steps and making sure your flour and butter cook together long enough to get rid of that raw flour taste.
It’s such a simple base, but when cooked properly packs a deliciously deep buttery taste. When I make white pizza, I like to also keep the toppings simple; free of tomatoes and colors of green for some freshness on top of the creamy base are my go-to.
I also love the combo of fresh and baked basil, it really makes for depths of flavor for this pizza, and I think it looks great as well!
How to Make Vegan White Pizza
Making Homemade Pizza Dough
To make this dough, I used Fleischmann’s® RapidRise® Yeast for a quicker process.
Simply mix together a cup of flour with the yeast packet, sugar and salt in a bowl. Add warm water (not too hot and not too cold, about 120-130 degrees is safe if you have a thermometer – also be sure your yeast is not expired) and oil and mix until it forms a soft dough.
Add remaining cup of flour until a ball of dough is formed. Knead it for a few minutes until it becomes elastic and then let it rise for 10 minutes, that’s all it takes to double in size!
Making White Pizza Sauce
While your dough is resting, start on your white sauce! Add your vegan butter to a pan over medium heat and allow it to melt, then sprinkle over the flour and whisk constantly for 5 minutes.
The mixture should become a pale golden color and have a nice nutty aroma! Add your plant milk (I used oat) and continue cooking for 5 more minutes until it has thickened.
Remove from heat and stir in salt, pepper, cheese and onion powder and allow it to rest to continue thickening.
The vegan cheese can take a bit longer to melt and also depends on the brand.
Assembling and Baking White Pizza
Now to assemble – take your dough and place it on an oiled pizza pan and spread it out evenly, leaving a thicker inch around the edges for the crust.
You can do this with your hands by flouring them, or by using a rolling pin, whichever is easier for you! The dough is very easy to work with.
Then add a generous layer of white sauce to the dough, followed by vegan mozzarella, basil, artichoke hearts and oregano to taste.
Be sure to keep leaving an inch without toppings for the crust, I also added a bit of oil to the crust to help it get nice and crispy.
Bake for 18-20 minutes or until the crust is golden brown, then add more fresh basil and oregano and enjoy!
Easy and Vegetarian White Pizza
There are some alternatives to using tomato sauce, but I think adding a layer of white sauce is always the way to go in terms of flavor and texture.
Using Fleischmann’s® RapidRise® Yeast helps to cut down on prep time. Which is great because nothing taste better than homemade with Fleischmann’s® RapidRise® Yeast, check it out by following the link! Measuring and mixing all the ingredients from scratch makes all the difference.
With Fleischmann’s® RapidRise® Yeast having 150 years of experience, you’ll be proud and confident to share your recipes with others! I love working with yeast, it makes this pizza recipe better in taste and quality, and it’s super easy to work with, even if you’re a beginner!
This recipe is:
- Quick & Easy
Try these other cheesy vegan recipes!
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For the Crust:
- 1 Packet Fleischmann's® RapidRise® Yeast
- 2 Cups All-Purpose Flour
- 1 1/2 Tsp Sugar
- 2/3 Cup Warm Water
- 3 Tbsp Mazola Corn Oil
- 3/4 Tsp Salt
For the White Sauce:
- 2 Tbsp All-Purpose Flour
- 2 Tbsp Vegan Butter
- 1 1/4 Cup Plant Milk (I used oat)
- 1/2 Cup Vegan Mozzarella
- 1 Tsp Onion Powder
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- Fresh Basil
- Artichoke Hearts
- Vegan Shredded Mozzarella
- Oregano (optional - to taste)
- Preheat oven to 425 degrees F.
- Add 1 cup flour, yeast packet, sugar and salt to a bowl and mix well. Add warm water* and oil and mix until combined.
- Add another cup of flour gradually until a dough ball is formed. Knead on a floured surface until the dough is smooth and elastic, about 3-4 minutes, then let the dough rise for 10 minutes.
- Place dough on a oiled pizza pan and spread out with your hands (you may want to flour them a bit), leaving a slightly thicker inch around the edges for the crust. You can also use a rolling pin to help you spread it out, then set the crust aside.
- To make your white sauce, add vegan butter to a pan over medium heat until melted, then add flour and whisk constantly for 5 minutes, or until mixture begins to become golden and has a nutty aroma.
- Add plant milk and continue stirring for 5 minutes until it has thickened (it will continue to thicken as it sits too). Remove from heat and add onion powder, salt and pepper. Allow to cool a bit then add a generous layer to the pizza dough, avoiding the edges for the crust.
- Add vegan mozzarella to taste, followed by fresh basil, artichoke hearts and oregano if desired. You can also add a bit more oil to the crust at this point if you want it extra crispy.
- Bake for 18-20 minutes or until crust is golden brown.
*Follow the instructions on the yeast packet - you want to water to be warm but not hot. If it's too hot it will kill the yeast and if it's too cold it will not activate it. About 120-130 degrees F is safe if you have a thermometer. Also make sure the yeast is not expired or it will not rise the dough.
Amount Per Serving: Calories: 342