Why isn’t every night pizza night? I love pizza. Especially since it’s so easy to make a homemade pizza, including the crust, sauce, and all. Plus, it tastes so much better than anything you can buy from a store.
I wanted to change up the typical tomato based sauce and do a white sauce instead. This white pizza sauce is cheesy, garlicky, and super creamy. I just can’t get enough of it. It’s made from cashews, which are really amazing at creating creamy dairy-like milks, cheeses, sauces, etc. The cashews do need to be softened beforehand. You can do this by either soaking the cashews in water for several hours or you can use the quick boil method in the recipe notes.
The white pizza sauce really couldn’t get easier. Simply combine all of the ingredients in a high-speed blender and blend until smooth.
The sauce pairs really well with the garlic and herb crust. I used garlic powder, dried basil, and dried oregano to infuse flavor into the crust. Once the dough has been kneaded, it only needs to sit and rise for 10 minutes! No long waiting times for this dough.
Once the dough is ready, I like to sprinkle a bit of cornmeal on the baking stone before shaping the pizza. The cornmeal gives the crust a texture that I love. This recipe does make a thicker crust, so I pre-bake the crust for about 8 minutes before putting the toppings on. This helps keep the toppings from burning, as they typically don’t need as long in the oven as the crust does.
Finally, on to the toppings! Of course, this white pizza gets a few spoonfuls of vegan parmesan cheese. Fresh veggies finish it up, including red onion, tomatoes, and baby spinach.
I hope you enjoy this vegan white pizza with garlic and herb crust! If you try this recipe, I would love to hear about it! Please rate the recipe in the comments below and let me know how it went.
Vegan White Pizza with Garlic and Herb Crust
A creamy cashew-based white sauce and quick garlic and herb pizza dough (only 10 minutes to rise). Top with vegan parmesan cheese, red onion, tomatoes, and baby spinach.
Garlic & Herb Pizza Dough
- 2 cups all-purpose flour plus more as needed
- 2 ¼ teaspoons rapid rise yeast
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¾ cup warm water
- 2 tablespoons olive oil
- 1 ½ teaspoons cornmeal
- ¾ cup raw cashews soaked for at least 4 hours*
- ½ cup water
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- Vegan parmesan cheese**
- ¼ cup chopped red onion
- 6 grape or cherry tomatoes halved
- 1 cup baby spinach
Preheat oven to 400 degrees F.
In the bowl of a stand mixer or other large bowl, add the flour, yeast, salt, dried basil, dried oregano, and garlic powder. Stir to combine.
Add the warm water and olive oil to the bowl and stir to combine. Knead using the dough hook of a stand mixer or transfer to a floured surface and knead by hand. Continue kneading for several minutes, until the dough is elastic and only slightly sticky. If the dough is too sticky, add more flour 1 tablespoon at a time. Conversely, if the dough is too dry and not sticking together well, add a little bit more warm water 1 tablespoon at a time.
If you removed the dough from the bowl to knead by hand, place it back into the bowl.
Cover the bowl and let sit for 10 minutes.***
Meanwhile, add all the white sauce ingredients (cashews, water, nutritional yeast, garlic powder, onion powder, and salt) to a high-speed blender.
Blend until smooth and creamy.
Taste and adjust white sauce as needed. Add more nutritional yeast for cheesiness or salt for saltiness.
Set white sauce aside.
Evenly sprinkle the cornmeal on a 13” pizza stone. If you don’t have a pizza stone, you could also line a similarly sized pizza pan with parchment paper, then sprinkle on the cornmeal.
Once the dough has risen for 10 minutes, shape it to fit the pizza stone or pan, keeping the edges slightly raised to form the crust.
Pre-bake the dough in the heated oven for 8 minutes, then remove from the oven.
Spoon on the sauce in an even layer over the pizza, leaving some free space around the edges for the crust. Sprinkle on a few spoonfuls of the vegan parmesan and add the red onion, tomatoes, and baby spinach.
Place in the oven and bake for 10-15 more minutes, or until the crust is lightly browned.
Slice and serve immediately. Leftovers can be stored in the refrigerator for up to 3-4 days.
*Forget to soak the cashews? No problem! Place the cashews in a small pot and cover with water. Place over high heat and bring water to a boil. Continue to boil for 10 minutes, then remove from heat, rinse, and drain.
**Need a vegan parmesan cheese recipe? Try my nut-free vegan parmesan.
***The dough may stick a bit when you go to remove it from the bowl. If you’d like to avoid it sticking, lightly oil the bottom of the bowl before letting the dough sit for 10 minutes.