Just an ordinary rainy September Wednesday is the perfect day to share this amazing pizza recipe with you! Vegan pizza bianca is seriously the best pizza I’ve ever made! And I’ve made a lot of pizzas. Pizza bianca is the kind of comfort food which I can’t stop eating even though I’m already full..I just need to have one more piece..
To read this recipe in Finnish, click here.
I chose golden forest chanterelles as our pizza topping and you can use pretty much any veggie or mushroom, or even make this without toppings. Pizza bianca feels like a scrumptious bread. Sort of like focaccia, but I think it’s better because of the creamy spread on top.
The bianca sauce is made of one of my favorite ingredients: cashews. I love their neutral silky cream flavor combined with simple spices like onion powder and garlic. But the secret to this delicious pizza isn’t just cashews – it’s the Extra virgin olive oil drizzled on top. A generous amount of it to give the required juicy feel!
I’m honestly not missing traditional tomato sauce on pizza, because this is just so good. And one thing I noticed when we were eating this – a lot less mess, no tomato stained shirts to clean 🙂
ps My kids fell in love with this pizza as mush as I did, but they didn’t like the chanterelles on top. Next time I’m making a kid-friendly version without toppings and an “adult” version with mushrooms just for me 🙂
- Pizza crust
- 2 cups or 500 ml flour
- 2 tsp dry yeast
- 1 cup or 250 ml water
- ½ tsp salt
- 2 tbsp olive oil
- Bianca sauce
- 3,5 oz or 100 g cashews
- 1 garlic clove
- 1 tbsp lemon juice
- 1 tsp onion powder (or small piece of onion)
- 0,5 tsp salt
- black pepper
- 0,6 cups or 150 ml hot water
- 1 tbsp olive oil
- Toppings:
- Fresh or dried thyme or rosemary
- 3,5 oz or 100 g chanterelles or other mushrooms or vegetables
- 4 tbsp olive oil (or more)
- Mix together flour and dry yeast.
- Add warm water (about ~110 F / 42 C to activate the dry yeast) and salt and knead dough for a few minutes.
- Add oil and continue kneading until oil is absorbed.
- Let dough rise in a warm place for about an hour.
- Blend bianca sauce ingredients except olive oil until totally smooth and creamy. Add olive oil and mix with a spoon.
- Preheat oven to 440 F (~225 C).
- Form the dough with your hands into a thin pizza crust about the size of a big baking sheet (covered with parchment paper). You can use water or olive oil to flatten the dough if it's too sticky.
- Spread bianca sauce evenly on top.
- Add chanterelles (or other mushrooms / veggies) & herbs.
- Bake in the oven for about 10-15 minutes or until pizza crust and topping looks golden brown.
- Drizzle olive oil generously on top and enjoy the pizza warm.
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