Vegan White Pizza Recipe #vegetarian #pizza #food #parmesan #easy #recipes

The best veggie lover white pizza formula at any point, made with garlic, spinach, artichokes and velvety hand crafted cashew ricotta cheddar.

Initially from Naples Italy and known as " Pizza Bianca " this is in fact a pizza made without the pureed tomatoes. The main contrast among red and white pizza is the sauce or deficiency in that department.

You can top it with some new treasure tomatoes If you like, however the present combo is a work of art: spinach and artichokes utilizing my rich hand crafted ricotta and the marinated artichoke hearts I posted on Ciao Florentina numerous moons back. I swear you can't get those out of a container so make your own, it's very simple.

Also try our recipe : VEGAN GREEN BEAN CASSEROLE #vegetarian #vegan #casserole #recipes #food

Ingredients :

Pizza Dough:

5 cups all purpose flour + more as needed
1.5 tsp active dry yeast
2.25 cups cold water + more as needed

Cashew Ricotta Cheese:

2 cups raw cashews
1 lemon , juiced
2 cloves garlic
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sea salt
3/4 cups filtered water

Toppings:

1 batch marinated artichoke hearts
1.5 cups baby spinach
2 cloves garlic (for rubbing the pizza crust)
1 Tbsp extra virgin olive oil for brushing (OPTIONAL)
sea salt + black pepper to taste

Instructions :

Make the Pizza Crust:

Add the flour, yeast and salt to the bowl of a kitchen aid mixer and combine. Switch to the dough hook attachment and start pouring in the water until all is combined. Knead on medium speed for about 10 minutes until the dough is smooth and barely sticky to the bottom of the bowl. If the dough sticks to the sides of the bowl add a little more flour.
Dump the dough onto a cutting board and cut it into 8 pieces. Shape each one into a round ball and at this point you can individually wrap them in plastic wrapped lightly coated in some olive oil first. Make sure they are loosely wrapped.
If you plan to make all 8 pizzas at once then you can place them all on a very lightly oiled cookie sheet about 4 inches apart, lightly spray with olive oil and cover with plastic wrap. Allow to rise at room temperature in a draft free area for 2 to 3 hours.
If you aren’t going to make them all at once then wrap them loosely individually and freeze or refrigerate (no need to let them rise now). If refrigerated use within 3 days for best results. Just place them on the kitchen counter for 2 hours before cooking to give them time to rise.

Source : bit.ly/3hV9J82