Vegans have been known for ordering or making pizza without cheese. How about pizza without tomato sauce? No, we are not suggesting you eat just dry pizza bread with vegetables. We are suggesting you go white with your pizza sauce.
Pizza Bianco is made using a white sauce in place of tomato sauce. Usually, this sauce tends to be soft, melted Italian cheeses, but of course, vegans can’t eat that. So, we have developed a white sauce for you so you don’t have to be deprived of a pizza bianco which is very delicious and relaxing to indulge in.
The pizza is topped with fresh, homemade seitan sausage slices, potatoes, rosemary, mushrooms, and onions. It’s pretty much, brunch on a pizza base!
We invite you to try out our latest pizza recipe.
420g All Purpose Flour (+ more for dusting worktop and tray)
1.25tsp Dry Yeast
1/4tsp Sea Salt
300ml Warm Water
Extra Virgin Olive Oil
1 Tbsp Olive Oil
2 Tbsp All Purpose Flour
1/6-1/4 Onion, minced
1-2 Garlic Cloves, minced
Homemade Oat Cream*
2tbsp Remnants from Oat Cream (optional)
1-2tbsp Nutritional Yeast
Sea Salt, to taste
Black Pepper, to taste
Potatoes, parboiled and sliced
White Mushrooms, sliced
Homemade Seitan Sausages, sliced
Fresh/Dried Rosemary, to taste
Sea Salt, to taste
Black Pepper, to taste (optional)
Method (pre-heat oven to 180℃/356°F)
- Activate the yeast in a mixture of some of the water and all of the sugar.
- Combine the flour and salt in a bowl and create a well in its centre.
- Pour the yeast mixture into the well and combine it with the flour.
- When a dough is formed, dust a clean dry worktop and your hands with flour and transfer the dough from the bowl to the worktop.
- Knead the dough till smooth and elastic (10-20mins) adding more flour to your hands and worktop (and occasionally, to the dough) to prevent sticking.
- Once the dough has been fully kneaded, form into a ball and place in a bowl coated thinly with extra virgin olive oil. Move the dough around in the bowl to get some of the oil on it then rub a little oil over its top.
- Cover the bowl with cling film or a damp towel and set in a dark place where it won’t be disturbed (such as a cupboard) to prove/rise for at least 2hrs.
- After the time has elapsed, knead the dough again for about five minutes before forming into a ball again.
- Flatten the ball using the palm of your hand and by making indents with your fingers till you create the circular shape of a small pizza.
- Gently press two fingers around the inner edge of the flattened dough. This will form the crust.
- Using just your palms, stretch and rotate the dough in a circular motion to stretch it out further.
- Lift the dough up onto closed fists and stretch while turning ensuring each side is of equal thickness. You should form a large pizza. Alternatively, roll out using a floured rolling pin.
- Transfer the stretched dough onto a well-floured flat baking tray or pizza peel. Alternatively, use the flat back of a large lipped baking tray.
- Shape the dough some more and redefine the crust area, if needed.
- * Blend approximately, 50g of oats with a splash of vanilla extract and sea salt in about 200ml of warm water. Sieve the mixture to produce a thick, white milk/cream. Push the remnants in the sieve down using the back of a spoon to extract as much of the thick liquid as possible.
- In a saucepan, heat up the minced onions and garlic with some olive oil ensuring that the garlic does not burn.
- Combine the mixture thoroughly with the flour. This will form a thick paste. Cook this paste gently for 1-2mins.
- Whisk the oat cream into the mixture to encourage the dissolving of the pasta and to ensure the white sauce remains smooth. Add more oat cream as you go till your desired consistency is reached.
- Season with sea salt and black pepper then take off the heat and stir in the nutritional yeast.
- Ladle some of the white sauce onto the pizza base and spread using the back of the ladle. Repeat until you have added, and relatively evenly spread, your desired quantity of sauce.
- Arrange the slices of potato, onions, mushrooms and seitan sausages on the pizza and season to taste with the sea salt, black pepper, and rosemary. Optionally, drizzle some extra virgin olive oil over the top of the pizza.
- Place the pizza in a pre-heated oven for approximately 15mins before checking to ensure that the pizza base is fully cooked and browned to your liking.
If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so I can have a look at and like it.