Vegan Pizza Bianca with Artichoke Pesto
Ingredients
- 1 cup of jarred artichoke halves
- 1/4 cup of the liquid from the artichoke jar
- 1/2 cup of basil leaves
- 2 tsp of cilantro paste or handful of cilantro leaves
- 3/4 tsp of pink salt
- 2 tsp of garlic paste
- 2 Tbsp of toasted pine nuts
- Juice of half lemon
- 1/2 tsp of paprika
- 2.5 cups flour
- 2 1/4 tsp of active yeast
- 1 Tbsp of coconut sugar
- 3/4 teaspoon salt
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 1 tsp of dried Italian seasoning
- 1 Tbsp of vegetable stock seasoning (optional)
- 2 Tablespoons olive oil
- 1 cup of warm water
Preparation
Throw ingredients together in a food processor and blend for dairy-free parmesan (optional).
Add your yeast to the warm water for the pizza crust. Then add sugar. Stir briefly and then leave in a warm place.
Add all your remaining ingredients for the pizza crust in a large bowl.
Add olive oil and your yeast mixture to the pizza crust. Add more flour if too runny or add more water if too doughy.
Roll out your dough.
Preheat the oven.
Spread a layer of artichoke pesto on your dough.
Layer on your vegan mozzarella and toppings of choice (like mushrooms).
Spread some vegan butter to the crust to make it more golden during baking.
Bake for 20 minutes.
