Vegan Pizza Bianca with Artichoke Pesto
Ingredients
Artichoke pesto
- 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 Tblspn of toasted pine nuts
- Juice of half lemon
- 1/2 tsp of paprika
Pizza crust
- 2.5 cups flour
- 2 1/4 tsp of active yeast
- 1 T of coconut sugar
- 3/4 teaspoon salt
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 1 tsp of dried Italian seasoning
- 1 T of vegetable stock seasoning (optional)
- 2 Tablespoons olive oil
- 1 cup of warm water
Preparation
Blend all the artichoke pesto ingredients in a food processor.
Add yeast to warm water, add sugar, stir briefly, and let it sit in a warm place to activate.
In a large bowl, combine the remaining pizza crust ingredients.
Add olive oil and the yeast mixture to the bowl and mix. Adjust consistency with flour or water if necessary.
Roll out the dough.
Preheat the oven.
Spread a layer of artichoke pesto on the dough.
Add vegan mozzarella and desired toppings such as mushrooms.
Brush vegan butter on the crust edges to promote browning.
Bake for 20 minutes.
