Who doesn’t love pizza? Since adopting a more vegan-friendly lifestyle, I’ve been experimenting a lot with pizzas. Fairly straightforward and 100% delicious, the standard tomato based pie is where we all start, but a childhood memory suddenly struck as I prepared to make yet another round of dough.
My best friend from my youth, Lynn, had a mother by whom I always felt incredibly spoiled when it came to food. She didn’t seem to have qualms about prices for meals and would take me to places I otherwise wouldn’t have thought to visit. One such meal was at a local bar/restaurant close to my US home, and that was when I was introduced to the concept of a white pizza. I just had to try to veganise it.
I got the idea of a beer based pizza crust from Cute and Delicious, only I used a modified version of a Linda Majzlik recipe instead. The beer adds quite a unique flavour to the dough and I’d highly recommend giving it a try, but feel free to use your own favourite pizza crust.
You’ll notice a slightly rotund crust in the above imagine. That’s because I had a go at a mushroom and cheddar Scheese stuffed crust. This is of course optional, but it’s fun to play around with!
This pizza may be vegan, but it’s seriously rich. I could barely finish 3 slices, and the same goes for my husband. I had to wait at least 7 minutes before eating the entire rest of the pizza.
Vegan White Pizza with a Beer Crust
- For the dough, mix all of the dry ingredients in a large bowl. Add the olive oil and gradually add the beer until you have a soft dough. Turn out onto a solid surface and knead for 5-10 minutes. Ensure the bowl is scraped clean before coating with a bit of olive oil and returning the dough to rest inside. Cover with oiled cling film and leave to rise for about 1 hour.
- Preheat the oven to hot. Really hot. I turn mine all the way up to 250 C. If using a stone, place in the oven to heat (same applies for cast iron). I always put pizza trays in to preheat also.
- In a small bowl, mix the ingredients for the olive oil and herb base and set aside.
- For the creamy cheese topping, simply mix all of the topping ingredients together. Use a blender, a pestle and mortar, or a good old fashioned spoon and bowl if you’d like. Your method of mixture will determine the texture of the sauce (so if you want a really smooth texture, blend it).
- Once the dough has risen to a point just below doubled, knead it once more and roll out on a lightly floured surface to approx 12-14 inches (depending on whether you want a crust). Transfer to your pre-heated pizza baking implement and form crusts by rolling edges inward.
- If using a cheap pizza tray, I suggest baking the crust for 1-2 minutes first in order to avoid a soggy bottom.
- Spread the oil and herb base over the entire pizza before pouring the creamy sauce on top. If desired, top the pizza with some additional vegan cheese.
- Bake for 5-7 minutes, or until crusts start to brown.