How long does spinach and basil white pizza [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can spinach and basil white pizza [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make spinach and basil white pizza [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is spinach and basil white pizza [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does spinach and basil white pizza [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Spinach and Basil White Pizza
[Vegan]

MS By: Medha Swaminathan

Author Bio

Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious... Read More

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Spinach Recipes

Spinach and Basil White Pizza [Vegan]

4-6

This white pizza combines creamy almond-based béchamel sauce, tofu ricotta, and a sprinkling of vegan mozzarella. Fresh spinach and basil leaves add a little green to this easy Italian dish. With three different types of cheeses, what's not to love?!

Ingredients You Need for Spinach and Basil White Pizza [Vegan]

1 refrigerated pizza crust

For the Béchamel Sauce:

1/4 cup vegan butter
1/2 of 1 red onion, diced finely
3 garlic cloves, minced
1/4 cup corn starch
2 cups unsweetened almond milk
1 tablespoon lemon juice
1 tablespoon nutritional yeast
Salt and pepper, to taste

For the Tofu Ricotta:

1/4 of 1 14-oz block of extra-firm tofu, crumbled
1 teaspoon lemon juice
Salt and pepper, to taste

For the Toppings:

1/2 cup packed baby spinach
1/2 cup vegan mozzarella cheese, shredded
8-12 basil leaves

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How to Prepare Spinach and Basil White Pizza [Vegan]

Remove dough from refrigerator and let rest at room temperature for 20 minutes minimum.
Preheat oven to 425°F.
For the béchamel, combine the vegan butter, onion, and garlic over medium heat and sauté, until the onion begins to become translucent.
Add cornstarch and stir until a paste forms.
Add almond milk, nutritional yeast, lemon juice, salt, and pepper and bring heat down to low, whisking until thickened. Turn heat off and let sauce continue to thicken. Adjust seasonings.
Combine tofu ricotta ingredients and set aside.
Roll out dough on a well floured surface and transfer to parchment paper lined baking sheet.
To assemble, ladle bechamel over top. Next, add some spinach and tofu ricotta and top with lots of vegan mozzarella cheese.
Bake for 8-10 minutes and cool on wire rack before topping with fresh basil and serving.

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