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?!

Spinach and Basil White Pizza [Vegan]

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  • 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


  1. Remove dough from refrigerator and let rest at room temperature for 20 minutes minimum.
  2. Preheat oven to 425°F.
  3. For the béchamel, combine the vegan butter, onion, and garlic over medium heat and sauté, until the onion begins to become translucent.
  4. Add cornstarch and stir until a paste forms.
  5. 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.
  6. Combine tofu ricotta ingredients and set aside.
  7. Roll out dough on a well floured surface and transfer to parchment paper lined baking sheet.
  8. To assemble, ladle bechamel over top. Next, add some spinach and tofu ricotta and top with lots of vegan mozzarella cheese.
  9. Bake for 8-10 minutes and cool on wire rack before topping with fresh basil and serving.

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