I love pizza of all kinds, but white pizza truly has a special place in my heart. Once we dedicated ourselves to being vegan--after being vegetarian for 13 years--I thought my white pizza days were over. But then, OH! Daiya cheese came along. And then--Yippee!--I was out of almond milk one day when I was trying to make a simple white sauce and I substituted with a can of coconut milk. Wonder of wonders, it was amazing. And with those two miracles, white pizza became a part of my life once more. The combination of the creamy Alfredo sauce and the caramelized onion is a thing of beauty. This is just the most luscious pizza. It can turn a frown upside down and make a bad day good. My girls beg for this one!
Being a vegan can be difficult sometimes, but pizza is EASY. If you’re having one of those days when being vegan feels hard, just do yourself a favor and make this. The recipe has several steps, but it is simple and SO worth it. This is truly vegan pizza nirvana! And here's the real star of the show, an ingredient that is so beautiful and unctuous it makes me cry (sometimes literally): Caramelized onions!
Stay tuned for a new cookbook from me, soon to be released as an e-book for the Kindle and the Nook. It's called "Vegan Kids Unite" and it's filled with great ideas for feeding your vegan family and kids of all ages. It should be up on the websites in a few days--keep watching! Here's the recipe:
White Pizza with Spinach, Caramelized Onions, and Mushrooms
STUFF
YOU NEED:
1
pizza crust, preferably whole wheat
For
the white sauce: (You will have sauce leftover for another pizza or to have the
next day over pasta!)
1
Tbsp. non-hydrogenated margarine
1
can light coconut milk
1
or 2 cloves minced garlic
1
vegan “chicken” bouillon cube
1
Tbsp. nutritional yeast
2
tsp. cornstarch, mixed with enough water to make a thin paste
Pinch
nutmeg
Toppings:
1
or 2 onions, depending on size, sliced thinly (olive oil, pinch of salt, and 1/2 tsp. sugar
needed for the onions)
Coupla
handfuls fresh baby spinach
1
cup sliced fresh mushrooms
Shredded
Mozzarella-style vegan cheese ( I prefer the Daiya brand)
Optional:
1/3
cup sliced almonds
2
vegan Italian sausages or bratwurst
sausages (I prefer Tofurkey Brand), sliced thinly
WHAT
YOU DO:
- Saute the onions over
medium heat in olive oil with a good pinch of salt, being careful not to
let them burn. Add just a tiny bit
of water to the pan, if needed to keep things moist. Turn the pan down on low, add the 1/2 teaspoon of sugar, and cook until the onions are soft and brown. Set aside.
- Heat the coconut milk in a
small pan with the minced garlic, bouillion cube, and 1 Tbsp. of non-hydrogenated
margerine. Bring to a simmer.
- Mix the cornstarch with a
little water until smooth, add to the simmering mixture and stir with a
whisk to thicken. Remove from heat
and add the nutmeg and nutritional yeast. Taste and adjust salt and pepper to your liking.
- Spread the sauce on the
pizza. I like a good bit of sauce,
but how much you put on the pizza is up to you. Sprinkle the vegan cheese on top,
spreading evenly. I purposely left the amount of cheese off, because I know everyone likes varying levels of cheesiness.
- Add the toppings: the
onions, spinach and mushrooms. You
can either put the mushrooms down raw or heat them in a pan with a little
olive oil briefly beforehand. I like to pre-cook them just
for a minute.
- If adding the almonds,
toast them briefly over medium heat in a dry skillet. If adding the sausages, pre-brown them
in a skillet.
- Sprinkle on just a tiny bit
more cheese after you add the pizza toppings.
- Bake according to the
crust’s package directions. YUM.
