This pizza is everything that is good about fall and chilly weather! We’ve got sweet potatoes, cashews, which Ayurveda classifies as warm and sweet–perfect for fall, mushrooms which are great for your immune system, and asparagus, my favorite adult vegetable! This pizza pairs well with a glass of wine, a fireplace, and an awesome nap! But let’s not forget that this also contains no added oil, gluten, or refined sugar! This is how we made it:
1 can coconut milk
1/2 cup water
1/2 cup raw cashews
1 tablespoon nutritional yeast flakes
1 teaspoon salt
2 cloves garlic
⅛ tsp ground black pepper
Once Bunch of asparagus
Grated Coconut Milk Mozzarella(Click for Recipe) or store bought vegan mozzarella
Whatever else you like
Prep your pizza crust. If you’re making the sweet potato crust (which I highly recommend for the richest, most decadent pizza of your life!) bake the crust for about 25 minutes at 375.
For the white sauce, In a blender, mix coconut milk, water, cashews, nutritional yeast, lemon juice, salt, garlic, pepper.
Pour the white sauce into a medium pot and place on medium heat. Add in noodles and cook for about 5 minutes or until sauce begins to thicken. Remove from heat. The sauce will continue to thicken as it sits.
Meanwhile, boil enough water in a large pan to submerge the asparagus, Blanch for 2 minutes, drain the water, and season with a little salt and pepper.
Sautee any other veggies you would like to use in a little water (or a little oil) over high heat until soft.
Top the crust with a generous amount of the white sauce, then the mozzarella, mushrooms, and the asparagus. Sprinkle with a little salt, pepper, thyme, garlic, or whatever seasonings you like on your pizza. Maybe get crazy with some red pepper flakes!
Bake for 15 minutes at 375 or until the cheese begin to brown.
Loving our pizza bianca? Tag us in your photo on Instagram @notthatkindofveganofficial for a shoutout!