I’m dreaming of a white pizza [V, GF option]

Vegan pizza with white sauce, spinach, veggies and tofu bacon from The Spoon + Shovel

Everyone loves pizza. The obsession doesn’t end when you give up animal products, but your delivery options certainly become more sparse. Due to this, as well as my body’s insistence that I am, in fact, a vampire and cannot eat garlic, we make a lot of pizza from scratch. Sometimes we make it with the traditional red sauce, but other times a creamy white sauce like this really hits the spot. You can use it as a base for whatever toppings you’re in the mood for, but our two favorites are Sriracha chickpea and spinach & homemade bacon.  As with any pizza recipe, the toppings are up to you - I’m just listing what we used here, so there's no need to follow these directions exactly. That's the beauty of pizza!

Ingredients:
Quick rise pizza dough, which can also be made with GF flour mix (example here)
Vegan ranch sauce
3 C. spinach
½ C. onion
2 C. sliced mushrooms
1 large tomato, diced
1 red pepper, roasted and diced
Tofu bacon
Non-dairy mozzarella cheese (we used Daiya shreds)
Nutritional yeast to taste 

Prep time: 40 min.
Cook time: 20-30 min.
Yield: one 10”x16” square pizza (the dough recipe says one 12” round as well)

 

Vegan pizza with white sauce, spinach, veggies and tofu bacon from The Spoon + Shovel

-De-seed the red pepper and cut into 4 large, flat pieces. 
-Arrange the pieces skin side up on a foil-lined baking sheet and place under the broiler while you make the dough. 
-Follow the recipe linked above to make the dough. Set the dough aside to rise.
-Remove the peppers from the oven when the skin is very dark and has begun bubbling up. Wrap the foil around them to steam while you make the sauce.
-Follow the recipe linked above to make the sauce.
-Preheat the oven to 400 F. 
-Sauté onion in a pan with 1 T. olive oil on medium high heat; add the spinach when the onion begins to turn translucent.
-Wilt spinach by stirring continuously with a spatula or wooden spoon. When ready, remove from heat.
-In another pan, heat 1 T. olive oil on medium-high and sear your sliced mushrooms on both sides. They don’t need to be overdone, as they will continue to cook in the oven. 
-Remove the pepper from the foil, peel off the skin and dice.
-Dice tomato.
-Roll out the dough on a floured surface and place in/on your baking pan or sheet. 
-Spread the sauce over the dough, leaving ½” of crust all around. 
-Spread the spinach mixture evenly over the sauce, then add mushrooms, pepper and tomato. 
-Crumble tofu bacon on top, if using, then lightly cover with cheese shreds - but don’t overdo it! Vegan cheese is much more flavorful than traditional cheese, so a little goes a long way. You just need enough to keep the toppings in place. 
-Add a generous dusting of nutritional yeast and place on the center rack in your oven. 
-Cook for 20-30 min or until the crust is golden brown and you can hear the topping sizzling faintly. 
-Remove from the oven and let sit for a few minutes before slicing. 

Vegan pizza with white sauce, spinach, veggies and tofu bacon from The Spoon + Shovel