Here’s a light, lively vegan white pizza recipe that’s perfect for a springtime meal. It features favorite spring veggies — asparagus and spinach on a creamy backdrop. Serve with a big green salad; toss in some chickpeas, whose flavor is highly compatible with the pizza. This pizza goes down easy, so double the recipe if you’re serving a hungry group. Recipe adapted from Vegan Express. Photos by Evan Atlas.
- 12 asparagus spears
- 4 to 5 ounces fresh baby spinach
- 12.3-ounce package firm silken tofu
- 1 teaspoon salt
- One good-quality 12- to 14-ounce pizza crust
- ⅓ cup sun-dried tomatoes, cut into strips
- 1 cup mozzarella-style nondairy cheese, optional
- Preheat the oven to 425 degrees F.
- Trim about an inch from the bottom of the asparagus spears. Scrape the bottom halves if you’d like, though if they're very slender, this won’t be necessary. Cut the spears into 1-inch pieces. Steam the asparagus with a little water in a covered skillet until bright green and just barely tender-crisp.
- Add the spinach and cover; steam until just wilted, about a minute. Drain the asparagus and spinach well.
- Puree the tofu with the salt in a food processor or with an immersion blender in its container.
- Place the crust on a baking sheet or a pizza stone. Spread the tofu puree evenly over the surface of the crust with a baking spatula.
- Scatter the asparagus and spinach evenly over the surface of the pizza, followed by the dried tomatoes. Bake for 12 to 15 minutes, or until the crust is golden. Cut into 6 slices or 8 slices and serve.
Variation: If you prefer a red pizza to white, simply omit the silken tofu sauce and replace it with marinara sauce, or even fresh tomato slices.