Delicious crispy Italian vegan pizza Bianca light sauce of cashews and a topping of mushrooms, chili, truffle oil and basil. Works perfectly as a vegan lunch or dinner. Bella Italia!
FOR THE PIZZA DOUGH put all the ingredients in order in a high-powered blender and process with the dough program until smooth. Alternatively, put everything in a bowl and mix by hand or food processor (with dough hook) until smooth. The dough should be neither too runny nor too dry and should come away from the edge of the bowl. Cover and let rise at room temperature for 30 minutes (minimum) to an hour. NOTE: The dough does not like cold air, drafts or direct sunlight.
170 ml lukewarm water, ½ Pack Dry yeast, 1 TL Raw cane sugar, 1 TL Cumin, ½ TL Salt, 250 g fine spelt flour
In between the BRIGHT CREAM prepare. To make this, place cashews, unsweetened vegetable milk, garlic cloves, salt and pepper in a blender and blend to a smooth sauce. Set aside.
120 g Cashews, 180 ml unsweetened vegetable milk, 2 Piece garlic cloves or 1 tsp garlic granules, ½ TL Salt, Pepper to taste, 2 EL Nutritional yeast flakes
Grate mushrooms very finely with a mandoline and set aside.
250 g fresh mushrooms
Preheat the oven to 200 degrees (pizza level or intensive heat) and line a baking tray with baking paper.
Remove pizza dough from bowl after rising time and knead on a floured work surface for 1-2 minutes. Roll out with a pastry roller to a round dough and spread on the baking paper. The dough should approximately fill the baking tray.
Spread light sauce evenly with a spoon and top with mushrooms. Put in the oven.
Bake for about 18-20 minutes, until the edges are golden brown. Remove from the oven, finish with chili, truffle oil and basil and enjoy!
Truffle oil to taste, Fresh chili to taste, Basil to taste