This pizza recipe involves Victoria Vegan’s Original Vegan Alfredo and lightly grilled asparagus, sauteed garlicky spinach and sweet onions, and diced red capsicum. It is even more fun to decorate your own pizza with colors, especially on a white creamy sauce!
where to buy
Victoria Fine Foods’ vegan sauces are available mostly in smaller natural stores and at their e-store victoriafinefoods.com. All of their vegan sauces are Certified Vegan, Non-GMO Project Verified and Gluten Free! For more information on these products and specific locations, please contact this lovely lady Denise at daquilina(at)victoriafinefoods.com, she is happy to help.
Victoria Vegan’s Original Vegan Alfredo provides a tangy flavour which worked well with pizzas. It’s creamy and delicious at the same time!
- 3 cups all-purpose flour and extra flour for kneading
- cornmeal for pizza paddle
- 1 tablespoon olive oil
- 1 teaspoon fine sea salt
- 1 tablespoon raw agave
- 1 1/2 ounces Fleischmann’s Yeast (Active Dry)
- 3/4 cup warm water
- 1/4 cup your choice of vegan-friendly beer (we use any local beers in Oregon)
- Jar of Victoria Vegan's Original Vegan Alfredo (you can use as much as you like as you would substitute tomato sauce on pizza)
- 1/2 bundle of asparagus, lightly grilled with olive oil
- 1 red capsicum, diced
- 1 small sweet white onion, diced and sautéed with olive oil
- 1 cup small spinach, sautéed with 1 clove of garlic and olive oil
- Oil spray
- Stir your choice of beer, yeast and warm water in a large bowl until dissolved.
- Add agave nectar, sea salt and olive oil. Slowly add 1 cup of flour at a time.
- Spread some flour on the board, knead the dough for a few minutes.
- Spray oil in the large bowl, and place the dough by covering with a towel.
- Let rise in a warm place for an hour. If it’s not warm enough, put it in the oven as low as 100 degrees F.
- Place a pizza stone in the oven and preheat up to 475 degrees F. Allow at least 30 minutes for the stone to heat before baking the pizza.
- Lightly grill the asparagus with bit of oil spray on a pan for few minutes. You can add lemon or garlic oil if you like for optimized flavor.
- Sautee onions and spinach separately.
- Make your pizza dough in whatever shape. Add a bit of flour on the counter to avoid the pizza dough sticking to it. Flatten it up whatever thickness you like.
- Transfer one crust to a cornmeal-dusted pizza peel (wooden paddle). Make sure the dough slides easily on the peel; add more cornmeal if necessary. Poke holes on the crust so the dough will breathe.
- Drizzle with cashew sauce. Decorate your pizza with any toppings (asparagus, red capsicum, white onion and spinach).
- Let the pizza slide onto the stone from the peeler.
- Bake the whole pizza at 475 degrees F for 8-10 minutes until crust is golden brown. For the crusty type, do at least 10-15 minutes.
- Repeat the steps until you are out of dough.
This item(s) was kindly sent to me to review by Victoria Fine Foods. All products that are mentioned and reviewed here on my vegan blog are of my own personal opinions and I am not being compensated to review them, only just to share my thoughts. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.