This tangy vegan white bean sauce is creamy and garlicky and comes together in a matter of minutes. Lash it thickly on your pizza and add some ripe sliced tomatoes and sink your teeth into the crumbly feta-like top into the smooth bed of sauce underneath....
Prep time: PT10M
Cook time: PT19M
Total time: PT29M
Rating
4.47 stars (26 reviews)
Keywords
bean sauce pizza, no tomato sauce pizza, vegan white pizza, white bean sauce pizza
Ingredients
Fresh pizza dough from 350g dry ingredients (enough for two pizzas)
400 g cooked white beans (cannellini or butter beans)
30 ml lemon juice (about half a lemon)
60 ml olive oil (1/4 cup)
2 cloves garlic (roughly chopped)
1/2 tsp chopped dried rosemary
Freshly ground black pepper to taste
1/4 tsp salt
150 g ripe large cherry tomatoes on the vine
Categories
Lunch and Dinner
Cuisine
Italian
Steps
Mix up your pizza dough according to the package's instructions, or use your favorite fresh pizza dough recipe, and preheat the oven to its highest temperature with the convection fan option turned off.
Put the beans, lemon juice, olive oil and garlic in a food processor and process until smooth and creamy with no lumps.
Mix in the salt, black pepper and dried rosemary.
Slice the tomatoes.
Divide the dough in two and roll out thinly on a lightly floured surface. Place on separate baking paper-lined trays.
Divide the white bean sauce between the two pizzas and spread with the back of a spoon. Place the sliced tomatoes on top. Sprinkle more black pepper over the top if desired.
Bake each pizza at the bottom of the oven for four minutes and near the middle for 11, e.g. put one on the bottom for four minutes, then swap to the middle and place the second pizza on the bottom for four minutes. Then move the second pizza to near the middle of the oven after four minutes. The first pizza will then be done seven minutes later, and the second 11 minutes later.
