Gourmet Vegan White Pizza with Smoked Tofu
Gourmet Vegan White Pizza with Smoked Tofu
Ready to take your pizza night to a whole new level? This Vegan White Pizza is a gourmet twist on a classic, proving that a pizza without tomato sauce can be just as exciting—if not more! With a rich, creamy béchamel sauce, savory smoked tofu, and a sprinkle of fresh basil, this pizza is pure elegance on a crust. It’s so delicious, you might just start serving it at your next dinner party!
Equipment
- Baking sheets
- Cutting board
- knife
- Parchment paper or silicone baking mats
- Rolling Pin
- spoon
Ingrediënten
For the crust:
- 1 recipe Cast-Iron Deep Dish Pizza Dough
For the topping:
- 20 whole leaves fresh basil
- 1 recipe Béchamel Sauce garlic and basil variation
- 170 g smoked tofu store-bought or homemade, cut into thin strips
- ½ white onion sliced into julienne
Instructies
- Preheat the oven to 230°C (450°F).
- Prepare 2 large baking sheets with parchment or silicone baking mats.
- Roll out the dough into two 10-inch (25-cm) crusts.
- On each crust, layer 10 whole basil leaves.
- Spread half of the béchamel sauce on each crust, covering the basil evenly.
- Sprinkle half of the onion slices on each pizza.
- Top each pizza with half of the smoked tofu strips.
- Bake for about 10 minutes, or until the crust is golden and crispy.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this gourmet pizza with a simple green salad dressed with a light vinaigrette. A drizzle of balsamic glaze over the top just before serving also adds a wonderful pop of sweet and tangy flavor.
Wine Advice:
With a pizza as elegant as this, you need a wine that can keep up. A light, crisp white wine like a Pinot Grigio is an excellent choice, as its bright acidity will cut through the richness of the béchamel sauce. For a bubbly and festive pairing, a refreshing Prosecco offers a beautiful contrast and makes every bite feel like a celebration.
Nutritional Information
Calories: 290 kcal | Carbohydrates: 30 g | Protein: 8 g | Fat: 16 g | Fiber: 4 g | Sugar: 4 g | Salt: 1.2 g
