White Pizza (Dairy-free and Gluten-free)
White pizza reminds me of beach weekends in southern New Jersey as a kid. There was a pizzeria in Cape May Courthouse called Alfredos (25 years later, it's still there!) Their white pizza was a once a year treat that my family enjoyed. I was excited to try to recreate this unique pizza using better ingredients like a Cappello's grain-free crust, and some dairy-free techniques for other key ingredients like the Ricotta and white sauce. Give this one a shot, and definitely grill it if you have one!
- 2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
- 1/2 cup 1/2 cup 1/2 cup Onion, minced
- 2 cloves 2 cloves 2 cloves Garlic, minced or pressed
- 1/3 cup 1/3 cup 1/3 cup Coconut Cream, (the thick cream in a can of coconut milk)
- 1.5 tsp 1.5 tsp 1.5 tsp Primal Palate Garlic & Herb Seasoning
- 1 tsp 1 tsp 1 tsp Nutritional Yeast, optional
- 1/4 tsp 1/4 tsp 1/4 tsp Himalayan Pink Salt
- 1 whole 1 whole 1 whole Naked Pizza Crust (Cappello's)
- 4 oz 4 oz 4 oz Dairy-free Ricotta (Kite Hill)
- 1/2 tsp 1/2 tsp 1/2 tsp Oregano, dried, optional
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Start by bringing the sauce together in a medium sauce pan on the stove. Add the olive oil to the pan over medium heat and saute the minced onions until translucent (about 8-10 minutes). Add the minced or pressed garlic, and saute for another minute or two.
- Scoop the thick cream off the top of a can of coconut milk. You'll need about 1/3 of a cup. Add it to the sauce and stir to combine.
- Add the Primal Palate Garlic & Herb seasoning to the sauce, along with the nutritional yeast (optional, but gives a more cheesy flavor), and a pinch of salt. Simmer for 5-10 minutes, stirring, then remove from heat.
- Heat grill to high heat. Ideally grill will be 400F - 500F for cooking. If you don't have access to a grill, heat your oven to 425F.
- Top the pizza crust with the sauce, avoiding the oil that has separated from the sauce itself. A little oil is okay, but the sauce will get oily, so just avoid excess.
- Add crumbled dairy-free ricotta to the top of the pizza. You can sprinkle a little extra oregano on the top, which I think improves the flavor.
- Place the pizza directly on the hot grill (or on the oven rack). After about 8-10 minutes, turn off the burners under the pizza and allow it to cook for a few more minutes to get it extra crispy. The edges of the crust will get golden brown. If you like it cooked less, you can adjust the times down a bit.
- Transfer the pizza to a cutting board or pizza stone, slice, and serve.
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