3 words. Garlic Alfredo Pizza. Do you know what happens when you bake up my garlic alfredo sauce?? It forms a nice “cheesy” firm crust. SO GOOD. The only thing better than garlic alfredo pizza, is garlic alfredo pizza served with more garlic alfredo dipping sauce.
With my most popular savory recipe on my blog being my Garlic Alfredo Sauce, I have been itching to repurpose it in another way, than just on pasta. This. Is. It. Do you know what’s so amazing about this sauce? When it bakes up in the oven, it bakes up like a cheese, forming a nice firm cheesy crust, yet when you bite into it, it is silky and saucy underneath. SO good.
The smells alone while it is baking will have you salivating.
By the way, did you know it was National Pizza Day this past Saturday? While I may be a couple days late in posting a pizza recipe, I think you will forgive me after you make this. I hope so anyways! I shared my photo on Instagram on that day and many are eagerly awaiting the recipe. Well, it’s super easy utilizing my alfredo sauce.
My alltime favorite pizza flavor before adopting a plant based lifestyle was a garlic white sauce style pizza that my hubby and I would get at a local pizza place. It was nothing but a white garlicky sauce and crust, nothing more. It was perfect though. When a sauce is flavorful enough, you don’t need 20 toppings. In fact, I have never liked more than 3 toppings anyways. I mean, think about one of the most popular pizzas around the world, the Margherita pizza, which only has sauce, cheese and basil.
If you are one of the many to have tried my garlic alfredo sauce, then you gotta try this and let me know what you think! I have gotten countless reviews from you guys all saying how much you loved it more than any others you’ve tried, including non vegan versions. You even converted a few non-believers to asking for the recipe! It has made my heart super happy to hear all the wonderful reviews you have left on my blog. What’s not to love when you can have a really rich alfredo sauce for a fraction of the fat of traditional and it be oil-free as well?!
Look how the sauce bakes up to form a firm “cheesy” crust. SO GOOD.
Making a homemade pizza crust couldn’t be any easier! Especially using a storebought mix, which I did. I normally make all my own blends, but wanted this to be easy and have been curious as to how a storebought mix would work. I bought Bob’s Red Mill Gluten-free Pizza Crust and it turned out awesome. It was incredibly easy, but if you don’t feel like fooling with it, just buy your desired premade pizza crust.
All you do is follow the back of the package instructions and there is only a 20 minute rise time. I used flaxseed instead of actual eggs, of course, and it worked perfectly. Just mix the ingredients, cover with parchment, spread out with your hands to the edges, trace around the edges to cut off the uneven pieces (totally my own added step) to make it pretty and prebake before spreading on the garlic alfredo sauce. After you prebake it, spread around the sauce and bake as is, or add any toppings you like. I only added red pepper flakes because quite honestly, I don’t like a lot of toppings and the sauce is SO flavorful, I didn’t want toppings competing with it. After I removed the baked pizza, I then waited a few minutes and then added basil. I did it more for looks, not for taste, as it didn’t need it.
Straight out of the oven. YUM. I was skeptical how the crust would work because it is insanely sticky and annoying, but it bakes up, holds perfectly and tasted great. It is not 100% like a traditional flour crust from a pizza shop, but it was good nonetheless and worked wonderfully. I would totally make it again. Only thing I would do differently is use less of the dough to make a thinner crust. I prefer less dough and more of the sauce to come through.
I hope you enjoy this Vegan Gluten-free Garlic Alfredo Pizza and come back here and leave me feedback after you make them. You can also tag me on Instagram with hashtag #thevegan8 and using @thevegan8 so I don’t miss it!
- •1 medium white onion, chopped (make sure to measure out 1½ cups of chopped onion)
- •1½-2 cups low sodium vegetable broth, separated
- •1/2 teaspoon fine sea salt
- •1/4 teaspoon ground black pepper
- •3-4 large garlic cloves, minced
- •1/2 heaping cup raw whole cashews (75 g, 2.6 oz) (soaked and drained for 3-5 hours first if you don't have a high powered blender,drain & pat dry)
- •1 tablespoon lemon juice (or more to your taste, I added a little more, do not omit!)
- •1/4 cup + 1 tablespoon nutritional yeast
- I used Bob's Red Mill Gluten-free pizza crust mix, but feel free to use any mix or premade crust you like. I really enjoyed this mix though and it was incredibly easy to make.
- This pizza is similar to a white sauce style pizza and is delicious on it's own with just the sauce. But feel free to add any toppings you like, just keep in mind you don't want to take away from the alfredo sauce flavor, which is really strong because of all the onion and garlic.
- I only added red pepper flakes for extra heat and basil for looks, but would leave off the basil next time. Add whatever you like.
- To make this easy and with few steps, I would suggest making the sauce the day before the pizza so all I had to do was basically make the crust the day of. The sauce flavor also intensifies and thickens overnight.
- Add the onion and 1 cup only of the broth to a large pan over medium-low heat. Cook for about 8-10 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After about 10 minutes, add the garlic and cook a couple of minutes more. All of the broth should have evaporated by now. If not, turn up the heat to cook it off or just cook a couple of minutes more until it has evaporated. You don't want any more liquid once it's done cooking.
- Add the cooked veggies to a blender. Start out by just adding ¾ cup more of the broth to your blender and add the salt, pepper, cashews, lemon juice and nutritional yeast. Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. Taste and add any more salt & pepper, if desired.
- To prepare the crust, follow the back of the package instructions. I followed them exactly, with the exception, I let my dough rise closer to an hour, but it's not necessary. Please note, that gluten-free dough is not like traditional white flour pizza dough. It is ridiculously sticky and wetter than regular dough, but rest assured, it will bake up and hold together and be tasty once cooked. I used all of the dough on one large 16 inch pan.
- After following the steps to mixing and rising, spray your pizza pan with nonstick spray. Do not skip this step or your dough will never come off! Preheat your oven to 425 degrees. Add the prepared dough to the pizza pan. I used all of it for a large 16 inch pizza pan. Next time I will use less of the dough to make a thinner crust, because I prefer less dough on my pizza. If you like thin crust pizza, I'd suggest spreading out the dough about ¼ inch high, rather than using all of it, which will be more like ½ inch.
- Now, this is important, the dough will be very sticky and hard to work with your hands, so spray a large piece of parchment paper with nonstick spray and place the sprayed side down onto the mound of dough (see above sequence of photos) and press down with your hands over the paper, pressing it out to the end of the pan evenly and flat. Remove the paper carefully.
- Optional, but I then chose to take my rotary pizza cutter and go around and trim off the uneven edges to make it look prettier.
- Place in the preheated oven and PREBAKE before adding the sauce for about 8 minutes until the top is firm, not fully cooked. Remove from the oven and pour about a cup of the alfredo sauce on top and spread it around evenly, leaving about ½ inch gap from the edges to prevent spill over. Don't be shy with how much you put on, it will bake up and you really want to taste the flavors. I then added red pepper flakes. Add whatever toppings you like, but trust me, it is fabulous by itself. Do not add basil before baking the pizza, or they will wilt.
- Add your pizza, with any toppings, back to the oven and cook for 10-12 minutes, just until the alfredo sauce has formed a crust on top and the edges are turning golden. Do not do the 15-18 minutes as suggested on the package, this is a different topping, so it only needs 10-12 minutes and you don't want it overcooked. Use the remaining alfredo sauce for dipping!