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!