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Vegan rosemary red onion white pizza. Homemade pizza dough, topped with a rosemary-infused white sauce made with melty vegan cheese. Finally, bake with a few fresh rosemary leaves, thinly sliced onions, and chopped pistachios. Serve this rosemary pizza straight out of the oven, with a generous drizzle of chili maple. This is the perfect pizza to make on nights you’re craving some comforting and cheesy.
This vegan pizza recipe is…
- a super simple weeknight dinner recipe.
- cheesy, herby, sweet and a little spicy.
- the perfect pizza to enjoy all year round!
Ingredients for rosemary red onion white pizza recipe
- Dough: I like making my simple homemade dough for the pizza base. But feel free to buy store-bought pizza dough! If you want to make your own pizza dough you’ll need all-purpose flour, salt, instant yeast, maple syrup, olive oil, and lukewarm water. My homemade pizza can be made into a thick crust or two thin crust pizzas. I think this recipe is perfect for a thick-crust pizza, but if you prefer, roll it out into a thin-crust pizza dough or divide the dough into two for two smaller pizzas!
- Rosemary: A few fresh rosemary sprigs. One or two for the infused white sauce, and an additional sprig to top over the white sauce before baking.
- Onion: Red onions, that will need to be thinly sliced. You can do this using a mandolin or a sharp knife.
- Pistachios: A few tablespoons of roughly chopped pistachios.
- Vegan cheese: I used grated to save time!
- Flour: Just a few tablespoons of all-purpose flour to make the cheesy white sauce.
- Non-dairy milk: I used oat milk, but any non-dairy milk will work.
- Garlic: Just a few freshly grated garlic cloves to add a little spice to the white sauce.
- Spices: Salt, black pepper, and chili flakes!
- Maple syrup: Just a few tablespoons to make the chili maple.
- Olive oil: Regular or extra virgin olive oil will work. A couple of tablespoons of olive oil for the vegan cheesy white sauce. And a little olive oil to grease the baking sheet with.
The homemade pizza dough…
To make my super simple dough, start by adding the yeast to the lukewarm water, along with a little maple syrup. Let it rest for 5-10 minutes or until it’s foamy on top. While that happens, grab a large bowl and combine flour with salt and olive oil. Pour the yeast water into the dry ingredients and mix together with a spatula, and once it starts to come together use your hands to knead everything together on a lightly floured surface. You want to knead it until the dough no longer sticks to clean, dry hands! It’ll take around 10 minutes! And if you have a stand mixer, you can do this step using the dough hook.
Grease the soft kneaded dough with a little olive oil, along with drizzling a little extra around the bowl to grease it. Pop the dough ball into the greased bowl and cover it with a tea towel. Allow the dough to proof in a draft-free, warm place for 45 minutes or until doubled in size. I like to pop the bowl into the microwave, that way I don’t have to worry about any draft!
Rosemary infused white sauce…
Instead of using vegan mozzarella cheese, I wanted to make a cheesy white sauce for this rosemary red onion white pizza. It just makes this recipe more magical. Start by heating the oat milk in the microwave for 1-2 minutes. Submerge a sprig of fresh rosemary into the warm milk. Let it sit aside for 5ish minutes.
Heat oil in a pan over medium heat. Add in the garlic and cook for 60 – 90 seconds or until the raw garlic smell disappears. Mix in the all-purpose flour, and cook for a minute while consistently stirring. Pour in the rosemary-infused oat milk. Turn the heat up to high and while consistently mixing with a wooden spoon, cook the mixture together for 1-2 minutes, or until the mixture becomes thick. Turn off the heat and mix in the grated vegan cheese, salt, and black pepper. If you find the vegan cheese isn’t melting, just turn the heat back on until most of the vegan cheese has melted into the white sauce mixture.
Final touches
Drizzle oil into a baking sheet and then stretch out the dough over the oil. To help hold the white sauce, slightly fold over the edges of the pizza, kinda like you would if you were doing a stuffed pizza crust recipe. Pour over the rosemary-infused white sauce. Sprinkle over a few rosemary leaves and red onion slices.
Pop pizza into a preheated oven and bake for 20ish minutes or until the edges of the pizza starts to become golden brown.
While the pizza bakes, make the chili maple. In a small bowl, combine a couple of tablespoons of maple syrup and a few pinches of chili flakes. I like spicy things, so I added a generous amount of chili flakes!
After the 20 minutes are up, sprinkle the pizza with the roughly chopped pistachios and bake for another 2-3 minutes or so. Just to get the nuts a little toasted. Allow the pizza to cool for 5 minutes before slicing and serving with a generous drizzle of chili maple!
Once you try this vegan rosemary red onion pizza recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
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Ingredients
Pizza dough
- 390 g all-purpose flour
- 1 1/2 tbsp olive oil (plus more for greasing bowls)
- 1/2 tsp salt
- 240 ml lukewarm water
- 1 pack fast action yeast (7g)
- 2 tsp maple syrup
Rosemary Red Onion White Pizza
- 1/4 cup olive oil
- 2 tbsp all-purpose flour
- 2–4 garlic cloves (grated)
- salt and black pepper
- 1/2 cup grated vegan cheese
- 1 cup oat milk
- 2 sprigs fresh rosemary
- 1/4 cup unsalted pistachios (chopped)
- 1 red onion (thinly sliced)
- chili maple (*recipe in notes)
Instructions
- Pizza dough: Combine lukewarm water with maple syrup and yeast. Set aside for 5-10 minutes. In another bowl, combine all-purpose flour, salt and olive oil. Pour the wet over the dry and bring it together. Knead (in the bowl for less clean up) for 5 minutes or until dough is soft to the touch. Grease the bowl and dough ball with a little olive oil, and pop the greased dough ball into the bowl. Cover with a tea towel and allow to proof for 45mins or until doubled in size.
- Preheat your oven to 260C/240C fan.
- White pizza sauce: Heat oat milk in the microwave for 1-2 minutes. Submerge one sprig of rosemary and set aside for 5 minutes before discarding the rosemary. Heat oil in a pot over medium heat. Add the garlic and cook for just under a minute. Mix in the flour, and while consistently mixing cook for a minute. Pour in the rosemary-infused oat milk. Bring the heat up to high and while consistently mixing, cook for a few minutes or until the mixture becomes thick. Turn off the heat and mix in the vegan cheese, salt and black pepper.
- Baking: Punch out the air from your dough (my favourite part). Transfer onto a well-oiled 12-inch baking tray, and stretch the dough out into a 12-inch circle. To hold the pizza sauce on the dough, fold over the edges (kinda like when you're doing a stuffed crust pizza). Spread white sauce over the pizza dough, and add the sliced onions and rosemary leaves from the remaining sprig. Bake for around 20 minutes or until golden around the edges. Top with the roughly chopped pistachios and bake for a further 2-3 minutes.
- Final touches: Allow pizza to cool in the baking tray for 5-10 minutes. Slice and enjoy with a generous drizzle of chili maple! Enjoy!
Notes
Chili maple: Simply combine 3 tbsp of maple syrup with chili flakes. I used around 2 tsp but use less if you’re not a fan of spicy food!
Nutrition
- Calories: 480
