All the time, I find myself hanging out with friends and when we go grab pizza, someone always orders a white slice. I haven’t had a good ol’ fashioned white slice in many, many years, and I’ve been craving it like crazy, lately. So earlier this week, I made pizza for myself, and my family. Needless to say, most of the pizza I made (I made 3 pies!) got eaten up within the hour. I was lucky to salvage a couple pieces to share the next day.

White Pizza, takes about an hour.

1 serving dough (12-15 oz) - I buy my pizza dough from my local pizzeria, I buy a small pie portion, it costs about $3

Tofu Ricotta

• 1-pound firm tofu
• 1 Lemon
• 1/2 cup Nutritional Yeast
• Handful of Basil, chopped
• 2 tablespoons of Olive Oil
• Salt and Pepper, to taste

White Sauce

• 1/3 cup plain (unsweetened) coconut creamer, or any non dairy heavy cream or unsweetened creamer. I used So Delicious coconut milk creamer.
• 2 tablespoons of Olive Oil
• 2 cloves of Garlic, minced
• 1 small onion, diced
• 1-2 tablespoons of Tapioca Flour
• Salt and Pepper, to Taste

1 bunch of Spinach

1 bunch of Broccoli (you can use an additional bunch of Spinach, Broccoli Rabe, Swiss Chard, or any leafy green you prefer)

Daiya Shredded Mozzarella

Daiya Jack or Havarti block cheese

Handful of full Basil Leaves (optional)

To make the Ricotta:

Mash up the tofu in a large bowl, using your hands, until the tofu is crumbly similar to a ricotta cheese texture. Add the rest of the ingredients and continue mixing. Throw in the fridge until ready to use.

Preheat the oven to 425 degrees F.

To make the white sauce*:

In a saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and continue cooking for another 2 or 3 minutes. Add the cream, and cook for about 3 minutes. Add the Tapioca Flour, the Salt, and the Pepper, and cook for another 5 minutes, or until the sauce thickens and reduces slightly.

*I found that the white sauce made this pizza very rich. If you want a lighter version of this pizza, just leave out the white sauce. Both versions are pretty damn good.

Boil the Broccoli for 5 minutes.

Lightly sauté the Broccoli and the Spinach with Olive Oil and salt, for about 5-10 minutes.

Now time to assemble!

Knead out and stretch the dough to fit your pizza pan, pizza stone, whatever you will bake this on.

Spread a thin layer of the white sauce, then add the Tofu Ricotta on top. Layer on the Spinach and Broccoli*.

*I ended up making way more greens than I needed for this recipe. I ate the rest on the side. Don’t feel like you need to use 2 whole bunches of greens on one pie! Put as much on as desired.

Then, top with a layer of the shredded Mozzarella, and “glob” on some pieces of the block cheese. I, personally like to rip apart some pieces with my hands and place then on top. Lastly, put the handful of full Basil leaves on top.

Bake for 12-17 minutes, until the crust is golden brown.

Let cool for 10 minutes and devour!

And! To make it Gluten Free -

• If you have a recipe for gluten free pizza dough, replace regular pizzeria dough (unfortunately, I don’t have a gf dough recipe off hand)
• That’s it!