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    Home » Recipes » Lunch and Dinner

    Easy White Bean Sauce Pizza (Vegan)

    Published: May 27, 2019 · Modified: May 22, 2024 by Deirdre Gilna. This post may contain affiliate links.

    4023 shares
    Jump to Recipe - Print Recipe

    This tasty vegan easy white bean sauce pizza features a tangy garlic white bean sauce, baked until smooth underneath and crumbly on top, with rich roasted tomato slices and a thin crispy base.

    A side on view of a pizza with a white sauce and sliced tomatoes on a sheet of baking paper

    Simple ingredients mean no trips to specialist shops and you probably already have most of the items needed in your kitchen cupboards and fridge.

    Hummus will always be my one true love, but I also adore white bean dip with lots of lemon and garlic. Of course, at some point, that meant I had to try uniting white bean dip with my other true love: pizza.

    Boy was it a success. After baking, the flavors of the sauce intensify, and the top has a light crumbly texture similar to baked feta.

    Although this is a pretty healthy pizza, if you’re looking for something even lighter and quicker, but with similar flavors, you can check out my Tortilla Pizza with White Bean Purée, Tomatoes & Rocket.

    This pizza is dead easy to make and easy to customize – I often make it alongside my potato pizza and my spicy pizza when I have the time. Yes, I know, potato on pizza, carb on carb. Trust me, it works (even more so if you hide caramelized onions under the potato slices….)

    A pizza with white sauce and tomatoes on a black oven tray

    If you’re like me and like to make a few different types of pizza at once and are looking for some inspiration, you could always check out the best 20 vegan pizzas.

    How to make the white bean sauce

    Super easy! Just chuck the white beans, lemon juice, olive oil and garlic in the bowl of a food processor and blitz to a creamy dreamy sauce. Stir in the salt, black pepper, and chopped rosemary. Ready.

    If you have the time, the sauce could definitely benefit from an hour in the fridge to develop the flavors more, and as such could be a great make-ahead option, but it’s not essential.

    To get the sauce really creamy and smooth your best bet is definitely a food processor. In a pinch, you can use a high-powered blender, but do NOT add any extra water or oil unless absolutely unavoidably necessary.

    Just be patient and push the ingredients towards the middle of the blender with a spoon (not while the blender is running obviously….).

    As this is basically one of my favorite dips on pizza, if you have any left over, then yup, feel free to use it as a dip or vegan spread, but leave it in the fridge for an hour as I mentioned before. I like it with thin and soft socca, on soda bread, or with some raw carrots and sliced peppers to dip in it.

    The perfect thin and crispy pizza crust

    This is pretty much the way I cook every pizza base that I’m using fresh dough with, and it never fails me.

    Basically, roll out your dough thinly, transfer to a large tray lined with baking paper (none too gently, I like stretched out uneven pizza dough as it gets bubbly and thin in places like the pizza from high-quality Italian restaurants).

    An uncooked pizza with white sauce and sliced tomatoes

    Then lash on your sauce and toppings. In this case the white bean sauce and sliced tomatoes.

    Place the tray on the bottom of an oven that has been preheated to the highest temperature with the convection setting turned off. Note that on the bottom of the oven means sitting on the actual base of the oven, not on a lower shelf. Allow to bake for four minutes.

    Open the oven quickly and transfer the tray to the middle of the oven. Let bake for 11 more minutes. Remove from the oven. Done! This method yields a thin but crispy crust, no soggy limp bits.

    Alternative toppings

    I’ve kept things really simple with this recipe as I love the tangy white bean sauce and really want its flavoring to shine through, but you can, of course, add extra toppings.

    A pizza with a white sauce and tomatoes on a black tray with a pizza cutter and grey tea-towel to the right.

    I recommend spinach, rocket, fresh basil, olives, capers, sun-dried tomatoes, thinly sliced onion, sliced pepperoncini, or another mildly spiced pepper… The only limit is your imagination.

    Well, your imagination and good taste. Do let me know in the comments if you try out this easy white bean sauce and what toppings you put on it, or tag me on Instagram (@the_fiery_vegetarian) if you make it!

    If you liked this recipe (admit it: you loved it!) then check out some of my more recent creations:

    📖 Recipe

    A side on view of a pizza with a white sauce and sliced tomatoes on a sheet of baking paper

    Easy White Bean Sauce Pizza (Vegan)

    Deirdre Gilna
    This tangy vegan white bean sauce is creamy and garlicky and comes together in a matter of minutes. Lash it thickly on your pizza and add some ripe sliced tomatoes and sink your teeth into the crumbly feta-like top into the smooth bed of sauce underneath….
    4.47 from 26 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 19 minutes mins
    Total Time 29 minutes mins
    Course Lunch and Dinner
    Cuisine Italian
    Servings 2 pizzas
    Calories 437 kcal

    Ingredients
      

    • Fresh pizza dough from 350g dry ingredients enough for two pizzas
    • 400 g cooked white beans cannellini or butter beans
    • 30 ml lemon juice about half a lemon
    • 60 ml olive oil ¼ cup
    • 2 cloves garlic roughly chopped
    • ½ teaspoon chopped dried rosemary
    • Freshly ground black pepper to taste
    • ¼ teaspoon salt
    • 150 g ripe large cherry tomatoes on the vine
    Prevent your screen from going dark

    Instructions
     

    • Mix up your pizza dough according to the package’s instructions, or use your favorite fresh pizza dough recipe, and preheat the oven to its highest temperature with the convection fan option turned off.
    • Put the beans, lemon juice, olive oil and garlic in a food processor and process until smooth and creamy with no lumps.
    • Mix in the salt, black pepper and dried rosemary.
    • Slice the tomatoes.
    • Divide the dough in two and roll out thinly on a lightly floured surface. Place on separate baking paper-lined trays.
    • Divide the white bean sauce between the two pizzas and spread with the back of a spoon. Place the sliced tomatoes on top. Sprinkle more black pepper over the top if desired.
    • Bake each pizza at the bottom of the oven for four minutes and near the middle for 11, e.g. put one on the bottom for four minutes, then swap to the middle and place the second pizza on the bottom for four minutes. Then move the second pizza to near the middle of the oven after four minutes. The first pizza will then be done seven minutes later, and the second 11 minutes later.

    Nutrition

    Serving: 4slicesCalories: 437kcalCarbohydrates: 53gProtein: 16gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 16gCholesterol: 8mgSodium: 311mgFiber: 9gSugar: 7g
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

      4.47 from 26 votes (26 ratings without comment)

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      Recipe Rating




    1. Sara Clark

      August 03, 2021 at 12:19 am

      This looks so good! I am trying it tonight as my pizza sauce, leave it in fridge then head to store to pick up some fresh toppings. Love that it is so simple and fresh! I’ll be using peanut oil with mine, as that’s what I’ve got.

      Thanks for the alternative pizza inspiration.

      Reply
      • Deirdre Gilna

        August 03, 2021 at 2:51 pm

        Hope you love it Sara! Let me know how it turns out with the peanut oil, it’s not an ingredient I’m super familiar with

        Reply
    2. Cole Parsons

      October 24, 2020 at 3:09 pm

      It ends up tasting a bit pasty to me. This is my first time trying a bean mix on pizza, is this normal? Or is there something I can do to avoid this and make it a bit more saucy like traditional pizza? Thanks. I’m new to vegetarian cooking

      Reply
      • The Fiery Vegetarian

        October 25, 2020 at 2:15 pm

        Hi Cole. As it says in the description, the sauce should be creamy with a crumbly outer layer when baked, anything else most likely due to diverging from the recipe. You cannot make it “saucy” any more than hummus would be saucy so if that’s your preference I think you might prefer a nice tomato-based sauce or perhaps a pizza bianca? Thanks for stopping by

        Reply

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    Hi, I'm Deirdre. Welcome to The Fiery Vegetarian where I share vegetarian and vegan recipes, many with a spicy twist. Most of my recipes can be made in under half an hour and I never sacrifice flavor.

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