Spicy Vegan White Pizza with Broccoli Rabe & Truffle Cream

Spicy Vegan White Pizza with Broccoli Rabe & Truffle Cream

A spicy, vegan white pizza with velvety, dairy-free truffle cream. Topped with roasted broccoli rabe, sun dried tomatoes & shiitake mushrooms.

This post is sponsored by Andy Kid Broccoli Rabe.

An up close, overhead image shows a bunch of broccoli rabe.

A 3/4 angle shot shows chopped broccoli rabe simmering and steaming in a skillet with some water.

An overhead shot of ingredients for a vegan white sauce for pizza.

My preferred supper night, when it’s simply me and my partner remaining in, is homemade pizza night. I do not require to inform you that pizza is generally the world’s most ideal food. This vegan white pizza has actually been our go-to recently. When it’s warm enough outside, I normally put my pizza stone on the grates of our grill and blast the important things to high. In chillier seasons however, we’re grateful for the recurring heat beaming from the oven after the pizza has actually been long-devoured. See? The most ideal food.

The important things though: I discover the procedure of extending the dough, flouring the counter/my whole kitchen area, and moving the pre-baked pizza to be sorta demanding. I constantly end up with method excessive flour on the bottom of my pizza. The relocation from peel to stone makes a huge, flour-y mess too. I fixed this concern for myself just recently however, and although my pointer is most likely good sense to most, I felt quite clever when it struck me.

I lay a sheet of parchment on the peel, thoroughly move my extended dough to the parchment, re-stretch/shape it a bit, and after that I cut a small parchment border around the dough circle with a little pull tab on one side for moving to the peel. There isn’t sufficient parchment exposed that you’ll get charred paper, and it makes the procedure a lot cleaner. It’s produced a lot more pizza nights around here;-RRB-

Our preferred pizza recently? It’s this amazing spicy and vegan white pizza with broccoli rabe. I make a velvety and lavish sauce out of white beans, truffle oil, dietary yeast and garlic– I swear it does not taste bean-y at all once it’s all in the mix. Broccoli rabe is among my preferred pizza garnishes, and it vibes completely with shallots, lavish shiitakes, pepperoncinis, oregano, sundried tomatoes, and the velvety sauce here. The pizza is so green and dynamic– generally the like consuming salad, ya understand? After the Valentine’s Day celebration, it’s the pizza celebration. Who’s with me?

Image shows pizza dough being cut on a cutting board on top of a kitchen counter.

An overhead shot of prepped toppings for a pizza on a marble background.

Spicy Vegan White Pizza with Broccoli Rabe & Truffle Cream - The First Mess

An overhead shot of a sliced pizza topped with pepperoncini peppers, broccoli rabe and a creamy white sauce.

Spicy Vegan White Pizza with Broccoli Rabe & Truffle Cream

A spicy, vegan white pizza with velvety, dairy-free truffle cream. Topped with roasted broccoli rabe, sun dried tomatoes & shiitake mushrooms.

PREPARATION TIME 20 minutes COOK TIME 12 minutes OVERALL TIME 32 minutes

Course Main Dish, Sauce, Side Meal Diet Plan Vegan, Vegetarian

Servings: 2 -3

Author: Laura Wright


  • Mixer

Active Ingredients

Truffle White Sauce

  • 3/4 cup prepared white beans like cannellini or navy beans
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dietary yeast ( optional)
  • 1 clove of garlic, peeled
  • 1/4 teaspoon white truffle oil
  • sea salt & ground black pepper

Toppings & Assembly

  • 1/2 lot broccoli rabe, difficult stems gotten rid of and sliced
  • 1 tablespoon olive oil, plus additional
  • 6 oz/185 grams shiitake mushrooms, stemmed and sliced
  • 3/4 teaspoon smoked paprika
  • 1 clove garlic, minced
  • 1 lb/454 grams pizza dough at space temperature level
  • flour of option, for cleaning
  • 1 little shallot, very finely sliced
  • 3-4 marinaded pepperoncini peppers, drained pipes and sliced
  • 1/4 cup sun dried tomatoes, sliced sliced
  • 1 sprig oregano, leaves approximately sliced


  • Lay a pizza stone on the bottom rack of a cold oven, making sure that there suffices clearance above to move the pizza. Pre-heat the oven to 500 degrees F.
  • Make the truffled white sauce: in an upright mixer integrate the white beans, water, lemon juice, dietary yeast, garlic, truffle oil, salt, and pepper. Mix the mix on high till totally smooth. The consistency needs to resemble that of a velvety salad dressing: thick, however leaks off of a spoon. Reserve.
  • Fill a big pan or deep skillet/braiser with water and bring it to a boil over high heat. Location the sliced broccoli rabe into the water and cook for 1 minute. Drain pipes the broccoli rabe and run cold water over it to stop the cooking procedure. Dry the broccoli rabe with paper towels and reserved.
  • Erase the saucepan/braiser and set it back over medium-high heat. Gather the tablespoon of olive oil. Include the chopped shiitake mushrooms to the pan. Let them scorch for 1 minute. Stir them up and include the paprika and garlic. Let the mushrooms scorch for another complete minute. Season with salt and pepper and stir. They must be sparkling and soft. Take the mushrooms off the heat, scrape them into a bowl, and reserved.
  • Dust your working surface area and a pizza peel with flour OR line it with a piece of parchment paper. Start extending the dough till you have a 12-inch circle of even density. Thoroughly move the dough circle to the floured/papered peel. If you utilize the paper technique, cut the paper so that you have a 1/2 inch border around the circle of dough.
  • Leading the pizza with the truffled white sauce, broccoli rabe, shiitake mushrooms, shallots, pepperoncini peppers, sundried tomatoes, and oregano.
  • Jerk the pizza peel to make sure that the pizza will come loose. If it’s sticking, thoroughly raise the edges and toss in a bit more flour till it appears to loosen up from the peel.
  • Open the oven and with equivalent procedures of care and effectiveness, slide the pizza off of the peel and onto the hot stone with a couple of flicks of your wrist (or simply pull a tab of the parchment paper). Close the oven instantly.
  • Let the pizza cook for 7 minutes. Open the oven and, utilizing the peel, turn the pizza. Prepare for an extra 5 minutes, or till the leading crust is browning in areas and you can see some light char on the mushrooms.
  • Eliminate the pizza from the oven. Provide the pizza a light drizzle of olive oil prior to slicing and serving.


  • If you do not have a pizza stone/pizza peel, I would advise pre-heating the oven to 450 degrees F rather and heating up a half sheet pan in there for about 5 minutes. Thoroughly get rid of the sheet pan from the oven and put a drizzle of olive oil into it. Move the oil around with a pastry brush or spatula, then rapidly and thoroughly move your extended dough to the sheet pan. You must hear a sizzle. Leading the pizza and continue with baking, examining the pizza after 15 minutes and cooking it longer if essential.

** This post was developed in collaboration with Andy Kid Broccoli Rabe. All viewpoints revealed are my own. Thanks for supporting!

Program Conceal 29 remarks.

  • Sandra Lea

    Do you have a preferred pizza dough dish you can share? Reply

    • Laura

      I utilize this spelt-based one the majority of the time!: http://baked-theblog.com/easy-grilled-spelt-flatbreads-recipe/ Reply

  • Julia @ HappyFoods Tube

    I am actually drooling here! The sauce sounds extremely fascinating and can’t wait to attempt it!Love your images! Reply

  • Karlie

    Um yes to pizza! And what a genius white sauce dish. sticking this one in my back pocket for future pizza nights xx Reply

  • Abby @ Heart of a Baker

    Pizza 4 LYFE. Individuals are constantly so satisfied when I make it, however actually it’s simply dough, garnishes and baking it, so simple! I imply, I’ll take it if they believe I’m elegant:-RRB- Completely attempting this white sauce on our next pizza! xo Reply

  • Lee|LifeNaturalee

    Oh Laura, this looks lovely:-RRB- Pizza is likewise a preferred in our family, and we made the other day for Valentines simply the 2 people. There is absolutely nothing like homemade pizza! The parchment paper is something I have actually been providing for a while now and it does aid with the flour mess!I will begin to suffice like you recommended to prevent the burn (and save money on the parchment paper!) Thank you for sharing this beautiful dish! Reply

    • Laura

      We did pizza for Valentine’s day too! Thanks a lot, Lee.
      – L Reply

  • christine desroches

    This pizza sounds scrumptious:-RRB- I like broccoli rabe on cauli pizza however this sounds a lot more elegant, particularly with that sauce. Your occasion likewise sounds so dreamy! Reply

  • Kris

    Dish looks wonderful– absolutely nothing much better than pizza!! Love Andy Kid Romaine– will need to provide their rabe a shot! Your kitch pictures are constantly terrific– fast concern: where did you get your dough board? Reply

    • Laura

      The dough board is a big cutting board by Zwilling J.A. Henckels! It’s the very best cutting board/all function board I have actually ever had:-RRB-
      – L Reply

  • valentina|Heaven Bride-to-be

    Omg, I utilized to like white pizza when I was an omnivore and I miss it a lot. Generally white vegan sauces are cashew or coconut based, making them too fat for my preference, however this one, with white beans and truffle oil, is simply excellence. Thanks a lot for sharing! Reply

  • Laurie

    I was anticipating to see a pizza crust dish too. Was is the crust dish you utilized with this? It looks tasty! Reply

    • Laura

      Hi There Laurie!
      I in fact purchased the pizza dough for these images. However I make this spelt-based dish the majority of the time: http://baked-theblog.com/easy-grilled-spelt-flatbreads-recipe/
      – L Reply

  • Sarah|Well and Complete

    YES to pizza, constantly!! This pizza appears like the meal of my dreams, particularly with that truffled cream sauce … YUM!! Reply

  • Jen @ sweetgreenkitchen.com

    You had me at truffle cream and after that you upped the ante with 3 of my preferred veggies (well to be truthful, a lot of veggies are my preferred!) broccoli rabe, shitakes and sun dried tomatoes. Your images are likewise so stunning, I want I might simply reach through my computer system screen and get a piece of this today! However, I do need to state I am most fired up and interested by your sauce. I have actually been making a great deal of cashew cream sauces recently so the white beans will be a good switch as much as my typical. Thanks for the motivation and yumminess! Reply

  • Anna

    Haha! I too have a lot stress and anxiety around pizza peel/stone transfer. This might simply resolve my issues! Thanks for the genius pointer. Likewise, um, this dish … significant yum. Reply

  • Shauna @ Linden and Lavender

    The truffled cream sauce truly captured me attention. What an incredible mix! Reply

  • Chelsea

    This looks remarkable! I have broccoli rabe in the refrigerator and like the concept of that white sauce:-RRB- Making ASAP Reply

  • Alex

    This is definitely beautiful, Laura!:D

    What dough dish did you utilize here? Reply

  • Sarah

    This dish is ideal! I made a couple of replacements, and sprinkled a honey/sambal sauce over the top, however liked the white sauce a lot! Reply

  • Maya|Spice + Sprout

    OMGGG I completely had the very same parchment paper discovery! It made pizza night THAT a lot more attractive (if that’s even possible). I like this dish, it looks remarkable. Believe I understand what friday night is going to appear like

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