Zucchini Garlic White Pizza (Vegan, Nut-Free) (Edit recipe)

Making homemade pizza is easier than you think, especially with store bought pizza dough. Thinly-sliced zucchini, fresh garlic, dairy-free mozzarella with a base of dairy-free cream cheese, topped with olive oil and fresh basil, is a deliciously mouthwatering combination.

25 minutes

12 minutes to 14 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	900
Fat:	30 g
Carbohydrates:	127 g
Protein:	26 g
Cholesterol:	0 g
Sodium:	350 mg
Fiber:	1 g
Sugars:	1 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 2-4

Ingredients

2 Tbsp Extra Virgin Olive Oil, Divided use
20 oz Pizza Dough
2 tsp All Purpose Flour, May need additional 1-2+ Tsp
6 Tbsp Plain Vegan Cream Cheese, Softened at room temperature for 10 minutes
0.125 tsp Salt
0.062 tsp Black Pepper
1 whole Zucchini, Medium-size; sliced into very thin rounds
1.25 cups Vegan Shredded Mozzarella
8 whole fresh Basil, 8 basil leaves, as garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Coat large bowl with 1 Tbsp olive oil. Add fresh pizza dough to oiled bowl. Cover bowl with towel; allow dough to rise in a warm section of your kitchen for at least 1 hour, or up to 4 hours.
About 45 minutes before you plan to bake your pizza, place a 14-to-16-inch pizza stone on middle rack of oven. Preheat oven to 450° (you want the pizza stone in the hot oven for at least 30 minutes before you bake pizza).
Cut a 16-18-inch sheet of parchment paper; place on a flat surface. Sprinkle 1-2 Tsp flour on parchment; place dough on parchment. Take a pinch of flour from the parchment paper to lightly coat a rolling pin. Roll and stretch out dough with rolling pin, shaping dough into a 14-16 inch circle (does not need to be a perfect circle).
Keep rolled-out dough on same piece of parchment paper (if there is still excess flour on it, cut a new sheet). Transfer both the parchment paper, with dough circle on top of it, to a large pizza peel.
Use fork to dock the dough (docking the dough prevents air bubbles while pizza is baking).
Spoon 6-7 Tbsp cream cheese in the center of dough, spreading out with back of spoon, leaving a 1/2-inch border for the crust.
Top cream cheese with salt & pepper, fresh garlic, followed by zucchini slices - arranged in a single, even layer to cover cream cheese.
Use pizza peel to transfer both the parchment paper, still topped with the dough, onto the hot pizza stone. Bake about 12-14 minutes, or until cheese is melted and bubbly and the crust is golden.
Use pizza peel to remove both the parchment and the cooked pizza from the oven; transferring both to a large cutting surface. Drizzle with remaining 1 Tbsp olive oil and garnish with basil leaves. Use pizza cutter or sharp knife to slice pizza into desired number of slices.

Notes

The above method works the best for pizzeria-style pizza at home, but if you do not already own - and do not want to purchase a pizza stone or pizza peel - you can make pizza in a large rimmed baking sheet. One 20oz fresh dough, once risen, can then be placed on a lightly-oiled rimmed baking sheet. You will then stretch and shape the dough by hand to fit the pan size (you can also lightly dust the oiled baking sheet with cornmeal) before turning out the dough and shaping it directly in the rimmed baking sheet. Baking time may increase slightly. Use metal spatula to remove pizza to large cutting surface.