Vegan Dill Pickle Pizza is Unexpectedly Delicious
It’s enough to make you go, “whaaaa …?” But trust me, these flavors are spectacular together. The pickles are dilly, sour, and salty, and the white sauce is oh-so-creamy with loads of added garlic.
Vegan Dill Pickle Pizza is Easy to Make!
This isn’t a complicated recipe to put together.
Start with this Vegan Gluten-Free Pizza Crust. It’s a delicious, crusty, stretchy, toothsome gluten-free pizza crust that you will swear is the real thing. No dry, crunchy cracker-like crusts here!
Then add some vegan white sauce with added nutritional yeast, vegan cheese, and garlic for an over-the-top flavor.
Spread a generous layer of cheesy, garlicky white sauce over the pizza crust.
Add some shredded plant-based cheese. I used Daiya Mozarrella here but my favorite vegan cheese is actually the Chao Shreds. It’s delicious either way, though.
Add some dill pickles. I think the super-thin sliced dills would be good here but I had the thicker ones on hand. Again, either way, yummy. I also added some fresh dill.
Get the Vegan Dill Pickle Pizza in a HOT Oven!
Then bake. Pizzas actually do better the hotter you bake them. Commercial pizza ovens go up to 700 or 800 degrees F. My oven gets up to 535 so that’s what I baked this at. Your oven may vary up or down. But 20 to 25 minutes at 500 degrees F is a good average. At that temp and time, the cheese will get melty and brown and the crust will be nice and, well, crusty.
Look how pretty it is, too! I love these dishes. I found them at a little local shop called The Find. It’s the perfect name, I always find something unusual or quirky there … and for great prices, too. Having a food blog means I can buy all the second-hand dishes I want, right? That’s my story and I’m sticking to it. Anyway, it’s pretty simple and I’m sure you already have the idea, but here’s the recipe.
Vegan Dill Pickle Pizza
Vegan Dill Pickle Pizza is unexpectedly delicious. It's full of both dill and garlic flavors and you can make it as cheesy as you like!
Mix up the gluten-free pizza crust, roll it out, and place it on your pizza pan in a warm place for it to rise.
Alternatively, simply use your favorite ready-made gluten-free pizza crust.
Cook up the vegan bechamel white sauce. To the original recipe, add the nutritional yeast, 1/4 cup of the Daiya mozzarella shreds, and the grated garlic.
Spread the bechamel white sauce on the pizza crust, sprinkle on the remaining cheese, and place the dill pickles on top. Sprinkle some fresh or dried dill for additional dilly flavor.
Bake at 500 degrees F for 20 to 25 minutes, until the cheese is melted and it and the crust have started to brown.
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