Vegan White Pizza with Roasted Garlic Coconut Cream and Sun Dried Tomatoes

I love pizza in all its forms.  Sure it’s traditionally topped with red sauce and gooey strands of cheezy goodness, but it may get layered with pesto instead, or no sauce at all.  With this recipe I had the idea that rather than worrying about not only making a sauce but also a figuring out a cheese substitute, I decided to make a combination of the two.

The sauce is made creamy by a little coconut milk, while all the flavor explodes from the roasted garlic, which permeates the soft chewiness of the crust.  Complimented nicely by hints of tangy sweetness from sun dried tomatoes and little bursts of freshness added by thyme.

If you’ve never taken a crack at making your own pizza, what better time than now?


My Basic Crust
1 1/2 tsp active yeast
2 tbsp sugar
1 tsp ground coriander (optional)
1 c warm water
about 2 c unbleached all-purpose flour
1 tsp salt
2 tbsp + 2 tbsp olive oil

Roasted Garlic Coconut Cream
2 heads garlic
1/2 c light coconut milk (not the thicker coconut cream or the boxed coconut milk beverage)
1/4 tsp salt

1/2 c sun dried tomatoes
a few sprigs fresh thyme

Mix together the dry active yeast, sugar and ground coriander in a large bowl.  Mix in the 1 cup of water, which should be warm to the touch.  Set aside for a few minutes until it foams.

I don’t often see sugar in other pizza dough recipes but I’ve found that just a little mixed in with the yeast really helps to speed up the rising process.

Toss in the salt and 2 tablespoons of olive oil, and slowly sift in about 1 3/4 cups flour until it sticks together into a loose dough.  Depending on the humidity in your kitchen you may need more or less flour – try for a consistency that has just enough flour to hold it together, but still very soft.

Lightly flour a cutting board and turn the dough out onto it.  Lightly knead it for a minute or two on a floured surface, making sure the dough is no longer sticky, more flour may be needed as you work it.  When you’re done working it pull all the sides together so one side of the ball is smooth.

Then set the ball in a large bowl greased with 2 tablespoons of olive oil.  Cover the dough with a little more olive oil so it’s completely covered.

Cover the bowl with plastic wrap or a dish towel and let sit in a warm place until it doubles in size, this may take an hour or two, it depends on how warm your kitchen is.

Meanwhile roast the heads of garlic.  Chop the tops off the heads of garlic to make the cloves easier to extract later.  Lay them in aluminum foil, cover with a little olive oil, and wrap the edges of the aluminum foil around the garlic to tent them.  Roast at 375F for an hour until light golden brown.

Cool the garlic well before handling, then you can pop the cloves out with your fingers or grab the bottom of the head and squeeze them all out.  Blend the roasted garlic cloves with the coconut milk, and salt.

At least an hour before you assemble the pizza rehydrate your sun dried tomatoes in water, and drain before using.  This gives them a softer texture and makes sure they won’t burn while baking.

Once the dough has risen, preheat the oven to 475F to give it plenty of time to heat up.  lightly flour a large baking pan, then sprinkle the top of the dough and your hands.  gently remove the dough from the bowl onto the pan, it will deflate a little and that’s fine.  Lightly flour the dough again if needed and press out to a large oval, slightly thicker around the edges.

I always use my hands to press out the dough, a rolling pin will force out too much of the air bubbles we worked so hard to get!

Pour the garlic coconut cream across the crust, then dress with the sun dried tomatoes and bits of fresh thyme.

Bake at 475F for 10 minutes or until the crust is lightly browned and the cream is starting to bubble.

Cut up and enjoy immediately!

Yields 3-4 servings


99 Responses to “Vegan White Pizza with Roasted Garlic Coconut Cream and Sun Dried Tomatoes”
  1. Rose says:

    Using coconut milk is a stroke of genius…the pizza looks picture perfect and I’m sure it tastes just a good too.

    • Roksanda Kosmajac says:

      Yes but IT has to be from canned preferably Organic Coconut Milk, that has a naturally high fat content, not those watered-down Coconut Milk (like Silk or So Delicious, types).

      • I used canned light coconut milk, I agree the boxed kind probably would not work since it’s too watery. I haven’t tried it with coconut cream but assume that would be too thick to blend with the roasted garlic. I updated the recipe to make this more clear. Thanks Roksanda!

  2. Coconut milk on pizza?!? Sounds very intriguing and no doubt delicious. I’m gonna try this out soon and if I like it, it will certainly be on the menu at my next pizza party!

  3. lex says:

    Wow jacqueline you have done it again! This looks phenomenal and I am making it as soon as the BD gets off vacation and goes back to work! I am dreaming of eating this on a thursday night with my favorite show and a glass of wine! Just wondering if you are using a stone? I can’t live without mine, and I just want to make sure I don’t have to alter the temp!

  4. Lauren says:

    This looks amazing! And such a great idea. Do you think I might be able to get the same result with a vegan béchamel sauce in place of coconut milk? I think I’ll experiment and make this tomorrow, all smothered with veggies.

  5. Gina says:

    Um….WOW?!? You really don’t taste the coconut milk at all?? Must make this!

  6. t says:

    What an awesome idea! Cannot wait to give it a shot! Roasted garlic on pizza is always the best.

  7. KarmaLily says:

    This looks delicious. I can’t wait to make it!

  8. I’ve never thought of making a garlic and coconut sauce for pizza. What a great idea! I’m going to try this sometime soon. We have pizza a lot while traveling and this sounds like a good way to mix it up.

  9. This looks incredible, I will definitely give it a try! Thank you xxx

  10. veggievixen says:

    just this weekend i used coconut milk instead of soy milk in a cupcake recipe. glad to know it can be used in other delicious ways.

  11. Hmm, it looks tasty, I m gonna try this recipe and deliver it to my customers as well. Thanks for sharing such a nice recipe.

  12. I cannot get over this white sauce – how did you ever think it up? Om nom nom, oh my goodness I must try this sumptuous version of pizza next time I make a dough…

  13. Megan says:

    Wow, this sounds and looks absolutely delicious! I can’t believe how simple that garlic coconut cream is-what a good combination with the sun dried tomatoes!

  14. Belle says:

    Oh my gosh! I made this last night and it was so amazing. This is just as good as regular pizza, except much healthier and a lot less expensive to make. Also, this has to be the best crust I have ever made as well. It was so soft and pillowy, not dense and tough like it pizza dough usually turns out for me. Thank you so so much for this recipe!!

  15. piile says:

    the garlic/coconut sauce is absolutely stellar, thank you!

  16. kathryn says:

    I am the biggest pizza fan ever! I have to make this right now!!!

  17. Andy says:

    Tried it last night. What a fantastic alternative to the creamy alfredo-style pizzas! I opted to make it with Udi’s frozen pizza crusts. Highly recommended if you don’t have time to make your own.
    I’ll be making this again, but next time w/ a few other additions like artichokes or mushrooms.
    Thanks for the recipe, it’s a winner.

  18. kathryn says:

    I just made this and it turned out perfect!!! I even did a whole wheat crust with flax seed and the flavor was soo good. My husband was soo impressed!

  19. Jie Sheng says:

    Hi, der Kuchen sieht lecker aus. Es gibt bei uns ein online Portal Dort kann man leckeres Essen, wie Pizza, Sushi und noch viele andere online bestellen.


  20. Kathryn says:

    I can’t stop making this pizza it is sooo good. A new favorite at my house 🙂 thank you so much!

  21. Heather says:

    Does any other type of milk work instead of coconut milk, like almond milk?

  22. WOW WOW WOW! This looks truly amazing! I cook with coconut milk all the time- did you used canned or the refrigerated type such as So Delicious? I am so making this!!!

  23. Your roasted garlic cream is TO DIE FOR. I made it tonight , added some spinach and used it in a zucchini lasagna. Thank you so much for a recipe that I will use over and over and over again. I did reference you in my blog post which you can view here Thanks again! I am so glad to have found your blog!

  24. That looks so delicious i don’t even know what to say!!!!!

  25. Amy says:

    Is it possible to substitute with another “cream/milk”? My son has a coconut allergy.

    • jacqueline says:

      coconut milk is particularly thick so if you substitute it i would suggest something thick, they make substitute creams out of soy and almond that might work well – if you try let me know how it works!

  26. Amanda says:

    I made this last night! The crust is absolutely DELICIOUS! And the rest of the pizza was awesome too 🙂 Next time, though, I will try to make sure the pizza dough is laid out more level and that my crust isn’t weak on one side. I had to perform emergency surgery halfway through baking when I noticed the coconut milk cream leaking out of the pizza!

  27. Cbn says:

    Will low fat canned coconut work? That is the type I usually get at TJs

    • jacqueline says:

      Yeah that should work just fine!

    • Christina says:

      Flavour is normally expressed in:
      sweet(sugar), sour(spices) &body(protein/oils) – this makes the pizza so attractive ‘cos it contains ALL three categories

      The problem with Pizzas in general is that the CHEESE content does NOT promote healthy living, +w/o cheese it hardly tastes right. That’s what disqualifies it from the Vegan/Vegetarian diet.
      That’s why i like to make my own pizza so i can eliminate cheese from the ingredients(using the coconut milk(oil substitute) or soya milk(protein substitute) instead, and suggest some activity after the meal.

      i.o.words using the low fat version will compromise the taste, and is likely to be processed. I recommend the recipe AS-IS using NATURAL ingredients and LIMIT the portion size instead

  28. Shawna says:

    Tripled the dough so my hubby and sons can have leftovers tomorrow.
    If it were just a dough I’d be ecstatic! It is rising nicely and smells great!
    I’m sure my guys will be very happy tonight!

  29. Miranda says:

    Wow! This was my first experience making a homemade pizza and all I can murmur is wow, because my mouth is full of this delicious creation! Super creative, I’ll be making this again! Finally a vegan pizza my husband is excited to share with me! Thank you!

  30. Rebecca says:

    My dough was really sticky, are you sure we only add 1- 3/4c. flour? “and slowly sift in about 1 3/4 cups flour until it sticks together into a loose dough.” Even after 2-1/2 c. it was still a little sticky.!?!

  31. Hilary Penner says:

    Don’t know why I am so confused- are you using coconut milk from a can- right? Because its thick. Or coconut milk from the refrigerated section of the store?

  32. Sharon Veronica says:

    You are making me hungry!!!! This looks and sounds super delicious!!! I’m a vegetarian working on going vegan, and I think this will kick me of my cheese pizza habit! I’m going to make this tomorrow and I suspect i’ll be eating this mock-cheese pizza from now on 🙂 Thanks for a great recipe that looks AND sounds (and i’m sure tastes) great!!!

  33. Dawn says:

    How large was your baking pan? One half of a cup seems like so little sauce.

  34. Susie says:

    So delicious! My boyfriend and I make this regularly now because we love it so much. This is one of the best replacements for cheese on a pizza that I’ve ever seen.

  35. Jen says:

    OMG I just made this and it is so good!!!

  36. Natasha says:

    I love this sauce recipe, it’s so easy. I add nutritional yeast too for extra cheesiness.

  37. andy says:

    I just made this, waiting for it to cool down. It was pretty easy and smelling the garlic roasting away in my oven was heavenly! I added sweet basil from my own garden and cannot wait to dive into this. I am neither a vegetarian nor a vegan but I am SO excited for this pizza to become a regular on our “Meatless Meal” days.

  38. Valerie says:

    Holy cow! This was the best vegan pizza I’ve ever made! And it’s free of any weird soy faux cheeses. My boyfriend loved it too-and he’s a pizza lover! I cheated and used a pre-made crust, but otherwise kept true to the recipe. I think I would like to try this with some added veggies like spinach next time. Thanks for the amazing recipe! =^.^=

  39. Lisa says:

    I made this tonight and it was awesome! Thanks for the recipe.

  40. Mary says:

    please add me to your mailing list

  41. Mei says:

    Sadly this didn’t work out very well for me 🙁 The sauce was just too coconutty. I used the written 2 heads of garlic and added garlic salt and Italian seasoning, and topped with sun dried tomatoes, spinach, artichoke, and olives, but the coconut flavor still made it through stronger than I would like. I think more garlic would have helped (3 or even 4 heads). It’s possible I’m just very sensitive to coconut flavor though because this isn’t the first time a coconut milk based sauce has failed because the coconut couldn’t be overpowered enough for my tastes. The crust is lovely though!

  42. Chelsi Germaine says:

    Do you strain the coconut milk or just use the entire can? I wasn’t sure how you got the “cheese” to not be so perfect

  43. Aliciaparmelee says:

    If I overlooked my garlic will it throw the whole recipe off??

  44. Nicole A says:

    I found this recipe a few months ago. It has been a life saver, and one of my favorite recipes since becoming vegan. The sauce is perfection, and the crust is so easy to make, but tastes so incredible. It has taken the place of regular pizza in my heart. I highly recommend this recipe to anyone who’s thinking about making it! 🙂

  45. Heather says:

    Just made this tonight and it was amazing! I love not using a vegan cheese I see so many possibilities for this sauce! Yum! Thanks so much for this!


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