Black & White Like My Soul Pizza

Dramatic and glamourous vegan black & white pizza!

This pizza is like my soul, part dark and mysterious & part bright and light. And look at this beauty, it’s got the blackened treatment, with white sparks all-over. it’s not just a pizza, it’s a work of art!

I’ve always been fascinated by black food. That inky dark  black colour, which is glamourous, serious and o so dramatic. Apparently I’m not the only one, cause funky pizzerias are launching the black pizza too.

Often activated charcoal is used to give dough an intense black colour. NOT. Instead I used… black sesame tahini. The colour of the dough will be less intense, but we all know sesame seeds and tahini are healthy. So by adding black sesame tahini to the dough, not only the pizza gets it’s dark  and obscure colour, but some valuable nutrition is added to the pizza too. It’s fairly easy to whip up at home and the dark colour really makes it a show stopper.

On top of this tasty dark dough, the magic is ready to happen. Today I made the pizza exclusively black & white! And with the black sesame dough, I kept the toppings fairly simple.

A cheezy white cashew sauce on top of the black dough, sprinkled with a thin layer of gooey and melty mozzarella cheese. Then there’s a layer of chickpeas, black kalamata olives and thinly sliced shallots. And finally, after baking, there’s a black sesame sauce to fill in the gaps.

Together these really are best friends. The earthy tahini, cheezy sauce, soft chickpeas, salty olives and some crisp shallots. And out of the oven all the pizza needs is a scattering of black & white sesame seeds.

Attitude is everything!

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Black & White Like My Soul Pizza

vegan, soy free



For the black pizza dough:

1 ¼ tsp dried yeast

1 tsp sugar

¼ cup lukewarm water

¾ cup+ spelt


3-4 tbsp black sesame tahini (depending on the desired colour)

¼ tsp salt

Extra spelt flour for rolling

For the white sauce:

¼ cup cashews, soaked for 1 hour, rinsed & drained

6 tbsp water or almond milk

2 tbsp nutritional yeast

1 tsp lemon juice

1 clove garlic

¼ tsp mustard powder

Pepper & salt

1 tbsp black sesame tahini


~ ½ cup cooked chickpeas

1 medium banana shallot, thinly sliced

A few kalamata olives, whole or sliced

Vegan grated mozzarella cheese (optional)

Black and white sesame seeds



For the black pizza dough:

In a bowl, mix yeast, sugar and water and let it sit until foamy.

Add spelt flour, black sesame tahini, salt and mix. Knead the dough for 10 minutes. Add extra flour if needed.

Grease a bowl and place the dough in the bowl, cover with a tea towel. Let the dough rise for 1,5 to 2 hours or until the dough has doubled in volume.

For the white sauce:

Blend or mix the ingredients (except the black tahini!) for the white sauce until smooth. Season with salt and pepper.

For the pizza:

Preheat the oven to 190° Celsius. Lightly grease a pizza form with oil and dust with polenta/corn meal.

Roll out the pizza dough into a 30 cm circle. Bake the pizza dough for a few minutes. Remove from the oven and spread about ¾ of the white sauce over the bottom.

Scatter the pizza with grated mozzarella cheese (if using), chickpeas, olives and shallot.

Bake the pizza for 10 minutes or until golden. While the pizza is in the oven, mix the remaining white sauce with the black tahini.

Drizzle the pizza with the black tahini sauce and sprinkle with sesame seeds. Slice and serve & enjoy!

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