Pistachio – Pea Pizza with Mint & Homemade Mozzarella

Vegan pizza Bianca with homemade mozzarella, topped with pistachios, peas & mint.

This green pizza is scary delicious! It’s a pizza Bianca, with a plus. And we all know, anything is better when it comes in pizza form!

Who says pizza has to be loaded with a thick layer of tomato sauce and classic toppings? Not me! Pizza dough is the perfect vehicle for as many different toppings as your imagination can conjure up. Think of all those fresh vegetables at your local farmers’ market, waiting impatiently to be scattered on your pizza.

Peas on a pizza? I know, it’s kinda crazy but it’s actually out of this world delicious! In addition to the fresh peas, which came straight from my garden, I’m adding some pistachios to the mix. They go together really well with all of the flavours going on and add a salty crunch to the pizza.

Of course, it wouldn’t be a pizza without lots of glorious melty cheese. Gooey & stretchy homemade vegan mozzarella cheese! It simply completes this pizza.

The recipe makes more than you need for one pizza. Use the leftovers in lasagne, quiche, sandwiches, omelettes… or even as a dip for veggies or tortilla chips. The possibilities are endless.

And last but not least, I added some mint leaves to the top of the pizza. But not until after it comes out of the oven, this will keep the mint fresh and green. Cause this pizza is all about refreshing flavours and interesting structures for that perfect bite all the way through.

You should absolutely make this pizza, I promise you’ll be completely thrilled!

In pizza we crust!

If you make this pizza, tag me on Instagram @chillies_for_chocolate, I love to see your creations!

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Pistachio – Pea Pizza with Mint & Homemade Mozzarella

vegan, soy free



For the pizza dough:

1 tsp dried yeast

½ tsp (cane) sugar

¼ cup + 2 tbsp lukewarm water

½ cup spelt flour or wheat flour + extra if needed

⅓ cup polenta/corn meal

1 tbsp olive oil

⅓ tsp salt

For the mozzarella: (makes extra)

¼ cup cashews, soaked for 4 hours, rinsed & drained

1 cup water

1 tbsp nutritional yeast

1 tbsp olive oil

3 tbsp tapioca starch

1 tsp lemon juice

1 tsp apple cider vinegar

1 clove garlic, chopped

½ tsp salt

For the white sauce:

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

6 tbsp water or almond milk

1 tsp lemon juice

3-4 cloves garlic

Pepper & salt

For the pizza:

⅓ cup salted pistachios, roughly chopped

½ cup peas (fresh or frozen)

Chopped mint leaves



For the pizza dough:

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

Add the flour and polenta, olive oil and salt and mix. Knead the dough for 10 minutes, adding 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 mozzarella:

Blend or mix the ingredients for the mozzarella until smooth.

Pour the mixture into a small saucepan. On low heat, bring to a boil, whilst stirring.

Once you reach the boiling point, cook for one more minute, keep stirring.

Remove from the heat and cool down slightly.

Store leftovers in the fridge.

For the white sauce:

Blend or mix the ingredients 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 the white sauce over the bottom.

Top the pizza with the pistachios, peas and dollops of mozzarella cheese.

Bake the pizza for 10 minutes or until golden.

Garnish with chopped mint leaves. Enjoy!

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