Try out this restaurant-style Vegan Pizza Recipe in the comfort of yourown home. It’s easy to make and delivers the most delicious crust. Course EntreeCuisine American, Vegan Prep Time 40 minutesCook Time 15 minutesTotal Time 1 hourServings 8 PeopleCalories 189kcalAuthor Melissa Huggins Pizza Dough1 cup warm water1 packet fast-acting yeast2 cups all-purpose flour2 tablespoons olive oil(+ more for seasoning crust)2 tablespoons sugar, divided Toppings1 teaspoon salt(+ more for crust)1/2 teaspoon garlic powder1/2 cup marinara sauce(more if preferred)homemade vegan mozzarella cheese, sliced (or store-bought cheese)1/2 cup fresh basil, chopped1 1/2 teaspoons Italian seasoning(*optional) Instructions Notes Makes 2 10-inch pizzas. If the yeast doesn’t foam up after 7- 10 minutes, start with a new packet. Make sure the water iswarm, but not too hot or it won’t work. Nutrition Nutritional info does not contain the mozzarella cheese topping.Serving: 1Slice | Calories: 189kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Sodium: 345mg |Potassium: 71mg | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1.6mg
Homemade vegan cheese sauce to top pizzas and casseroles.Course condimentCuisine AmericanKeyword Vegan pizza cheesePrep Time 5 minutesCook Time 5 minutesTotal Time 10 minutesServings 8 slices of pizzaCalories 100kcalAuthor Monica Davis InstructionsHow to make vegan pizza cheeseHow to make vegan pizza with cheese saucesaucepan WhiskEquipment1 ¼ cup plain flavored oat milk¼ cup canola oilor other neutral-flavored oil2 tablespoons nutritional yeast2 tablespoons tapioca starch1 tablespoon cornstarchor potato starch1 teaspoon salt¼ teaspoon lemon juice¼ teaspoon garlic powder NotesBe sure to allow the cornstarch and potato starch to dissolve completely before turning onthe heat.Stir frequently while the pizza cheese is heating for a smooth consistent texture.NutritionServing: 0.25cup | Calories: 100kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g |Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 309mg | Potassium:58mg | Fiber: 1g | Sugar: 3g | Vitamin A: 77IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 0.4mg
prep time: 60 cook time: 1 5total time: 1 H O U R 1 5 M IN U T E S yield: 8 1 Xcategory: D IN N ER method: GRI L L IN G, B A KIN Gcuisine: I TA L I AN diet: VEGAN Description:This vegan pizza dough is quick and easy to make, with the most perfect crust, and tons of unbelievably vegan pizza toppings, includingthe best melty gooey vegan cheese! Options for both grilling the pizza and freezing the dough for later too!IngredientsSCALE 1x 2x 3xBasic Vegan Pizza Dough Recipe:Basic Vegan Pizza Toppings:Vegan White Bean Pesto Vegan Pizza Toppings:3 1/2 cups (440 grams) 00 flour or all-purpose flour or bread flour, plus more for kneading1 packet (2.5 tsp) quick rise yeast1 1/3 cup (320 mL) water, heated to 110F1 tsp sea salt1 tbsp olive oil1 cup-1 2/3 cup your favorite pizza sauce1 batch homemade vegan mozzarella cheese or store bought vegan cheeseFresh basil for garnish1/2 cup cannellini beans3 cloves garlic, minced2 tbsp olive oilJuice from 1 lemon1 tbsp fresh dill, choppedSea salt + pepper to tasteAdditional toppings: tomato sauce, vegan pesto, olives, mushrooms, vegan cheese InstructionsWeigh out all ingredients before beginning. Grease a large bowl with oil and set aside.1 Make the dough: in a stand mixer bowl or in a large bowl, whisk together the flour, sugar, salt, and quick-rise yeast. Attach thedough attachment if using a stand mixer or use a large wooden spoon and pour in the hot water and olive oil. Begin mixing thedough. If using a stand mixer, mix the dough on medium-high speed for 7-9 minutes. Or knead the dough in the bowl. The doughshould be slightly shaggy and tacky at this point. Then lightly flour a clean surface and place the dough onto the surface. Lightlyknead the dough for 2-3 minutes until it becomes less tacky and more smooth. Place the dough ball into the oiled bowl, cover, andallow the dough to double in size by placing it in a warm area, at least 85F.2 Make the pizzas: Preheat the oven to 475F. Once the dough has doubled in size, lightly punch down the dough. Re-flour a cleansurface or use a piece of parchment paper. This will be where you form the pizza dough. Remove the dough from the bowl anddivide the dough in half. If freezing the other half of the dough, see blog post for instructions. For the first pizza, begin toform the dough into a disk shape. Place the pizza dough on a piece of floured parchment paper or lightly floured surface, and gentlypush the middle of the dough out, being careful not to stretch the dough. See the video for a better visual. Your pizza shouldmeasure about 18″ in diameter. Repeat for the remaining dough ball.3 Garnish the pizzas: Spread 1/2- 2/3 cup pizza sauce over the dough, and sprinkle the vegan cheese on top. If making the garlickywhite beans, combine the beans, garlic, olive oil, lemon juice, dill, and sea salt together. Then top on your pizza. You can watch medo it in this video here!4 Bake the pizzas: place the pizzas onto a pizza tray, and bake the pizzas for 10-12 minutes, or until the vegan cheese melts and theedges of the dough are lightly golden. Remove from the oven.5 Slice the pizza and serve! Garnish with fresh basil, and enjoy!6 Heat your grill and arrange your toppings (sauce, mozzarella) near the grill. Grilled Vegan Pizza:Nutrition1Lightly brush your prepared dough with a little olive oil and place the dough onto the grill once the grill reaches 500F.2Cover the grill and allow the dough to cook for 2-3 minutes. Then flip the dough and allow it to cook for another minute.3Remove the dough from the grill and onto the baking sheet and add on your toppings.4Place the dough back onto the grill and cook for another 3 minutes until the cheese melts. If the cheese isn’t melting fast enough butyour crust is cooked, place the pizza into the oven at 475F for about 5 minutes.5Remove from oven and top with basil and extra olive oil if desired, then serve! NotesRecommended store bought vegan cheeses: the cheese you choose will be a big determinant as to whether your pizzas turn outgreat! I recommend Violife shredded mozzarella, as shown, or Miyoko’s Mozzarella Balls. Violife is nut free and soy free, and Miyoko’scontains cashews.
Everyone should know how to make delicious homemade pizza crust from scratch! The crust andvegan mozzarella are entirely homemade. This vegan mozzarella is made from cauliflower and is nut,soy, gluten, and oil-free. Use a store-bought sauce and add in a few extra seasonings and spices tobring it up a notch. PREP TIME: 20 minsCOOK TIME: 47 mins 1 hr 2 hrs 7 minsRISING TIME TOTAL TIME: 1 hr 2 hrs 7 mins EQUIPMENThigh speed blenderRolling PinINGREDIENTS3 cups flour1 packet of yeast (2 ¼ teaspoons/7g)1 tablespoon sugar1 ½ tablespoon olive oil1 cup warm water½ teaspoon salt½ head of cauliflower (10.5 ounces/300g)3.5 tablespoons tapioca flour1 tablespoon nutritional yeast½ teaspoon salt½ cup non-dairy milk PREP TIME: 20 minsCOOK TIME: 47 mins 1 hr 2 hrs 7 minsRISING TIME TOTAL TIME: 1 hr 2 hrs 7 mins ¾ cup tomato sauce¼ teaspoon garlic powder¼ teaspoon parsley¼ teaspoon oreganoPinch red pepper flakesINSTRUCTIONSPrep dough
