Making pizza from scratch is actually so much fun. While making your own dough may seem intimidating it is so easy. You guys are also going to love my super easy vegan mozzarella recipe. While it is a bit time consuming, once you bite into this pizza you will realize how worth it, it is.
Homemade pizza dough only requires a few ingredients: flour, yeast, salt, olive oil and water. However, different ratios of each ingredient will give you different crusts. Different flours will also result in different crusts. I used regular all purpose flour for this. If you change the flour you may need to change the amount of liquid needed. If you are gluten free you can use gluten free all purpose flour.
The vegan mozzarella is probably one of my proudest creations. It is made from cauliflower, it is gooey, stretchy, salty, creamy and really everything you want a vegan cheese to be! This recipe can be made with any non-dairy milk to fit any allergy needs. You can also try using water; however it may not work as well and won’t be as creamy. Tapioca starch/flour is crucial to this recipe. Without it the recipe will not work, it helps to give the cheese it’s stretchy, gooey texture.
The final component is tomato sauce. My favorite tomato sauce in a jar is from Vincent’s. If you are in the US Rao’s is another great sauce. You can then easily transform your sauce into pizza sauce with a few seasonings. A higher quality tomato sauce is best just to ensure your pizza is full of flavor.
3 cups flour (360g)
1 packet of yeast
1 tbsp sugar
1 1/2 tbsp olive oil
1 cup warm water
1/2 tsp salt
1/2 cauliflower (375g)
3.5 tbsp tapioca flour
1 tbsp nutritional yeast
2 tsp salt
1/2-1 cup non-dairy milk, unsweetened and no flavor (I used 3/4 cup)
3/4 cup tomato sauce
1/4 tsp garlic powder
1/4 tsp parsley
A pinch red pepper flakes
- Warm the water up to 110-115F (43-46C). I usually put it in the microwave for about 30 seconds and that is good. You can use a thermometer to check or I test it with my finger for the temperature of a very hot bath.
- Pour the sugar and yeast packet int the water and set it aside for 10 minutes. The yeast will get foamy and start to smell.
- Sift in 1/2 the flour and salt into a big bowl. I like to add the flour in halves so I do not add too much. Some days you may need more or less flour.
- Add the olive oil and activated yeast in. Begin to gently mix. Continuously adding in the rest of the flour and mixing. The dough should look somewhat sticky.
- With clean hands and a clean, floured surface begin to knead the dough. You will only knead it for about a minute. If you find the dough is too sticky add a little extra flour. If it seems too dry add a little extra water. Dough should be smooth and soft.
- Form the dough into a ball. Place into an oiled bowl. Cover with a dish towel and set it aside for at least 30 minutes or until it has doubled in size.
- While the dough rises, cut the cauliflower into small chunks. Boil on the stove until fork tender.
- Drain the cooked cauliflower and the rest of the cheese ingredients to a high speed blender. Start with 1/2 cup of non-dairy milk and add more as needed. The less non-dairy milk you can use the better.
- Blend until the mixture is extremely smooth. It should be thin but not complete liquid.
- Heat the mixture on the stove for 5-7 minutes on a medium heat. Continuously mixing while it warms up. This is going to activate the tapioca starch. It takes a few minutes so don’t worry if it doesn’t happen right away.
- Season the tomato sauce with the spices.
- Preheat your oven to 450F (232C).
- The dough should now be done rising and doubled in size. Punch the air out with your hands.
- You can spread the dough out with your hands or roll it with a rolling pin.
- If using a pizza pan or baking pan add a small amount of olive oil to the bottom.
- Spread the dough into a circle or square. You can make it thick or thin. This was a 12 inch thicker crust pizza in the pictures.
- Sprinkle garlic powder and salt over the crust if you like for extra flavor.
- Bake for 7 minutes to help get the pizza crust cooking. If you use a pizza stone you can skip this.
- Then top with the tomato sauce and cheese. Bake for another 10-15 minutes depending on how crispy you like your pizza. Rotate the pizza halfway through baking so it doesn’t get overcooked.
- Allow it to cool and cut into pieces.
Serves 2-4 people.
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