Homemade Vegan Pizza

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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.

RECIPE VIDEO

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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.

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INGREDIENTS

Dough
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

Vegan Cheese
1/2 cauliflower (375g)
3.5 tbsp tapioca flour
1 tbsp nutritional yeast
1-2 tsp salt
*add salt to taste preferences
1/2-1 cup non-dairy milk, unsweetened and no flavor (I used 3/4 cup)

Pizza Sauce
3/4 cup tomato sauce
1/4 tsp garlic powder
1/4 tsp parsley
1/4 oregano
A pinch red pepper flakes

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. While the dough rises, cut the cauliflower into small chunks. Boil on the stove until fork tender.
  8. 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.
  9. Blend until the mixture is extremely smooth. It should be thin but not complete liquid.
  10. 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.
  11. Season the tomato sauce with the spices.
  12. Preheat your oven to 450F (232C).
  13. The dough should now be done rising and doubled in size. Punch the air out with your hands.
  14. You can spread the dough out with your hands or roll it with a rolling pin.
  15. If using a pizza pan or baking pan add a small amount of olive oil to the bottom.
  16. 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.
  17. Sprinkle garlic powder and salt over the crust if you like for extra flavor.
  18. Bake for 7 minutes to help get the pizza crust cooking. If you use a pizza stone you can skip this.
  19. 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.
  20. Allow it to cool and cut into pieces.

Serves 2-4 people.

*this post contains Amazon Affiliate links. If you decide to make a purchase using the link, I make a very small commission which helps to make content for you guys!

PDF PRINTABLE RECIPE PIZZA

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37 thoughts on “Homemade Vegan Pizza

    1. Hi Alex thank you! Once it’s thickened on the stove it’s good to eat. You don’t have to bake it but just helps to make the pizza more cohesive and so there’s not like cheese sauce just sitting on top and not part of it. Either way it’ll be delicious though!

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  1. I did a bad job of following the instructions, it was almost a disaster, and it still tasted DELICIOUS. I lost count of how much flour I added and likely added way too much because my dough was pretty stiff. I couldn’t give up and throw it away, so I figured I’d wait a half hour and see if it rises. I could only find tapioca granules at the store, and my husband tried to help me grind it into more of flour consistency with a pestle & mortar. It took wayyy too long, so we gave up on that and I just used the granules. The pizza crust didn’t brown like your photos, and the cheese thickened a little but not like I thought it would. And you know, it was a delicious pizza. I watched your video and next time I’ll follow along better!

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  2. Cauliflower are not consistent in size. I currently have frozen cooked cauliflower in my freezer that I would like to use for this and have no idea is its too much, too little or just enough…. Can you provide how much cauliflower in cups?

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      1. Wow! That was fast! Thank you so much! I did notice after I sent the comment that the weight was there but you were so fast at responding (2 minutes) I didn’t get a chance to get back to you. Again thank you so much. I am going to try this recipe very soon. Looking forward to it.

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  3. Hello, im so excited to bake my very first pizza! I was wondering if I can use Spelt flour for the dough? and do you think this vegan cheese would work well with baked pasta?

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    1. Hi Leen. The vegan cheese is great for a baked pasta! it works anywhere grilled cheeses, quesadillas, baked pasta, enchiladas. I have never made it with spelt flour but it should work. I do think spelt flour is substituted as half the amount for all purpose flour so you may have to play around with it a bit

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  4. i substituted the tapioca flour for corn starch, and i cut the recipes amount in half. corn starch still has a strong thickening capacity just as tapioca. it was still just as good! so using corn starch is possible for everyone who doesnt have tapioca flour in their pantry!

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    1. Hi Ang glad you enjoyed it. Thanks for the feedback about the cornstarch it is definitely something that can work. However, the tapioca flour does just have a completely different consistency and is what makes it gooey and stretchy! But glad you still enjoyed it with the cornstarch 🙂

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  5. what kind of non-dairy milk did you use? I have coconut milk but it’s much creamier than almond milk, so wondering if it makes a difference.

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