Vegan Mozzarella and Tomato Pizza
Satisfy your pizza cravings guilt-free with this irresistible Vegan Mozzarella and Tomato Pizza recipe! Featuring a homemade garlic-kissed vegan mozzarella crafted from creamy cashews, tapioca starch, and tangy lemon juice, this plant-based twist delivers all the gooey goodness you love without the dairy. A golden, hand-kneaded pizza dough forms the perfect base, topped with vibrant cherry tomatoes, zesty tomato sauce, and a pop of fresh basil for a classic, flavorful finish. Whether you’re hosting a dinner party or treating yourself to a cozy night in, this easy-to-make vegan pizza is ready in under an hour and serves up wholesome comfort with every bite. Perfect for pizza lovers looking for vegan recipes, dairy-free alternatives, or homemade pizza ideas!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 packet Active dry yeast
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar
- 1 cup Raw cashews
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 3 tablespoons Tapioca starch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 cup Water
- 1 handful Fresh basil leaves
- 1 cup Cherry tomatoes
- 0.5 cup Tomato sauce
Instructions
To prepare the pizza dough, start by mixing the warm water, granulated sugar, and active dry yeast in a large bowl. Let it sit for about 5 minutes until it becomes frothy.
Add in the all-purpose flour, olive oil, and salt. Stir the mixture until a dough begins to form.
Transfer the dough onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
While the dough is rising, make the vegan mozzarella by soaking raw cashews in hot water for 15 minutes, then drain.
In a blender, combine soaked cashews, nutritional yeast, lemon juice, tapioca starch, garlic powder, onion powder, and water. Blend until smooth.
Pour the blended mixture into a saucepan and cook over medium heat, stirring constantly until it thickens into a stretchy, mozzarella-like consistency. This should take about 5-7 minutes.
Preheat your oven to 475°F (245°C).
On a floured surface, punch down the risen dough and roll it into your desired pizza shape and thickness.
Transfer the dough onto a baking sheet or a preheated pizza stone. Spread the tomato sauce evenly on the dough, leaving a small border for the crust.
Spoon dollops of the vegan mozzarella onto the pizza.
Slice cherry tomatoes in half and scatter them over the pizza.
Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and cooked through.
Remove the pizza from the oven and top it with fresh basil leaves.
Slice and serve the pizza hot.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.3 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 612 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
