Ready to go all out for pizza night? This recipe is amazing and so fresh. Making everything homemade takes a bit more time but is so worth it!
Ingredients
Pizza Dough:
1 ½ cups of unbleached white flour
1 ½ cups of whole wheat flour
1 cup of warm water
1½ teaspoons (1 packet) of fast-rising active dry yeast
1 teaspoon of pure maple syrup or agave
½ teaspoon of sea salt
Gooey Vegan Mozzarella:
½ cup of raw cashews, softened
1 cup of water
3 tablespoons + 2 teaspoons of tapioca starch (also called tapioca flour)
1 tablespoon of nutritional yeast
1 teaspoon of apple cider vinegar
½ teaspoon of salt
¼ teaspoon of garlic powder
Marinara Sauce:
29 oz can of tomato puree
1 can of diced tomatoes
1 tablespoon of nutritional yeast
½ teaspoon of garlic powder
½ teaspoon of onion powder
½ teaspoon of Italian seasoning
½ teaspoon of dried basil or 6-8 leaves of fresh chopped basil
½ teaspoon of dried parsley
½ teaspoon of agave or pure maple syrup
1 ¼ teaspoons of sea salt
Toppings:
Cherry Tomatoes
Bell Pepper
Red Onion
Banana Peppers
Zucchini
Vegan Mozzarella (recipe above)
Nutritional yeast
Dried Parsley
Preparation
Pizza Dough:
Stir together 1 ¼ cups of both flours (save ¼ cup of each), yeast, and salt in a large bowl. Add maple syrup or agave to 1 cup of warm water. Mix sweetened water into dry ingredients. Once dough begins to form, turn dough out onto a lightly floured surface. Knead in enough of the remaining ¼ cup of each flour to make a dough that is smooth and elastic. Place dough back in the bowl and cover with a damp towel and let rest for an hour or so. Split dough into two balls and begin rolling out each piece of dough. Add dusting of flour as you roll if the dough is sticky. Brush with a teaspoon of plant milk or vegan butter before baking. Preheat oven to 400 degrees. Bake the crust for 3-4 minutes and then remove to add toppings.
Sauce:
Add all the ingredients to a medium size saucepan on low heat. Stir, cover with a lid, and let simmer for about 45 minutes.
Gooey Vegan Mozzarella (recipe from It Doesn't Taste Like Chicken):
Softening the cashews first helps them blend. If you have a high-powered blender you may be able to skip this step, but if not, this step is important to get a smooth cheese. You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
To make the vegan mozzarella:
Add the cashews along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery. Pour into a small saucepan and put over medium-high heat. Continually stir. The cheese will start forming clumps, keep stirring and it will continue clumping until the mixture turns from watery to a thicker melty cheese sauce. This takes about 5 minutes. Serve hot or allow to cool and store in an air-tight container in the fridge for 2 - 3 days. The cheese will get thicker as it cools but will stay in a melty state.
Final Pizza:
Once the crust has baked for 3-4 minutes, add an even layer or marinara. Next, pile of veggies and globs of gooey mozzarella. Sprinkle with nutritional yeast and dried parsley before placing in the oven. Bake for 8-10 minutes or until the crust is lightly golden brown.
Recipe Origin: