Vegan Cashew Mozzarella Pizza
Ingredients
Dairy-free mozzarella
- 1 cup cashews
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 2 teaspoons agar powder
- 2 tablespoons tapioca powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- optional spices such as vegetable stock cubes
- 2 tablespoons melted coconut oil
- 1 cup water
Pizza crust
- 3 cups flour
- 2 1/4 teaspoons active yeast
- 1 tablespoon coconut sugar
- 3/4 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1 tablespoon vegetable stock seasoning
- 2 tablespoons olive oil
- 1 cup warm water
Preparation
Mozzarella
Blend all the ingredients in a blender, scraping down the sides
Place the thick liquid in a pot and simmer, stirring continuously until thickened, about 5 minutes
Taste and adjust seasonings if needed
Pizza crust and assembly
Add yeast to warm water with sugar and stir briefly, then leave in a warm place to activate
Add all remaining ingredients in a large bowl
Add olive oil and the yeast mixture, then adjust consistency by adding more flour if too runny or more water if too doughy
Roll out the dough
Keeping an inch away from the dough’s edge, line the circle with the cheese
Fold the inch left around the border over the cheese, tucking or forking it into the crust
Place marinara sauce and toppings on the pizza along with the remaining cheese
Bake at 350°F for 20 minutes
