Vegan Mozzarella Stuffed Crust Pizza
Ingredients
Dairy-free mozzarella
- 1 cup cashews
- 1 Tbsp fresh lemon juice
- 2 Tbsp nutritional yeast
- 2 tsp agar powder
- 2 Tbsp tapioca powder
- 1 tsp onion powder
- 1 tsp garlic powder
- Assorted spices to taste (e.g., vegetable bouillon cubes)
- 2 Tbsp melted coconut oil
- 1 cup water
Pizza crust
- 3 cups flour
- 2 1/4 tsp active dry yeast
- 1 Tbsp coconut sugar
- 3/4 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 1 Tbsp vegetable stock seasoning
- 2 Tbsp olive oil
- 1 cup warm water
Preparation
Dairy-free mozzarella
Blend all dairy-free mozzarella ingredients in a blender, scraping down the sides
Transfer the mixture to a pot and simmer over medium heat, stirring continuously until thickened (about 5 minutes)
Taste and adjust seasonings if needed
Pizza crust and assembly
Add yeast to warm water, stir in coconut sugar, and let sit in a warm place until foamy
In a large bowl, combine flour, salt, onion powder, garlic powder, Italian seasoning, and vegetable stock seasoning
Add olive oil and the yeast mixture to the dry ingredients; mix until a dough forms
Adjust dough consistency by adding more flour if too sticky or more water if too dry; typically, a bit of extra flour is needed
Roll out the dough
Keeping a 1-inch border around the edge, spread the vegan mozzarella around the border
Fold the border over the cheese, tucking it into the crust to seal
Spread marinara sauce over the center, add desired toppings, and top with remaining cheese
Bake at 350°F for 20 minutes
Tips
For faster yeast activation, place the mixture in a warm spot such as near a window in sunlight
