Classic Vegan Pizza with Homemade Cauliflower Cheese
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
- 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
Preparation
Warm the water to 110-115°F (43-46°C) in the microwave for about 30 seconds, or until it feels like a very hot bath.
Pour the sugar and yeast packet into the water and set aside for 10 minutes until foamy.
Sift half the flour and salt into a large bowl, adding the flour in halves to avoid adding too much.
Add the olive oil and activated yeast, then gently mix while gradually adding the remaining flour until the dough is somewhat sticky.
Knead the dough on a clean, floured surface for about a minute, adding a little extra flour if too sticky or water if too dry, until smooth and soft.
Form the dough into a ball, place in an oiled bowl, cover with a dish towel, and let rise for at least 30 minutes or until doubled.
While the dough rises, cut the cauliflower into small chunks and boil until fork-tender.
Drain the cooked cauliflower and blend with the remaining vegan cheese ingredients in a high-speed blender, starting with 1/2 cup non-dairy milk and adding more as needed (use as little as possible).
Mix the pizza sauce ingredients in a bowl.
Preheat the oven to 425°F (220°C).
Roll out the dough on a floured surface and transfer to a pizza pan.
Spread the pizza sauce over the dough, then top with the vegan cheese.
Bake for 15-20 minutes until the crust is golden and the cheese is melted.
Tips
Adjust flour amount in the dough based on humidity; some days may require more or less flour.
Use minimal non-dairy milk in the vegan cheese for optimal thick, cheese-like consistency.
