Vegan Vegetable Stuffed Crust 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 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
Blend all the dairy-free mozzarella ingredients in a blender, scraping down the sides.
Place the mixture in a pot and simmer, stirring continuously until thickened, about 5 minutes. Taste and adjust seasonings if needed.
Add yeast to warm water and sugar, stir briefly, and let it sit in a warm place.
Combine the remaining pizza crust ingredients in a large bowl.
Add olive oil and the yeast mixture to the bowl, and adjust consistency with flour or water if necessary.
Roll out the dough.
Line the edge of the dough with the prepared cheese, fold over the edge to encase the cheese, and seal it.
Add marinara sauce, your choice of toppings, and the remaining cheese on top.
Bake at 350°F for 20 minutes.
