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Vegan Pizza
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
Elevate your vegan pizza with homemade non-dairy mozzarella cheese for a quick and superior taste.
Ingredients:
  • 2 pounds pizza dough, homemade or store-bought
  • Olive oil, for greasing the pizza dough and baking sheet
  • Flour, for dusting the counter
  • Cornmeal, for dusting the pan or pizza peel
  • 3/4 to 1 cup pizza sauce, homemade or jarred (check to see it’s vegan)
  • 1 batch homemade vegan mozzarella (see below), or 7 to 8 ounces vegan mozzarella-style shreds
  • Optional toppings: fresh basil, vegan pepperoni or cooked vegan sausage, mushrooms
Instructions:
  • Prepare the dough: Grease a baking sheet with olive oil at least 1 hour before making the pizza. Divide the dough into 2 balls for two 14-inch pizzas or 4 balls for four 8-inch pizzas. Stretch each dough piece tightly, pinch at the bottom, rub lightly with olive oil, and place seam-side-down on the sheet. Cover and let rise until doubled, either for 8 hours in the refrigerator or 1 hour on the counter.
  • Preheat the oven to a piping hot 500°F with a baking stone or inverted baking sheet in the center rack, about 20-30 minutes before baking the pizzas.
  • Prepare the cheese: While the oven preheats, make the homemade vegan mozzarella, if using. Combine tapioca flour, nutritional yeast, sugar, and salt in a saucepan. Pour in water, oil, and vinegar, then whisk together. Cook over medium-high heat, stirring frequently, for 3 to 5 minutes until the mixture thickens. Reduce heat to medium and keep stirring until large bubbles appear. The cheese should be gooey and clingy. Despite its appearance, it will melt beautifully on the pizza. Remove from heat and set aside.
  • Prepare the pizza dough: Place one dough ball on a lightly floured surface and gently stretch it out with your hands from the center. To achieve a bubbly crust, avoid pressing down on the edges. If the dough is resistant, allow it to rest for a few minutes before shaping. For two pizzas, shape each into a 14-inch circle; for four smaller pizzas, aim for 7 to 8-inch circles. Sprinkle cornmeal on a pizza peel or rimless cookie sheet and transfer the dough round onto it.
  • Spread 6 tablespoons of sauce on each large pizza, leaving a 1/2 to 1-inch border. Use 4 tablespoons of sauce per smaller pizza. Sprinkle vegan cheese shreds over the pizza. If using homemade cheese, place dollops evenly using a tablespoon, aiming for even coverage. You'll need 4 to 5 tablespoons per small pizza and about 1/2 cup per large pizza. Add toppings sparingly to avoid a soggy outcome.
  • Transfer the pizza onto the preheated stone or inverted baking sheet, bake until the crust is browned and the vegan mozzarella bubbles, then slice and serve immediately. Enjoy the homemade pizza while it's hot!

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