Though pizza isn’t necessarily deemed as a ‘health food’, I think we can all agree that a life without pizza is just a life not-fulfilled.
Void of all things beautiful and savory and loaded with carb-esq goodness.
Now, this isn’t some genuine Italian nonna recipe that was handed down for generations in the family– but it’s the darn closest thing I had to work with and I have to say that these were a hit with the rest of my non-vegan family + neighbor.
I’m rolling in 3 recipes into one recipe, but things can be simplified (like using store-bought pizza sauce & vegan/nonvegan cheese).
Behold, the might of vegan goodness.
- 1 cup warm water (not too hot or you’ll kill the yeast and not too cold or it won’t activate)
- 2 1/2 tsp active dry yeast
- 1 tbsp sugar
- 3 cups all-purpose flour
- 1 tbsp oil (vegetable, canola, or corn)
- 1 tsp salt
Activate the yeast by adding it to the warm water with the sugar and let sit for about 5-10 minutes. Note that very tiny bubbles/thin layer of foam should eventually come up as a sign that the yeast is active.
Incorporate all of the ingredients together along with the yeast mixture in a bowl until a dough forms, cover with a kitchen towl and set aside for about an hour to rise.
- 1/2 can of diced tomates, blended so the consistency is smoother
- 1/2 can of tomato paste
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp sugar
- 1 garlic clove
- salt and pepper to taste
Incorporate all ingredients in a small pot over medium heat. Set aside.
- 1/3 cup raw cashews (I used dry roasted ones and boiled them until tender)
- 1 clove of garlic
- 1 half of a lime or lemon
- 1 tsp corn starch (more if you desire a thicker, mozzarella like consistency)
- salt to taste
- 1/4-1/2 cup of water
Blend all ingredients together except for the starch in a blender until smooth . In a small saucepan over medium-high heat, add the starch and cook for about 5-8 minutes, stirring constantly. Set aside until mixture has cooled enough to place in a plastic zipper bag. Cut a small piece of the corner to pipe the cheese, or scoop up dollops of cheese for pizzas.
Preheat over to 450ºF.
Divide dough into 3 pieces. Knead gently (being careful not to over-do it as the dough will become tough when cooked) and roll out until it is aproximately 1/8″ thick.
Add a layer of the sauce and desired toppings, and finish topping with cheese and dried oregano/basil (optional).
Cook for 18-20 minutes or until crust has become golden.
This video tutorial was filmed and edited by the lovely Kiara Gómez! You can see more of her creative content here. ❤