Ingredients
For the Dough:
2 1/4 teaspoons active dry yeast (1 packet)
1 1/2 cups warm water (110°F/45°C)
3 1/2 to 4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil.
For the Cashew Mozzarella:
1 cup raw cashews (soaked in water for at least 4 hours or overnight)
1 cup water
2 tablespoons tapioca starch
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1 teaspoon salt.
For the Toppings:
1 cup tomato sauce (homemade or store-bought)
1 cup Italian-style vegan sausage, crumbled or sliced
1/2 red onion, thinly sliced
1/2 red bell pepper, diced
1 cup fresh spinach leaves
Optional: fresh basil, crushed red pepper flakes, or other herbs.
Instructions
1. Prepare the Dough:
In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for about 5-10 minutes, until it becomes frothy.
In a large mixing bowl, combine 3 1/2 cups of flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Mix until a dough forms, adding more flour as needed until the dough is no longer sticky. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
2. Make the Cashew Mozzarella:
Drain and rinse the soaked cashews. In a blender, combine the cashews, water, tapioca starch, nutritional yeast, lemon juice, apple cider vinegar, and salt.
Blend until completely smooth. Pour the mixture into a saucepan and cook over medium heat, stirring constantly. As the mixture heats, it will thicken and become stretchy. This should take about 5-7 minutes. Once thickened, remove from heat.
3. Preheat the Oven:
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats.
4. Prepare the Toppings:
While the oven is heating, prepare your toppings. Slice the vegan sausage, red onion, and red pepper. Wash and dry the spinach leaves.
5. Assemble the Pizza:
Once the dough has risen, punch it down and divide it into three equal portions (for three pizzas). On a floured surface, roll out one portion of the dough to your desired thickness. Transfer the dough to a pizza peel or a baking sheet lined with parchment paper.
Spread a generous layer of tomato sauce over the dough, leaving a small border for the crust. Sprinkle the vegan sausage, red onion, red pepper, and spinach evenly over the sauce.
Spoon dollops of the cashew mozzarella over the toppings. The cheese will spread slightly as it bakes, so a few spoonfuls should be sufficient.
6. Bake the Pizza:
Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
7. Repeat for Additional Pizzas:
While the first pizza is baking, you can prepare the remaining portions of dough and toppings. Repeat the assembly and baking process for each pizza.
8. Serving:
Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil, crushed red pepper flakes, or other herbs if desired.
Notes
Dough Preparation: The dough can be made ahead of time and refrigerated for up to 24 hours. Let it come to room temperature before rolling out.
Cashew Mozzarella: For a creamier texture, you can add an extra tablespoon of tapioca starch. Adjust the salt and lemon juice to taste.
Topping Variations: Feel free to customize your pizza with other toppings such as mushrooms, olives, artichokes, or vegan pepperoni.
Frequently Asked Questions
Can I make the dough gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes a binding agent like xanthan gum.
Can I use store-bought vegan cheese? Absolutely! If you’re short on time, store-bought vegan mozzarella or cheddar can be used as a substitute.
Nutritional Information (Per Slice, Approximate).
Calories: 250-300 kcal
Total Fat: 10-12g
Saturated Fat: 1.5-2g
Cholesterol: 0mg (vegan recipe)
Sodium: 400-500mg
Total Carbohydrates: 30-35g
Dietary Fiber: 2-3g
Sugars: 2-4g
Protein: 6-8g.
Additional Tips
Dough Consistency: The dough should be slightly sticky but easy to handle. Add flour gradually to avoid making it too dry.
Baking Time: The baking time may vary depending on your oven and the thickness of the dough. Keep an eye on the pizza to avoid over-baking.
Storage: Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in the oven or on a stovetop skillet for best results.
This homemade vegan pizza with cashew mozzarella is a delicious and satisfying meal that everyone can enjoy. The homemade dough provides a perfect base, while the cashew cheese adds a creamy, cheesy texture without any dairy. Customize the toppings to your liking and enjoy a freshly baked pizza that’s perfect for any occasion. Whether you’re celebrating the end of Passover or simply craving a comforting meal, this pizza is sure to hit the spot!
