Pizza with My Most Beloved Vegan Pizza Cheese

Pizza with My Most Beloved Vegan Pizza Cheese

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You can make crispy pizza as from the stone oven at home. It is important to make sure, your oven is really hot. I heat it to 250° C  (480° F) with a pizza tray on the bottom rail in it. 

Start with the dough. While the dough is resting you can make the tomato sauce. The amount of tomato sauce in this recipe is for two pizzas. If you pour it hot in a clean top screw glass it develops a vacuum and can be stored for weeks in the fridge.

While the oven is heating, I make the vegan cheese, which goes directly on the tomato sauce of your pizza. Thus they melt together and are divine.

I throw the pizza together on a sheet of parchment paper. So I can grab that and put the pizza on the hot pizza tray in the oven.

To be honest: it is so much easier to just buy a pizza, but give it a try. Nothing beats homemade fresh pizza. You are also getting faster, if you make it the second time and get a routine.

Enjoy your pizza!

Love,

Looking for more pizza inspiration? Then also try eggplant pizza, pumpkin pizza, asparagus pizza, quick wrap pizzawintry pizza boats, pizza wheels with wind garlic and mushrooms and tart flambée pizza wheels.

Pizza
 
Aktiv
Passiv
Total
 
Autor/Author:
Gang/Type: Main Dish
Ergibt/Yield: 1 Pizza
Zutaten/Ingredients
For the dough:
  • 100 g (3/4 cup) spelt flour
  • 1/2 tsp dry active yeast
  • 1/2 tsp salt
  • 1 pinch sugar
  • about 60 ml (1/4 cup) lukewarm water

For the tomato sauce (yields 2 servings):
  • 1 14-oz can chopped tomatoes
  • 1 tsp olive oil
  • 1 onion
  • 1 clove garlic
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp agave nectar

For the dough:
  • 100 g (3/4 cup) spelt flour
  • 1/2 tsp dry active yeast
  • 1/2 tsp salt
  • 1 pinch sugar
  • about 60 ml (1/4 cup) lukewarm water

For the tomato sauce (yields 2 servings):
  • 1 14-oz can chopped tomatoes
  • 1 tsp olive oil
  • 1 onion
  • 1 clove garlic
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp agave nectar

For the cashew cheese:
  • 2 tbsp cashews - alternative 1 tbsp cashew butter
  • 1 tbsp nutritional yeast flakes
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • pepper
  • 4 tbsp water

Also:
  • toppings of choice - today: mushrooms, spinach and onion
  • salt
  • pepper
Zubereitung/Instructions
  1. Make the dough first. Heat the oven to 50° C (120° F) then turn it off.

  2. Knead all ingredients to a soft, not sticky dough. Maybe add some more water or flour. Knead for at least 5 minutes in the machine or 10 minutes by hand.

  3. Then place in a bowl, dust with flour and cover with a kitchen towel. Put in the oven and wedge the door with a wooden spoon. Let rest for 40 minutes, until the dough has risen significantly.

  4. While the dough is resting, make the tomato sauce. Finely chop the onion and press the garlic. Heat the oil in a pot and sauté the onion and garlic. Add the chopped tomatoes and spices, let simmer for 10 minutes. Set aside.

  5. Grind the cashews in the personal blender. If you don't have a personal blender or coffee grinder use cashew butter. Add the rest of the ingredients and blend until smooth. Pour in a pot and bring to boil while stirring. Let boil until mushy.

  6. When the dough has risen, heat the oven to 250° C (480° F) and place a baking tray or pizza tray on the bottom rail. On a sheet of parchment paper press the dough with your fingertips into pizza shape, don't roll it with a rolling-pin, it won't raise as much then.

  7. Pour the tomato sauce on the dough and spread. Then blob the cashew cheese on the sauce and add the toppings of choice. Season with salt and pepper and use the parchment paper to transfer the pizza on the hot pizza tray. Close the oven door immediately.

  8. It'll take the pizza 8 - 10 minutes to be perfect. Watch it after 5 minutes to prevent burning.
Tipps/Notes
Read about my Personal Blender.

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