Vegan Stuffed Crust Pizza

Yesterday was National Pizza Day so of course in honor of all food that is holy, I made pizza.

This is the easiest quickest yummiest vegan pizza that I have ever had! At first glance, this process looks long and taxing but is not and you can have your pizza within the hour. Baking time is quick and pizza is done by the time your counters are wiped off.

Ingredients

VEGAN MOZZARELLA

  • Cashews
  • Nutritional Yeast
  • Cornstarch
  • Garlic Powder
  • Salt
  • Apple Cider Vinegar
  • Coconut Oil
  • Water

QUICK PIZZA DOUGH

  • Whole Wheat Flour
  • All-Purpose Flour
  • Instant Pizza Dough Yeast
  • Olive Oil
  • Salt
  • Garlic Powder
  • Oregano
  • Parsley
  • Crushed Red Pepper

PIZZA SAUCE

  • Tomato Sauce
  • Cumin Seeds
  • Garlic
  • Green Chilis
  • Cumin Powder
  • Red Chili Powder
  • Cinnamon
  • Salt
  • Pepper
  • Oregano
  • Parsley
  • Crushed Red Pepper
  • Cilantro

TOPPINGS

  • Tomato
  • Mushrooms
  • Red Onion
  • Spinach
  • Black Olives
  • Options are endless!

Steps

MAKE THE MOZZARELLA

  1. Add all ingredients to a food processor or blender:
    • 1/3 c Raw Unsalted Cashews
    • 2 Tbsp Nutritional Yeast
    • 2 Tbsp Cornstarch
    • 1/8 tsp Garlic Powder
    • 1 tsp Salt
    • 2 tsp Apple Cider Vinegar
    • 2 Tbsp Coconut Oil
    • 1 c Warm Water
  2. Add the mix to a pot and heat over medium heat on the stove. Be sure to constantly stir as this will heat up and thicken quickly – stirring helps with the thickening and to prevent burning.
  3. Once thickened, pour into a bowl and refrigerate until ready to use

MAKE THE PIZZA DOUGH

Instant Yeast makes this process super simple and quick but the same ingredients can be adapted to a regular active yeast recipe. Following the instructions on the instant yeast packet itself will yield an incredible dough. These yeast packets can be found with all other yeasts and flours in the grocery baking aisle. I find that I am more likely to make pizza from scratch if there is no proving, rising, or general waiting around period required.

  1. In a bowl, mix together 1/2 c whole wheat flour, 1/2 c all-purpose flour, 1 packet pizza crust yeast, 1 tsp salt, 2 tsp sugar, 2/3 c very warm water, 3 Tbsp olive oil
  2. Once ingredients are combined, add 1/4 tsp garlic powder, 1 tsp oregano, 1/4 tsp parsley, 1/4 tsp crushed red pepper flakes
  3. Gradually add in another 1/2 c whole wheat flour while kneading the dough. Dough will be sticky. Keep kneading and adding flour.
  4. Measure out 1/4 c all-purpose flour and lightly flour a smooth surface where dough can be rolled out — only about 1 Tbsp flour is needed to flour your surface and the rest can be sprinkled on the surface of the dough ball to avoid sticking. Again, dough should remain a little sticky but not too much and should certainly not be dry at all. If using a rolling pin, flour the surface of the rolling pin to avoid sticking and flour your hands.
  5. Roll out dough to about 14-16 inch diameter. Mine was a freehand shape which is actually the best homemade pizza shape.
  6. Transfer the dough to an oiled pizza pan

HEAT THE OVEN

  1. Crank up the heat to 500ºF
  2. Ensure that the rack for the pizza is at the very bottom. Adjust the racks ahead of time to avoid doing so later as lots of heat will escape if done later.

PREPARE THE VEGGIE TOPPINGS

  1. Slice tomatoes, mushrooms, onions
  2. Heat 1 Tbsp olive oil in a pan over medium heat
  3. Saute 4 large sliced baby bella mushrooms for about 3 minutes
  4. Add 1/4 c sliced red onion and saute for another 2 minutes.
  5. Add 2 c fresh baby spinach — either tear with hands or chop to desired size (will wilt down significantly so no need to do this)
  6. Continue to saute until all spinach has wilted
  7. Season with pinch of salt, 1/8 tsp pepper, pinch of red chili pepper, and 1/4 tsp cumin powder. Mix together. Transfer to a bowl.

PREPARE THE SAUCE

  1. Heat 2 tsp olive oil in a saucepan over medium-low heat
  2. Once oil is heated, add 1 tsp cumin seeds. Allow to sizzle and darken but not burn.
  3. After 2 minutes, add 1 tsp minced garlic and allow it to infuse the oil with flavor for about 1 minute
  4. Add 1 c tomato sauce (this varies pretty much based on what I have in my pantry as my spice blend is really what creates the flavor) and 1/2 tsp green chilis or green chili paste. Stir.
  5. Season with 1/4 tsp coarse black pepper, 1/4 tsp red chili powder, 1/4 tsp cinnamon, 2 tsp oregano, 1/2 tsp parsley, 2 tsp crushed red pepper, 2 Tbsp finely chopped fresh cilantro
  6. Allow to heat through but no need to boil or even simmer
  7. Transfer to a bowl

ASSEMBLE THE PIZZA!

I make a pizza station on my kitchen island with all my bowls of ingredients to make this process easy and to ensure I don’t leave anything out.

  1. Make sure pizza dough stretched out 2 inches beyond desired size as the stuffed portion will take up 2 inches of the perimeter
  2. Use about 2/3 of the cheese for the crust stuffing — arrange the mozzarella around the perimeter of the dough and then fold it over. Simply pinch down the dough to secure the crust
  3. Spoon 1/3 c sauce over the center of the dough to the edge (up to the crust)
  4. Arrange toppings – I like my vegetables embedded in sauce and cheese rather than laying on top so I place the veggies next
  5. Glob on rest of mozzarella
  6. I spoon 1/2 tsp sauce sporadically around on my toppings to ensure they don’t dry out
  7. Top with sliced olives and tomatoes
  8. Sprinkle extra seasoning on top: 1/4 tsp crushed red pepper, pinch of black pepper, 1/4 tsp oregano, 1/8 tsp parsley, drizzle of olive oil, pinch of sea salt

BAKE!

  1. Place on bottom rack of oven
  2. Bake for 12 minutes at 500ºF
  3. If crust is not fully browned after 12 minutes, turn down heat to 450ºF and bake an additional 2-3 minutes — check it every minute as the very hot oven will cook and brown the pizza very quickly!

Published by M

Physician. Yogi. Lover of all animals, especially my dog.

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