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Ingredients
  

Pizza Dough (long proofing time of 18-24 hrs):

  • 3 C All purpose flour (1/2 whole wheat and 1/2 unbleached all purpose flour)
  • 1/4 tsp Yeast (any kind will work)
  • 1/2 - 1 tsp salt
  • 1 1/2 C Water

Pizza sauce:

Use store bought, oil free pizza sauce or make your own pizza sauce:

  • 1-18 oz can or jar of diced tomatoes
  • 1 onion roughly chopped
  • 3 cloves garlic
  • 1 tsp Italian seasoning (or 1 tsp each of oregano and basil)
  • 2 tsp red wine (optional)

Vegan Mozzarella:

  • 1/4 C Raw cashews (soaked for 1-2 hrs)
  • 2 1/2 TBS Tapioca four (no other substitute available)
  • 1 tsp Nutritional yeast
  • 1/2 tsp salt
  • 1 tsp fresh lemon juice
  • 1 C water hot

Vegan Parmesan with Nuts or Seeds:

  • 1/2 C walnuts, or any combination of nuts or seeds (such as sesame, sunflower seeds, Pumpkin seeds, etc.)
  • 2 tsp Nutritional Yeast
  • 1/4 tsp coarse sea salt

Instructions
 

Prepare dough one day before making the pizza.

  • Mix dry ingredinets with a spatula and then add water.
  • Bring to wet sand consistency and make sure all dry flour is incorporated.
  • Set aside on the countertop for a long rise of 18-24 hrs.
  • Flour a work surface, place dough and knead until the dough is not sticky
  • Dough is ready when double in size and the surface has bubbles.Divide the dough into 4, use all or freeze what you don’t need.
  • Line a pizza pan or loaf tin or baking sheet with parchment paper to prevent sticking.
  • Put the dough into the baking tin, cover with a cotton towel and let rise for about an hour.
  • Prepare the Oil-Free Tomato Sauce and Cashew Cheeze Melty Moxarella.
  • Preheat the oven to 450 degrees.

Pizza Sauce

  • Place the tomatoes, onion, garlic and herbs into a small saucepan with the water and bring to a boil. Lower the heat, cover and simmer for about 10 minutes.
  • Cool for about 10 minutes, then pour the mixture into a blender or food processor and pulse until the tomato and herbs are finely chopped but not pureed.
  • Pour the blended sauce back into the saucepan to thicken if necessary
  • Add salt and pepper to taste. This sauce is tangy without any salt, taste it first and add only a pinch of salt, if any Use on pasta and store the leftovers in a glass jar in the refrigerator for about 2 weeks or freeze for future use.

Vegan Mozzarella

  • Blend to a very smooth paste, until creamy.
  • Pour the blended cashew mixture into a small saucepan and cook, stirring constantly over medium heat until the mixture thickens and looks like melted cheese. (about 5-8 mins)
  • Let it cool completely and chill in refregerator before using it on your pizza or lasagna.

Variation – Mozzarella Balls

  • Put 2 cups of water into a bowl with 1 teaspoon of salt.
  • Add 2 cups of ice cubes to make the water very cold water.
  • Cook the cashew cheeze mixture until thick (as in method above)
  • Drop about ¼ – ½ cup of the thick hot mixture into the cold water it will from a firm ball.
  • Remove the balls after about 5 minutes.
  • OR pour the cheeze mixture into a ramekin bowl to mold and refrigerate.
  • Slice and use like mozzarella cheese. This will be good for about a week.

Vegan Parmesan with Nuts or Seeds

  • Place all the ingredients into a food processor and pulse to form a coarse powder.
  • Refrigerate. It will last in the refrigerator for about 2 weeks.