Vegan Stuffed Crust Pizza
User Reviews
4.9
72 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8 slices
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Calories
270 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Vegan Stuffed Crust Pizza
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Vegan Stuffed Crust Pizza! With quick and easy vegan cheese, a crisp yet chewy herb crust, and caramelized onion, mushrooms and spinach, it's time for pizza night! Yield: one 13-inch pizzaCheese recipe adapted from Miyoko Schinner's recipes for Fresh Mozzarella and Meltable Mozzarella in Artisan Vegan Cheese.
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Ingredients
For the cheese:
- ⅓ cup raw cashews or slivered almonds
- 1 tablespoon fresh lemon juice or 2 teaspoon apple cider vinegar
- 2 tablespoon nutritional yeast
- ⅛ teaspoon garlic powder
- 2 teaspoon agar agar powder (if using agar flakes use 2 Tbsp) Helpful for making stuffed crust bc it causes the cheese to "set" but not needed otherwise.
- 2 tablespoon tapioca starch (can sub corn starch or arrowroot; cheese will still melt but will be less stretchy)
- 1 teaspoon fine sea salt
- 1 tablespoon refined coconut oil (the one that does not smell/taste like coconut), optional
- 1 cup water
Dough and Toppings:
- 1 batch seasoned pizza dough tap for the recipe
- 1 medium onion, thinly sliced root to tip
- 8 ounces mushrooms, sliced
- 1 large handful baby spinach
- pinch of salt
- 1 cup marinara sauce
- black pepper
- crushed red pepper
- Vegan Cheesy Sprinkle (aka vegan Parm), optional
Instructions
- First prepare the pizza dough. After the 1 hour rise, place a pizza stone in the oven and preheat to 500 degrees.
Make the cheese:
- Combine the ingredients in a high speed blender and blend until completely smooth.
- Pour mixture into a small saucepan over medium heat. (The mixture cooks quickly so don't walk away!) Stirring constantly, bring to a simmer. Reduce to low heat and cook for one minute, or until thickened (see photos above for reference). Immediately pour into ramekins or a mug, and refrigerate until ready to use.
Saute the veggies:
- Preheat a sauté pan over medium-low heat. Add the oil and onion to the pan, stirring to coat the onion. Cook undisturbed for several minutes. Lower the heat if the onion begins to brown. Stir and repeat the process until the onions are very soft and just beginning to caramelize, about 25 to 30 minutes. *The idea is not to go to full caramelization because the onions will continue to cook in the oven on top of the pizza. If desired, add a pinch of sugar to enhance the onion's sweetness.
- Add the mushrooms to the pan. Stirring occasionally, cook until their liquid has released and evaporated. Add a pinch of salt and the spinach. Cook 2 to 3 minutes or until the spinach has wilted. Set mixture aside until ready to assemble the pizza.
Stuff the crust and add toppings:
- After the dough has risen, move it to a lightly floured surface. Using the pads of your fingers, gently move around the perimeter of the dough, pressing out to increase the dough in size. For a 13-inch pizza, stretch the dough to 16 inches in diameter. The excess is what you will fold over the cheese.
- Reserve about ⅓ of the cheese for topping the pizza. Cut the rest into ½-inch-thick strips or pieces. Distribute the cheese around the perimeter of the dough, about one inch from the edge. Fold dough over the cheese, lightly pinching/pressing down to seal the inner edge.
- If you don't have a pizza peel, remove hot stone from oven. Gently fold prepared dough in half (like a taco shell) to make it easier to transfer to the stone. Carefully place dough on stone and unfold. Top with sauce, onion/shroom mixture, and the remainder of the cheese (simply pinch off pieces and dollop it on top). Add freshly cracked black pepper if desired.
- Bake until the crust is golden brown, 17 to 20 minutes. If needed, broil for 1 to 2 minutes to brown the top. Let the pizza to cool for a few minutes. Sprinkle with crushed red pepper and vegan parm, slice and enjoy!
Notes
- Store leftovers in the refrigerator for up to 4 days, and reheat as you would any pizza. Best reheated in an oven, air fryer, or toaster oven.
Nutrition Information
Show Details
Serving
1slice
Calories
270kcal
(14%)
Carbohydrates
38g
(13%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
0mg
(0%)
Sodium
835mg
(35%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
550IU
(11%)
Vitamin C
8.3mg
(9%)
Calcium
20mg
(2%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 270kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 835mg | 35% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 20mg | 2% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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