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
50 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
Report
This Vegan Stuffed Crust Pizza features a homemade pizza dough and a creamy vegan cashew-based cheese that sets with agar agar powder for a melt-friendly texture in the crust. Caramelized onions, sautéed mushrooms, spinach, and a bright marinara sauce top the pizza. The cheese blends raw cashews, nutritional yeast, and tapioca starch, creating a set yet stretchy cheese alternative, making this pizza a distinctly plant-based take on a stuffed crust.
Description
The pizza dough rises before baking on a preheated stone at high heat, developing a crisp crust. The vegan cheese combines soaked or raw cashews, lemon juice, nutritional yeast, and tapioca starch, cooked briefly to thicken and then chilled to set, which allows it to be stuffed into the crust for a soft, melty, yet firm texture. Agar agar powder helps the cheese stabilize, especially useful for stuffing the crust, but can be omitted when not stuffing.
Toppings are sautéed slowly, especially the onions, which are cooked until soft and beginning to caramelize without fully browning, preserving a savory sweetness. Mushrooms and spinach add earthiness and greenery. Marinara sauce and optional vegan parmesan complete the assembly.
Store leftovers refrigerated for up to four days and reheat using an oven or air fryer to maintain crust texture. The method offers a creative vegan alternative to traditional cheese that works well both as topping and stuffed crust filler.
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Ingredients
For the cheese:
- ⅓ cup cashews raw, or slivered almonds
- 1 tablespoon lemon juice fresh, or 2 teaspoon apple cider vinegar
- 2 tablespoon nutritional yeast
- ⅛ teaspoon garlic powder
- 2 teaspoon agar agar powder Helpful for making stuffed crust bc it causes the cheese to "set" but not needed otherwise, if using agar flakes use 2 Tbsp
- 2 tablespoon tapioca starch can substitute corn starch or arrowroot; cheese will still melt but less stretchy
- 1 teaspoon salt fine sea salt
- 1 tablespoon coconut oil refined, optional, the one that does not smell/taste like coconut
- 1 cup water
Dough and Toppings:
- 1 batch pizza dough tap for the recipe, seasoned
- 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 parmesan cheese 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 any leftover pizza in the refrigerator for up to 4 days to keep the texture fresh.
- Reheat the pizza in an oven, air fryer, or toaster oven to maintain the crust’s crispness instead of using a microwave.
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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