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Vegan Stuffed Crust Pizza With Homemade Mozzarella and Herb Crust

Lori Rasmussen
  • 80 minutes
  • Serves 8

INGREDIENTS

1/3 cup

raw cashews or slivered almonds

1 tbsp

fresh lemon juice or 2 tsp apple cider vinegar

2 tbsp

nutritional yeast

1/8 tsp

garlic powder

2 tsp

agar agar powder (if using agar flakes use 2 Tbsp)

2 tbsp

tapioca starch (can sub corn starch or arrowroot; cheese will still melt but will be less stretchy)

1 tsp

salt

2 tbsp

refined coconut oil (the one that does not smell/taste like coconut)

1 cup

water

300 g

all-purpose flour (scant 3 cups; weigh if possible)

2 tsp

salt

1 1/2 tsp

dried oregano

1 1/2 tsp

dried parsley

1/2 tsp

dried basil

1/2 tsp

garlic powder

1

packet active dry yeast

1 tsp

sugar

1 cup

lukewarm water

1 tbsp

olive oil

1

large onion, thinly sliced root to tip

sugar, optional

8 oz

mushrooms, sliced

1

large handful baby spinach

salt

1 cup

marinara sauce

pepper

crushed red pepper

Vegan Cheesy Sprinkle (aka vegan Parm), optional