PREP TIME20 mins

COOK TIME47 mins


TOTAL TIME2 hrs 7 mins

COURSEMain Course



  • high speed blender
  • Rolling Pin


Pizza Dough

  • 3 cups flour 360g
  • 1 packet of yeast (2 ¼ teaspoons/7g)
  • 1 tablespoon sugar
  • 1 ½ tablespoon olive oil
  • 1 cup warm water
  • ½ teaspoon salt

Vegan Cheese

  • ½ head of cauliflower (10.5 ounces/300g)
  • 3.5 tablespoons tapioca flour
  • 1 tablespoon nutritional yeast
  • ½ teaspoon salt add to taste
  • ½ cup non-dairy milk unsweetened and no flavor

Pizza Sauce

  • ¾ cup tomato sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon parsley
  • ¼ teaspoon oregano
  • Pinch red pepper flakes


Prep dough

  • Warm the water up to 110-115F (43-46C). I usually put it in the microwave for about 30 seconds and that is good. You can use a thermometer to check or I test it with my finger for the temperature of a very hot bath.
  • Pour the sugar and yeast packet int the water and set it aside for 10 minutes. The yeast will get foamy and start to smell.
  • Sift in ½ the flour and salt into a big bowl. I like to add the flour in halves so I do not add too much. Some days you may need more or less flour.
  • Add the olive oil and activated yeast in. Begin to gently mix. Continuously adding in the rest of the flour and mixing. The dough should look somewhat sticky.
  • With clean hands and a clean, floured surface begin to knead the dough. You will only knead it for about a minute. If you find the dough is too sticky add a little extra flour. If it seems too dry add a little extra water. Dough should be smooth and soft.
  • Form the dough into a ball. Place into an oiled bowl. Cover with a dish towel and set it aside for at least an hour or until it has doubled in size.

Prep Vegan Mozzarella

  • While the dough rises, cut the cauliflower into small chunks. Boil on the stove for about 30 minutes or until fork tender.
  • Drain the cooked cauliflower and the rest of the cheese ingredients to a high speed blender. Start with ½ cup of non-dairy milk and add more as needed. The less non-dairy milk you can use the better.
  • Blend until the mixture is extremely smooth. It should be thin but not complete liquid.
  • Heat the mixture on the stove for 5-7 minutes on a medium heat. Continuously mixing while it warms up. This is going to activate the tapioca starch. It takes a few minutes so don’t worry if it doesn’t happen right away.

Prep Sauce

  • Season the tomato sauce with the spices.

Bake Pizza

  • Preheat your oven to 450F (232C).
  • The dough should now be done rising and doubled in size. Punch the air out with your hands.
  • You can spread the dough out with your hands or roll it with a rolling pin.
  • If using a pizza pan or baking pan add a small amount of olive oil to the bottom.
  • Spread the dough into a circle or square. You can make it thick or thin. This was a 12 inch thicker crust pizza in the pictures.
  • Sprinkle garlic powder and salt over the crust if you like for extra flavor.
  • Bake for 7 minutes to help get the pizza crust cooking. If you use a pizza stone you can skip this.
  • Then top with the tomato sauce and cheese. Bake for another 10-15 minutes depending on how crispy you like your pizza. Rotate the pizza halfway through baking so it doesn’t get overcooked. Allow it to cool and cut into pieces.
  • Vegan mozzarella can be frozen or left in the refrigerator for up to 2-3 days in a container.
  • Vegan mozzarella is best enjoyed fresh.

⠀Pizza dough will make enough for 1 thick (12-inch) pizza crust or 2 thinner (12-inch) pizza crusts.