Vegan Pizza Margherita Recipes

Steps:

• Preheat the oven to 425°F (220°C).
• Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain, reserving 1 cup (240 ML) plus 2 tablespoons of the cooking water.
• In a blender, combine the boiled cashews, nutritional yeast, tapioca starch, lemon juice, garlic powder, salt, and reserved cooking water. Blend on high speed until completely smooth with no grittiness.
• Pour the cashew mixture into a small pot. Cook over low heat, stirring continuously, until the sauce thickens, about 5-7 minutes. Once the sauce is stretching and pulls away from the sides of the pot, remove from the heat.
• Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
• Spread the marinara sauce over the pizza dough in an even layer. Use an ice cream scoop to dollop the cashew mozzarella on top.
• Bake for 14-16 minutes, until the crust is lightly golden around the edges.
• Remove from oven and top with the basil. Cut into 8 slices and serve.
• Enjoy!

Steps:

• For the mozzarella:.
• Soak the cashews in water overnight or place in a pot of boiling water and boil on the stove for 15 minutes to soften. Drain.
• Add the soaked cashews to the jug of a high speed blender along with the rest of the mozzarella ingredients. Blend until completely smooth.
• Pour into a medium pot and place on the stove over a medium-low heat. Cook until thickened, about 5-10 minutes, then pour into a bowl and set aside - this will thicken as it cools.
• For the pizza dough:.
• Mix the water and yeast in a large bowl. Let sit for 10 minutes to activate the yeast then pour in the flour and salt. Stir to get a shaggy dough. Pour a bit of oil into the bowl then lift up the dough and turn it over to coat it completely in oil. Cover with a damp towel and leave somewhere warm for 2-3 hours until doubled in volume.
• For the tomato sauce:.
• In a bowl, combine the tomato sauce ingredients. Stir together and set aside.
• To make the pizzas:.
• Split the dough into quarters and roll into balls - set aside for 30 minutes to rest, this will make the dough easier to work with.
• Lightly flour a countertop and place a ball of dough onto it. Dust with more flour. Use your hands to pat the dough down and then roll out into a large circle about 1/4-inch thick. You can use your hands to help gently stretch the dough until it's thin enough. Transfer the circle of dough to a baking sheet and bake for 5 minutes until golden. Repeat with the rest of the dough so all your bases are baked.
• Spread a few tablespoons of tomato sauce onto each pizza base. Top with dollops of the 'mozzarella' and drizzle with olive oil. Sprinkle on some salt and black pepper then place each pizza back into the oven, one at a time, for 5-10 minutes until the crust is golden and the 'cheese' is starting to brown. Top with fresh basil and serve immediately.

Steps:

• Make the Pizza Crust.
• Line a baking sheet with parchment paper.
• Whisk together flaxmeal and water in a bowl. Leave for 5 minutes.
• Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth.
• Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture.
• Combine the pressed cauliflower and flaxmeal mixture. Stir well.
• Stir in the oat mixture.
• Form a ball and put it on top of the lined baking sheet.
• Press it down to a circle. Lay a sheet of parchment paper on top and roll it flat to about ¼ inch thick using a rolling pin.
• Bake for 15 minutes at 230C/450°F.
• Make the Mozzarella Cheese.
• Boil the cashews for 15 minutes or until soft. Drain.
• Puree the boiled cashew and all remaining ingredients in a blender.
• Pour this puree to a saucepan over medium heat and cook for about 5 minutes, stirring continously.
• Make the Marinara Sauce.
• Sautee garlic in olive oil.
• Add all remaining ingredients and simmer for 10 minutes.
• Puree in a blender.
• Assemble the Pizza.
• Spread marinara sauce over pizza crust.
• Top with "mozzarella cheese.".
• Add sliced tomatoes.
• Bake for 8 minutes at 230/C/450°F.
• Top with fresh basil leaves.

Steps:

• Combine the water, yeast, and sugar in a glass bowl, and stir well.
• Mix the flour and salt together in a mixing bowl.
• Make a well in the center of the bowl and pour in the yeast water.
• Stir well with a wooden spoon, and then knead the dough with your hands.
• Place the dough ball into another mixing bowl coated in a light layer of olive oil.
• Transfer the dough onto a floured workspace, and knead lightly to form the dough into a ball. Cover the mixing bowl with plastic wrap, or an equivalent to seal, and set aside for one hour to let the dough rise. Meanwhile prep your topping ingredients.
• Once the dough has nearly tripled in size, remove it from the mixing bowl, and knead it into a ball again.
• Cut the ball in half or quarter, and form them into smaller balls.
• Place each ball onto a plate, and cover with a slightly damp and clean kitchen towel. Allow to set for 10 minutes.
• Preheat oven to 500°.
• Sprinkle some cornmeal onto a large baking sheet, press your pizza dough directly onto it (to prevent sticking), and flatten the dough into a thin pizza crust shape. The thinner the better.
• Top with your pizza topping: sauce, of course, always goes first.
• Bake for 10 minutes.
• Serve immediately, and enjoy!

Steps:

• Prepare the pizza crust, whisk together the flour, salt, sugar and yeast in a mixing bowl. Add the water and use a spoon or your hands to mix everything into a shaggy dough ball. Cover the bowl with a damp dish towel and allow the dough to rest for 5 minutes.
• Transfer the dough to a floured work surface and knead a few times. At this point, you can transfer the dough to the bowl of a stand mixer fitted with a dough hook and knead on medium-high for 5 minutes, or you can continue to knead by hand for 8 to 10 minutes. The dough is ready when it has a silky smooth surface and can be stretched without tearing easily.
• Transfer the dough to a bowl that's been well coated with olive oil. Cover the bowl with a damp dish towel or plastic wrap. At this point, you can keep the dough covered in the refrigerator for up to two days. When you are ready to bake, allow the dough to rise in a warm part of your home for about 1 1/2 hours, or until it has doubled in size.
• Prepare the cashew mozzarella, place the drained cashews into a food processor and pulse briefly until the cashews break down into a coarse meal. Scrape down the bowl of the processor and add salt and lemon juice. Continue processing the cashews as you drizzle 1/3 cup water into the processor's spout. Process the cashews for 1 to 2 minutes, stopping once or twice to scrape the sides of the bowl. You're aiming for a texture that's slightly looser than hummus; add an extra tablespoon or two of water as needed. When the cashew mixture is creamy but easily spreadable, stop and season it to taste with black pepper.
• Heat oven to 500 degrees. Place a pizza stone, baking steel or sheet pan turned upside-down in your oven and heat it to 500 degrees.
• When the oven is ready and your dough has doubled in size, divide your dough into two pieces and shape them into balls. Flour a work surface and a rolling pin. Roll each piece of dough into a 10-inch round.
• Transfer one round to a piece of floured parchment or a well-floured pizza peel. Spread a scant cup of the tomato or pizza sauce onto the dough. Add about 5 or 6 heaping tablespoons of the cashew mozzarella to the pizza. Use the back of your spoon to spread each dollop into a flat circle.
• Use your pizza peel to transfer the pizza, or carefully transfer the parchment paper with the pizza on top, to your preheated pizza stone, baking steel or baking sheet. Bake each pizza for 10 minutes, or until the edges begin to brown. Top the pizza with basil leaves, if using, and serve.