A gluten free vegan pizza made with arugula, cauliflower and other veggies, on a bready seasoned crust, topped with arugula, olives, tomatoes, and chickpeas, and dolloped with creamy vegan mozzarella cheese.
Gluten Free Vegan Pizza with Arugula
Easy gluten free vegan mozzarella cheese veggie pizza – is that music to your ears?
Gluten free homemade pizza recipes abound on the internet but many have varying rates of success and require use of a combination of flours. Here is a wonderful easy path to a gluten-free pizza – the pizza crust mix by Bob’s Red Mill.
I topped mine with veggies and a wonderful stretchy vegan mozzarella recipe that tastes so cheesy thanks to nutritional yeast. Nutritional yeast is not only deliciously cheesy in flavor but terrifically healthy, full of essential vitamin Bs.
How to Make Gluten Free Vegan Pizza
The two recipes together are fairly easy – the crust dough is stirred up in one bowl, while the stretchy cheese is blend up into a liquid and that liquid warmed up in a saucepan until you have a stretchy delicious cheese ready to plop on top of your pizzas.
And toppings? Well I used veggies, chickpeas, walnuts and arugula, but you can use any topping combo you want!
Ready for pizza? Let’s go make them!
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Gluten Free Vegan Pizza With Veggies
Ingredients
Gluten-free Pizza Crust
- 1 1/2 cup water, warmed until just before boiling
- 1 package yeast (comes in the Bob's Red Mill gluten-free pizza crust mix)
- 2 tbsp light olive oil
- 2 flax seed eggs (2 tbsp ground flax seed stirred into 6 tbsp of water)
- 1 16oz pkg gluten-free pizza crust mix
- pinch of italian seasoning
Vegan Mozzarella Cheese
- 1/2 cup cashews (soaked overnight to soften and remove phytates)
- 3 1/2 tbsp tapioca flour
- 2 tbsp nutritional yeast
- 1 tsp apple cider vinegar
- 1 tsp pink salt
- 1/2 tsp garlic powder
- 1 cup water
Instructions
Prep Work
- The night before, set 1/2 cup cashews to soak in water in the refrigerator. The next morning, rinse them and they are ready for the recipe.Ready to make pizza? Then begin by preheating oven to 425F.Prepare the pizza pan you choose - I made personal pizzas on 7-inch stones, but you can make up to 2 12-inch or 1 16-inch pizza or less and refrigerate left over dough for another time.Make flax eggs and set aside for 5 minutes.
Make Pizza Crust
- Warm the pizza crust water on the stove until just warm, and stir in the packet of yeast that comes in the Bob's Red Mill pizza crust mix.Add this water and yeast mixture, as well as all other pizza crust ingredients into a bowl and stir or use a hand mixer to achieve a sticky dough.
- Press the dough into your pizza pan.
- Bake crust either on a pan, stone or directly on rack for 7 minutes or longer if you made it thick. The edges should brown a bit.
- Remove from oven and set aside while you make the vegan mozzarella.
Make Vegan Mozzarella Cheese
- Blend up all ingredients in a blender until mixture is pureed. It will be air-bubbly and liquidy.
- Pour mixture into a sauce pan on the stove on high heat, not the highest, and stir continually. The mixture will turn lumpy quite quickly and soon be sticky and stretchy! Magical! Turn off stove and go begin to top your pizzas.
Prepare Pizzas
- If you want to top them the way I did, spread a layer of tomato sauce, then dollop on 3-5 spoonfuls of vegan mozzarella. At this point, I sprinkle a lot of nutritional yeast, and then top with arugula, peppers, olives, mushrooms and walnuts, and plop on more cheese.
- Bake your pizzas, depending on the size you chose, for about 10 minutes or enough to cook the toppings. Serve and enjoy!!
Nutrition
Thank you Bob’s Red Mill for sponsoring this post.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.
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