Gluten-free Vegan Mozzarella Cheese Arugula Pizza
Easy gluten-free vegan mozzarella cheese veggie pizza – is that music to your ears?
Gluten-free from-scratch 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. And topped with a wonderful stretchy vegan mozzarella recipe that tastes so cheesy thanks to Bob’s Red Mill nutritional yeast. Nutritional yeast is not only deliciously cheesy in flavor but terrifically healthy, full of essential vitamin Bs.
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!
Gluten-free Vegan Mozzarella Cheese Arugula Pizza
Gluten-free pizza topped with vegan stretchy mozzarella! This recipe makes enough pizza dough for 2 (12-inch pizzas) or 1 (16-inch) pizzas. I made 2 (7-inch) personal pizza and refrigerated the remaining dough for future pizzas!
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 ( I used Bob's Red Mill mix)
Vegan Mozzarella Cheese
- 1/2 cup cashews (soaked overnight to soften and remove phytates)
- 3 1/2 tbsp tapioca flour
- 2 tbsp nutritional yeast ( I used Bob's Red Mill mix)
- 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!!
Thank you Bob’s Red Mill for sponsoring this post. The recipe, ideas, content and opinions expressed here are all my own. I do recommend you try Bob’s Red Mill products, you will be so inspired by all their healthy unique products!
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