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Tomato Garlic Coconut Mozzarella on 100% Whole Wheat crust Pizza. Add a layer of marinara and fresh basil! Vegan Pizza Recipe. Makes 1 Pizza
Vegan Pizza Month of food Post 4. All whole wheat crust, tomatoes. some roasted garlic and home made mozzarella!
A 100% wheat crust for Pizza day 4.. I think I might be able to pull of 20 different pizzas, but 20 crusts??.. hmm. lets see.
Most of the crusts are interchangeable with any of the other crusts posted on the blog. gluten-free options. See Pizzas.
I have been trying out a couple of the non dairy cheeses. Trying my own twists per taste, texture and so on. I tried the Vegnews Cashew mozzarella, and did not like it. Chewie loved it. I added it to his lentil rice food (lentils, beans, brown rice, veggies mix) and he gets some of the cheese in each ice cube. Its good to have a fat food motivated fluffster.
I decided to give Erin’s coconut milk version a go. I was worried about the strong coconut taste, but the final cheese doesn’t taste like coconut at all! I can never find coconut vinegar, so i just subbed that out. I also eliminated the coconut oil and gum. I made some cheddar too with a mix and match of a couple of recipes, and the cheddar tastes so good. I am much more satisfied with the cheddar.
I have been trying out a couple of the non dairy cheeses. Trying my own twists per taste, texture and so on. I tried the Vegnews Cashew mozzarella, and did not like it. Chewie loved it. I added it to his lentil rice food (lentils, beans, brown rice, veggies mix) and he gets some of the cheese in each ice cube. Its good to have a fat food motivated fluffster.
I decided to give Erin’s coconut milk version a go. I was worried about the strong coconut taste, but the final cheese doesn’t taste like coconut at all! I can never find coconut vinegar, so i just subbed that out. I also eliminated the coconut oil and gum. I made some cheddar too with a mix and match of a couple of recipes, and the cheddar tastes so good. I am much more satisfied with the cheddar.
Phew, the crusts are easy to put together, its the cheeses that I have to do over. 4 Pizzas done, 16 to go. A burnt towel, 2 messed up cheeses and realizing that there is nothing to eat for lunch at lunchtime.. This mozzarella is a great base to start with and adjust the texture and taste to personal preference. I added more sourness and am working on making it more melty/elasticy when used as shredded. If you try the recipe, do let me know
Till then, heres the – not your neighborhood margherita Pizza!
Till then, heres the – not your neighborhood margherita Pizza!
Steps:In a bowl, add warm water, sugar and yeast and mix well. Let sit for 10 minutes.
Add 1/2 cup wheat flour, gluten, salt and oil and knead for 2 minutes into a well mixed dough.
Spray top with water, cover with a towel and let sit for 1.5 -2 hours.
Add 1/2 cup wheat flour, gluten, salt and oil and knead for 2 minutes into a well mixed dough.
Spray top with water, cover with a towel and let sit for 1.5 -2 hours.Oil hands, use 2 Tablespoons of wheat flour and gather the dough. Knead for 2 minutes and form a ball.
Roll the ball out into as thin a crust as you want using some flour on the surface if needed.
Place on parchment lined pizza stone or sheet.
Spray water on top of the dough and let sit for 10 minutes while you prep the veggies.
Spread some Evoo on the crust.
Place sliced tomatoes. Place sliced garlic on the crust and on the tomatoes.
Sprinkle salt, red pepper flakes and generous amount of herbs. Top with mozzarella slices.
Bake in preheated 410 degrees F for 13-14 minutes, then broil on low for half a minute.
Cool for a minute, slice, serve.
Smile at the melted mozzarella, click a picture to send to me, cool for a minute, devour.:)
Mozzarella adapted from Erin’s Mozarella cubes
Tomato Garlic Coconut Mozzarella on 100% Whole Wheat crust Pizza. vegan recipe
Tomato Garlic Coconut Mozzarella on 100% Whole Wheat crust Pizza. Add a layer of marinara and fresh basil! Vegan Pizza Recipe. Makes 1 Pizza
Ingredients
Crust:
- 1/3 cup warm water
- 1 teaspoon active yeast
- 2 teaspoons raw sugar
- 1/2 cup whole wheat flour
- 1 Tablespoon wheat gluten
- 1/3 teaspoon salt
- 1 Tablespoon evoo, extra virgin olive oil
- wheat flour for dusting
Toppings:
- 1-2 Tablespoons evoo
- 2 big fat tomatoes sliced
- 3-4 cloves of garlic
- vegan Mozzarella sliced
- fresh finely chopped or dried basil and parsley, I used dried basil and parsley
- salt and red pepper flakes
Mozzarella:
- 1 cup good quality full fat coconut milk, canned
- 2 teaspoons agar powder, china grass
- 1/3 teaspoon salt
- a generous pinch of kala namak/black salt
- 3/4 teaspoon apple cider vinegar, or coconut vinegar
- 1/2 teaspoon lemon juice
- 3/4 Tablespoon Tapioca starch/flour
- 1 teaspoon cornstarch, or potato starch
Instructions
Crust
- In a bowl, add warm water, sugar and yeast and mix well. Let sit for 5 minutes.
- Add 1/2 cup wheat flour, gluten, salt and oil and knead for 2 minutes into a well mixed dough.
- Spray top with water, cover bowl with a towel and let sit for 1.5 hours
- Oil hands, use 2 Tablespoons of wheat flour and gather the dough.
- Knead for 2 minutes and form a ball.
- Roll the ball out into as thin a crust as you want using some flour on the surface if needed.
- Place on parchment lined pizza stone or sheet.
- Spray water on top of the dough and let sit for 10 minutes while you prep the veggies. Preheat the oven to 410 degrees F /210ºc.
- Spread some evoo or other oil on the crust.
- Place sliced tomatoes. Place sliced garlic on the crust and on the tomatoes.
- Sprinkle salt, red pepper flakes and generous amount of herbs.
- Top with mozzarella slices.
- Bake in preheated 410 degrees F / 210ºc for 13-14 minutes, then broil on low for half a minute.
Mozzarella:
- Keep all the ingredients measured and ready.
- Heat the coconut milk on low-medium heat until warm-hot. Add the agar powder and whisk continuously till it dissolves completely. 2-3 minutes. Reduce heat to low, add the vinegar, salts, lemon juice and keep whisking for a minute.
- Mix the starches in 1 Tbsp water and add, keep whisking for a few seconds until well combined. Remove from heat and pour in well oiled container.
- (You can add herbs, nutritional yeast and seasonings at this point. mix and let set)
- Let set in the refrigerator for atleast an hour.
- For the coins in the pictures: I substituted half the coconut milk with So delicious coconut creamer, since I was out of coconut milk. I
- The coconut creamer has artificial coloring hence the super white coins. The creamer also has gum, so the cheese was more elastic than the regular coconut milk cheese. Also, use coconut vinegar as Erin suggests.
Notes
Nutritional values based on one serving
Nutrition
Calories: 446kcal, Carbohydrates: 46g, Protein: 9g, Fat: 25g, Saturated Fat: 9g, Sodium: 678mg, Potassium: 475mg, Fiber: 6g, Sugar: 7g, Vitamin A: 1130IU, Vitamin C: 18.7mg, Calcium: 38mg, Iron: 1.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This Pizza is my Pizza Month of food badge.
This is my favorite pizza of yours so far this month — I can almost taste it!
I love the mozzarella that went on the top. We use coconut milk ‘yogurt’ with green chillies for making avial but I did not think of cheese at all. And I am learning ‘mofo’ can be really tough on day four itself!
oh yes, it sure is.. take a break.. do a round up post:)
Love this!!!
Margherita pizza has always been my favorite- I ate it at the pizzeria in Naples that produced the first margherita pizza. It was even cooked in the same brick oven. Such an experience.
I love this remake of it- especially that cheese! Once things settle down, I’m on this like white on rice! 😉
the broil does the trick of crisping up the crust. plus i never force my crusts into perfect shapes.. they just do what they want to do:) and yes i am not getting enough sleep:) today and tomorrow is break day:)
The cheese with the tomato slices looks fantastic. Almost like a cooked caprese salad! I love that they held their shape.
I love making home made pizza! Your whole wheat dough looks great, I will definitely have to try out your recipe soon. I am MOST intrigued by the cheese. It doesn’t sound too difficult so I have to try it out ^_^
Please do.. and let me know how it turned out!
I think I just peed my pants a little bit thinking about making this mozarella non-cheese!!
that is a first 🙂
That cheese looks totally awesome. Looking forward to your cheddar recipe!
i could not resist the pic on the fb and the vegan mozzarella. for the mozzarella can white vinegar be used. i will check if i can get coconut vinegar here. i have all ingredients except for tapioca starch… will do as you have suggested for making the tapioca flour.
i havent tried the white vinegar. let me know if you do:) erin says to use the coconut vinegar to help with the taste. I have to do a lot more starch experimenting, but not this month. This is a good enough cheese for now esp with some added creamer. you can also ass a bit of sour non dairy yogurt. let me know when you try it.
Sorry I have to comment anonymously – but i love your blog, and i also love that we can “ass” a bit of sour non-dairy yogurt! 😉
Thank you for loving the blog and correcting the spellings:)
when i was in spain over 10 years ago, i ate margherita pizza almost every day! this looks SO much better. that mozzarella is to die for. this is happening over the weekend.
yay.. first comment!:)) yeah i know.. the cheese is easy and much better than the nut one. if you add the gum, it will melt too!:)