Tomato Garlic Coconut Mozzarella on 100% Whole Wheat crust Pizza. vegan recipe



Vegan Pizza Mofo Post 4. All whole wheat crust, tomatoes. some roasted garlic and home made mozzarella! Pizza day 4.
I dont think this pizza needs a preamble. :) This is a 100% wheat crust. I think I might be able to pull of 20 different pizzas, 20 crusts??.. hmm. lets see. 
Most of the crusts are interchangeable with any of the other crusts posted before, like the pillowy white or thin spelt crusts. thats a lot of mix and match. :) 

Eat me ..



I have been trying out a couple of the non dairy cheeses on the interwebz and from Vegnews.   Trying my own twists per taste, texture and so on. I tried the Vegnews Cashew mozzarella, and did not like it. Lets just say Chewie liked it very much. I added it to his big batch of 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 doesnt 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 just because I am not a fan of gums. I made some cheddar too with a mix and match of a couple of recipe, and the cheddar tastes soooo gooood! I am much more satisfied with the cheddar. Wait for that recipe soon.

If you cant find tapioca flour/starch, you can use powdered tapioca pearls(sabudana in hindi). Grind the white pearls to as fine a powder as possible. It takes a couple of cycles in my grinder. It will not be as elastic but usually works fine as a substitute. 

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.. mofo it is.

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 drop me a line :) 
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.

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.



Tomato, garlic, Mozzarella, dried basil on 100% Whole wheat crust Pizza
Dairy, egg, soy, corn, nut free

Ingredients: Makes 1 11-12 inch pizza
Crust:
1/3 cup warm water
1/2 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
Mozzarella coins (recipe below)
fresh finely chopped or dried basil and parsley(I used dried basil and parsley)
salt and red pepper flakes


Mozzarella: adapted from Erin’s Mozarella cubes
Oil, gluten, soy, nut, dairy, egg free
Ingredients:
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)
1/4 teaspoon lemon juice
3/4 Tablespoon Tapioca starch/flour
1 teaspoon cornstarch (or potato starch)

Method:
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. 
Add the starches and 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)
I oiled the containers with extra virgin olive oil. 
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 oiled shot glasses and put the cooked mixture to set in them. Remove when set after an hour. Slice and use. 
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 milk cheese. The all regular coconut milk cheese tastes fine/not really coconuty to me(but I am used to the coconut taste), the coconut creamer one has a more neutral taste. Also, use coconut vinegar as Erin suggests. If I can find a bottle, i will try that a report the taste asap! This mozza recipe is a good base to play around to find the right taste and texture preference. I am still working on a more melty version, so keep an eye out:)

Crust:
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 bowl 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.
Smile at the melted mozzarella, click a picture to send to me, cool for a minute, devour.:)

This Pizza is on my Pizza Mofo badge.

This Pizza is being shared at Ricki’s wellness weekend.


Comments

  1. says

    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.

  2. says

    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.

    • says

      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.

    • Anonymous says

      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! ;-)

  3. says

    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 ^_^

  4. says

    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! ;-)

    • says

      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:)

  5. says

    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!

  6. says

    I love your whole wheat crust, it looks gorgeous! This pizza addict is loving pizza month:-) Each of your unique crusts have been fun to read! Gorgeous, Hugs, Terra

  7. says

    My in-laws own a NY pizzaria, adn let me tell you your pizza would totally pass the muster. Excellent, Richa!
    I totally relate to the burnt towel, a couple of weeks ago I was so wiped , I put an oven mitt in the oven with muffins.

  8. narf7 says

    Your recipe looks stunning! The best part about it is the vegan cheezes. Cheers for the wonderful mozarella recipe and we are ALL looking forwards to sampling your amazing cheddar. Thank you for this amazing website that blends vegan into everything and truly excites my tastebuds (and my families) :)

  9. says

    Haha this cracked me up “A burnt towel, 2 messed up cheeses and realizing that there is nothing to eat for lunch at lunchtime.. mofo it is.”

    This looks amazing – if I ever get out to your neck of the woods I need you to make this for me! I am going to have to give that cheese a try it looks so “real!”

    • says

      it tastes quite real too! almost like daiya mozzarella. thats my taste comparision now, since i dont remember the real mozzarella taste anymore :)

  10. says

    Thank you. First it looked suspicious to me, but then I tasted it. So delicious. My mozzarella was more creamy without tapioca starch and with the double amount of corn starch. The “cheese” even roasted a bit. However, is dried basil worth anything? Take fresh basil or leave it.

    • says

      Awesome! thanks for trying it out patty. i will try more cornstarch inthe next batch,
      My basil plant died, and i dint have any fresh one when i took the pictures:) fresh of course always wins.:)

  11. says

    It helps make the crust feel less dense. You can knead the dough 5-6 minutes longer, or make a thinner crust if making without the vital gluten. or add a few Tablespoons of all purpose flour.

  12. Mae says

    Just wanted to tell you that I made this pizza tonight! It was excellent!! The only thing I did differently was I used your “moxarella cheese” recipe instead – I loved it! The crust was so easy to make. Except mine didn’t rise as beautifully as yours, not sure why. Either way, my boyfriend and I both loved it! Thanks for the recipe!

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