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
Servings: 2
Calories: 446kcal
Ingredients
Crust:
- 1/3 cup (83.33 ml) warm water
- 1 teaspoon active yeast
- 2 teaspoons raw sugar
- 1/2 cup (60 g) whole wheat flour
- 1 Tablespoon wheat gluten
- 1/3 teaspoon (0.33 teaspoon) salt
- 1 Tablespoon evoo extra virgin olive oil
- wheat flour for dusting
Toppings:
- 1-2 Tablespoons (1 Tablespoons) evoo
- 2 big fat tomatoes sliced
- 3-4 cloves (3 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 (226 ml) good quality full fat coconut milk canned
- 2 teaspoons agar powder china grass
- 1/3 teaspoon (0.33 teaspoon) salt
- a generous pinch of kala namak/black salt
- 3/4 teaspoon (0.75 teaspoon) apple cider vinegar or coconut vinegar
- 1/2 teaspoon (0.5 teaspoon) lemon juice
- 3/4 Tablespoon (0.75 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
Nutrition Facts
Tomato Garlic Coconut Mozzarella on 100% Whole Wheat crust Pizza. vegan recipe
Amount Per Serving
Calories 446 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 9g56%
Sodium 678mg29%
Potassium 475mg14%
Carbohydrates 46g15%
Fiber 6g25%
Sugar 7g8%
Protein 9g18%
Vitamin A 1130IU23%
Vitamin C 18.7mg23%
Calcium 38mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
This Pizza is my Pizza Month of food badge.
Caitlin says
October 4, 2012 at 7:11 pmwhen 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.
Richa says
October 4, 2012 at 7:15 pmyay.. 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!:)
dassana says
October 4, 2012 at 7:12 pmi 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.
Richa says
October 4, 2012 at 7:19 pmi 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
January 24, 2013 at 3:24 pmSorry 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! 😉
Richa says
January 24, 2013 at 6:34 pmThank you for loving the blog and correcting the spellings:)
Karen's Vegan Kitchen says
October 4, 2012 at 8:15 pmThat cheese looks totally awesome. Looking forward to your cheddar recipe!
Cara says
October 4, 2012 at 8:51 pmI think I just peed my pants a little bit thinking about making this mozarella non-cheese!!
Richa says
October 5, 2012 at 5:46 pmthat is a first 🙂
Becky says
October 5, 2012 at 12:09 amI 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 ^_^
Richa says
October 5, 2012 at 5:47 pmPlease do.. and let me know how it turned out!
foodfeud says
October 5, 2012 at 12:25 amThe cheese with the tomato slices looks fantastic. Almost like a cooked caprese salad! I love that they held their shape.
Kristy says
October 5, 2012 at 1:19 amMargherita 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! 😉
Richa says
October 5, 2012 at 5:48 pmthe 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:)
Now Serving says
October 5, 2012 at 1:36 amLove this!!!
Harini says
October 5, 2012 at 1:44 amI 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!
Richa says
October 5, 2012 at 5:49 pmoh yes, it sure is.. take a break.. do a round up post:)
Bobbie {the vegan crew} says
October 5, 2012 at 2:32 amThis is my favorite pizza of yours so far this month — I can almost taste it!
Mel says
October 5, 2012 at 3:48 amWow, the pizza looks awesome and the mozzarella sounds like a great recipe. I’ll have to give this a try!
Bex @ Vegan Sparkles says
October 5, 2012 at 3:54 amThis looks heavenly and mozzarella from coconut milk? Genius! I have to try it!
Terra says
October 5, 2012 at 3:55 amI 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
Celine says
October 5, 2012 at 6:32 amI’ve been in a mega pizza mood lately, and your blog is totally delivering! Well, not literally. Wait, do you do delivery? 😉
Renuka says
October 5, 2012 at 6:40 amWow! That looks delicious Richa.. I was planning on making pizza tomorrow, thanks for the recipe.. I’ll try the crust u have posted..
GiGi says
October 5, 2012 at 3:47 pmMy 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.
Richa says
October 5, 2012 at 5:50 pmwoah.. thanks Gigi! oh yes, i forgot the towel on te side of the baking tray:) luckily i can smell smoke before the alarm does.
The Cooking Actress says
October 5, 2012 at 4:04 pmI adooore this. It looks absolutely delicious and I am so in awe that it is vegan! You’re amazing!
vedgedout.com says
October 6, 2012 at 4:48 amIn love with that mozzarella! (okay, the pizza too!) Can’t wait to see the other cheeses you made!!!
Gabby @ the veggie nook says
October 6, 2012 at 10:00 amThis is beautiful! You would never be able to tell it was vegan just by looking at it!
Cadry says
October 7, 2012 at 2:32 pmWhat a gorgeous looking pizza! It’s so classic!
narf7 says
October 8, 2012 at 6:30 pmYour 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) 🙂
Sunday Morning Banana Pancakes says
October 15, 2012 at 4:21 pmHaha 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!”
Richa says
October 29, 2012 at 9:00 pmit tastes quite real too! almost like daiya mozzarella. thats my taste comparision now, since i dont remember the real mozzarella taste anymore 🙂
patty says
October 29, 2012 at 8:54 pmThank 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.
Richa says
October 29, 2012 at 8:59 pmAwesome! 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.:)
Square Meals says
February 22, 2013 at 7:44 pmAwesome looking pizzas you have. I have never used wheat gluten before, is it essential, or is there a substitute?
Aparna
Richa says
February 22, 2013 at 7:50 pmIt 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.
Mae says
February 5, 2014 at 7:36 amJust 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!
Richa says
February 5, 2014 at 7:45 amAwesome!! Maybe the yeast was a bit old and did not do its job or the dough needed some extra moisture for a good rise.
Gail says
February 18, 2014 at 11:34 amThis pizza looks so good. I can hardly believe that there is only 1/2 cup flour in the crust, though. Guess will have to try it and see.
Gemma Corrigan says
May 2, 2015 at 5:33 pmWhat’s coconut creamer?
Richa says
May 2, 2015 at 10:23 pmthe packaged creamer is usually thick coconut milk that can used as cream. you can also use coconut cream, which is the thick white cream that separates from the water and accumulates in the full fat coconut milk can after refrigerating it overnight. scoop it out and use it.
Jill King says
September 1, 2015 at 6:30 amI LOVE your blog and Indian cookbook! Thanks for all of your great recipes and compassionate life.
I made the coconut mozzarella today and I think my “pinch” of kala namak was way too big, as the cheese has too much of a sulfurous taste for my liking. Do you have any suggestions as to other recipes that I could incorporate this batch of cheese that I made which would blend with the other ingredients to mask the strong kala namak taste?
Richa says
September 1, 2015 at 1:03 pmAwesome! you can make another batch and use half of each wherever you use it, or melt it again and add more and let it set again.
elya says
October 5, 2015 at 9:16 amHi,
what will be suitable for vegan Malay Kuffta
Richa says
October 5, 2015 at 10:44 amHi Elya,
There is a recipe for malai kofta in my cookbook. you can find it everywhere where books are sold http://www.veganricha.com/vegan-richas-indian-kitchen-cookbook
Liz says
August 18, 2017 at 8:37 amI made the mozzarella from this post last night! I used agar flakes, but didn’t cook the mixture long enough to dissolve. I got confused! However, I saw in your pepper jack post you noted to let agar flakes cook for 12-15 minutes to dissolve. I simply pulled my mold out of the fridge and plopped the contents back in the pan // let it re-melt and the flakes dissolved. I’m curious about how the texture will be…. I made 5 vegan cheeses for a gathering this weekend- 2 cashew cheese balls (one herbed, one plain), your pepper jack, this mozzarella, and an adaptation of this mozzarella with nutritional yeast and pimentos to mimic the classic southern pimento cheese.
Richa says
August 18, 2017 at 11:51 amyes agar flakes take longer to dissolve and cook through. Depending on the flake size, that can be more than 15 minutes. Hope it sets! I have a mozzarella recipe in my upcoming book which doesnt use agar and works wonderfully on pizza or in sandwiches.
Liz says
October 2, 2017 at 11:33 amI made this in the past and posted about it- turned out great!
I think I will use the same thickening method to create a pumpkin pie filling- since these had a nice light texture, I think the agar / tapioca could make an excellent pie filling texture.
I’ll let you know how it goes 😉
Richa says
October 2, 2017 at 1:04 pmGreat!
Eva says
January 21, 2018 at 11:08 amHi Richa! I love the blog, and have made several of your curries… Now I want to try my hand at cheese, but I see you always use different types of thickeners. Is it necessary to use two or three different ones? I always thought arrowroot had the same effect as tapioca starch or cornstarch, am I wrong?
Richa says
January 21, 2018 at 12:43 pmThey all are thickeners but behave slightly differently. Potato adds more volume and thickens more. arrowroot thickens to a softer more custard like state. Tapioca makes the cheese more stringy. So eah has its use. You can generally replace them with each other but the final cheese texture will be different.