This post contains affiliate links. Please see our disclosure policy.
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.
Hi 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?
They 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.
I 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 😉
Great!
I 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.
yes 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.
Hi,
what will be suitable for vegan Malay Kuffta
Hi Elya,
There is a recipe for malai kofta in my cookbook. you can find it everywhere where books are sold https://www.veganricha.com/vegan-richas-indian-kitchen-cookbook
I 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?
Awesome! 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.
What’s coconut creamer?
the 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.