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5 from 2 votes

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
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Course: Pizza
Cuisine: Italian
Servings: 2
Calories: 446kcal
Author: Vegan Richa



  • 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


  • 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


  • 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



  • 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.


  • 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.


Nutritional values based on one serving


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