Vegan Focaccia Pizza with Melty Cheeze Recipe
There is something about pizza that brings joy to many of us.
When I first went vegan I thought my cheesy pizza days were in the past. For many years they were and I learned to love the veggies and spinach toppings and found the best places with crust to make up for the lack of cheese. In recent years vegan cheeses are finally making it to the supermarket shelves and some are even becoming reasonably priced. I use some of these cheeses and I’m happy they are around, but I wanted to find a gooey, cheezy plant based recipe that could be made at home. The only weird ingredient in this is the tapioca starch, that honestly can’t be skipped. It’s a vegan cheeze makers best friend and a small bag will last you a while.
Whether you are vegan full time, or just looking to add a few healthy meals into your diet, I see you and I respect you for trying more vegan things and I hope you continue to make more of your meals vegan each and every week. Let’s celebrate your progress with Pizza, because I think we all deserve the reward of a really good homemade pizza once in a while.
Focaccia Pizza Bread Recipe
4 cups (520 g) flour (I used ½ whole wheat)
1 t sea salt
1 t agave
2 t yeast
1 t dried rosemary
1 t dried oregano
2 cup warm water
- You should warm the water slightly, but you should be able to hold your finger in the water easily.
If the water is too hot, you will kill the yeast and your bread will not rise.
- In a large bowl, combine the water, agave and yeast in a bowl and allow it to proof, 3-5 minutes until foamy.
- Add the flour, rosemary, oregano and salt and mix together to form a sticky loose dough.
Best news of the day! You don’t need to knead the dough.
- Cover the bowl with a plate or cloth kitchen towel to keep the warm air inside but remember the covering should not touch the bread as it is rising.
- Leave the bowl for 1-1.5 hours at room temperature or overnight in the fridge. (I use some of this time to make marinara sauce and cheese, but if you buy these items you can read a book or give the kids a bath or something.)
- When the dough had doubled in size use a fork to release it from the sides of the bowl, it will still be rather sticky. Pour 1-2 T of oil onto a baking pan and turn your dough out onto the oil, turn to coat in oil. Let the dough rest for 10 minutes and then start to push the dough to stretch it to fit the pan.
If the dough is too resistant to stretching leave it another 5 minutes to rest. Once the dough is stretched to fit the pan allow it to rise slightly for 5-10 minutes. I use this time to preheat my oven to 425*F
Pre bake the dough for 10 minutes.
Then add all the marinara sauce, toppings and cheese and continue to bake for 10-15 more minutes.
Melty Vegan Cheeze Recipe
This recipe needs to be cooked on the stove, then baked and should be eaten warm. I think it works well with the foccacia pizza because the bread has oil and this cheese is oil free. They balance to give you that satisfying pizza feeling. I have never tried it, but if you want to make a block cheese I would guess cook on the stove double time and then place in a mold to cool.
3 (250g) small white potatoes (fit in hand)
½ cup (100 g) chickpeas
3 T tapioca starch
1 T nutritional yeast
1 t salt
¼ t thyme
1 clove garlic
1 c water
- Chop the potatoes coarsely and boil in water until soft.
- Add all the ingredients to a blender and blend until smooth, if too thick add up to ½ cup more water.
(and calculate to use bit less potato next time)
- Once well blended add the mixture to a small sauce pot and bring it to simmer over medium low heat. Stir the cheeze sauce continuously.
- Cook for about 5-10 minutes until it is thick and slightly stretchy but still a liquid. You will pour it over the pizza and it will finish cooking for 10 minutes in the oven.