A vegan cheese pizza that’s ALL ABOUT THE CHEESE. With dairy-free mozzarella that SHREDS and MELTS just like the real deal!
It’s easy to make vegan pizza when you have the RIGHT cheese.
This delicious plant-based crust is topped with our famous meltable (and shreddable) vegan mozzarella. It’s truly the BEST vegan cheese for pizza, or any time you want a melty vegan cheese option.
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Ingredients + Substitutions
Here’s everything you need for our vegan cheese pizza.
- Dough: I’m using a 12-inch pizza crust, but you can easily adapt this recipe to any size by decreasing or increasing the toppings. You may also use flatbreads to save time.
- Cheese: Our homemade vegan mozzarella cheese is the PERFECT non-dairy cheese for pizza. It has a similar mouthfeel, it’s creamy, it’s cheesy, and it MELTS! Use our almond or cashew-based version OR try our nut-free option if needed. (Check out the coconut oil free version too with our shred and melt test.)
- Spices: Garlic powder and oregano are a must in my humble opinion.
- Tomato sauce: We use homemade tomato sauce, but any of your favourite marinara brands will work.
- Basil: Some fresh basil added once baked gives the pizza some freshness and added flavor, but you may omit it for picky eaters.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Place your rolled-out dough on a pizza pan and evenly distribute the sauce and spices.
Then generously sprinkle the meltable vegan mozzarella on top.
Bake for 10-12 minutes, until golden brown or until desired crispiness is reached.
Then garnish with fresh basil leaves or chopped basil, and enjoy.
Variations
Everyone loves a good dairy-free cheese pizza, but if you want to change it up, here are some topping suggestions.
- Sautéed onions, peppers, and mushrooms with steamed broccoli.
- Jalapeno or hot banana peppers with red onion, vegan salami, and pineapple.
- Grilled zucchini, roasted red pepper, black olives, and caramelized onion.
- Very thinly sliced potato, sautéed onion, and rosemary.
- Skip the sauce, and drizzle a little olive oil, sea salt, nutritional yeast, and fresh herbs.
For more crust options, check out my polenta crust, blender red lentil crust, and/or buckwheat crust.
Equipment
Use a pizza pan with holes on the bottom for the best texture. This will increase the flow of heat and give you a crispier crust.
A pizza stone also works well.
If you do not have a pizza pan or stone, you may use a baking sheet instead.
Make sure to bake your vegan cheese pizza on the bottom rack of your oven and remove it from the pan towards the very end of cooking if your crust is crisping up as much as you’d like.
Storage
Leftovers will keep refrigerated for 2-3 days in a sealed container.
Or freeze them airtight for up to 3 months.
You may also freeze extra vegan mozzarella separately so you have some ready to go next time.
Expert Tips
- Flour your counter and rolling pin to prevent sticking when stretching your pizza dough.
- If you don’t have a convection oven, use the same bake temperature, and increase the cooking time as needed.
More fantastic vegan pizza recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 12 inch pizza dough 1 ball that stretches to approx 12 inches
- ⅓ cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 heaping cup vegan mozzarella
- 6-8 leaves fresh basil
Instructions
- Preheat the oven to 450℉/232℃ convection bake and prepare a 12-inch pizza pan. (If you do not have convection, use the same temp at regular bake.)
- Stretch out your dough on a floured countertop or cutting board and carefully transfer it to your pan.
- Evenly spread the tomato sauce and sprinkle the seasoning on top. Then generously distribute the mozzarella to cover the sauce.
- Bake for 10-12 minutes, or until the desired doneness is reached.
Notes
- Flour your counter and rolling pin to prevent sticking when stretching your pizza dough.
- If you don’t have a convection oven, use the same bake temperature, and increase the cooking time as needed.
- Leftovers keep refrigerated for 2-3 days in a sealed container or freeze airtight for up to 3 months.
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