crispy crust pizza

A great pizza lives or dies by its cheese, and this Vegan Mozzarella Pizza puts the cheese front and center. The mozzarella is made from scratch with cashews and tapioca starch, and it does what store-bought vegan cheese so often fails to do: it melts, bubbles, browns in spots, and stretches in long, satisfying strings when you pull a slice away. Paired with a simple crushed tomato sauce, a chewy crust with blistered edges, and fresh basil added at the end, it is a classic Margherita-style pizza that happens to be entirely plant-based.

Homemade vegan mozzarella sounds ambitious, but it is surprisingly easy. Soaked cashews are blended with water, tapioca starch, nutritional yeast, lemon juice, and salt, then cooked briefly on the stove, where the tapioca transforms the mixture into a glossy, stretchy, elastic mass. It takes about 10 minutes, can be shaped into a ball or torn into pieces for the pizza, and tastes mild, creamy, and slightly tangy, just like fresh mozzarella.

The crust is a simple, forgiving dough that uses just flour, water, yeast, salt, and olive oil, with a long, easy rest that develops flavor and chew. If you are short on time, a quick one-hour rise works too. A very hot oven and a preheated pizza stone or baking sheet deliver crisp bottoms and puffy, leopard-spotted edges.

Keep the toppings simple so the cheese can shine: a thin layer of tomato sauce, torn mozzarella, a drizzle of olive oil, and fresh basil. It is the kind of pizza that proves you do not need much when the basics are done well.

This recipe is 100% vegan, serves 4, and is ready in about 45 minutes of active time plus rising.

Recipe Information

Ingredients

For the Pizza Dough

• 3 cups (375g) bread flour or all-purpose flour, plus extra for dusting
• 2¼ tsp (7g) instant yeast
• 1½ tsp salt
• 1 tsp sugar
• 1 cup (240ml) warm water (about 105°F / 40°C)
• 2 tbsp olive oil

For the Homemade Stretchy Vegan Mozzarella

• 1 cup (140g) raw cashews, soaked in hot water for 30 minutes and drained
• 1 cup (240ml) water
• ¼ cup (30g) tapioca starch (or tapioca flour)
• 2 tbsp refined coconut oil, melted
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp white miso paste (optional, for tang)
• 1 tsp salt
• ½ tsp garlic powder

For the Simple Pizza Sauce

• 1 can (400g) whole peeled or crushed tomatoes
• 1 clove garlic, grated
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp dried oregano
• Pinch of sugar

For Assembly

• Fresh basil leaves
• 1 tbsp olive oil, for brushing and drizzling
• Cornmeal or semolina for dusting
• Flaky sea salt
• Chili flakes (optional)

Optional Toppings

• Sliced cherry tomatoes
• Thinly sliced red onion
• Roasted garlic cloves
• Vegan parmesan sprinkle
• Balsamic glaze
• Fresh arugula after baking

Instructions

1. Activate the yeast. Stir the sugar and yeast into the warm water and let sit for 5–8 minutes until foamy.
2. Make the dough. Combine the flour and salt in a large bowl. Add the foamy yeast mixture and olive oil and stir into a shaggy dough. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic.
3. Let it rise. Place the dough in an oiled bowl, cover, and let rise in a warm place for 60 minutes until doubled. For deeper flavor, refrigerate overnight and bring to room temperature before shaping.
4. Make the mozzarella base. Drain the soaked cashews and add them to a high-speed blender with the water, tapioca starch, coconut oil, nutritional yeast, lemon juice, miso, salt, and garlic powder. Blend for 1–2 minutes until completely smooth.
5. Cook the mozzarella. Pour the mixture into a medium saucepan over medium heat. Whisk constantly for 4–6 minutes. The mixture will first look thin, then suddenly thicken and become stretchy, glossy, and elastic. Keep stirring for another minute until it pulls into strings when lifted with a spoon.
6. Shape and chill. Transfer the hot cheese to a lightly oiled bowl or a sheet of plastic wrap. Shape into a ball or tear into rough pieces. Chill in the refrigerator for 30 minutes, or ice water for 10 minutes, until firm. It will set to a soft, sliceable mozzarella.
7. Make the sauce. Crush the tomatoes by hand and stir in the garlic, olive oil, salt, oregano, and sugar. No cooking is necessary, as the sauce cooks in the oven.
8. Preheat the oven. Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to its highest setting, 475–500°F (245–260°C), for at least 30 minutes.
9. Shape the pizzas. Divide the dough into two balls. On a floured surface stretch each into a 10-inch round, leaving the edge slightly thicker. Transfer to parchment dusted with cornmeal.
10. Top the pizzas. Brush the crust edges with olive oil. Spread a thin layer of sauce, leaving a 1-inch border. Tear the mozzarella into pieces and scatter generously over the sauce.
11. Bake. Slide the pizza, parchment and all, onto the hot stone. Bake for 10–12 minutes until the crust is golden, the edges are blistered, and the cheese is bubbling and lightly browned in spots.
12. Finish. Top with fresh basil, a drizzle of olive oil, flaky salt, and chili flakes. Let rest for 2 minutes, then slice and serve hot.

Pro Tips for the Best Vegan Mozzarella Pizza

• Use tapioca starch. This is what gives the cheese its stretch. Cornstarch will thicken but will not stretch the same way.
• Whisk constantly while cooking. The mixture can go from thin to thick in seconds. Keep whisking so it cooks evenly and does not lump.
• Chill the cheese before topping. Firm cheese tears into neat pieces and melts more evenly.
• Do not overload the pizza. Too much cheese or sauce prevents the crust from crisping. Use less than you think you need.
• Use a very hot oven. High heat gives you the crisp base, puffy crust, and melted cheese in a short bake.
• Add basil after baking. Fresh basil turns dark in the oven, so add it at the end for the best flavor and color.
• Use refined coconut oil. It has no coconut taste and helps the cheese brown and firm up as it cools.

Why Homemade Mozzarella Works So Well

Dairy mozzarella stretches because of its protein network, which is formed when the curds are heated and kneaded. Vegan mozzarella uses a different approach: tapioca starch. When it is heated in water, the starch granules swell and burst, releasing long chains that create a sticky, elastic, stretchy texture.

Cashews contribute creaminess and a mild, buttery flavor, and their natural fats help the cheese melt smoothly. Nutritional yeast adds a savory, cheesy note, lemon juice supplies the subtle tang found in fresh cheese, and a touch of miso adds fermented depth.

Cashews also bring protein, healthy fats, magnesium, and zinc, while the tomato sauce adds lycopene. A serving of this pizza provides around 14 grams of protein, and because the cheese is homemade, you control exactly what goes in.

Flavor Variations

• Margherita Style: Use only sauce, mozzarella, basil, and olive oil for the classic.
• Pesto Mozzarella Pizza: Replace the tomato sauce with vegan basil pesto and add cherry tomatoes.
• Spicy Honey-Free Pizza: Add chili flakes and drizzle with chili-infused maple syrup after baking.
• White Pizza: Use garlic olive oil as a base, top with mozzarella, arugula, and lemon zest.

Nutritional Highlights (Per Serving)

Storage

• Pizza: Store leftover slices in an airtight container for up to 4 days. Reheat in a skillet, covered, or in a 400°F (200°C) oven for 6–8 minutes.
• Mozzarella: Store the cheese in an airtight container in the refrigerator for up to 5 days. It firms as it chills and softens again when heated.
• Dough: Refrigerate for up to 3 days or freeze for 2 months. Thaw overnight in the refrigerator.
• Freezer slices: Wrap tightly and freeze for up to 2 months. Reheat from frozen in a hot oven.

Frequently Asked Questions

Can I use store-bought vegan mozzarella instead?

Yes. Choose a shreddable vegan mozzarella that melts well. The homemade version is stretchier and fresher, but a good store-bought option is a fine shortcut.

Why did my mozzarella not stretch?

It was likely undercooked, or the wrong starch was used. Keep cooking and whisking until it forms a shiny, elastic mass, and use tapioca starch.

Can I make the cheese nut-free?

Use soaked sunflower seeds or a blend of white beans and coconut cream, though the flavor and creaminess will be slightly different.

Can I make the cheese ahead?

Yes. It keeps for 5 days in the refrigerator. Tear it into pieces just before topping the pizza.

How do I get a crispy crust?

Preheat the stone or baking sheet for 30 minutes, use a very hot oven, and keep the sauce thin. Brushing the edge with olive oil also helps.

Can I make this gluten-free?

Use a gluten-free pizza flour blend containing xanthan gum, and follow the package guidance for hydration and rise time. The mozzarella is naturally gluten-free.

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