Individual Vegan Margherita Pizzas with Homemade Fresh Moxarella Cheese

Close up 2Vegan Margherita Pizza

If you don’t want to make a pizza from scratch, then use bottled pizza sauce, and a pre-bought crust, but whatever you do, Please make the fresh Moxarella Cheese. It’s nearly instant.

SlicedHomemade Vegan Moxarella, without any artificial anything. It browns and stretches.

Top ViewIndividual Pizzas Make Everyone Happy!

Vegan Margherita Pizzas 

This Recipe Makes 4 individual pizzas. Don’t forget to have fresh tomatoes and basil on hand. First, start the dough.

Pizza Dough:

This crust contains gluten, for several gluten free crust options, click here.

  • 2 C. organic all purpose flour
  • 1 C. organic whole wheat flour
  • 2 1/4 t. active dry yeast (1 packet)
  • 1 cup warm water
  • 2 t. sea salt
  • 1 t. agave
  • 1 T. extra virgin olive oil (optional)

Method: Combine all ingredients and knead for 10 minutes. Cover and let rise in a warm place for 60 minutes until doubled. While the dough is rising, make the pizza sauce and the fresh moxarella cheese.

The Dough

The Pizza Sauce:

  • one 14 ounce can crushed tomatoes
  • 3 cloves minced garlic
  • 1/2 t. dried thyme
  • 1/2 t. dried oregano
  • 1/2 t. dried basil
  • 1 T. extra virgin olive oil (optional)
  • 1 t. agave
  • sea salt and ground black pepper to taste

Method: saute the garlic in a little vegetable broth or the olive oil in a small saucepan for a minute or two on medium heat. Add all the other ingredients. Reduce heat to low and let simmer while you make the Moxarella Cheese.

Pizza Sauce

Fresh Moxarella Cheese:

I wanted to call this “Foxy Moxy,” but that name has been taken by some unsavory characters on the web….

This cheese stays in a “melted” type form until baked, and then it forms a nice crust, like dairy cheese does. It’s not intended to be eaten plain (like real dairy fresh mozzarella can). It’s also fairly salty to make it stand out in your recipes, if you prefer less salt, please feel free to reduce to 1/2 teaspoon, or less, but the flavor won’t be as pronounced.

  • 1/4 C. raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
  • 1 C. hot water
  • 2  T. + 1 t. tapioca starch
  • 1 T. extra virgin olive oil (optional)
  • 1 small garlic clove, minced
  • 3/4  t. sea salt
  • 1 t. fresh lemon juice

Method: Blend all ingredients together in a high speed blender until completely smooth, about 1 minute. Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look weird, like it’s curdling or separating. This is totally normal, reduce heat to medium and KEEP stirring so you don’t burn the cheese to the bottom of the pot. Keep cooking and stirring til really thick (about 2-3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches like in the photo below. Remove from heat and let cool a bit while you assemble the pizzas.

p.s. Moxarella stores well in a sealed container in the fridge for a few days and can be used to make excellent grilled cheese sandwiches, mac and cheese, etc….

Moxarella

Assembly: Your dough should be nearly ready now, so when it hits 60 minutes or is doubled, punch it down and divide it into four pieces. Preheat the oven to 500°. Roll out the dough on a floured surface as thin or thick as you like. We opted for thicker pizzas this round. Spread each pizza with 1/4 of the pizza sauce. Top with fresh tomato slices, dollops of the fresh moxarella cheese and fresh basil leaves like shown in the photo below.

Pre-Bake

Bake individual pizzas for 10-12 minutes on a baking sheet until cheese and the crusts are nicely browned. Note: there is a very fine line between nicely browned and burnt here, so please, watch your pizzas carefully. Sprinkle pizzas with a bit of additional chopped fresh basil once out of the oven if desired.

BiteI won’t take any responsibility for anyone burning their mouth on hot cheese.

Margherita Pizza

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243 Comments

Filed under Bread, Cheez, Main Dishes, Vegan

243 responses to “Individual Vegan Margherita Pizzas with Homemade Fresh Moxarella Cheese

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  3. This is the best pizza I’ve ever tasted. Knocked my own recipe out of the park! Love it!

  4. Sunny

    Hi! Do you think arrowroot starch or cornstarch would work instead of the tapioca in the mozzarella? Thanks!

  5. Julianne

    This is cheese! Me and my non vegan friend are blown away! We are singing and dancing around the kitchen- soooo good

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  7. I’ve been meaning to make this for a while but didn’t get around to it until today. Oh. My. God. This cheese is amazing! I’ve hated all the vegan cheeses I’ve bought, and I have yet to find a homemade cheese that I actually like. I’ve found one other one that I like but doesn’t really taste like cheese. But this one does! My omni boyfriend and I both loved it, and this will be the only cheese we make for pizza for now on. Thank you!!!!

  8. Caroline

    Can this cheese be used as a spread?

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  10. I’m allergic to cashews, is there something else we could use?

  11. Aleen LaPrelle

    Thank you, thank you, thank you for that amazing cheese recipe !!!! I will be making it often. Can’t wait to share with everyone I know !! Never liked the flavor or ingredients of store-bought vegan cheese and had given up. Then you came along and pizza is pizza again !! Can’t thank you enough.

  12. Is the lemon juice imperative?! I use my last lemons this am but I will run to the store if I must!!! Kicking myself!

  13. Fejdi

    Hello… thanx for sharing this recipe. :-) Can the Moxarella be made with tapioca on the crystal form or it should be like powder?

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  15. Jen

    So I have to share my awesome moxarella hack with you! (This stuff is delish, btw! Remarkably cheese-like.) I didn’t have tapioca starch, or potato starch, or anything else other commenters used. But I did have Ener-G egg replacer, which contains both potato and tapioca starch. So I used that instead of tapioca, and it worked beautifully. It’s thick and stretchy and I know you said it’s not meant to be eaten raw, but I can’t stop dipping my finger into it. Thank you for this recipe. It’s the best vegan cheese sauce I’ve ever tasted!

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  17. Heidi

    I really, really want this to work. I’ve followed the recipe exactly, twice, and mine never gets as thick as yours. This time I stirred and it bubbled for over 10 minutes. Anyone else have this problem? Maybe just reduce the water slightly? Might try that next. Love the concept!!

    • I haven’t heard of anyone else having a problem with thickness.

      Do you have a power blender? If you use a conventional blender, the cashews may not get fully pulverised, which makes them act like a thickening flour. Also, roasted cashews will not thicken the mixture as well as raw cashews. If it’s still not as thick as you’d like, simply add another teaspoon of tapioca starch.

    • The crazy thing is the first time I made this, it turned out perfectly!!!! Just like she said! I’ve made it twice since and it never thickened but rather stayed liquidy. I’ve tried stirring nonstop. I’ve done lemon juice and none. I can’t for the life of me figure out what I’m doing wrong :/

  18. Here’s that foxy moxy! It sounds and looks irresistible. Totally saving this for later!
    Sophia :)

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  21. What does the Olive Oil contribute please ? My Mum is allergic to Olive Oil so I would like to make a batch without the the oil for her Pizza

  22. Jo

    FYI, I randomly found an exact copy of your recipe posted on Tone it Up with no credit to you, which is pretty slimy to me: http://toneitup.com/2014/03/cauliflower-crust-pizza-three-ways/

  23. FYI, I randomly found an exact replica of your recipe on Tone it Up with no credit to you, (http://toneitup.com/2014/03/cauliflower-crust-pizza-three-ways/) which is pretty slimy if you ask me.

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  26. Can I make tapioca flour in my food processor from tapioca pearls ? 🌹

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  30. Delicious? Now any cheddar cheese recipe similar to this?

  31. Emma

    Best vegan cheese in the world!!! Thank you so much xx
    And YES if you have a blender capable of grinding tapioca pearls to a fine powder it works, I do it all the time much cheaper too!!

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  33. AV

    I am so happy with this recipe. I have made it as described, but also made it once with 1/4c cashew butter instead of the raw cashews which resulted in a creamier texture (prolly cause my blender isn’t as powerful as I’d like for the whole nuts version). It saves a bit of blending time and still tastes wonderful.
    Also, I’ve used coconut oil instead of olive oil, and that works well too. :)

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  37. Finally trying this! Just made the cheese—will spread and toast on bread tonight for sandwiches! Can’t wait—tastes good already :)

  38. I love how the cheese turned out. I think I am going to chop up some artichoke hearts in the food processor and use the cheese as the base for artichoke dip!

  39. Faith

    If I want to make this into one large pizza instead of four small ones, what would you suggest for baking time? Thanks!!

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  42. You say it shouldn’t be eaten plain like regular cheese, but I ate like.. half of it while the pizza was cooking lol. So good!

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