Vegan 4 cheese pizza

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Ingredients

Adjust Servings:
The pizza dough dry ingredients
240 grams + more for dusting Flour / All-Purpose Flour
1/2 tablespoon Sugar
1 teaspoon Salt
The dough wet ingredients
180 ml Warm water
1 packet (7g) Yeast
1/2 tablespoon Sugar
Pizza sauce (this is enough for 4 to 5 pizzas)
500 ml Tomato sauce
3 tablespoons Dried Italian herbs
1 tablespoon Onion powder
2 teaspoons Garlic powder
1 teaspoon Salt
Vegan cheeses (these are the ones I used)
As much as you want on your pizza Violife mozzarella block
As much as you want on your pizza Violife cheddar block
As much as you want on your pizza Vegan blue cheese ( I used Violife)
As much as you want on your pizza Follow Your Heart Parmesan
Other ingredients
Extra virgin olive oil
A sprinkle Dried oregano

Nutritional information

617
Calories
112g
Carbs
7g
Fat
19g
Protein
11g
Sugar

Vegan 4 cheese pizza

  • 42 minutes + 1 hour rising
  • Serves 2
  • Medium

Ingredients

  • The pizza dough dry ingredients

  • The dough wet ingredients

  • Pizza sauce (this is enough for 4 to 5 pizzas)

  • Vegan cheeses (these are the ones I used)

  • Other ingredients

Directions

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Homemade Vegan Pizza From Scratch ‣‣ My 3 Favourite Pizzas (Pepperoni, 4-cheese, Taco)

Steps

1
Done

The dough part 1

Mix the wet ingredients together and let it sit for a few minutes until it's become all foamy and bubbly. This took 5-7 minutes for me.
Mix the dry ingredients together.
I used a food processor with a dough hook, but you can also do this by hand.
Add the water mixture to the food processor and set it to a medium speed. Slowly add the flour mixture 1 tablespoon at a time. Knead for 5 to 10 minutes or until you get a dough ball that stays together. After the kneading, feel the dough. If it's too wet add more flour (only a tablespoon at a time). If it's too dry, add some more water.
Take the dough out of the machine and knead it into a ball.

2
Done

The dough part 2

Take a large bowl and add in some olive oil. Add the dough ball to the bowl and completely cover the dough ball so it doesn't dry out.
Cover the bowl and let it rise in a warm place for 1 hour. Don't forget to preheat your oven to 220°/430°F about 20 minutes before the dough has finished rising (or less depending on how quickly your oven heats up)

3
Done

Pizza sauce

Mix all of the pizza sauce ingredients together and set aside for later. This recipe is enough for 4 to 5 pizzas. You can keep it covered in the fridge for 4 days.

4
Done

Vegan cheeses

I used the Violife mozzarella, cheddar, and blue blocks and the Follow Your Heart parmesan but you can also use your favourite vegan cheeses.

5
Done

The dough part 3

After 1 hour has passed, flour your surface and take the dough out of the bowl. Using your hands, shape the dough into a large pizza. Try to make it round but it's okay if it's not perfectly round.
Take a tray lined with baking paper and transfer the dough to this tray.

6
Done

Assembling the pizza

Brush the dough with olive oil. Add the pizza sauce, don't add too much. 3 to 4 spoonfuls is enough for 1 pizza!
Add the grated vegan mozzarella and cheddar. Crumble on the vegan blue cheese and sprinkle on the vegan parmesan.
Sprinkle the pizza with some dried oregano, and add a drizzle of olive oil and then bake in the oven for about 12 to 15 minutes.

7
Done

Notes

Nutritional values are for half a pizza

Jalisha

vegan taco pizza
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Vegan taco pizza
vegan taco pizza
previous
Vegan taco pizza

2 Comments Hide Comments

Love this! Violife is my favorite and I was wondering why you chose the block cheeses? Are they better? Or just for this recipe? Thank you

Thanks! I find that the blocks melt better than the pre-grated vegan cheese from Violife. I have no idea why this is but the pre-grated ones keep their form instead of melt. I tried the blocks once and it immediately worked out better haha. But with vegan cheese it’s always just better to add toppings on top of the cheese so it melts better.

– Jalisha

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