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Veggie Pizza

Crisp homemade crust, tangy tomato sauce, and stretchy cashew mozzarella—the pizza night craving without dairy cheese.

What people miss in pizza is usually melt and salt, not cow’s milk itself. A simple cashew mozzarella (or a good store-bought plant mozzarella) plus a hot oven gives stretch and browning that satisfy the craving.

This is a full meal-style pizza: vegetable-forward toppings, a yeasted base you can start the same evening, and clear swaps if you need gluten-free or nut-free.

Prep: 25 mins (plus 1 hr rise)
Cook: 15 mins
Cost: Rs 150 for 3 people
Nutrition: 480 kcal · 14 g protein
Servings: 3
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Veggie Pizza

Nutrition

Per 1/3 pizza (one-third recipe)

Calories
480 kcal
Protein
14 g
Carbs
68 g
Fat
16 g
Fiber
5 g

Dietary

plant based

Protein sources

cashews · flour · nutritional yeast

Make-ahead

Ingredients

  • 12.25 cups All-purpose Flour or 50-50 atta + maida
  • 21 tsp Instant Yeast
  • 31 tsp Sugar
  • 43/4 tsp Salt
  • 51 tbsp Oil
  • 63/4 cup Warm Water (approx)
  • 71 cup Tomato Pizza Sauce (or cooked tomato-garlic-oregano puree)
  • 81 cup Bell Peppers, sliced
  • 91 small Onion, sliced
  • 101 Tomato, sliced
  • 111/2 cup Mushrooms or sweet corn (optional)
  • 121/2 tsp Oregano and chilli flakes
  • 13Fresh basil or coriander to finish
  • 14Cashew mozzarella: 1/2 cup Cashews soaked 20 mins, 1/2 cup Water, 1 tbsp Tapioca starch or cornflour, 1 tbsp Nutritional Yeast, 1/2 tsp Salt, 1/2 tsp Lemon juice, 1/4 tsp Garlic powder

Instructions

  1. 1

    Dough: mix flour, yeast, sugar, and salt. Add oil and warm water to form a soft dough. Knead 6–8 minutes until smooth. Oil the bowl, cover, and rise 45–60 minutes until doubled.

    Thin crust needs a screaming-hot surface—preheat the tray so the base crisps.

  2. 2

    Cashew mozzarella: blend soaked cashews, water, tapioca, nutritional yeast, salt, lemon, and garlic powder until silky. Cook in a nonstick pan on medium, stirring, 3–5 minutes until thick, stretchy, and glossy. Cool slightly.

    Tapioca starch is what makes the cashew cheese stretch; without it you get a tasty cream, not melt.

  3. 3

    Heat oven to the highest safe setting (230–250°C). Place a tray or pizza stone inside to preheat.

    Pat wet vegetables dry so the pizza does not steam.

  4. 4

    Punch dough, roll or stretch into 1–2 thin bases on parchment. Spread sauce, leaving a small rim.

    If using store-bought mozzarella, check labels for casein or milk powder—many Indian processed cheese blends still contain dairy.

  5. 5

    Scatter vegetables. Dollop or spread warm cashew mozzarella. Sprinkle oregano and chilli flakes.

    Dough can be made ahead and refrigerated after the first rise; bring to room temp before shaping.

  6. 6

    Bake 10–14 minutes until crust is golden and cheese spots brown. Finish with basil. Rest 2 minutes, slice, and serve hot.

Cheese options
  • Store-bought plant mozzarella shreds when available.
  • White bean + cashew blend for a lower-fat stretchy sauce.
  • Nut-free: potato-carrot “cheese” sauce with nutritional yeast and a little oil (different texture, still satisfying).
Crust and diet
  • Gluten-free: use a trusted GF pizza mix or cauliflower base—follow pack liquid ratios.
  • Whole-wheat: 100% atta works but needs slightly more water and a bit more oil for tenderness.
  • No-onion/no-garlic: skip onion and garlic powder; load peppers, tomato, olives, oregano, and chilli.
Topping themes
  • BBQ tofu crumble and red onion.
  • Jalapeño-corn for a desi-cafe style pie.
  • Margherita: sauce, cashew mozzarella, tomato, basil only.