Name: Vegan Liquid Mozzarella Pizza
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 0.5 cup raw cashews ((measure dried unsoaked cashews and a well filled somewhat heaping half cup), soaked for at least half an hour in hot water); 0.75 cup water ((use 1 tbsp less for thicker)); 2 tsp extra virgin olive oil; null null small garlic clove or garlic powder (1 small garlic clove or 0.5 tsp garlic powder); 0.75 tsp salt; 1 tsp lemon juice; 0.125 tsp onion powder; 1 tsp yellow or white miso ((or use chickpea miso for soy-free)); 2 tsp tapioca starch ((or 1 tsp all purpose flour)); null tsp nutritional yeast (optional: 1-2 tsp); 1 tbsp non-dairy yogurt (optional); 1 tsp sauerkraut brine or pickle brine (optional); 0.25 tsp mushroom powder or seasoning (optional, adds a deeper umami flavor); 1.25 cup all purpose flour; 0.33 tsp salt; 0.5 tsp oregano; 1 tsp active yeast; 0.5 cup warm water; 2 tsp olive oil; 0.25 cup pizza sauce ((or as needed)); null null freshly torn basil leaves; 2 tsp olive oil ((to drizzle)); 1 clove garlic clove ((finely minced))

Instructions

Show units in method

1

To make the mozzarella cream: Add drained raw cashews (0.5 cup) and the rest of the ingredients to a blender and blend until it is a very smooth mixture. Blend for 1 minute, let it sit for 5 minutes, then blend again. Repeat 3-4 times until no grittiness remains. Set aside.
2

To make the pizza crust: Combine the active yeast (1 tsp) with warm water (0.5 cup) and all purpose flour (1 tbsp). Mix and let it sit for 5 minutes.
3

Then add all purpose flour (1 cup), salt (0.33 tsp), oregano (0.5 tsp), olive oil (2 tsp) and mix well until all of the flour is incorporated.
4

Add [all purpose flour], 1 tbsp at a time, until the mixture is sticky but not overly sticky and starts to come together into a ball. Cover with a damp towel and let it sit near a warming oven for at least 20 minutes.
5

Preheat the oven to 425F (215C). Take the [pizza dough], sprinkle some [all purpose flour] on it. Transfer it to a lined baking sheet and use your hands to press it outwards until you get a thin pizza crust. Spread the dough so the middle is thin and keep the edges a little thicker.
6

Spread the pizza sauce (0.25 cup) over the crust. Use a spoon to transfer big spoonfuls of the [liquid mozzarella] onto the pizza sauce, allowing it to pour in large puddles, then drizzle some all over.
7

Tear some [freshly torn basil leaves] and place on top of the mozzarella or overall pizza.
8

Mix the minced garlic clove (1 finely) into the olive oil for drizzling (2 tsp) and drop that mixture all over the pizza. You can also add red pepper flakes.
9

Bake for 10 minutes. Then, broil for the next 3-4 minutes or until some of the [mozzarella] starts to get golden brown. Remove from the oven, let it sit for a minute or two, then slice and serve.