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Veggie Pizza

Homemade pizza with a crisp crust, tangy tomato sauce, and stretchy cashew mozzarella.

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 very 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 and follow the 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.