How to Make Vegan Stuffed Crust Pizza
Learn how to make vegan stuffed crust pizza! This recipe is easy to make, and the toppings are, of course, customizable to your likings. I topped this one with artichoke garlic sauce, mozzarella, mushrooms, and kale!
Equipment
- Cooking thermometer
Ingredients
Pizza Dough
- 3 cups all-purpose flour
- 1 tbsp organic cane sugar
- 2 tsp instant yeast
- 1 tsp kosher salt
- 1 tbsp olive oil, plus more for greasing
- 1 1/2 cups water, warmed to 115 degrees Fahrenheit- IMPORTANT
- 1 tbsp yellow cornmeal, for dusting under the pizza dough
Sauteed Mushrooms & Kale
- 2 tbsp olive oil
- One 8 ounce package baby bella mushrooms, stems removed and thinly sliced (Roughly 3 cups)
- One 8 ounce package shiitake mushrooms, stems removed and thinly sliced (Roughly 3 cups)
- 3 cups fresh kale, stems removed and torn into bite-sized pieces
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp lemon juice
Pizza Toppings
- Two 7 ounce bags vegan mozzarella cheese (I used Daiya's cutting board collection shreds)
- Store-bought artichoke garlic sauce, amount is personal preference- I used 3/4 of that jar (Feel free to use any white sauce you'd like. Vegan alfredo sauce tastes great with the other toppings!)
- *Optional: TRUFF black truffle-infused olive oil, for garnish
- *Optional: vegan parmesan, for garnish (I used Violife's vegan parmesan block)
Garlic Butter (For the Crust)
- 3 tbsp vegan butter
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp kosher salt
Instructions
Pizza Dough
- Add the flour, sugar, yeast, and salt to a large mixing bowl and whisk until well combined.
- Create a hole in the center of the mix and pour in the oil and warmed water. Stir the mixture from the inside out, gradually pulling the flour into the center. Stir until the mixture has begun to create a dough-like consistency.
- Lightly flour your countertop and dump the dough on top. Next, gather the dough together and knead it 20 times, dusting flour underneath it as needed to prevent it from sticking to the counter.
- Grease a large mixing bowl with olive oil and gently toss the dough once or twice to coat it in the oil evenly. Place a piece of plastic wrap directly on top of the dough and cover the bowl with a towel. Place the bowl in a dark warm place and let it rest for 2 hours.
- When the dough has only about 30 minutes left of resting, you can begin sauteeing the mushrooms and kale.
Sauteed Mushrooms & Kale
- Place a large saute pan over medium heat. Once hot, add in the olive oil, followed by the mushrooms. Saute for 3 minutes, stirring occasionally.
- Add the kale into the pan, stir well, and cook for 2 more minutes. Season with the salt, pepper, and lemon juice, and cook for 3 more minutes, stirring occasionally.
- Remove the pan from the heat.
How to Assemble & Bake the Pizza
- Preheat the oven to 475 degrees Fahrenheit.
- Dust a pizza pan or large sheet pan with the cornmeal.
- Scrape the dough onto the pan and press it into a circle about 13 inches in diameter.
- Distribute one bag of mozzarella around the entire outer 1-inch edge of the dough. Now, carefully lift and fold that outer edge of dough over and press it into the bottom dough to completely seal it shut. Make sure it is SEALED; otherwise, the cheese will melt through, and then you will not have a cheese-stuffed crust.
- Top the entire center of the dough with your sauce of choice, followed by half of the second bag of vegan mozzarella, all of the sauteed mushrooms and kale, and the other half of the mozzarella.
- Bake the pizza on the middle oven rack for 17 minutes.
- Brush the garlic butter (recipe follows) all over the crust. Then, bake the pizza for another 3-4 minutes.
- Allow the pizza to cool for 10 minutes. Then, top it with a drizzling of truffle oil and a sprinkling of vegan parmesan. Cut and enjoy!
Garlic Butter (For the Crust)
- Add the ingredients into a small saucepan and warm over low heat until melted. Stir well to combine evenly.
Tried this recipe?Let me know how it was!