Tomato Garlic Coconut Mozzarella on a 100% whole wheat crust pizza. Layer with marinara and fresh basil for extra flavor. Vegan pizza recipe. Makes 1 pizza.
Vegan Pizza Month — Post 4. This version uses a 100% whole wheat crust topped with tomatoes, roasted garlic, and a homemade coconut-based mozzarella. The crust recipe is simple and works well with many toppings and dairy-free cheeses.
I’ve been testing several non-dairy cheeses, adjusting each recipe for taste and texture. After trying a cashew mozzarella I didn’t enjoy as much, I tried a coconut-milk-based mozzarella adapted from Erin’s recipe. Despite my concern about coconut flavor, the finished cheese does not taste like coconut. I omitted coconut oil and gums and used apple cider vinegar instead of coconut vinegar.
I also made a cheddar-style vegan cheese by combining elements from several recipes; that version turned out very tasty and satisfying. Overall, the coconut mozzarella is a good base you can tweak—add more acidity for tang, or adjust starches to change the melt and stretch.
The crusts are easy to prepare; the cheeses require more experimentation. This mozzarella is a versatile starting point — you can make it firmer or softer depending on how you plan to use it. If you try it, let me know how it turned out.
Steps
In a bowl, combine warm water, sugar, and active yeast. Stir and let sit for about 5–10 minutes until foamy.
Add 1/2 cup whole wheat flour, wheat gluten, salt, and olive oil. Knead for about 2 minutes until the dough comes together.
Spritz the top with a little water, cover with a towel, and let the dough rise for 1.5–2 hours in a warm place.
Lightly oil your hands, dust the surface with about 2 tablespoons of wheat flour, and gather the dough. Knead briefly and shape into a ball. Roll out the dough to your preferred thickness, using flour as needed.
Place the rolled crust on a parchment-lined pizza stone or baking sheet. Mist the dough with water and let it rest for 10 minutes while you prepare toppings. Preheat the oven to 410°F (210°C).
Brush the crust with 1–2 tablespoons extra virgin olive oil. Arrange sliced tomatoes on the crust and scatter sliced garlic over the surface and on the tomatoes. Season generously with salt, red pepper flakes, and a generous sprinkle of basil and parsley (fresh or dried).
Top with slices of vegan mozzarella. Bake in the preheated oven at 410°F (210°C) for 13–14 minutes, then broil on low for about 30 seconds to finish the top if desired. Cool for a minute, slice, and serve.
Enjoy the melted mozzarella—let it cool briefly, take a photo if you like, then dig in.
Mozzarella (adapted)
This mozzarella is adapted from Erin’s coconut-based recipe. Keep all ingredients measured and ready before starting.
- Heat 1 cup full-fat canned coconut milk over low-medium heat until warm.
- Whisk in 2 teaspoons agar powder and continue whisking until dissolved, about 2–3 minutes.
- Reduce heat to low, add 3/4 teaspoon apple cider vinegar (or coconut vinegar if available), 1/2 teaspoon lemon juice, 1/3 teaspoon salt, and a generous pinch of kala namak (black salt). Whisk for another minute.
- Mix 3/4 tablespoon tapioca starch and 1 teaspoon cornstarch (or potato starch) into 1 tablespoon water, then add to the warm mixture while whisking until smooth and combined. Remove from heat.
- Pour into a well-oiled container and let set in the refrigerator for at least an hour. Optionally add herbs, nutritional yeast, or seasonings before it firms.
Notes from testing: substituting half the coconut milk with a coconut creamer creates a whiter, slightly more elastic cheese because many creamers contain gums. Using coconut vinegar as Erin suggests may improve flavor.
Ingredients
Crust:
- 1/3 cup warm water
- 1 teaspoon active yeast
- 2 teaspoons raw sugar
- 1/2 cup whole wheat flour
- 1 tablespoon wheat gluten
- 1/3 teaspoon salt
- 1 tablespoon extra virgin olive oil (evoo)
- Wheat flour for dusting
Toppings:
- 1–2 tablespoons extra virgin olive oil
- 2 large tomatoes, sliced
- 3–4 cloves garlic, sliced
- Vegan mozzarella, sliced
- Basil and parsley, fresh or dried (I used dried)
- Salt and red pepper flakes
Mozzarella:
- 1 cup full-fat canned coconut milk
- 2 teaspoons agar powder (china grass)
- 1/3 teaspoon salt
- Generous pinch kala namak (black salt)
- 3/4 teaspoon apple cider vinegar (or coconut vinegar)
- 1/2 teaspoon lemon juice
- 3/4 tablespoon tapioca starch/flour
- 1 teaspoon cornstarch (or potato starch)
Timing & Nutrition
Prep: ~2 hours (includes rising and chilling times). Cook: ~15 minutes. Total: about 2 hours 15 minutes. Serves: 2 (one pizza).
Approximate nutrition per serving: Calories 446 kcal; Carbohydrates 46 g; Protein 9 g; Fat 25 g; Saturated Fat 9 g; Sodium 678 mg; Fiber 6 g; Sugar 7 g. Nutrition values are approximate.
This pizza is part of the Pizza Month series.