$2 Vegan Pizza Recipe That DESTROYS Store-Bought Brands

Prepare 4 bowls for the pizza dough.

In each bowl, add 1/4 cup flour, 3 tablespoons vital wheat gluten, 1/8 teaspoon salt, and 1/2 teaspoon active dry yeast.

Mix the dry ingredients together in each bowl.

Add 1/2 cup of hot water (around 110°F) and 1/4 teaspoon apple cider vinegar to each bowl.

Mix until there are no more dry bits; the dough will be very wet.

Cover the bowls with a cloth and let the dough proof for 20 minutes.

Cut out 12 circles of parchment paper to fit the cake pans (8-inch pans).

Spray the parchment paper with cooking spray.

Carefully dump each pizza dough into the cake pans and use the back of a spoon to pat it down to the edges.

Preheat the oven to 450°F and bake the pizzas for 10 minutes.

While the first batch is baking, prepare the dough for the next batch.

After 10 minutes, remove the pizzas from the oven; if they stick, spray the edges better next time.

Transfer the baked pizzas to cookie sheets with parchment paper underneath and place them in the freezer.

In a Vitamix or high-powered blender, combine 1 cup and 7/8 cup water, 1 1/2 cups powdered cashew butter, 3 tablespoons tapioca flour or corn starch, 3 teaspoons salt, 1 1/2 teaspoons agar powder, 1/2 teaspoon xanthan gum, and 1/2 teaspoon vegan cheddar cheese powder or nutritional yeast.

Blend until completely smooth to make the cheese sauce.

Prepare toppings: use pizza sauce (about 3 tablespoons per pizza), olives, pineapple, and jalapenos.

Drizzle about 1/2 cup of cheese sauce over each pizza.

Place toppings under the cheese for better adherence.

Freeze the pizzas overnight.

Equipment Needed

Spice Level:

Dietary