Tomato Garlic Coconut Mozzarella Pizza (Vegan!)

Ingredients: Makes 1 11-12 inch pizza Crust: 1/3 cup warm water 1/2 teaspoon active yeast 2 teaspoons raw sugar 1/2 cup whole wheat flour 1 Tablespoon wheat gluten 1/3 teaspoon salt 1 Tablespoon evoo(extra virgin olive oil) wheat flour for dusting Toppings: 1-2 Tablespoons evoo 2 big fat tomatoes sliced 3-4 cloves of garlic Mozzarella coins (recipe below) fresh finely chopped or dried basil and parsley(I used dried basil and parsley) salt and red pepper flakes Mozzarella: adapted from Erin’s Mozarella cubes Oil, gluten, soy, nut, dairy, egg free Ingredients: 1 cup good quality full fat coconut milk (canned) 2 teaspoons agar powder (china grass) 1/3 teaspoon salt a generous pinch of kala namak/black salt 3/4 teaspoon apple cider vinegar (or coconut vinegar) 1/4 teaspoon lemon juice 3/4 Tablespoon Tapioca starch/flour 1 teaspoon cornstarch (or potato starch) Method: Mozzarella: Keep all the ingredients measured and ready. Heat the coconut milk on low-medium heat until warm-hot. Add the agar powder and whisk continuously till it dissolves completely. 2-3 minutes. Reduce heat to low, add the vinegar, salts, lemon juice and keep whisking for a minute. Add the starches and keep whisking for a few seconds until well combined. Remove from heat and pour in well oiled container. (You can add herbs, nutritional yeast and seasonings at this point. mix and let set) I oiled the containers with extra virgin olive oil. Let set in the refrigerator for atleast an hour. For the coins in the pictures: I substituted half the coconut milk with So delicious coconut creamer, since I was out of coconut milk. I oiled shot glasses and put the cooked mixture to set in them. Remove when set after an hour. Slice and use. Crust: In a bowl, add warm water, sugar and yeast and mix well. Let sit for 10 minutes. Add 1/2 cup wheat flour, gluten, salt and oil and knead for 2 minutes into a well mixed dough. Spray top with water, cover bowl with a towel and let sit for 1.5 -2 hours. Oil hands, use 2 Tablespoons of wheat flour and gather the dough. Knead for 2 minutes and form a ball. Roll the ball out into as thin a crust as you want using some flour on the surface if needed. Place on parchment lined pizza stone or sheet. Spray water on top of the dough and let sit for 10 minutes while you prep the veggies. Spread some Evoo on the crust. Place sliced tomatoes. Place sliced garlic on the crust and on the tomatoes. Sprinkle salt, red pepper flakes and generous amount of herbs. Top with mozzarella slices. Bake in preheated 410 degrees F for 13-14 minutes, then broil on low for half a minute. Smile at the melted mozzarella, click a picture to send to me, cool for a minute, devour.:)

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