What’s better than homemade vegan pizza? Well how about homemade STUFFED CRUST vegan pizza!
That’s right, we stuffed our easy vegan all purpose cheese sauce right into the crust! I make a ton of vegan cheeses, even vegan mozzarella that shreds and slices, but honestly this cheese sauce is always my preference for pizza. This cheese is gooey, stretchy, cheesy perfection! No need to ever try another vegan pizza cheese recipes, I promise.
We love pizza night in our house. It’s way cheaper than delivery, plus homemade dough is super simple to make, and everyone gets exactly what they want on top! Win, Win, Win.
If you are feeling too lazy to make your own dough ( I do not judge, really I don’t ) most grocery stores sell a pre-made pizza dough these days.It’s normally vegan but just check the ingredients to make sure!
Plus when you make pizza at home get to add whatever toppings you like, all the cheese you want, and it won’t cost you an arm and leg, because we all know everyone loves to overcharge for vegan food. ( I should write a whole blog post just about how badly that annoys me)
So ditch the pizza delivery, and make pizza night an event at your house with this perfectly gooey, cheesy stuffed crust vegan pizza. I promise its totally worth the effort!!
INGREDIENTS:
1 batch Vegan All Purpose Cheese Sauce
Marinara sauce
Any toppings you like
The Dough:
3/4 cups warm water ( around 110 degrees)
2 1/2 teaspoons dry active yeast
2 cups all purpose flour
2 teaspoons sugar
1 teaspoon salt
3 tablespoons oil.
INSTRUCTIONS:
Start by adding warm water, yeast, and sugar to a large bowl. Let it sit for about 10 minutes. The yeast should have created a bubbly foam on top. If the yeast did not bubble and foam it is likely that the water was too hot, and it killed the yeast. I typically just use hot tap water to get the right temp.
Add the yeast mixture and remaining dough ingredients to a stand mixer and mix on medium for serval minutes to allow the dough to knead. If the dough is sticking to the sides of the bowl, add a few extra tablespoons of flour. Your goal is a soft dough, but one not sticky. If you do not have a stand mixer, you can mix the ingredients in a bowl and turn the dough out onto a clean, floured surface to knead for 3-5 minutes.
Clean out the bowl you used for the water and yeast. Dry it well. and coat the bowl with a little oil. Place the dough into the bowl and cover with plastic wrap or a damp towel. Let the dough rise for about an hour or until it had doubled in size. I place my dough in my oven on the bread proof setting, If you do not have a proof setting, you can just place it in oven (turned off) and allow to rise.
Prepare cheese sauce according to directions while dough is rising. You want the sauce a little on the thicker side for this recipe.
Preheat oven to 450 degrees
Once dough has doubled in size, turn out onto a clean floured surface and punch the dough down. Stretch the dough into a circle using you hands. The dough will need to be and inch or 2 bigger than your pizza pan. Let gravity work for you when stretching the dough. Sprinkle the pizza pan with a little corn meal if you have it, to help keep the dough from sticking.
Make a ring of cheese sauce about once inch away from the edge of the dough, then fold the excess dough over the cheese and press down well to seal. Make sure you have a nice seal with the dough, or it will pop open and cheese will ooze everywhere while baking. You may have to pinch the dough a bit to make sure it seals.
Spread sauce over dough, and top with cheese sauce and whatever toppings you like. Bake on the top rack of your oven for 15-25 minutes, or until the crust has browned and the cheese is nice and bubbly and browning. Cook time vill vary depending on thickness of the crust.
Allow to cool some before cutting and serving
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