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This recipe is uses a simple technique to make a pizza with homemade vegan cheese using a pre-baked crust. There is no cheese grating required. A good thing since some soft homemade vegan cheese is difficult to grate. Using a sauté pan that has bottom cooking surface of about 11 inches (you’ll understand why later in this recipe) sauté your favorite toppings in about 2 T. of olive oil for 3-4 minutes. Omit any toppings you wish to use that do not require pre-cooking such as vegan sausage or pepperoni, fresh tomatoes, fresh or dried spices. They should be put on just before baking. Place the pan and all into the freezer for about 10-15 minutes while you prepare the cheese. I usually pre-measure all of the cheese ingredients first so that it doesn’t take more than the 15 minutes of cooling time required for the toppings. If it dose, just put the pan into the refrigerator until you’re ready for it.

Separately, bring to a boil;
3 1/2 c. water
1/2 c. raw cashew pieces, chopped

stir in;
5 T. agar flakes or 3 ¼ t. agar powder

Reduce to a medium heat and simmer stirring frequently until agar is dissolved
and liquid starts to thicken slightly, about 5 minutes. Mix together and add;
3 T. cornstarch
1/2 c. cold water

Using a medium heat, bring to a slow boil, continue to whip and for another 3-4 minutes. Remove from heat and whip in;
3 T. nutritional yeast flakes
1/4 t. black pepper
1/2 t. salt
1/2 t. onion powder
2 t. lemon juice
1/2 c. olive oil

Pour into a blender (works best) or food processor and run on high scraping sides once or twice until very smooth. The cheese recipe makes about 4 cups total. Each 12 inch pizza takes about 1 ½ to 2 ½ cups, depending on your preference, and the amount of toppings. Pour the cheese batter over the chilled toppings and return to the freezer for 10-15 minutes. Any remaining cheese batter can be poured into a sprayed plastic tub and used as regular vegan cheese spread or dip. The oil makes it softer than most vegan cheeses.

Pre-heat the oven to 420’. Spread your favorite vegan pizza sauce over the crust. Remove the cheese & toppings from the freezer when firm enough that it can be loosened with a spatula and slid around (while staying in one piece) and on to the prepared crust.

Baking times will vary greatly depending on the amount of toppings and cheese used. If you really load them up like me, reduce the temperature to 400’ and allow for more baking time, 20-25 minutes. Don’t judge the doneness of the pizza by the brownness or melting of the cheese since vegan cheeses soften and flow much differently than regular cheese. Judge the doneness by lifting up the edge and watching the brownness of the crust bottom and edge.