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Vegan Cheese Pizza topped with arugula

Vegan Cheese Pizza

Are you craving a cheesy pizza but all the store-bought vegan cheeses aren't any good? The simple solution: Make your own vegan cheese! It's really easy! Add your favorite toppings to this Vegan Cheese Pizza!
Course Main Course
Cuisine Italian, Vegan
Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 50 minutes
Servings 2 pizzas
Calories 888kcal
Author Bianca Haun | Elephantastic Vegan


Pizza Dough

  • 2 1/2 cups all-purpose flour + more to dust the dough and surfaces
  • 1 teaspoon instant yeast
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil + more to coat the dough
  • 3/4 cup water

Vegan Cheese Sauce

  • 2 tablespoons coconut oil or vegan butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon paprika powder
  • 1/3 cup all-purpose flour
  • 1/3 cup nutritional yeast
  • 1/2 cup water

Tomato Sauce

  • 3/4 cup tomato passata
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt


  • 2 cups arugula


Pizza Dough

  • Combine the flour, instant yeast, and salt in a mixing bowl. Add the olive oil and water. Mix and knead by hand until it's a soft, non-sticky dough or put all the ingredients in a kitchen machine and let the machine knead the dough for you. Finetune the dough: If it's too sticky, add more flour. If it's too crumbly, add more water.
  • Coat the ball of dough in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let the dough rise until it has doubled in size (2-3 hours depending on the room temperature). 

Vegan Cheese Sauce

  • Heat the coconut oil or butter in a small pot on low heat.
  • Add the salt, paprika powder, and curry powder.
  • Add in the flour and whisk.
  • Add nutritional yeast, whisk again until clumpy.
  • Add the water and whisk on low heat for a few minutes. If it gets too thick you can add a little bit more water and whisk again.

Combining it all together

  • For the tomato sauce, mix the tomato passata with the tomato paste, and herbs. 
  • Preheat the oven to 480°F/250°C. 
  • Divide the dough into two equal parts. Carefully roll it out on a lightly floured parchment paper into two pizza crusts (don't use too much pressure). You can stretch it a bit with your hands until it has the right shape. 
  • Transfer the crust on the parchment paper onto a baking tray. Top the pizza dough with tomato sauce, vegan cheese sauce. At this point, you can also add additional toppings (such as olives, artichokes, mushrooms, whatever you like on your pizza!).
  • Bake the pizza for 10-15 minutes until the crust is golden and slightly crispy. Top with arugula after baking and enjoy!


Calories: 888kcal | Carbohydrates: 153g | Protein: 27g | Fat: 19g | Saturated Fat: 12g | Sodium: 1627mg | Potassium: 1060mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1345IU | Vitamin C: 16.9mg | Calcium: 93mg | Iron: 11.7mg