The dough was pre-made from Capella. It had rosemary mixed in so not only did it taste excellent, but the smell was wonderful while baking. The tomato sauce is a large can of diced tomatoes, onion and garlic powder, oregano, salt and pepper. The toppings include spinach and mushrooms sautéed in garlic, and artichoke hearts. The cheeses are homemade Tofu Ricotta and Creamy Mozzarella. We spread the dough out over an olive oil covered pizza pan with a sprinkle of corn meal, piled the sauce, cheese and toppings on and baked at 425 for about 20 minutes. It was as good as any vegan pizza we have ordered!
Creamy Mozzarella (from Vegan Homestyle)
2 c water
1 c cashews
1/2 c tahini
1/4 c nutritional yeast
1/4 t garlic powder
1 T arrowroot powder
1 T onion powder
1 T lemon juice
1 1/2 t salt
2 c water
Blend first 9 ingredients. Add remaining water. Place in saucepan and cook, stirring constantly until thickened.
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