Vegan cheezy crust bolognese pizza

If you follow us on Instagram, you may know that we have been looking for a very long time a cheese recipe that you can eat hot in the style of a mozzarella to make pizzas, toast, grilled Cheese … A cheese that melts well, that strechs, that can be used like a mozzarella really simply !
After dozens, and dozens of attemps, we stopped on this recipe that satisfies all our desires ! It is cut into slices or pieces and stored in oil in a cool place.To find the recipe we took inspiration from the ingredients of the vegan cheeses of the market. So there are unusual ingredients that are not found everywhere. The base is tapioca flour, and pea protein. These two ingredients will allow the cheese to keep its texture.
It is very simple to do, first mix all the ingredients, then pass the mixture to the pan for 5-10 minutes until the texture appears quite firm ! And put it in a small well-oiled container, like a small jam jar for example. It remains very sticky cold, so I do not think it can be used like that in cold preparations.
And its texture is not firm enough to make grated, but we hope to succeed soon !
An important indication : The texture depends on the duration of cooking, the longer you cook it the longer it will be firm, and therefore easy to cut. But it will spread less.
If you cook it less, the cut will be more complicated because it will be more sticky and less firm, but it will spread more when melting.

For conservation, we do not know yet, because every time we eat it in the hours after its fabrication ! So we used this vegan cheese on a bolognese style pizza, with delicious soy proteins, peppers, shallots and our super cheese flavored with peanut. Really too good. The pizza dough is super fluffy and well swollen, and as we wanted a truly comforting stuff, and very junk food then we stuffed the cheese crusts, which was a great idea ! We give you all the recipes to make this pizza !

F O R  O N E  M O Z Z A
The quantities are for a mozzarella ball, for a single pizza.
– 120 ml water
– 1 tbsp tapioca
– 1 tsp of pea protein
– 1 tsp of peanut puree
– 1 tablespoon malt yeast
– ½ tsp of hazelnut puree
– salt pepper
– A pinch of Cayenne pepper
– 1 tsp of deodorized coconut oil
– 1 pinch of smoked paprika
Mix all ingredients thoroughly.
Pour into a saucepan, and set on low heat, mixing well for 5 to 10 minutes (depending on the texture you want to get). Pour into a small well-oiled pot. Put in the fridge.

At the time of use, cut into slices with a sharp knife. Use oil to make beautiful slices.

P I Z Z A  D O U G H
Here is a recipe for a pizza dough well swollen and super fluffy ! With these quantities we have 2 large pizzas. You can freeze one of the dough pieces for later use.

– ½ sachet baker’s yeast
– 15 g of potato flakes,
– 25 + 250 g flour
– 160 g of warm water
– 10 g of olive oil
– Salt, oregano, garlic according to taste

First mix the half packet of baker’s yeast, with the potato flakes, and 25 g flour, and add lukewarm water. Mix and wait 10 minutes.
Add remaining ingredients and knead.
Let the dough rise for an hour in a salad bowl covered with a warm cloth if possible, in the extinguished oven for example.
After one hour, spread the dough in a circle on a greased parchment paper. (Use flour so dough doesn’t stick too much). Redo for half an hour.

Then you can garnish the dough.

F O R  R O A S T E D  P E P P E R S
– 1 red pepper half
– 1 half green pepper
– 1 tablespoon of agave syrup
– 1 clove of garlic
– 1 tbsp of herbs from provence
– 1 tbsp olive oil
Wash and pepper in strips. Arrange them in a baking dish, add the garlic cut into small pieces, the agave syrup, the herbs, and the olive oil. Salt and pepper.
Mix well, then put in the oven for about thirty minutes at 180 ° C.
R E C I P E  O F  T H E
B O L O G N E S E  G A R N I S H

– Small soy proteins
– 1 tsp Sapori mixture or vegetable broth
– 2 tbsp soy sauce
– 1 tsp Oregano
– 1 tbsp of herbs from provence
– tomato sauce
– Cayenne pepper
– 1 tsp agave syrup
– 1 shallot

Prepare a well-scented broth with Sapori, soy sauce, oregano and herbs of provence. Put on low heat and add 2 large handfuls of soy protein, there must be enough water to bathe well in it.
Mix and simmer until the water disappears, then lightly broil them in the pan.
Finally, add tomato sauce, agave syrup, cayenne pepper if you like it and a little salt.

Garnish the edges of the pizza with the vegan mozza peanut cheese and close them. Spread some tomato sauce over the bottom of the pizza. Add the roasted peppers and a shallot cut into thin slices, and finally the bolognese. To finish, place slices of “mozza” on top, and add oregano.

Put in the oven for about 15 minutes at 225 ° C.

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