The Ultimate Vegan Pizza Night (Dough + Sauce + Stretchy Mozz!)

 

🍕 The Ultimate Vegan Pizza Night (Dough + Sauce + Stretchy Mozz!)

Total Time: 1 hr (not including dough rise)
Prep: 20 min
Cook: 12–15 min per pizza
Serves: 2 large pizzas (or 3 mediums, or 4 personal pies)

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Intro

This is the whole pizza night kit right here — from scratch-made dough to NY pizzeria-style red sauce to a melty, stretchy vegan mozzarella that ACTUALLY pulls like cheese. No store-bought shortcuts, no sad cardboard crusts, no weird aftertaste “cheese.” Just real ingredients, big flavor, and that “somebody’s opening a pizza shop?” smell filling your whole house.

Make it same-day, meal prep it, or freeze everything so you can be that mom who has homemade pizza on standby like it’s nothing. Yeah. We’re flexing.

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🛒 Ingredients

Dough (2 Large NY-Style Pizzas)

• 3 ½ cups all-purpose or bread flour

• 1 ⅓ cups warm water

• 2 ¼ tsp active dry yeast (1 packet)

• 2 tbsp olive oil

• 1 tsp sugar

• 1 ½ tsp salt

Pizza Sauce

• 1 (15 oz) can crushed or tomato purée

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp salt (more to taste)

• 1 tsp sugar (optional, but pizza shops use it)

• Pinch red pepper flakes (optional, but IYKYK)

Stretchy Vegan Mozzarella

• 1 cup raw cashews (soaked 4 hrs or boiled 10 min)

• 1 ¼ cups water

• 3 tbsp tapioca starch (this is the stretchy magic)

• 2 tbsp nutritional yeast

• 1 tbsp lemon juice

• 
  
  1 tsp salt

• ½ tsp garlic powder

• ½ tsp onion powder

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👩‍🍳 Instructions

1. Make the Dough

1. Mix warm water, yeast, and sugar. Let sit 5–10 min until foamy.

2. Add flour, salt, and olive oil. Mix, then knead 8–10 min until smooth.

3. Lightly oil bowl, cover, and let rise 1–1.5 hours (dough doubles).

4. Punch down and divide into 2 balls. Rest 15 min before stretching.

2. Make the Sauce

1. Heat olive oil in a pot, sauté garlic 1 min.

2. Add tomatoes + seasoning. Simmer 10–15 min.

3. Taste + adjust salt, sugar, herbs. Done.

3. Make the Mozzarella

1. Add all ingredients to blender.

2. Blend until completely smooth.

3. Pour into a pot on medium heat and stir — it thickens FAST.

4. Cook 2–3 min until glossy and stretchy. Turn off heat.

4. Build the Pizza

1. Heat oven to 475°F (or 500°F if your oven can take it).

2. Stretch dough into circles (don’t roll, stretch = better texture).

3. Add sauce, blobs of mozzarella, toppings if desired.

4. Bake 12–15 minutes or until edges are puffed + lightly charred.

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❄️ Freeze for Later (Meal Prep Pizza Night)

Freeze the Dough

• After the rise → oil dough balls → bag → freeze 3 months.

• Thaw overnight in fridge, 30–45 min at room temp before stretching.

Freeze the Sauce

• Freeze in portions or ice cube trays. 4 months shelf life.

• Reheat on low, done.

Freeze the Mozzarella

✅ Freeze cooked version in a container, thaw + re-melt with splash of water
✅ OR freeze uncooked version in ice cube tray, melt when ready

Freeze Full Pizzas (Like the store—but better)

1. Par-bake crust 5 min.

2. Cool → add sauce + cheese → freeze on sheet tray.

3. Wrap + store up to 2 months.

4. Bake from frozen at 475°F for 15–18 min.

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🧠 Mom Tips

• 🌾 Bread flour = chewier NY crust, all-purpose = softer.

• 🧀 Want extra cheesy look? Dot cheese in blobs, don’t spread.

• 🍅 Leftover sauce = instant pasta or tomato soup base.

• 👶🏽 Make mini kids pizzas with English muffins or tortillas.

• 🍕 Reheat like a pro: skillet + lid, never microwave.

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🥣 Why I Love It

Because nothing beats a from-scratch pizza night — and now it’s vegan, freezer-friendly, budget-friendly, AND weeknight-friendly. This is that “we don’t need DoorDash, we ARE DoorDash” energy.

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