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Vegan Pizza w/ “Mozzarella Cheese”





1 cup red lentils – dry

1 clove of garlic

1/2 tsp salt

1 cup water

1/4 cup tapioca starch

1/4 rice flour

spices of you choice (oregano, dry basil etc)



2 medium tomatoes



pizza base sauce



1/2 cup soaked cashew nuts

2 Tbsp lemon juice

1/4 tapioca starch

1 Tbsp nutritional yeast

pinch of garlic powder

1 1/4 cup water

pinch of sea salt



Cheese – combine all the cheese ingredients in a high power blender and blend on high until smooth.


Pour the mixture in to the saucepan and place over the medium heat. Start stirring. The cheese should start to firm up straight away into a gooey soft ball. Only takes 5 min to cook.


Crust – Add crust ingredients into the high power blender. Blend on high for 2 min. Spread the liquid paste into the baking paper and place in the over 10 min (~180 C)


When you pizza base is ready start assemble your Pizza.

Pizza crust – pizza base sauce – tomatoes and mushrooms – cheese.


Place in the oven for 10 more minutes and Enjoy.


Serves 2


Total Cal:       401

Protein:        16g

Carbs:            60g

Fiber:              11g

Sugar:            6g

Fat:                 12g



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Rosie is the founder of MaxTrimm International and a guru in plant based health and nutrition. She was born and raised in NZ and now lives the life of a nomad, travelling the world to find the best vegan treats!

Latest posts by Rosie de Malmanche (see all)



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