Pizza, Thick Crust Style

This is 3 recipes really. A Basic Whole Wheat Pizza Dough, Thick & Hearty Pizza Sauce, Mozzarella Style Cheeze. All of these make up this pizza, which is a thick crust style. I think mushrooms work well with the sauce and cheese. So I recommend topping with mushrooms. And maybe a little fresh basil on top if you have it. Every time I make this pizza for company, they rave over it. Even non vegans want the recipe.

I’m no stranger to making pizzas. I’ve been making homemade pizzas since the early 90s. I guess it started during my “Susan Powter Fat Free Phase”. There was no way I’d allow myself pizza with high fat cheese from Pizza Hut. Frozen pizzas — well forget about it! I used low fat Parmesan cheese during those days. And that fake rubber fat free cheese, ick. I think it was better just to leave it off. I still hadn’t figured out how bad for my health the cheese was, even low fat. When I first started transitioning into a vegan diet, almost 2 years ago, I was worried that cheese was going to be the hardest to give up. And I have been pleasantly surprised at how easy it’s been. With these pizza recipes, who needs anything else?

Oh and bake the pizza on 400 until light brown on the bottom.

  • Erin

    Looks like a great pizza! I love homemade pizza, even the least successful one is still bound to be good. The cheese recipe is really interesting, I’m hoping to give it a try sometime.

  • Paige J

    I tried the cheez recipe the other night, it’s the bomb! I would choose it over real cheese any time. Who needs cheese, not me. I got this,.

  • CHIPer

    The recipe says lemon. Is that juice or zest? Thanks for the clarification.

  • My Vegan Cookbook

    CHIPer, I meant juice, the database has been corrected.

  • BarbaraGordon

    Hi Your Vegan Cookbook
    I’d love to make this. The cheese looks sorta spares in the photo. Should I double the recipe if I wanna smotha the motha? I’m not worried about fattiness; just trying to win an omnivore sweetheart over.

  • My Vegan Cookbook

    It makes enough to where I don’t even think you need to double it. I always have some left over. Even enough to smotha the motha, tehe. ; )

  • Sally

    Hi Josh I love your site ! My question is, my daughter has allergies to peanuts & tree nuts(to name a few) can I replace the almonds with anything else? Thank you

  • Ginger

    Hi Josh,
    I love your recipes! One question about the pizza cheeze. If you don’t have onion salt, just onion powder, how much salt and how much powder would you put in?
    Thanks for your help!

  • My Vegan Cookbook

    I would add 1/2 teaspoon of onion powder and 1/2 teaspoon of salt.

  • Kim

    I have tried many whole wheat pizza dough recipes and this is finally the one! I really don’t like the idea of adding enriched flour to anything but in this case, especially with breads, it is a must. The bulk of this dough is whole wheat so I am not that freaked out nutrition wise. I used white whole wheat and unbleached bread flour and it was so delicious! I doubled the recipe to freeze one and it came out awesome. This is a keeper!!! Thanks again.

  • Gina

    I made this today for the first time, and love it. Many thanks!

  • Mandi

    This “cheese” is AWESOME!! I’ve used it in eggplant “parmesan” and with lasagna so far, and plan to use it for everything that I used to put ricotta in! It came out a little runny on the pizza, but still delicious. Who knew I could go vegan and still have stuffed shells?? I don’t ever have to miss Italian food!!

  • My Vegan Cookbook

    Mandi, try the “ricotta” cheeze that’s in the lasagna recipe on this site, it’s even better for stuffing pasta shells.

  • Chana

    looks great
    could i use apple vinegar or white wine vinegar instead ?

  • My Vegan Cookbook

    Chana, White wine vinegar would work great. Apple cider vinegar is a little too strong.