- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 490 kcal
Quick summary
“The vegan four-cheese pizza unites homemade whole wheat dough with the creaminess of plant-based cheeses in mozzarella, parmesan, gorgonzola, and cheddar styles. It is worth making as it provides a hearty and aromatic lactose-free alternative for pizza nights.”
What you need to know
- Preparo de massa rústica com 2 xícaras de farinha de trigo integral, azeite e fermento seco com descanso de 30 minutos
- Base aromática com meia xícara de molho de tomate temperado com orégano seco e folhas frescas de manjericão
- Cobertura em camadas ordenadas de 4 queijos veganos ralados assada a 200°C por 25 minutos até o derretimento total
Ingredients
Main
- Dough: 2 cups of whole wheat flour, 1 tablespoon of olive oil, 1 teaspoon of salt, 1 tablespoon of dry biological yeast, 1 cup of warm water.
- Filling: 100g of vegan mozzarella-type cheese, 100g of vegan parmesan-type cheese, 100g of vegan gorgonzola-type cheese, 100g of vegan cheddar-type cheese.
- Complements: 1/2 cup tomato sauce, oregano to taste, fresh basil to taste.
Instructions
Principal
- In a bowl, mix the flour, salt, and baking powder. Add the olive oil and warm water gradually and mix well until it forms a homogeneous dough.
- Knead the dough for about 10 minutes, until smooth and elastic. Let it rest in a warm place for 30 minutes, covered with a clean cloth.
- Preheat the oven to 200°C while the dough rests.
- After the dough rests, roll it out with a rolling pin until you get the desired thickness and transfer to the pan.
- Spread the tomato sauce evenly over the dough.
- Distribute the vegan cheeses over the sauce. Start with the mozzarella, followed by the parmesan, gorgonzola, and cheddar.
- Sprinkle oregano and add basil leaves.
- Take to the oven for 25 minutes or until the dough is golden and the cheeses are melted.
- Remove from the oven and let cool for a few minutes before slicing.
- Serve still warm, accompanied by a fresh salad or your favorite sauce.
Chef's tips
- Escolha queijos vegetais formulados à base de óleo de coco ou amidos que possuam boa capacidade de fusão sob calor moderado
- Rale ou pique os queijos veganos bem miúdos para facilitar o derretimento uniforme sem queimar a superfície da massa
- Borrife algumas gotas de água sobre os queijos veganos antes de levar ao forno para criar vapor auxiliar no derretimento
Variations
- Pizza quatro queijos com cogumelos adicionando lâminas salteadas de cogumelo paris ou shimeji sobre a camada de queijos
- Versão com nozes picadas salpicando pedacinhos de nozes tostadas sobre o queijo gorgonzola vegano antes de assar
- Pizza quatro queijos com rúcula fresca acrescentando folhas frescas de rúcula sobre a pizza imediatamente ao sair do forno
Substitutions
- A farinha de trigo integral pode ser substituída por farinha branca comum ou farinha de trigo sem glúten para massas
- O queijo gorgonzola vegano pode ser substituído por queijo fermentado de castanha-de-caju com mofo azul ou tofu defumado
- O molho de tomate pode ser substituído por molho branco vegano à base de castanha-de-caju batida com alho e noz-moscada
How to store
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over low heat for 5 minutes or in the oven at 180°C; plant-based cheeses easily regain a melted texture when heated with direct heat.
Can it be frozen?
The whole wheat dough opened and pre-baked can be frozen for up to 90 days in plastic wrap. The pizza assembled with vegan cheeses can also be frozen for up to 30 days; take directly to a hot oven at 200°C to bake.
What to serve with
Serve accompanied by a fresh green leaf salad with cherry tomatoes and sunflower seeds toasted with olive oil. To drink, iced red fruit kombucha or natural whole grape juice harmonize perfectly with the pasta.
Frequently asked questions
Should fresh basil go in before or after the oven?
Larger leaves can go into the oven to flavor the sauce, but adding fresh leaves freshly picked out of the oven preserves the vivid green.
What are commercial vegan cheeses made of?
Most are produced from emulsions of coconut oil, ground nuts, modified starches, and nutritional yeast to provide a cheesy flavor.
How to make vegan cheeses melt better in the oven?
Grate the cheeses very finely, preheat the oven precisely to 200°C, and spray a minimal mist of water over the filling to generate humidity.
Does 100% whole wheat dough not get too heavy or dry?
No, the correct hydration with 1 cup of warm water and 1 tablespoon of olive oil combined with 10 minutes of kneading ensures softness and elasticity.
