vegan mozzarella

Vegan Stuffed Crust Pizza

Vegan Stuffed Crust Pizza

What’s better than homemade vegan pizza? Well how about homemade STUFFED CRUST vegan pizza! That’s right, we stuffed our easy vegan all purpose cheese sauce right into the crust! We love pizza night in our house. It’s way cheaper than delivery, plus homemade dough is super simple to make, and everyone gets exactly what they want on top! Win, Win, Win. If you are feeling too lazy to make your own dough ( I do not judge, really I don’t ) most grocery stores sell a pre-made pizza dough these days. It’s normally vegan but just check the ingredients to make sure! So ditch the pizza delivery, and make pizza night an event at your house with this perfectly gooey, cheesy stuffed crust vegan pizza. I promise its totally worth the effort!!


The Dough:

  • 3/4 cups warm water ( around 110 degrees)

  • 2 1/2 teaspoons dry active yeast

  • 2 cups all purpose flour

  • 2 teaspoons sugar

  • 1 teaspoon salt

  • 3 tablespoons oil.

Vegan Stuffed Crust Pizza cheese coming out of the crust


  1. Start by adding warm water, yeast, and sugar to a large bowl. Let it sit for about 10 minutes. The yeast should have created a bubbly foam on top. If the yeast did not bubble and foam it is likely that the water was too hot, and it killed the yeast. I typically just use hot tap water to get the right temp.

  2. Add the yeast mixture and remaining dough ingredients to a stand mixer and mix on medium for serval minutes to allow the dough to knead. If the dough is sticking to the sides of the bowl, add a few extra tablespoons of flour. Your goal is a soft dough, but one not sticky. If you do not have a stand mixer, you can mix the ingredients in a bowl and turn the dough out onto a clean, floured surface to knead for 3-5 minutes.

  3. Clean out the bowl you used for the water and yeast. Dry it well. and coat the bowl with a little oil. Place the dough into the bowl and cover with plastic wrap or a damp towel. Let the dough rise for about an hour or until it had doubled in size. I place my dough in my oven on the bread proof setting, If you do not have a proof setting, you can just place it in oven (turned off) and allow to rise.

  4. Prepare cheese sauce according to directions while dough is rising. You want the sauce a little on the thicker side for this recipe.

  5. Preheat oven to 450 degrees

  6. Once dough has doubled in size, turn out onto a clean floured surface and punch the dough down. Stretch the dough into a circle using you hands. The dough will need to be and inch or 2 bigger than your pizza pan. Let gravity work for you when stretching the dough. Sprinkle the pizza pan with a little corn meal if you have it, to help keep the dough from sticking.

  7. Make a ring of cheese sauce about once inch away from the edge of the dough, then fold the excess dough over the cheese and press down well to seal. Make sure you have a nice seal with the dough, or it will pop open and cheese will ooze everywhere while baking. You may have to pinch the dough a bit to make sure it seals.

  8. Spread sauce over dough, and top with cheese sauce and whatever toppings you like. Bake on the top rack of your oven for 15-25 minutes, or until the crust has browned and the cheese is nice and bubbly and browning. Cook time vill vary depending on thickness of the crust.

  9. Allow to cool some before cutting and serving

If you like this recipe, try these:

Muffin Cup Vegan Lasagna

Vegan Italian Noodle Bake

Vegan Italian Potato Roll Up

Vegan Stuffed Crust Pizza

Vegan stuffed crust pizza with the perrect easy all purpose vegan cheese sacue and homemade vegan dough

Easy Vegan All Purpose Cheese Sauce

Vegan cheese sauce dripping from a spoon into a copper pot

One of the most basic and useful recipes I have, is this one. This easy vegan all purpose cheese sauce is something I almost always have on hand. It is a very convincing, ooey, gooey, white cheese. You can use it for pizza, pastas, grilled cheese, seriously so many different things. The spice profile is pretty basic and can be changed up depending on what you are using it for. If you are allergic to nuts, check out our allergy friendly queso recipe. You can leave out the peppers and hot sauce and will be left with a basic nut free cheese sauce! Also check out our cashew queso recipe. It has a nice spicy kick and works well for quesadillas, and enchiladas, and tacos.


  • 1 cup cashews

  • 2 cups water, plus more for soaking cashews

  • 1 teaspoon light miso paste

  • 4 tablespoons tapioca or corn starch

  • 3-4 tablespoons nutritional yeast (I tend to lean towards being more heavy handed with the nutritional yeast. Adjust to your taste)

  • 1 teaspoon minced garlic

  • 1 teaspoon salt

  • 1 tablespoon apple cider vinegar


  1. Place cashews in a microwave safe container and cover in water. Microwave for 3 minutes. Drain water and rinse. If you do not have a microwave, you can boil them in a pot of water for 5 minutes or you can soak them for a few hours in hot water.

  2. Add drained cashews and remaining ingredients to a high speed blender and process until the mixture is totally and completely smooth. This may take a minute or two of blending.

  3. Transfer mixture to a medium sized pot over medium heat. Heat the mixture for a few minutes, stirring continuously with a whisk until the mixture begins to thicken. Once desired consistency, remove from heat. If it gets too thick, you can add a little more water to thin it back out.

  4. Depending on what I am using the sauce for, depends on how thick I will allow it to get. If using it for pizza, then I will let it get pretty thick so I can dollop it on top of the pizza. If using it in a lasagna or in enchiladas, I will keep it at a thick pudding constancy so it’s easier to spread. You can use it as an alfredo sauce, just keep it on the thinner side. Feel free to add any extra spices depending on what you are using it for!

You can use this sauce for:

pizza, lasagna, enchiladas, as an alfredo sauce, stuffed shells, calzones, quesadillas, mac and cheese, cheese spread for sandwiches, grilled cheese, just to name a few

If you like this recipe, try these:

Cashew Queso

“Meaty” Cheddar Queso

Spicy Vegan Queso, Nut Free

My favorite vegan cookbook is “Veganize It!” by Robin Robertson. I adapted and made some changes to her recipe for cashew pizza “cheese” to create this basic all purpose cheese sauce. If you are in the market for some great vegan cook books, be sure to check her’s out.

Easy all purpose cashew based vegan cheese sauce. Perfect for vegan pizza, pasta, or sandwiches!