Make Your Own Vegan Margherita Pizza with Yummy Moxarella Cheese

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If you don’t want to make a pizza from scratch, then use bottled pizza sauce and a pre-bought crust, but whatever you do, please make the fresh Moxarella Cheese. It’s nearly instant. Homemade Vegan Moxarella, without any artificial anything. It browns and stretches.

Individual Pizzas Make Everyone Happy!


Vegan Margherita Pizzas 

This recipe makes 4 individual pizzas. Don’t forget to have fresh tomatoes and basil on hand. First, start the dough.


Whole Wheat Pizza Dough:

This crust contains gluten. For several gluten free crust options, click here.

  • 2 cups organic whole wheat flour
  • 1 cup organic spelt flour
  • 2 ¼ teaspoon active dry yeast (1 packet)
  • 1 cup warm water
  • 1 teaspoon sea salt
  • 1 teaspoon agave
  • 2 tablespoons extra virgin olive oil (optional)

Method: Combine all ingredients and knead for 10 minutes. Cover and let rise in a warm place for 60 minutes until doubled. While the dough is rising, make the pizza sauce and the fresh moxarella cheese.


The Pizza Sauce:

  • one 14 ounce can crushed tomatoes (you may need to buy bottled tomatoes to avoid bpa)
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 tablespoon extra-virgin olive oil (optional)
  • 1 tablespoon agave
  • sea salt and ground black pepper to taste

Method: Sauté the garlic in a little vegetable broth or the olive oil in a small saucepan for a minute or two on medium heat. Add all the other ingredients. Reduce heat to low and let simmer while you make the Moxarella Cheese.


Fresh Moxarella Cheese:

I wanted to call this “Foxy Moxy,” but that name has been taken by some unsavory characters on the web….

This cheese stays in a “melted” type form until baked, and then it forms a nice crust, like dairy cheese does. It’s not intended to be eaten plain (like real dairy fresh mozzarella can). It’s also fairly salty to make it stand out in your recipes, if you prefer less salt, please feel free to reduce to 1/2 teaspoon, or less, but the flavor won’t be as pronounced.

  • ¼ cup raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
  • 1 cup hot water
  • 2  tablespoons + 1 teaspoon tapioca starch
  • 1 tablespoon extra-virgin olive oil (optional)
  • 1 small garlic clove, minced
  • ¾ teaspoon sea salt
  • 1 teaspoon fresh lemon juice

Method: Blend all ingredients together in a high speed blender until completely smooth, about 1 minute. Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look weird, like it’s curdling or separating. This is totally normal, reduce heat to medium and KEEP stirring so you don’t burn the cheese to the bottom of the pot. Keep cooking and stirring til really thick (about 2–3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches like in the photo below. Remove from heat and let cool a bit while you assemble the pizzas.

p.s. Moxarella stores well in a sealed container in the fridge for a few days and can be used to make excellent grilled cheese sandwiches, mac and cheese, etc….


Assembly: Your dough should be nearly ready now, so when it hits 60 minutes or is doubled, punch it down and divide it into four pieces. Preheat the oven to 500° F. Roll out the dough on a floured surface as thin or thick as you like. We opted for thicker pizzas this round. Spread each pizza with 1/4 of the pizza sauce. Top with fresh tomato slices, dollops of the fresh moxarella cheese and fresh basil leaves like shown in the photo below.

Bake individual pizzas for 10–12 minutes on a baking sheet until cheese and the crusts are nicely browned. Note: there is a very fine line between nicely browned and burnt here, so please, watch your pizzas carefully. Sprinkle pizzas with a bit of additional chopped fresh basil once out of the oven if desired.


I won’t take any responsibility for anyone burning their mouth on hot cheese.

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. Sunwarrior’s awesome expert writers do not replace doctors and don’t always cite studies, so do your research, as is wise. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

Sunwarrior likes to share. Please feel free to repost articles as long as you always link back to the original and credit the author.


Want to add your voice?

  • I know I'm a little late to this faux cheese party, but can this be frozen? Just wondered before I test out a batch :) it looks absolutely delicious though!

  • Omg wow! This was so good!! Thank you so much!! I used this recipe just for the cheese, and it was the best thing ever!!

    Before Itried this recipe I came so close to just caving in and buying regular organic cheese from the store, but Im so so happy I gave vegan cheese one last shot, because this was seriously the best vegan pizza I have ever had yet!! and best part is I made it myself and it was so easy!!
    Also I had a small issue spreading it one top, and wanted the fully covered effect. but cool note here, that my boyfriend discovered, is if you wet your hands a bit after dolloping it on wherever, it is so easy to just spread it around so you get that full cheese pizza look. ;) then the oven completes it!

    Anyway again thanks so much! This recipe kicks that overly processed chemical Daiya in the butt. lol.

    And Idk who writes them all but this website is the best!! Also made your cheesecake on my bday and seriously feel like I can trust anything you post! Best website!!!
    <3 <3 <3

  • I love the Moxeralla Cheese recipe and have made it several times over since Christmas time when I found your webpage. Truly wonderful! I am curious if you have any ideas on how to make this same style recipe into more of a cheddar cheese? Looking forward to your thoughts.


  • Hi I have tried making this twice and both times the dough won't really rise.... any idea why?

    • In reply to jen adkins's comment

      You may be using the wrong type of yeast. Active dry yeast is very different to plain yeast which has to be activated by adding sugar and hot water.

    • In reply to jen adkins's comment

      Dough may not rise for a lot of reasons. It could be too cold for the yeast to thrive, your yeast may be too old and inactive, the dough may be too wet or too dry. Here is a good place that walks you through troubleshooting what might be the problem.'t-Rise
      Hope that helps you out!

  • thank you a lot for the recipe! it seems great one
    excuse me, i want to know, what is the substitute for spelt flour?
    because we don't have it here
    thanks in advance

  • Any alternative for the cashews?

  • muy interesante me gusta la pisa v egan la mejor aternativa

  • Hi, I'm about to make this cheese...what are the instructions for the separated teaspoon of tapioca? (2 tablespoons + 1 teaspoon tapioca starch)

    • In reply to Karen's comment

      Hey Karen, you use them at the same time. It's not that the tapioca starch is separated, but that it's a total amount of 2 tablespoons and 1 teaspoon. One teaspoon is about a third of a tablespoon, so another way to put it is 2 and 1/3 tablespoons tapioca starch.

  • Thank you so much for this wonderful step by step recipe. I love it, do you have a book or online page I can look at regulary?

  • No nutritional yeast?! Will it taste cheesy...

  • I love this! The only thing I'd omit is the wheat since I'm allergic & I may replace the nuts with another variety as I tend to limit cashews in my diet - just knowing how toxic the process of shelling them is deters me. ;~)

  • Any alternative to tapioca starch?

    • In reply to Pam's comment

      Hey Pam,
      You can use any starch, non-GMO corn starch, potato starch, or arrowroot and still get a good cheese. However, the end result won't stretch like the tapioca starch does.

  • 500 degrees? I hope that's Fahrenheit?