Total for all three recipes if you multi-task is 45-50 minutes from scratch!


Rip Esselstyn's Vegan Pizza Base: Oil free & wholegrain

Makes 2 pizza bases

5 minutes preparation, 20 minutes rising, 20 minutes cooking time


3 Cups of wholegrain flour

1 x 35g packet of yeast

½ Cup apple sauce

1/8 tsp salt

1 ¼  cup warm water



  1. In a bowl put flour, yeast and salt. Stir to combine.

  2. Add apple sauce and water. Stir to combine, then mix with hands.

  3. Kneed gently for about 1 minute.

  4. Cover with moist paper towel and let rise for 10 minutes. (In the mean time make your cheese and prep your tomatoes)

  5. Cut in two, kneed each piece and then cover and let rise for another 10 minutes. (Now finish tomato sauce)

  6. Roll out dough or use hands to shape the pizza.

  7. Place on baking paper and tray.

  8. Spread sauce over.

  9. Add toppings, lastly add the cheese.

  10. Put in an oven at 220C 425F for 15-20 minutes or if you have a pizza setting in your oven put it as high as it can go and cook for around 10 minutes.


Chic Vegan's Moxarella Cheese

2 minutes preparation, 3-4 minutes cooking time (soaking time 30 mins - 8 hours depending on blender)


¼ Cup of soaked cashews

1 Cup hot water

2 Tbspn + 1 tsp tapioca starch

1 small garlic clove

¾ tsp salt

1 tbspn lemon juice


  1. Methods

  2. Mix all ingredients in a blender until smooth.

  3. Put in a saucepan and whisk continually over medium to high heat until thickened.

  4. Make sure you keep whisking so it doesn’t stick. It takes a few minutes to thicken but when it happens it’s quite quick.

  5. Either use immediately on top of pizza or if using on another day let cool and then put into baking paper and roll up so it forms a log. Store in fridge. It can be sliced into round shaped pieces of cheese and looks pretty fancy when done this way.


Tomato Pizza Sauce

Inspired by

Tomato Pizza Sauce: 10-15 minutes preparation


4 Large tomatoes

Fresh oregano

Pinch of salt




  1. Make a cross with a knife at the bottom of each tomato.

  2. Blanche tomatoes in boiling hot water for about 2-3 minutes or until the skins start to peel off at the cross.

  3. Place into iced water and let sit for a 1-2 minutes.

  4. Peel skins off.

  5. Cut tomatoes into ¼ and remove seeds (save for soup or juice).

  6. Either chop up very small or blend on very low for a few seconds, should not be a smooth sauce but more a very fine chunky one.


Wholegrain PIZZA

Sarah Eve Matthews  ©2018