• Alex from Terra


I've got something super special for you today, perfect dish for a romantic (or just friendly) Italian dinner.

The best thing - nobody's gonna believe it's 100% vegan :)

The Mozzarella sauce I make here is, hands down, the best melty cheesy stuff I've ever had on pizza since going vegan. 😋😋

This definitely isn't wholefood plant based, I do use oil and white flour here. But hey, Christmas is coming, and I believe both you and I deserve a treat like this.

Enjoy the taste of Italy! 🇮🇹

Watch Pizza with Crumbled Italian Sausage and Mozzarella video here:

You need

For the dough:

1 sachet of dry yeast (8 g or 2 tsp),

1 cup warm water,

1 tsp salt,

1 tbsp coconut sugar,

1 tbsp olive oil,

2 cups '00' flour (or plain white flour, but 00 changes the game in terms of crust!);

1/2 cup wholemeal flour

For Crumbled Italian Sausage:

1 cup raw almonds,

3 large portobello mushrooms (or 4 medium), chopped,

2 tbsp ground flax seeds,

1 tsp dried Italian herbs,

1/2 tsp paprika,

1/2 tsp chili flakes,

1/2 tsp cumin,

1 tsp salt,

1 tbsp date syrup

For Marinara Sauce (make it yourself, following my instructions below, or just buy a ready one):

1 can of diced or crushed tomatoes,

1 tbsp Italian herbs (or basil),

1/2 tsp garlic powder or 3 chopped garlic cloves

For Mozzarella Sauce:

1/2 cup Plain cashew cream cheese,

1/2 cup water,

1 tsp onion powder,

1 tbsp cornstarch,

a dash of salt - to taste (start with 1/4 tsp)


1. Dissolve 1 sachet of yeast in 1 cup of warm water. Wait for about 10 minutes, until it gets foamy on top.

2. Mix in salt, oil, sugar and flour. Knead the dough for 3 - 5 minutes, until it gets smooth. Poke it with a finger: if it falls back quickly - you're good to go!

3. Place the dough in a large, well oiled bowl, make sure it's covered with olive oil (to prevent it from sticking to the bowl), and leave it in a warm place for 1 - 1,5 hours.

While you're waiting for the dough, there's plenty of time to get everything else ready!

4. Make Crumbled Italian Sausage. In a food processor, blend 1 cup of fresh almonds, until crumbly almond meal texture is achieved. Add the rest of the ingredients and pulse 20 - 25 times, until incorporated. make sure it's still chunky and crumbly, don't overprocess.

Fry the mixture in olive oil until brown, breaking it into chunks. Flip and stir constantly, but don't let it burn. Set aside to cool down.

5. Make Marinara sauce (in case you're making it yourself). In a small pot, heat a can of crushed tomatoes, Italian herbs and garlic for about 20 minutes, until it gets thick. Add a little bit of water if necessary. Stir occasionally.

6. Before the dough is ready, make sure you've got all the additional toppings. I like lightly browned red capsicum, caramelised onion, olives, capers or artichokes.

7. When the dough has risen, preheat the oven to 225°C. Stretch it into a rectangular shape on a baking sheet. Cover with Marinara sauce, crumbled sausage and the additional toppings. Bake for 15 minutes.

8. While the pizza is in the oven, make Mozzarella sauce. In a food processor, mix 1/2 cup of Plain cashew cream cheese, 1/2 cup water, 1 tsp onion powder and 1 tbsp cornstarch. Add a dash of salt t taste, 1/4 tsp at a time (you might not need it, so taste before you add).

! If you want SUPER CHEESY pizza, make more.

Mix: 1 whole 200g jar of cashew cream cheese, 3/4 cups water, 1.5 tsp onion powder, 1.5 tbsp cornstarch + 1/2 tsp salt.

9. Pour Mozzarella sauce on top of the pizza and bake for 2 - 3 more minutes.

10. OMG, you're done! You might want ALL your friends to try this pizza, especially if they're not vegan ;)

Buon appetito!

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