While I do really like this pizza, it’s a little more involved to make compared to many of my other recipes. There are basically four “parts” to making this pizza: Prep the dough, mix the sauce, make the faux-cheese sprinkles, and chop up your toppings. The longest and most involved part is making the dough itself. It isn’t hard to make, but it does require an hour of time for the dough to rise and needs to be rolled out. The sauce, cheese sprinkles, and toppings are all very easy to prepare.

If you are efficient with your time (doing all the other steps while waiting on the dough to rise), this should take you about an hour and a half total to make—most of which is spent waiting on the dough to rise—and another 20 minutes to cook. Because of the time commitment this isn’t going to be an appealing recipe to make on a weeknight, unless you really want pizza, but it’s good for a weekend dinner recipe.  

I put together this pizza from a mash-up of other adapted recipes: here’s the pizza dough, the pizza sauce, the no-oil, and the parmesan cheese


Servings: 1 large semi-thick crust pizza or 2 medium-ish pizzas with thinner crusts

Pizza topping option ideas prepared however you want:

  • Mushrooms
  • Red, yellow, or sweet onion
  • Bell peppers of any color
  • Jalapenos or other peppers
  • Spinach or other greens, finely chopped
  • Olives
  • Sundried tomatoes

For the Pizza dough:

  • 1 packet active dry yeast
  • 2 tablespoons no-oil (see directions below)
    • ⅓ cup water + 1 tsp. cornstarch + tiny dash of salt
  • 1 tsp. sea salt
  • Optional: 1 tsp. raw sugar (for the yeast to eat to make the dough fluffier)
  • 3 cups whole wheat pastry flour purpose flour, plus more for dusting your work surface
  • 1 cup slightly warm water

Pizza sauce:

  • 1 small can of tomato paste
  • ½ cup water
  • equal pinches sea salt, black pepper, dried basil, oregano, thyme and garlic powder.

(Optional) Parmesan faux-cheese:

  • ¾ cup raw cashews
  • 3 tbs. nutritional yeast
  • ¾ tsp. salt
  • ¼ tsp. garlic powder


I wrote the steps in order as much as possible. I do recommend doing the directions in the order I list them for your own cooking efficiency if for no other reason. 

At some point you will need to preheat the oven to 350°F and line a baking pan with parchment paper. I’ve included a time to do this in the directions below.

To make the no-oil:

In a saucepan mix the no-oil ingredients. Heat to a boil. Cool. To speed up the cooling you can put it in the freezer until needed later for the pizza dough. Do NOT add hot water to the yeast mixture or you’ll kill off the yeast and your dough won’t rise!

Making and preparing the pizza dough:

Using a Kitchenaid mixer fitted with a dough hook, pour the warm water in and sprinkle with yeast. Let stand until it’s looking foamy, about 5 minutes. 

Add the no-oil, sea salt, and sugar (if using) to the yeast mixture. 

With the mixer set to Low, slowly add the flour and mix until a dough ball forms. I recommend putting some extra flour at the bottom of a large bowl, transferring the dough to it, and working the extra flour into the dough to help make it a little easier, and less sticky, to work with. 

Cover the dough (with plastic wrap, foil, or a towel) and set aside in a warm area for about an hour. The dough should double in size. 


To-do while you wait on the dough to rise:

  • Cover a baking pan with parchment paper and set aside
  • Chop up whatever veggies you plan on using
  • Make the pizza sauce
  • Make the parmesan faux-cheese
  • Preheat the oven to 350°F when it’s almost done rising

After an hour, move the dough to a lightly floured work surface and gently knead. Roll the dough out into a roughly 12″ round shape. You can make it bigger or smaller depending on how thick you want the crust to be (do keep in mind you may need to adjust cook times accordingly). 

At this point the dough is ready to be cooked.

Making the pizza sauce:

Stir the pizza sauce ingredients together.

Making the parmesan cheese:

Put all the parmesan cheese ingredients in a food processor or blender. Process until it becomes a fine meal, but don’t go so long it starts to clump together. 

Putting it all together:

After rolling out the pizza dough and putting it on the prepared baking sheet, spread the pizza sauce around the pizza (as much or as little as you want, I only used about half of the amount I made).

Arrange whatever toppings you’re using around the pizza however you’d like. 

Sprinkle as much or as little parmesan faux-cheese as you want all over the pizza. 

Bake at 350°F for a minimum of 15 minutes (for a very soft crust) up to 25 minutes (for a very crispy crust). I prefer to bake mine at 20 minutes for a slightly crisp crust with a soft, somewhat chewy interior. 



Right out of the oven. The crust is firm to the touch and holds its shape but is also soft and chewy



Red onion, spinach, mushroom, and bell pepper


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