Mini Vegan Pizzas with Homemade Vegan Mozzarella

Mini Vegan Pizzas with Homemade Vegan Mozzarella
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These Mini Vegan Pizzas are extremely delicious and so easy and quick to make. You can make them for brunch, lunch, dinner or simply as a snack. We make them very often, especially for Sunday brunch. Everybody loves them! Give it a try, you and your family will enjoy them so much 🙂

Mini Vegan Pizzas with Homemade Vegan Mozzarella

The vegan mozzarella is to die for and compliments the pizzas perfectly. The recipe is from The Buddhist Chef. We have just changed a few ingredients.

Mini Vegan Pizzas with Homemade Vegan Mozzarella
Mini Vegan Pizzas with Homemade Vegan Mozzarella
Mini Vegan Pizzas with Homemade Vegan Mozzarella

If you liked this recipe, check out our Potato Veggie Lasagna – Vegan & Pasta-Free. You’ll love it!


Mini Vegan Pizzas with Homemade Vegan Mozzarella

Mini Vegan Pizzas with Homemade Vegan Mozzarella

Christina
These Mini Vegan Pizzas are extremely delicious and so easy and quick to make. You can make them for brunch, lunch, dinner or simply as a snack.
5 from 6 votes

Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizers, Brunch, Low Calorie, Main Course, Pizza & Focaccia, Snacks
Cuisine Italian Cuisine
Servings 10
Calories 114.4 kcal

Ingredients
  

Vegan Mozzarella

Mini Vegan Pizzas

  • 325 g wholegrain rye bread, ~10 slices
  • 80 g sun-dried tomatoes, cut in pieces
  • 20 tbsp tomato sauce
  • Dry oregano
  • 30 black olives
  • 30 green olives
  • 10 large dollops of vegan mozzarella, ingredients above
  • Fresh basil leaves, optional
  • 1 green chili pepper, sliced

Instructions
 

Vegan Mozzarella

  • In a small pot, boil the cashews for 15 minutes.
  • Melt the coconut fat in the microwave or using a double boiler.
  • In a high-speed blender, combine the lemon juice, raw sugar, nutritional yeast, agar powder, tapioca flour, salt, boiled cashews, melted coconut fat and water and blend until smooth. Pour the mixture into a saucepan and bring it to a boil, stirring constantly until it thickens. Pour it into small ramekins and refrigerate for at least one hour before using.

Mini Vegan Pizzas

  • Preheat the oven to 200ºC.
  • Spread 2 tbsp of tomato sauce on one side of each slice of bread. Sprinkle dry oregano.
  • Add the sliced sun-dried tomatoes, olives, and dollops of vegan mozzarella.
    Mini Vegan Pizzas with Homemade Vegan Mozzarella
  • Bake for 15 minutos or until the cheese has melted.
    Mini Vegan Pizzas with Homemade Vegan Mozzarella
  • Add fresh basil and serve immediately. Enjoy!
    Mini Vegan Pizzas with Homemade Vegan Mozzarella

Notes

The nutrition facts don’t include the vegan mozzarella

Nutrition

Calories: 114.4kcalCarbohydrates: 21.5gProtein: 3.4gFat: 3.1gSaturated Fat: 0.4gSodium: 522.2mgPotassium: 369.54mgFiber: 5.2gSugar: 5.1g
Keyword Baking
Tried this recipe?Mention @veganvvocals or tag #veganvvocals!

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