Vegan Pizza with No-Knead Spelt Crust and Dreamy Tofu Cheese
Just so we're clear: getting back to healthy, balanced eating "after the holidays" doesn't mean living on quinoa salads and smoothies that taste like lawn clippings.
You can—and absolutely should—eat foods you love, like vegan pizza made with whole-grain spelt flour, plenty of vegetables, olive oil, and tofu cheese. Yes, pizza can be nourishing, delicious, and downright wonderful.
This dough is easy to make, with no mixer or kneading required. Honestly, it's one of the easiest pizza doughs I know. Even if you've never made dough before, you've got this. I promise.
I chose whole-grain spelt flour for this recipe because of its high protein content and its deep, nutty, slightly sweet flavor.
For the cheese, I used plain tofu from Tnuva (a major Israeli dairy and soy brand), which adds a nice boost of protein and calcium.
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Make It a Meal
A serving of this pizza makes a terrific lunch or dinner. Its high fiber content can help you feel full longer, provide lasting energy, and support steadier blood sugar levels.
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Nutrition Facts
Per serving (1/6 of the recipe):
450 calories
26 g protein
54 g (1.9 oz) carbohydrates
14 g fat (including 2 g saturated fat)
165 mg calcium
3 mg iron
What You'll Need
For the dough
325 g (11.5 oz) whole-grain spelt flour, sifted
75 g (2.6 oz) applesauce, about 3 generous tablespoons
1 level teaspoon fresh yeast
2 teaspoons salt
1 tablespoon olive oil
150 ml (about 1/2 cup plus 2 tablespoons) water
For the cheese
300 g (10.6 oz) Tnuva plain tofu
2 tablespoons olive oil
2 tablespoons nutritional yeast flakes
1 level tablespoon smooth Dutch mustard
2 garlic cloves
1 tablespoon tahini
2 tablespoons tapioca starch
3/4 cup Tnuva light soy milk
For the toppings:
3 tablespoons crushed tomatoes
A handful of fresh broccoli florets, washed
A handful of fresh cauliflower florets, washed
2 tomatoes, sliced
1/2 yellow bell pepper
A handful of fresh basil leaves, washed
Let's Make Pizza
Start with the dough.
- Add the flour and salt to a large bowl and mix thoroughly to distribute the salt evenly.
2. In another bowl, stir together the applesauce, oil, water, and yeast until the yeast dissolves.
3. Pour the wet ingredients into the flour mixture and stir until you have a uniform dough that's slightly wet and sticky.
4. Cover with a kitchen towel and let rest for 10 minutes.
5. After about 10 minutes, lift one edge of the dough and fold it over the center. Repeat about 15 times, as shown in the clip below.
6. Cover with a kitchen towel and let rest for 15 minutes.
7. After 15 minutes, repeat the folding process and set the dough aside again.
You'll do four rounds of folding in total, with 15 minutes of rest between rounds.
8. After the final round of folds, let the dough rise for a full hour.
9. Toward the end of that hour, start making the cheese.
10. Add all the cheese ingredients except the tapioca starch to a blender.
11. Blend for a few minutes until completely smooth. Taste and adjust the seasoning to your liking.
12. Pour the mixture into a small saucepan, add the tapioca starch, and stir over low heat until it thickens, becomes stretchy, and pulls away from the sides of the pan.
If the mixture seems too dry, add a little liquid.
13. Remove from the heat and let cool to room temperature.
Back to the dough.
14. Preheat the oven to 250°C (480°F), using the top broiler element.
15. Generously flour your work surface.
16. Use a rolling pin to roll the dough as thin as possible.
17. To transfer the dough to a baking sheet, gently drape it over your forearm, lift it, and carefully lay it on the sheet.
18. Prick the dough all over with a fork.
19. Now for the fun part: build your pizza.
20. Spread the crushed tomatoes over the dough, add the tofu cheese and vegetables, and finish with a drizzle of 1 tablespoon oil.
21. Put the pizza on an upper oven rack and cook for 12–15 minutes.
Looking for gluten-free vegan pizza? Here's a recipe for you.
