Stuffed-Crust Pizza

This recipe is brought to you by the NEW Daiya Cutting Board Collection vegan shreds! Want to try them? Use the product locator or learn more here!


Stuffed-Crust Pizza

This stuffed-crust pizza is reminiscent of my childhood pizza party days, except this one is entirely plant-based! Thanks to Daiya for sponsoring this video and recipe.

  • Author: Liv B




  • 1 tsp salt
  • 2 cups flour
  • 1 cup warm water
  • 1 tsp sugar
  • 1 tsp yeast



  • 1 tbsp oil
  • 1/4 cup chopped red onion
  • 1 clove garlic, minced
  • 28 oz (796 ml) can diced tomatoes
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp Italian herbs


For the Pizza:

  • 2 bags Daiya Cutting Board Collection cheese shreds
  • Your favourite pizza toppings (I did red onion and vegan pepperoni)


    1. In a bowl, combine the water, yeast and sugar. Let stand 5 minutes.
    2. In a food processor fitted with the plastic blade, or in a stand mixer fitted with dough hook, or in a bowl, combine the flour and salt. 
    3. Add the yeast mixer and mix until combined.
    4. Remove the dough from the bowl and knead a few times on a floured surface.
    5. Place in a bowl and cover with a tea towel. Let rise in a warm place for 30 minutes. 
    6. Meanwhile, in a frying pan on medium heat, add oil onion and garlic and cook about 5 minutes until translucent. Add tomatoes and spices and stir to combine. Simmer about 10 minutes, then add to a blender and blend until smooth.
    7. Preheat oven to 425 F.
    8. Once ready to make the pizza, stretch the dough to fit a pan or pizza stone. Use parchment or a bit of flour to prevent sticking. 
    9. Add cheese around perimeter of crust, then fold the crust overtop of the cheese and press down lightly (see video). I brushed the crust with garlic oil, but this is optional.
    10. Add sauce and toppings, then bake for 12-15 minutes, until bottom of crust is brown.


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