Vegan Green Olive Pizza (Thin & Crispy) Recipe Info
This original recipe is designed to replicate the specific snap and charred flavour of a Roman style thin base green olive pizza. To make this truly unique, we used a Triple-Fermentation dough process that relies on a small amount of olive brine in the dough itself to deepen the savoury profile without changing the classic pale goldenish colour of the flour.
The stars of this show are the hand-pressed cashew cream cubes, which are engineered with a specific starch ratio to ensure they hold their shape as cubes initially, but then bloom into perfect circles of melted cheese once they hit the high heat of the oven.
Servings: 2 large thin crust pizzas (1 pizza per serving)
Total Time: 3 hours (including dough proofing)
Prep Time: 40 minutes active work
Baking Time: 8 to 10 minutes per pizza
Heat Level: 250°C (482°F)
Nutritional Information (per serving): (Per Serving/One Whole Pizza)
– Calories: 640 kcal
– Carbohydrates: 88g
– Protein: 16g
– Fat: 24g
– Fibre: 7g
Vegan Green Olive Pizza (Thin & Crispy) Recipe Ingredients
Roman Style Thin & Crispy Base:
– 300 grams of Tipo 00 Pizza Flour (for that traditional light colour and fine crumb)
– 180 ml of lukewarm filtered water
– 1 teaspoon of active dry yeast
– 1 tablespoon of extra virgin olive oil
– 1 teaspoon of sea salt
– 1 teaspoon of green olive brine (it’s the secret flavour enhancer)
Melt-Away Cheese Cubes (Made from Scratch):
– 100 grams of raw cashews (soaked in boiling water for 45 minutes and drained)
– 120 ml of filtered water
– 2 tablespoons of tapioca starch (for the stretch and melt)
– 1 tablespoon of nutritional yeast
– 1 teaspoon of lemon juice
– 1/2 a teaspoon of sea salt
– 1/2 a teaspoon of garlic powder
Minimalist Red Sauce:
– 200 grams of San Marzano Canned Tomatoes (crushed by hand)
– 1 small garlic clove (finely minced)
– 1/2 a teaspoon of dried oregano
– A pinch of sea salt
Toppings & Garnish:
– 1/2 a cup of pitted green olives (sliced)
– 1 cup of cherry tomatoes (halved)
– A handful of fresh Greek basil leaves
– 1 teaspoon of dried chili flakes
– 1 sprig of fresh rosemary (chopped, for optional garnish)
Vegan Green Olive Pizza (Thin & Crispy) Recipe Cooking Instructions
1. Develope the Base: In a large glass bowl, whisk the lukewarm water with the yeast and the olive brine. Let it sit for 5 minutes until it begins to foam. Gradually add the Tipo 00 flour and the salt. Stir with a wooden spoon until a shaggy dough forms, then move it to a floured surface. Knead the dough for 8 minutes until it is smooth, elastic, and holds a thumbprint. Place it back in the bowl, cover with a damp cloth, and let it rise in a warm spot for 2 hours until it has doubled in size.
2. Plant-Based Cheese Cubes: While the dough rises, place the pre-soaked cashews, 120 ml water, tapioca starch, nutritional yeast, lemon juice, salt, and garlic powder into a high-speed blender. Blend until it is a pure, white liquid. Pour this into a small saucepan over medium heat. Stir constantly with a spatula. As it heats, it will suddenly thicken into a stretchy, glossy mass. Once it clumps together, transfer it into a small square container lined with parchment paper. Press it down to about 1cm in thickness. Place this in the freezer for 30 minutes to firm up. Once firm, use a sharp knife to cut the cheese into 1cm cubes.
3. San Marzano Reduction: In a small bowl, crush the canned tomatoes with a fork. Mix in the minced garlic, oregano, and salt. Do not cook this sauce; it will cook on the pizza to maintain a fresh, bright red flavour.
4. Shaping the Thin Crust: Preheat your oven to its highest possible setting (usually 250°C or 482°F to 275°C or 518°F). If you have a pizza stone, put it in now. Divide your dough into two balls. On a floured surface, roll the dough out until it is paper-thin—almost translucent. It should look like a classic Italian base, pale and dusty with flour.
5. Layering for the Bloom Effect: Spread a very thin, translucent layer of the red sauce over the base. Do not over-sauce, as we want the crust to remain crispy. Evenly distribute the halved cherry tomatoes across the surface. Take your cold homemade vegan cheese cubes and place them about 3cm apart all over the vegan pizza.
6. High-Heat Bake: Slide the pizza onto the hot stone or a preheated baking tray. Bake for 8 to 10 minutes. Watch closely: the plant-based cheese cubes will lose their sharp edges and melt into perfect circles, while the crust should develop small leopard like spots of char on the bottom.
7. Finishing Touches: As soon as the pizza comes out of the oven, scatter the sliced green olives & fresh Greek basil leaves over the top. The residual heat will wilt the leaves slightly, releasing their aroma. Sprinkle a generous amount of chili flakes over the entire plant-based pizza. If you desire an earthy, woody undertone, add the finely chopped fresh rosemary garnish at this stage. The Caavakushi team recommends that you serve immediately while the base is at its maximum crispness.
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