So, this was a grilled pizza. It was in the 90's in CNY, and while we do have central air, I do try not to heat up the house in the summer. Besides, it’s fun to make pizza on the grill for a change of pace.
Vegan Pizza with Coconut Milk “Mozzarella”
15 ounces homemade coconut milk made from Organic Dried Coconut
2 teaspoons agar agar
1 teaspoon white vinegar
1 teaspoon sea salt
2 teaspoons tapioca flour
1 1/2 teaspoons nutritional yeast
Whisk the coconut milk together over low heat until the fat and water are combined. Add remaining ingredients, except for the nutritional yeast. Heat over medium, stirring constantly and bring to a boil. Reduce to a simmer and stir for 8-10 minutes. Off heat, stir in the nutritional yeast. Pour into shallow, flat dish and cool. Place in fridge once cooled a bit. It will gel up. Blob onto your dough or any other melty mozzarella dish and it will become somewhat gooey. Not stringy, but oozey at least. I get the tapioca flour, agar agar and nutritional yeast in the organic section at Wegmans.
One 12 ounce round of pizza dough
Your favorite toppings—in this case I kept it simple and just went with grape tomatoes and basil.
Preheat your grill and oil the grate.
Stretch your dough into a semi-flat shape, brush it with oil and throw it on the grill. Flip it after a minute or so and then flip again. The dough should rise a bit and begin to get some golden spots. Flip one more time and top with the coconut mozzarella, tomatoes and basil, and turn off the heat. Just let it sit for a minute to let the cheese melt. Enjoy!
Tropical Traditions is America's source for coconut oil. Be sure to check out their Gold Label Virgin Coconut Oil.