At Pizzarova, we love cheese. We love thick cheese, and glooping strings of mozzarella. We love soft cheese that crumbles off a pizza, falling to the plate for laters.

So going vegan was going to be struggle. We wanted a pizza the plant-forward way. We also knew the vegan cheese market was dismal. After some disastrous attempts to melt the shop-bought stuff, we changed tact. We got creative.

This vegan sourdough pizza uses our own dairy-free ricotta recipe. Our sourdough dough bases which are naturally vegan. Throw on some garlic-loaded veggies… this pizza packs waves of flavour.

Make it at home to turn the heads – and hearts – of your non-vegan pals.


  • 5-6 Pizzarova sourdough bases*
  • Your choice of tomato sauce base (homemade recipe here)
  • 500g button mushrooms, halved
  • 4 courgettes, sliced to 3mm thickness
  • 200g cashews
  • 180g coconut yoghurt (we use Koko)
  • Tbsp white wine vinegar
  • Tbsp nutritional yeast
  • 1/4 juice of a lemon
  • 50g Sesame seeds


For garlic mushrooms:

Preheat oven to 200C/180C fan/gas 6. Coat mushroom halves lightly in olive oil. Lay out on a baking tray with 5-10 cloves of smashed garlic. Plop on some parsley, to taste. Slide into the oven and bake for 20mins. Return to oven for longer if needed, till tender.

For cashew ricotta:

Submerge cashews in boiling water for 10mins to soften, then drain. Combine cashews, coconut yoghurt, white wine vinegar, yeast and lemon juice in a blender. Blend briefly till texture is slightly course and grainy. Blend further if any large cashew chunks are left. Don’t panic – you can always add more cashews or yoghurt to change the constancy.

For the pizza:

  1. Preheat the oven at 240c
  2. Pull open the sourdough base. Distribute a liberal dollop of tomato sauce onto the base, and spread across using back of the spoon. Leave around 3cm of the edge clean – this is your crust!
  3. Spread 50g of garlic mushrooms over the pizza. Mmmmm.
  4. Lightly wet the crust with olive oil, and sprinkle a good handful of sesame seeds atop of this. Think of a burger bun!
  5. Lay 8-12 slices of courgette in amongst the mushrooms.
  6. Spoon around 8 small mounds of cashew ricotta on to the pizza, distributing evenly. Use two teaspoons for this, as it gets messy.
  7. Add salt and pepper, to taste.
  8. Bake for 10 minutes, till crust is golden and crisp.

*Our sourdough pizza base dough balls can be bought in store, or ordered for collection. Get in touch to find out more.