Vegan Mochi Cheese Pizza

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Preparation time: 20min

Cooking time: 45min

SF, DF, VG, WF, Great for Kids

I gave up dairy 15 years ago…. yup that is a really long time right! That means no milk, cheese, cream and yoghurt. In all that time I have very occasionally enjoyed some good quality butter but other than that, nothing. And after so many years without it, my body has actually built up an intolerance.

Dairy can cause many health issues – particularly common problems are hay fever, eczema, lung issues, skin problems, excess mucus and for women, problems with menstruation and the reproductive system.  It is supposed to be food with the purpose to grow a baby cow into a full grown cow and is full of hormones and fats that our body can’t process as well as cows.  For women dairy can cause more problems such as  breast cancer, hormonal imbalances, thyroid issues and weight problems.

Often I tell students that aren’t ready to cut it out completely to at least cut down to smaller less frequent amounts, get raw when possible or have sheeps and goats products instead which can be easier for the body to process.

One thing that I have not stopped craving and wanting is pizza!  That cheesy tomato combination is one that just cannot be substituted. And all the packaged fake cheese’s full of awful ingredients that aren’t good for us.  They almost resemble plastic right?

So when I came up with this recipe in a cooking exam of mine many years ago whilst I was still training to be a chef I was absolutely over the moon!!  Pizza returned to my life with open arms.

One thing that you will need to make this is Mochi.  Heard of it before?  It is a Japanese product made from pounded sweet brown rice.  The rice is pounded really hard until all the natural sticky liquids comes out and it becomes a gooey paste that is dried and sold in blocks.  When melted, cooked or baked in the oven they become gooey and perfect for creating stringy melted cheese!  Nowadays you can find mochi on amazon, waitrose, most health-food stores and the other day I found it in a budgens!


(Serves 5)

  • 240-360ml Soy, Rice, Almond or Oat Milk
  • 4 Blocks Plain Brown Rice Mochi, grated
  • 2 Tsp Ume Su
  • 4 Tbl Dijon Mustard
  • 3-4 Tbl Engevita Yeast Extract or Nutritional Yeast
  • 1 Tsp Vegetable Bouillon
  • 3 Garlic Cloves
  • 1 Can Organic Chopped Tomatoes
  • 1 Full Bunch of Fresh Basil
  • 20 Cherry Tomatoes
  • 2 Tbls Rice syrup
  • Sea Salt
  • Ground Black Pepper
  • Spelt or Gluten Free Pizza Bases (Biona do a great Spelt one)
  • Olive Oil


– Pre-heat oven to 180 degrees C
– Add Cherry Tomatoes to a roasting tray, drizzle Olive Oil over and season with 2 pinches of sea salt and 2 pinches pepper. Put in oven to bake for 30min until they are really soft
– Now move on to your tomato sauce base. Finely chop Garlic. Heat up some olive oil and fry the garlic on a medium heat for a few seconds then add canned Chopped Tomatoes
– Season with 2-3 pinches of sea salt, 2 pinches of pepper and let it simmer with no lid on a medium low heat for 20min to let the sauce reduce and thicken
– Move onto your mochi cheese. Add milk to a pot, grated mochi and heat
– Do not let the milk boil as it will burn and taste burnt. Keep on medium/low heat and keep stirring until mochi fully dissolves
– Add nutritional yeast, bouillon and mustard
– Keep heating until all mochi is melted and it becomes a thick cheesy consistency
– Taste – it should have a good strong cheese/chedder flavour – so add more salt, nutritional yeast or mustard if you think it needs it but only add 1 tbls at a time because one you take it too far you can’t take it back! Take off the heat and leave aside
– Taste the tomato sauce too – it shouldn’t be too acidic – if it is, add another pinch of sea salt and a tbls of rice syrup
– Take half the bunch of basil, roughly chop the leaves and add to the sauce
– This should be done now so take off heat and leave aside
– Finally take the cherry tomatoes out the oven and leave aside
– Now we can start building our pizzas
– Take each pizza base and brush lightly with olive oil. Do not put too much oil – you do not want oily pizza! Just a very light brush please. If you do not have a brush dab a little oil on some kitchen towel and rub it on with that
– Add tomato sauce and spread evenly to cover base leaving 1cm around the edge without sauce on it
– Add cheese in the middle on top of tomato sauce and spread evenly so it is just a smaller circle than tomato sauce
– Add roasted cherry tomatoes to cover evenly and sprinkle over torn basil leaves
– Lightly drizzle olive oil over the top of the whole pizza and add a few grinds of a pepper
– Bake for 30 minutes or until crust goes golden brown and cheese is melted and stringy
– Eat hot, straight out the oven!

N.B. Of course you can add whatever you want on this pizza – peppers, onions, whatever you want. Enjoy yourself!

  • hannah-phoebe

    December 23, 2015 at 9:29 pm Reply

    wow nicky this looks amazing! can the cheese be made in advance and stored/made in excess and used all week?
    Happy full moon!

    • nickyclinch

      January 4, 2016 at 6:16 am Reply

      Hi Hannah-Pheobe, yes you can make a big batch and it should last in the fridge for a week, maybe even 10 days but it needs to be in an air-tight container. Enjoy x

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