You ready for the most Radical Vegan Sausage Pizza with homemade Cashew Mozzarella and homemade Italian Sausage? We know we are. We’re gonna bring you a piece of Little Italy in a pan with this one. Let’s make it!

You can use store bought vegan cheese if you want, I won't judge you (much). It works well on this pizza too but I would definetely use a lot less of it. It tends to be pretty feety smelling and tasting.



How much are we making?
Total Calories
2 2/3 Cups (400 grams)
1 1/8 Cups (280 grams)
1 packet (2 1/4 teaspoons or 7 grams)
Kosher Salt
1 teaspoon (6 grams)
Couple squirts in bowl and enough to coat pan
Crushed Tomatoes
1/2 Cup
Dried Oregano
1/4 Teaspoon
Dried Basil
1/4 Teaspoon
Garlic Powder
Sliced Medium Sized Onion
Sliced Bell Pepper
As much as you'd like (we used ~3/4 cup)
As much as you'd like (we used ~1/2 cup)
8  Items


  1. Prepare dough
    1. Measure out water and place into a oiled bowl Water being poured out of glass measuring cup into large glass bowl sitting on digital scale
    2. Add yeast Yeast being poured out of bag into large glass bowl full of water and resting on digital scale
    3. Add flour Scooping flour into glass mixing bowl resting on digital scale
    4. Add salt Sprinkling salt into large glass mixing bowl on top of digital scale
    5. Add oil Adding vegetable oil with squirt bottle to large mixing glass bowl
    6. Mix well Using large spoon utensil to incorporate mixture into pizza dough in large glass mixing bowl
    7. Oil up a thick baking sheet and try to stretch the pizza dough out to reach the edges then cover with plastic wrap. Then place in a warm place. Using squirt bottle to add vegetable oil to inside of baking sheet pan Pizza dough stretched and flattened into greased sheet pan
    8. After about 30 minutes take dough out and stretch and fold it over on it self twice. Then place it back in the pan. Lifting pizza dough by two corners and folding it over on top of itself (lengthways) Grabbing pizza dough by two corners and folding over onto itself the other direction (width ways) Using your hands to work pizza dough back into corners of sheet pan to try and flatten it back out the best you can
  2. Prep Pizza
    1. After the dough has doubled in size (can be 1-2 hours or more) we can now make the pizza. Let’s turn the oven to 400.
      Hand presses button on oven control panel setting it to 400 degrees
    2. Add crushed tomatoes Sheet pan full of pizza dough sits covered in layer of crushed tomatoes while additional sauce spooned out of can
    3. Sprinkle crushed tomatoes with basil, oregano, and garlic Hand sprinkles basil, oregano, and garlic powder on sauced pizza dough in sheet pan
    4. Cover the pizza with as much Vegan Italian Sausage as you can muster. Sprinkling vegan textured vegetable protein (TVP) Italian sausage on top of pizza dough in sheet pan
    5. Top with the pizza with the peppers on onions. Slices of green peppers and red onion top pizza dough in sheet pan
    6. Now generously cover the pizza with the Cashew Cheese. Dollops/large spoonfuls of homemade vegan cashew cheese top pizza in sheet pan
    7. Place in the preheated oven and bake for 20 minutes. Hand places sheet pan pizza on rack in oven
    8. After 20 minutes we checked on our pizza. It didn’t look too brown on top or the sides so we added another 10 minutes. 20 minute baked vegan sheet pan pizza sits on oven rack
    9. After those last 10 minutes (30 minutes total cook time) our pizza is pretty well browned so we remove it from the oven and place it on a cooling rack. Completed golden brown and delicious (GBD) radical vegan pizza with Italian textured vegetable protein (TVP) sausage and homemade vegan cashew cheese sits on drying rack to cool after being removed from oven and sheet pan
    10. Enjoy!