Vegan Pull-Apart Pizza with Nurishh® Mozzarella

Who knew pizza could get any better? Our Vegan Pull-Apart Pizza with Nurishh Mozzarella has a tasty twist and golden brown crust. Plus, it’s sharable making it an instant favorite for your vegan diners. Recipe courtesy Chef Amy Smith, Miller’s Ale House.



Large Baking Sheet, 3" Bowl

For Pizza:
  1. Preheat oven to 400°F.

  2. Divide dough into three balls. Coat one ball generously with flour and place on a well-floured countertop.

  3. Gently flatten the dough into a 6-inch disk. Then stretch the disk into an 8-inch round, working along the edges and giving the disk quarter turns as you stretch.

  4. Transfer the disk to floured parchment and stretch it into a 10-inch disk. Set aside to rest.

  5. Repeat with the remaining dough balls.

  6. Line a baking sheet with parchment paper.

  7. Beginning with one disk, transfer it to the parchment and spread it with ½ cup marinara. Sprinkle with half of the Nurishh mozzarella and meatless pepperoni.

  8. Top the disk with another disk and repeat the marinara, Nurishh, and pepperoni.

  9. Top with the third disk.

  10. Place a 3-inch bowl upside down in the middle of the pizza layers. Working from the bowl outward, cut the dough into twelve equal parts, leaving the center 3 inches intact.

  11. Grasp a dough “petal” and gently twist it 360° twice. Twist the next petal twice in the opposite direction. Repeat around the pizza with all the petals.

  12. In a bowl, combine the olive oil, garlic and parsley. Brush the mixture over the top of the pizza until it is evenly coated.

  13. Bake for 20 to 25 minutes, until golden brown.

  14. Serve with the remaining 1 cup warmed marinara for dipping.


  • portions


  • serving size

    1 Pizza

  • day part

    Lunch, Dinner

For Pizza:
  • 2 1/2

    lbs pizza dough

  • All purpose flour as needed

  • 1

    cup marinara sauce

  • 2

    cups Nurishh® Mozzarella Style Plant-Based Cheese Shreds

  • 20

    slices meatless pepperoni

  • 1/4

    cup olive oil

  • 2

    each garlic cloves, minced

  • 2

    tbsp chopped fresh parsley

  • 1

    cup marinara, warmed for serving