Misha’s vegan cheese pizza recipe to celebrate National Cheese Pizza Day

Yvonne O'Halloran

National Cheese Pizza Day was on September 5th, so it’s seems a good time to share a delicious vegan cheese pizza recipe using Misha’s dairy-free smoked cheddar spreadable cheese.

This delicious recipe was conceptualized by Misha’s co-founder Ian Martin, a certified raw vegan living foods chef who has spent years perfecting and innovating the Misha’s Cheese brand.  His vegan cheese pizza can’t be toppedcrust me, you’ve got to try it!

If you aren’t familiar, Misha’s isn’t just an “alternative” to dairy but rather real cheese.  Misha’s cheeses are made the same way all cheeses are made, just without an animal source. Misha’s uses a cashew and almond milk base blended with various locally sourced fresh herbs, veggies and spices without unhealthy ingredients like vegetable oil, soy, fillers, starches or nutritional yeast.

Here is the recipe:

Ingredients (makes enough for two cheese pizzas)


  • 3/4c Tomato purée
  • 1/2Tbs Italian seasoning
  • 1/2Tbs dried Oregano
  • 150 g of Misha smoked cheddar
  • 1/4c olive oil
  • 1tsp salt
  • 1tbs minced garlic


  • 155g of 00 flour (1c &2Tbs)
  • 155g of all purpose flour
  • 1t salt
  • 3/4t active dry yeast
  • 1t olive oil



  • Combine flour and salt in a mixing bowl. Stir together 200g of lukewarm water, yeast, olive oil, and stir into the flour mixture. Knead with hands and let sit for 15 minutes.
  • Cut into 2 equal pieces and shape into a ball. Place on a heavily floured surface, cover with a damp cloth, and let it rest for 3 to 4 hours.
  • When ready, shape and stretch each ball into desired pizza shape on a heavily floured surface.


  • While preheating the oven at 450 degrees, mix tomato purée, herbs, salt, minced garlic together and spread evenly across the crust.
  • In a separate bowl, mix the smoked cheddar and olive oil together until thoroughly combined. Then dollop in desired amount across the crust. Place on a very well-floured surface (to avoid crust sticking) and bake for 15-20min.
  • Garnish with your choice of fresh herbs, slice and serve.

Do you wish to transition to a vegan lifestyle in a safe and supportive environment?

Join V-TRIBE today.

Keep Informed

Join our mailing list to receive the free monthly Living Vegan newsletter, as well as two professional Dietitian Resources.


Our Purpose

Co-founded by Accredited Professional Nutritionist and Dietitian Yvonne O’Halloran, LivingVegan.com aims to provide a safe, informative space for anyone wishing to transition to and thrive on a vegan lifestyle. Aside from the proven health benefits, a whole-food plant-based diet has massive positive impacts for the environment and all the creatures we share our planet with. Our goal is to bring you news and resources that will dispel the myths associated with veganism and make the change second nature.

For Health, For Earth, For Compassion

Join V-TRIBE today