If using a pizza stone, place into oven on lower rack.
Preheat oven to 475º
On a cutting board, cut vegan mozzarella into 10-12 dice-sized cubes. Using the side of a broad knife, flatten cubes into rounds by pressing down on flat side of knife. Set aside.
Place cream cheese, garlic and remaining mozzarella on a cutting board and use knife to cut in garlic with cheese, turning it into a smooth spread. You can also combine the cheese and garlic in a bowl and mash together with a fork.
If using a pizza stone, first sprinkle a small amount of cornmeal onto a pizza paddle/peel or a clean/dry cutting board. If you’re going to bake the pizza on a metal pizza pan or baking sheet, sprinkle cornmeal on those. The cornmeal helps prevent the dough from sticking to the board or pans.
Place prepared and shaped pizza dough onto a paddle, cutting board or metal pan. Apply a layer of garlic cheese spread onto pizza dough, leaving at least 1″ of dough exposed around edges. Be careful not to tear the dough while spreading.
Arrange flattened mozzarella rounds on pizza and sprinkle with vegan parmesan.
If using a pizza stone, carefully slide the pizza from a paddle or peel onto stone (it will be extremely hot). If not using a stone, place pizza pan on middle oven rack.
Bake pizza at 475º. Start checking it at 5 minutes. When the pizza looks almost ready, sprinkle basil leaves on top and continue baking.
Remove from oven when cheese is bubbly and edges of crust are lightly browned. Slice and serve.
🥕Baking times will vary depending on whether you use a preheated pizza stone or metal pans. Just keep a close eye on it.🥕This recipe is for one approx. 12 inch medium pizza. If you prepare the homemade pizza dough, you will have enough to create 3 medium or 2 large 14" pizzas. Leftover dough can be stored in the refrigerator up to 3 days or frozen for 3 months. 🥕How to store leftover pizza? In the unlikely event you just happen to have leftover pizza, simply cover it with plastic food wrap, a ziplock bag or in an airtight food container and refrigerate until you’re ready to eat it. A lot of people (like my husband) love to eat it cold straight from the fridge. I prefer to reheat mine, in 10 second increments in the microwave.🥕Nutritional information will vary depending on the ingredients you use and size of your pizzas, so I have not included it in this recipe. You can find the nutritional information for both the homemade pizza dough and marinara sauce in those recipes.