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Vegan Margherita Pizza

Vegan Margherita Pizza

James
Make a delicious vegan Margherita pizza with crispy crust, rich tomato sauce, and dairy-free mozzarella. Easy, plant-based, and full of flavor!
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Prep Time 15 minutes
Cook Time 12 minutes
for dough rising 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 3 People
Calories 320 kcal

Ingredients
  

For the Pizza Dough:

  • 3 ½ cups all-purpose flour or bread flour
  • 1 packet 2 ¼ teaspoons dry yeast
  • 1 ¼ cups warm water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar

For the Tomato Sauce:

  • 1 can 14 oz San Marzano tomatoes (blended)
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Toppings:

  • 1 cup vegan mozzarella Violife, Miyoko’s, or homemade cashew mozzarella
  • 5-6 fresh basil leaves
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon dried oregano optional

Instructions
 

Step 1: Prepare the Dough

  • In a small bowl, mix together warm water, sugar, and yeast. Let it sit for 10 minutes until it gets bubbly.
  • In a large bowl, combine flour and salt. Slowly stir in the yeast mixture and olive oil.
  • Knead the dough for 8-10 minutes until it’s smooth and stretchy.
  • Put the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours, or until it doubles in size.

Step 2: Make the Tomato Sauce

  • Place olive oil in a pan and heat it over medium. Toss in the minced garlic and cook for about 1 minute.
  • Add blended San Marzano tomatoes, salt, and black pepper.
  • Simmer for 10 minutes, stirring occasionally. Remove from heat and let cool.

Step 3: Assemble the Pizza

  • Preheat your oven to 500°F (260°C). If using a pizza stone, place it inside while preheating.
  • Roll the dough on a floured surface until it forms a 12-inch circle.
  • Transfer the dough to a baking sheet or pizza peel if using a stone.
  • Spread an even layer of tomato sauce over the dough.
  • Add vegan mozzarella and a drizzle of olive oil.

Notes

  • If you prefer a thinner crust, roll out the dough thinner and bake for a shorter time.
  • For a crunchier crust, bake it on a hot pizza stone.
  • Homemade cashew mozzarella melts beautifully and is easy to make!
  • Store leftovers in an airtight container in the fridge, and they'll stay good for up to 3 days.
  • Reheat in the oven at 375°F (190°C).
Keyword Vegan Margherita Pizza