Vegan Classic Italian Style Pizza
Indulge in the comforting flavors of Italy with this Vegan Classic Italian Style Pizza, a plant-based twist on a timeless favorite! Crafted with a homemade, hand-kneaded pizza dough that's perfectly crispy yet tender, this recipe is topped with a rich tomato sauce infused with garlic, oregano, and basil for authentic Italian flair. Generous layers of gooey vegan mozzarella cheese complement fresh, colorful toppings like red bell peppers, onions, and black olives, all brought to life with aromatic fresh basil. Perfectly baked to golden perfection, this vegan pizza is ideal for weeknight dinners or impressing guests with a wholesome and delicious meal. Whether you're a seasoned vegan or simply exploring plant-based options, this recipe captures all the traditional goodness without compromise.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 7 grams instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 200 milliliters warm water
- 2 tablespoons olive oil
- 200 grams tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 clove fresh garlic
- 150 grams vegan mozzarella cheese
- 10 leaves fresh basil leaves
- 1 medium red bell pepper
- 1 small onion
- 10 pieces black olives
Instructions
In a large bowl, combine 300 grams of all-purpose flour, 7 grams of instant yeast, 1 teaspoon of sugar, and 1 teaspoon of salt.
Gradually add 200 milliliters of warm water and 2 tablespoons of olive oil to the dry ingredients, mixing until a dough begins to form.
Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat the oven to 250°C (482°F). If you have a pizza stone, place it in the oven for preheating.
Punch down the risen dough and roll it out into a round shape on a floured surface to fit a 12-inch pizza pan.
Transfer the rolled-out dough onto a pizza peel lined with parchment paper or directly onto the pizza pan.
In a small bowl, combine 200 grams of tomato sauce with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1 crushed garlic clove. Spread this mixture evenly over the pizza dough.
Sprinkle 150 grams of vegan mozzarella cheese over the tomato sauce.
Slice 1 medium red bell pepper and 1 small onion, then distribute them over the cheese.
Cut 10 black olives in half and scatter them over the pizza.
Carefully transfer the pizza onto the preheated pizza stone or place the pan into the oven and bake for 12-15 minutes or until the crust is golden and the cheese has melted.
Remove the pizza from the oven and garnish it with fresh basil leaves. Slice and serve immediately.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3842 mg | 167% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 18.2 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 945 mg | 73% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
