Vegan Margarita Pizza
Savor the classic flavors of Italy with a plant-based twist in this irresistible Vegan Margarita Pizza recipe. Crafted with a perfectly hand-kneaded homemade dough, rich tomato-garlic sauce infused with oregano and black pepper, and melty vegan mozzarella cheese, this pizza is a triumph of simplicity and flavor. Fresh basil leaves take center stage, adding a bright and aromatic flair, while the golden-crisp crust brings the perfect balance of crunch and chew. Ideal for weeknight dinners or casual gatherings, this dairy-free version of the beloved Neapolitan-style pizza proves that you don't need animal products to enjoy an authentic Italian favorite. Ready in just one hour, it’s a delightful vegan recipe that will easily earn a spot in your regular rotation!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 packet Active dry yeast
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 cup Canned crushed tomatoes
- 2 cloves Garlic cloves, minced
- 0.5 cup Fresh basil leaves
- 1 cup Vegan mozzarella cheese
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Dried oregano
Instructions
In a large bowl, dissolve the sugar in warm water and add the yeast. Let it sit for about 5-10 minutes until it becomes frothy.
Add the salt and olive oil to the yeast mixture. Gradually add the flour, mixing until a dough begins to form.
Transfer the dough to a lightly floured surface and knead for about 6-8 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 30 minutes, or until it doubles in size.
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.
Meanwhile, prepare the sauce by combining the crushed tomatoes, minced garlic, dried oregano, and black pepper in a small saucepan. Simmer over low heat for about 10 minutes, stirring occasionally.
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
Transfer the rolled-out dough to a pizza peel or a baking sheet lined with parchment paper.
Spread the tomato sauce evenly over the dough, leaving a little border for the crust.
Sprinkle the vegan mozzarella cheese over the sauce, and top with fresh basil leaves.
Carefully transfer the pizza to the preheated oven and bake for about 10-15 minutes, or until the crust is golden brown and the cheese is melted.
Remove the pizza from the oven and allow it to cool for a couple of minutes before slicing and serving.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4380 mg | 190% | |
| Total Carbohydrate | 261.9 g | 95% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 14.8 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1425 mg | 110% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1427 mg | 30% | |
*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.
