Vegan Neapolitan Pizza
Experience the timeless charm of Neapolitan pizza, now fully vegan and irresistibly delicious! This Vegan Neapolitan Pizza recipe features a perfectly chewy, airy crust made from simple ingredients, topped with rich tomato passata, creamy vegan mozzarella, and fragrant fresh basil leaves. Crafted with a traditional technique, the dough rests and rises to achieve optimal texture, while baking on a blazing-hot pizza stone ensures an authentically crisp crust. Finished with a drizzle of olive oil and a hint of freshly ground black pepper, this classic Italian favorite is both plant-based and packed with bold flavors. Perfect for pizza nights or dinner parties, this recipe delivers an authentic pizzeria experience right from your own kitchen.
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Recipe Information
Ingredients
- 500 grams Bread flour
- 325 milliliters Water
- 10 grams Salt
- 1 teaspoon Instant yeast
- 200 grams Tomato passata
- 10 pieces Fresh basil leaves
- 200 grams Vegan mozzarella cheese
- 2 tablespoons Olive oil
- 1 teaspoon Fresh ground black pepper
Instructions
In a large mixing bowl, combine the bread flour and salt. Create a well in the center and pour in the water.
Sprinkle the instant yeast over the water and let it sit for about 5 minutes.
Mix the ingredients together until you form a dough. Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic.
Place the dough back in the bowl, cover it with a damp cloth, and let it rise for about 2 hours or until it has doubled in size.
Once the dough has risen, punch it down gently and divide it into four equal portions.
Roll each portion into a ball, cover them again, and let them rest for an additional 30 minutes.
Preheat your oven to the highest setting (usually around 250°C or 482°F) and place a pizza stone in the oven to heat.
For each pizza, roll out a dough ball on a floured surface to your preferred thickness.
Spread 50 grams of tomato passata over each pizza base, leaving a small border for the crust.
Tear the vegan mozzarella cheese and distribute it evenly over the tomato sauce.
Sprinkle 5 fresh basil leaves on each pizza.
Drizzle 1/2 tablespoon of olive oil over each pizza.
Season with a pinch of fresh ground black pepper.
Transfer the pizza to the preheated pizza stone and bake for about 7-8 minutes until the crust is golden and crisp.
Remove from the oven and let cool slightly before serving. Enjoy your vegan Neapolitan pizza!
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 2.2 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 308 mg | 7% | |
*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.
