Vegan Pizza Margherita
Experience the classic taste of a Margherita pizza with a plant-based twist in this irresistible Vegan Pizza Margherita recipe. Perfect for a cozy dinner or entertaining guests, this recipe combines a light and airy homemade pizza dough with rich tomato sauce, gooey vegan mozzarella, and fragrant fresh basil leaves. With just 90 minutes of prep time, including dough rising, and a quick 15-minute bake, you’ll have a crispy, golden crust piled high with Italian seasoning, garlic powder, and a touch of crushed red pepper for a subtle kick. This dairy-free adaptation offers all the decadent flavors you love without sacrificing texture or authenticity, making it ideal for vegans and non-vegans alike. Serve your creation fresh from the oven and delight in a wholesome, crowd-pleasing meal.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Instant yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 180 milliliters Warm water
- 2 tablespoons Olive oil
- 120 milliliters Tomato sauce
- 150 grams Vegan mozzarella cheese
- 10 leaves Fresh basil leaves
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Crushed red pepper flakes
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Make a well in the center and pour in the warm water and olive oil.
Mix with a wooden spoon until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat.
Punch down the risen dough to let out any air bubbles and transfer it back to the floured surface.
Roll out the dough into a 12-inch circle, about 1/4 inch thick, and place it on a piece of parchment paper.
Spread the tomato sauce evenly over the rolled-out dough, leaving a small border for the crust.
Sprinkle Italian seasoning and garlic powder over the sauce.
Spread the vegan mozzarella cheese evenly over the pizza.
Transfer the pizza onto the heated pizza stone or baking sheet using the parchment paper.
Bake for 12-15 minutes, or until the crust is golden and crispy and the cheese is melted.
Remove from the oven and top with fresh basil leaves and a sprinkle of crushed red pepper flakes.
Slice and serve immediately.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 219.3 g | 80% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 10.5 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 635 mg | 49% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 761 mg | 16% | |
*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.
