Vegan Pizza Napoletana
Discover the irresistible charm of Vegan Pizza Napoletana—a plant-based twist on the iconic Neapolitan classic that combines authentic flavors with wholesome ingredients. Crafted with 00 flour for a tender, airy crust and topped with a vibrant homemade tomato sauce infused with garlic and fresh basil, this pizza delivers traditional Italian taste while remaining completely dairy-free. Melt-in-your-mouth vegan mozzarella, juicy cherry tomatoes, and a finishing touch of peppery arugula create a delightful balance of textures and flavors. Perfect for a cozy dinner or sharing with friends, this recipe is a celebration of rustic simplicity, made in under 2 hours using a pizza stone for restaurant-quality results. Whether you’re exploring vegan options or simply craving a healthy spin on a beloved classic, this Vegan Pizza Napoletana is your ticket to guilt-free indulgence.
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Recipe Information
Ingredients
- 500 grams 00 flour
- 7 grams Active dry yeast
- 325 milliliters Lukewarm water
- 10 grams Sea salt
- 10 milliliters Olive oil
- 400 grams Canned whole peeled tomatoes
- 2 Garlic cloves
- 10 Fresh basil leaves
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 200 grams Vegan mozzarella cheese
- 150 grams Cherry tomatoes
- 30 grams Arugula
Instructions
In a large bowl, dissolve the yeast in lukewarm water and let it sit for about 5 minutes or until it becomes foamy.
Gradually add the 00 flour and sea salt to the yeast mixture. Mix with your hands until a rough dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 1-2 hours in a warm area until it has doubled in size.
While the dough is rising, prepare the tomato sauce. In a blender, combine the canned tomatoes, garlic, fresh basil, sugar, salt, and black pepper. Blend until smooth.
Preheat your oven to the highest temperature, around 250°C (482°F), and place a pizza stone inside to heat.
Once the dough has risen, punch it down and divide it into two equal pieces. Shape each piece into a tight ball and let them rest for an additional 20 minutes.
On a floured surface, stretch one of the dough balls with your hands into a 12-inch circle.
Spread half of the tomato sauce over the dough, leaving a small border for the crust.
Sprinkle the vegan mozzarella cheese evenly over the tomato sauce. Add halved cherry tomatoes on top.
Transfer the pizza onto the hot pizza stone and bake in the oven for about 8-10 minutes, or until the crust is golden brown and the cheese is bubbly.
Once cooked, remove the pizza from the oven and let it cool slightly on a wire rack.
Top with fresh arugula before serving. Repeat the process with the remaining dough and toppings.
Slice and enjoy your Vegan Pizza Napoletana!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1612 mg | 70% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.4 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 496 mg | 11% | |
*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.
