Classic Margherita Pizza (Vegan)
Ingredients:
- 1 batch pizza dough (store-bought or homemade), about 1 lb
- 120 ml (1/2 cup) pizza sauce or crushed San Marzano tomatoes
- 113 g (1 cup) vegan mozzarella shreds
- 10 g (2 tbsp) nutritional yeast
- 15 ml (1 tbsp) olive oil
- 1.5 g (1/2 tsp) garlic powder
- 1.5 g (1/4 tsp) sea salt
- 1/4 cup fresh basil leaves
- Red pepper flakes, to taste (optional)
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Let the pizza stone or baking sheet preheat for the full time it takes the oven to reach temperature — starting the pizza on a cold surface is the most common reason for a soggy, pale crust.
Instructions:
- Preheat: Preheat the oven to 500°F (260°C) with a pizza stone or baking sheet inside.
- Roll the Dough: On a floured surface, roll or stretch the dough into a 12-inch round.
- Transfer: Transfer the dough to a piece of parchment paper or a floured pizza peel.
- Sauce the Dough: Brush the surface lightly with olive oil, then spread the pizza sauce evenly, leaving a 1-inch border for the crust.
- Top: Sprinkle the vegan mozzarella and nutritional yeast evenly over the sauce.
- Season: Season with garlic powder and sea salt.
- Transfer to the Oven: Carefully slide the pizza (with the parchment, if using) onto the hot stone or baking sheet.
- Bake: Bake for 10-12 minutes, until the crust is golden and the cheese is melted and bubbling.
- Top with Basil: Remove from the oven and top with fresh basil leaves and red pepper flakes.
- Slice & Serve: Slice and serve immediately.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs. Let the dough rise in a warm, draft-free spot for the best texture.
Storage: Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The pizza sauce or crushed san marzano tomatoes adds bright acidity and juicy body. The nutritional yeast adds a cheesy, savory umami note. The olive oil brings fruity depth and helps carry the other flavors. The garlic powder builds a savory, aromatic base.
Classic Margherita Pizza (Vegan)
Ingredients:
- 1 batch pizza dough (store-bought or homemade), about 1 lb
- 120 ml (1/2 cup) pizza sauce or crushed San Marzano tomatoes
- 113 g (1 cup) vegan mozzarella shreds
- 10 g (2 tbsp) nutritional yeast
- 15 ml (1 tbsp) olive oil
- 1.5 g (1/2 tsp) garlic powder
- 1.5 g (1/4 tsp) sea salt
- 1/4 cup fresh basil leaves
- Red pepper flakes, to taste (optional)
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The pizza sauce or crushed san marzano tomatoes adds bright acidity and juicy body. The nutritional yeast adds a cheesy, savory umami note. The olive oil brings fruity depth and helps carry the other flavors. The garlic powder builds a savory, aromatic base.
Prep:
Let the pizza stone or baking sheet preheat for the full time it takes the oven to reach temperature — starting the pizza on a cold surface is the most common reason for a soggy, pale crust.
Instructions:
- Preheat: Preheat the oven to 500°F (260°C) with a pizza stone or baking sheet inside.
- Roll the Dough: On a floured surface, roll or stretch the dough into a 12-inch round.
- Transfer: Transfer the dough to a piece of parchment paper or a floured pizza peel.
- Sauce the Dough: Brush the surface lightly with olive oil, then spread the pizza sauce evenly, leaving a 1-inch border for the crust.
- Top: Sprinkle the vegan mozzarella and nutritional yeast evenly over the sauce.
- Season: Season with garlic powder and sea salt.
- Transfer to the Oven: Carefully slide the pizza (with the parchment, if using) onto the hot stone or baking sheet.
- Bake: Bake for 10-12 minutes, until the crust is golden and the cheese is melted and bubbling.
- Top with Basil: Remove from the oven and top with fresh basil leaves and red pepper flakes.
- Slice & Serve: Slice and serve immediately.
