Vegan Margherita Pizza

Vegan Margherita Pizza

Oven-baked homemade vegan margherita pizza. Made with a bubbly homemade vegan pizza curst, marinara sauce and vegan mozzarella. Sprinkled with freshly chopped basil.

Course Entree

Cuisine American, Italian

Diet Low Lactose, Vegan, Vegetarian

Prep Time 6 30

Cook Time 15

Total Time 6 45

Servings pizzas (Serves 8)

Calories 1068kcal

Author Hannah Sunderani

Ingredients

Homemade Pizza Dough

3 3/4 cups all purpose flour plus 1/2 to 1 cup more
1 1/2 cups filtered water
2 teaspoons sea salt finely ground
1/4 teaspoon active dry yeast

Sauce and Toppings

1 cup tomato sauce
1 tbsp tomato paste
2 cloves garlic finely chopped
pinch sea salt
1 cup Homemade Vegan Mozzarella or store-bought
1/2 cup basil fresh, finely chopped

Instructions

Pizza dough

In a large mixing bowl, combine flour, salt, and yeast. Gradually add 1.5 cups water while stirring with a wooden spoon. Stir until well incorporated. Knead dough gently with your hands to form a dough ball. Add more flour if needed until it's no longer sticky to the touch. It should be plush and dough-like. ( I used about 1/2 cup more flour).
Transfer dough to a large clean bowl. Cover with reusable wrap and let dough rise at room temperature, in a draft-free area, until its surface is covered with tiny bubbles and the dough has doubled in size, approx. 6-10 hours. (I like to do this overnight).
If not using right away, dust dough ball with flour and cover in reusable wrap. Store in fridge and bring back to room temperature before use.
Transfer dough to a floured work surface and gently shape into a rough rectangle. Divide into two equal portions and mold each gently into a ball.
Preheat oven to 450F/230C. Place dough balls each on a rimmed baking sheet and flatten with hands, until it covers most of the sheet. (If the dough springs back, let it rest a few minutes, then try again).

Sauce and toppings:

In a smaller mixing bowl combine tomato sauce, tomato paste, garlic and sea salt. Slather tomato sauce onto pizza dough and top each with vegan mozzarella.
Bake pizzas for 15 to 20 minutes, or until pizza crust is golden and bubbly, and the bottom is cooked through (golden and crispy - check by lifting up the pizza with a spatula and peeking underneath). Sprinkle pizza with fresh basil and slice into 8 pieces.

Video

Notes

Pizza dough can be made 3 days ahead. After proofing, dust with flour and cover with reusable wrap. Chill in fridge. Bring back to room temperature before using.

Homemade vegan mozzarella can also be prepared in advance. It will keep in fridge for up to 5 days.

Nutrition information is a rough estimate, based on one entire pizza.

Nutrition