Recipe

Vegan Margherita Pizza

Plant-Based Delight: Vegan Margherita Pizza

4.8 out of 5

In the realm of vegan cuisine, the Vegan Margherita Pizza reigns supreme. This plant-based twist on the classic Italian dish captures the essence of the original while offering a compassionate and healthy alternative. With its flavorful tomato sauce, melty vegan cheese, and aromatic basil, this vegan pizza is sure to satisfy your cravings.

Pizza› Pizza Margherita

European cuisine› Mediterranean cuisine› Italian cuisine

Cuisine styles› Vegan cuisine

Preparation time

15 minutes

Cooking time

12-15 minutes

Total time

27-30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free

Allergens

Nuts (depending on the vegan cheese used), Soy (depending on the vegan cheese used), Wheat (unless using a gluten-free pizza crust)

Not suitable for

Paleo, Keto, Gluten-free (unless using a gluten-free pizza crust), Nut-free (depending on the vegan cheese used), Soy-free (depending on the vegan cheese used)

Ingredients

The main difference between the traditional Pizza Margherita and the Vegan Margherita Pizza lies in the substitution of dairy-based ingredients with plant-based alternatives. Instead of using mozzarella cheese, we will be using vegan cheese made from nuts or soy. Additionally, we will replace any animal-based toppings with fresh vegetables or vegan alternatives. We alse have the original recipe for Pizza Margherita, so you can check it out.

2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
1 pre-made vegan pizza crust 1 pre-made vegan pizza crust
1 ½ cups (180g) vegan mozzarella cheese, shredded 1 ½ cups (180g) vegan mozzarella cheese, shredded
1 large tomato, thinly sliced 1 large tomato, thinly sliced
Fresh basil leaves, for garnish Fresh basil leaves, for garnish
2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
Salt and pepper, to taste Salt and pepper, to taste

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 12g, 3g
Carbohydrates (total, sugars): 40g, 6g
Protein: 10g
Fiber: 4g
Salt: 1g

Preparation

1.
Preheat the oven to 220°C (425°F).
2.
Place the pre-made vegan pizza crust on a baking sheet.
3.
Spread the tomato sauce evenly over the crust, leaving a small border around the edges.
4.
Sprinkle the vegan mozzarella cheese over the sauce.
5.
Arrange the tomato slices on top of the cheese.
6.
Drizzle the olive oil over the pizza and season with salt and pepper.
7.
Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese has melted.
8.
Remove from the oven and garnish with fresh basil leaves.
9.
Allow the pizza to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

Vegan mozzarella cheese — Opt for a high-quality vegan cheese that melts well, such as those made from cashews or soy. This will ensure a gooey and delicious texture on your pizza.

Tips & Tricks

For a crispier crust, pre-bake the pizza crust for a few minutes before adding the toppings.
Experiment with different vegetable toppings such as mushrooms, bell peppers, or olives to add variety to your Vegan Margherita Pizza.
If you prefer a thinner crust, roll out the pizza dough to your desired thickness before adding the toppings.
To enhance the flavor, sprinkle some nutritional yeast or garlic powder over the pizza before baking.
If you don't have access to pre-made vegan pizza crust, you can make your own using a simple dough recipe made with flour, yeast, water, and olive oil.

Serving advice

Serve the Vegan Margherita Pizza hot and fresh from the oven. Cut it into slices and serve as a main course or alongside a fresh salad for a complete meal. This pizza is perfect for sharing with friends and family.

Presentation advice

To elevate the presentation of your Vegan Margherita Pizza, garnish it with a sprinkle of fresh basil leaves and a drizzle of extra virgin olive oil. The vibrant colors of the tomato slices and green basil will make the pizza visually appealing.