Vegan Margherita Pizza

5 from 1 vote

You'll love this dairy-free version of a classic! This vegan margherita pizza is made with crusty homemade dough, zippy sauce, and cashew-based mozzarella cheese.

Prep Time20

Cook Time20

Total Time40

Course: Entree

Cuisine: American, Italian

Servings:

Calories: 416kcal

Author: Alissa Saenz

Ingredients

For the Sauce

1 (14 ounce or 400 ml) can crushed tomatoes
2 tablespoons tomato paste
2 garlic cloves, minced
1 teaspoon organic granulated sugar
½ teaspoon salt, or to taste
¼ teaspoon crushed red pepper flakes, or to taste

For the Pizza

2 tablespoons olive oil, divided
2 tablespoons cornmeal, divided
½ batch whole wheat pizza dough (or your favorite pizza dough - you'll need about 1 pound or 0.45 kg)
1 batch vegan mozzarella cheese, sliced
½ cup sliced fresh basil leaves

For Serving

Vegan Parmesan cheese, optional

US Customary - Metric

Instructions

Early in the day or a day ahead: prepare the cashew mozzarella and pizza dough according to their respective recipes.
Preheat the oven to 450°F.
Stir the sauce ingredients together in a small bowl.
Lightly coat the top of a large baking sheet with a tablespoon of olive oil, then evenly sprinkle it with a tablespoon of cornstarch.
Roll the pizza dough into a large circle, about 14-inches in diameter.
Carefully transfer the dough to the baking sheet.
Ladle the sauce evenly over the dough, leaving about an ½ to 1 inch border all the edges.
Arrange the mozzarella slices over the sauce.
Brush the outer edge of the crust with the remaining tablespoon of olive oil, then sprinkle it with the remaining cornmeal.
Place the baking sheet into the oven and bake the pizza until the crust is fluffy and browned around the edges, 15 to 20 minutes.
Sprinkle the pizza with fresh basil and optionally with vegan Parmesan cheese.
Slice and serve the pizza.

Nutrition