This vegan Margherita pizza recipe pairs a wet, no-knead 00 flour dough with seasoned passata, grated vegan cheese, and fresh basil. The sauced base bakes first in a hot fan oven, helping the crust turn golden before the cheese goes on.
Why You'll Love This Vegan Margherita Pizza
- No kneading required: The wet dough comes together with a spatula before rising for two hours.
- A crisp, golden base: Baking the pizza with its sauce first gives the crust time to color before adding cheese.
- Simple Margherita-style topping: Smooth passata, vegan cheese, oregano, and fresh basil keep the flavors clear and balanced.
- Easy to portion: The finished pizza cuts into nine squares, providing three squares per serving.
I make this pizza when something homemade sounds better than anything ready-made. The dough needs time to rise, but mixing it takes only a few minutes. I enjoy that same simple rhythm when making homemade ciabatta bread or pan con tomate. Here, the pizza stays central, with an easy topping and very little hands-on work. It feels satisfying without turning dinner into a complicated project.
I like the contrast between the crisp golden base, smooth tomato layer, melted vegan cheese, and fresh basil. The passata keeps the tomato flavor clear, much like the topping on cherry tomato bruschetta. Baking the sauce-covered dough first gives the wet base time to firm and color. The cheese goes on later, so it melts while the crust finishes baking. That tomato-and-basil balance also appears in my Pasta alla Norma, although this pizza stays entirely plant-based. Together, the two-stage method keeps the simple Margherita-style topping from overwhelming the crust.
Key Ingredients for Vegan Margherita Pizza
The exact measurements are in the recipe card, but these ingredients define the dough, sauce, and topping.
- 00 flour and instant yeast: I use 00 flour for a soft base, while instant yeast mixes directly into the dough without separate activation.
- Warm water and olive oil: I mix the warm water directly with the flour, then add olive oil to help the wet dough become smooth.
- Passata and seasonings: I choose passata for its smooth texture, keeping the seasoning simple so the tomato flavor remains clear.
- Vegan cheese and basil: I add grated vegan cheese during the final bake, then finish with fresh basil after the pizza leaves the oven.
How to Make Vegan Margherita Pizza
The printable recipe card contains the complete measurements and instructions, but these are the four main stages.
1. Mix and rise the dough: Combine the dough ingredients with a spatula until smooth, then cover and leave it to double in size.
2. Prepare the sauce: Preheat the oven and mix the passata with the olive oil and seasonings.
3. Shape and bake the base: Spread the wet dough over a parchment-lined baking sheet, add the sauce, and bake until golden.
4. Add the toppings: Add the vegan cheese and oregano, finish baking, then scatter over the basil and cut into nine squares.
Tips for Vegan Margherita Pizza
- Spread the dough evenly: An even layer helps the center and edges bake at the same rate.
- Preheat the oven fully: The tested high fan temperature helps the wet dough begin baking immediately and develop a golden base.
- Add basil after baking: Finishing with basil after the pizza leaves the oven preserves its fresh character.
- Rest briefly before slicing: The one-minute rest makes the hot pizza easier to divide evenly into nine squares.
How to Store and Reheat
I store leftover pizza slices in an airtight container in the refrigerator for up to three days. I reheat them in a hot oven for a few minutes until warmed through, which helps the crust stay crisp.
What to Serve with Vegan Margherita Pizza
I like serving this pizza with a crisp Japanese cucumber salad for a cool, tangy contrast. A Mediterranean chickpea salad adds a more substantial plant-based side without competing with the tomato and basil.
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Recipe
Vegan Margherita Pizza
Ingredients
Pizza Dough
- 240 g 00 flour
- 2 tablespoons instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 240 ml warm water
- 1 tablespoon extra virgin olive oil
Pizza Sauce
- 100 g passata
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- ½ teaspoon dried oregano
- 1 tablespoon extra virgin olive oil
Pizza Topping
- 100 g grated vegan cheese
- 8 fresh basil leaves
- 1 teaspoon dried oregano
Instructions
- Combine 240 g 00 flour, 2 tablespoons instant yeast, 1 teaspoon sugar, 1 teaspoon salt, and 240 ml warm water in a large bowl. Mix with a spatula until evenly combined. Add 1 tablespoon extra virgin olive oil and continue mixing until the wet dough looks smooth and uniform.
- Cover the bowl and let the dough rise at room temperature for about 2 hours, or until soft, puffy, and doubled in size.
- Preheat the oven to 230 °C. In a small bowl, mix 100 g passata, ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon dried oregano, and 1 tablespoon extra virgin olive oil.
- Transfer the risen dough to a parchment-lined baking sheet and gently spread it evenly into a pizza shape.
- Spread the prepared tomato sauce evenly over the dough. Bake the sauced pizza base for 15 minutes, until the crust is golden.
- Remove the pizza from the oven. Sprinkle with 100 g grated vegan cheese and 1 teaspoon dried oregano, then bake for another 3-5 minutes, until the cheese melts.
- Scatter 8 fresh basil leaves over the vegan Margherita pizza. Let it rest for 1 minute, then cut it into 9 squares and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Rihanna says
I made this vegan Margherita pizza last night and it turned out so good. The crust baked up beautifully and the combination of tomato, fresh basil, and vegan cheese gave it that classic Margherita flavor without feeling heavy.