This vegan Margherita pizza recipe is simple, homemade, and full of classic flavor. Made with homemade dough, seasoned passata, vegan cheese, oregano, and fresh basil, this easy vegan pizza recipe bakes into a golden crust with a crisp finish.
Why You'll Love It
- Simple Ingredients: Made with homemade dough, passata, vegan cheese, oregano, and fresh basil.
- Classic Margherita Flavor: Tomato, basil, and oregano keep the topping balanced and familiar.
- Easy Method: The dough mixes with a spatula and rises in one bowl.
- Golden Crust: The pizza bakes until the base is crisp and lightly golden.
Homemade pizza does not need a long list of ingredients to feel satisfying, and that is one of the things I like most about this vegan Margherita pizza recipe. The topping stays simple, which lets the tomato, basil, and oregano stand out, while the vegan cheese gives this homemade vegan pizza its familiar Margherita-style finish.
For me, this is the kind of easy vegan pizza recipe to make when something homemade sounds better than store-bought pizza. With a crisp base, rich tomato topping, and fresh basil added at the end, this vegan pizza works well for lunch or dinner. If you enjoy working with simple homemade dough like this, you might also like making my pierogi dough or these apple pierogi, which follow the same idea of turning basic ingredients into something comforting and satisfying.
Key Ingredients for Vegan Margherita Pizza
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pizza Dough: I use 00 flour because it gives the dough a softer texture and a nice base for this pizza. Instant yeast helps it rise well, while sugar and salt keep the flavor balanced. Warm water brings everything together, and I like adding extra virgin olive oil because it helps the dough mix smoothly and adds a little richness.
- Tomato Sauce: Passata works really well here because it gives the pizza topping a smooth texture without extra prep. I keep the seasoning simple with salt, white pepper, oregano, and extra virgin olive oil so the tomato flavor still stands out. The result is a topping that feels light but still full of flavor.
- Toppings: I use grated vegan cheese because it melts nicely over the pizza and gives it that familiar finish. The fresh basil goes on after baking, and for me, that final touch is what gives this vegan Margherita pizza its classic feel. It keeps the topping fresh, simple, and balanced.
How to Make Vegan Margherita Pizza
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Dough: In a bowl, mix the flour, instant yeast, sugar, salt, and warm water with a spatula until a dough forms. Add the extra virgin olive oil and keep mixing until the dough looks smooth and well combined. Cover the bowl and let the dough rest at room temperature for about 2 hours, or until it becomes soft, slightly puffy, and doubles in size.
2. Prepare the Tomato Sauce: Mix passata with salt, white pepper, oregano, and extra virgin olive oil in a small bowl.
3. Shape the Pizza Base and Bake: Transfer the risen dough onto a parchment-lined baking sheet and spread it out evenly. Spread the tomato sauce over the top, then bake in a preheated oven at 475°F / 245°C (445°F convection / 230°C fan) for 15 minutes, until the crust is golden.
4. Add the Toppings and Finish: Remove the pizza from the oven, sprinkle the grated vegan cheese and remaining oregano over the top, and return it to the oven for 3-5 minutes until the cheese melts. Scatter the basil leaves on top, let the pizza rest for 1 minute, then slice and serve.
Tips for the Best Vegan Pizza
Spread the Dough Evenly: I like to spread the dough as evenly as I can on the baking sheet so the pizza bakes at the same rate from edge to center.
Bake the Base First: I like baking the pizza with just the sauce first, because it gives the crust time to turn golden before I add the vegan cheese.
How to Store and Reheat
Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven for a few minutes until warmed through so the crust stays crisp.
What to Serve with Vegan Margherita Pizza
This vegan Margherita pizza works well with simple, fresh sides that keep the meal balanced. A crisp cucumber salad or a light tomato salad pairs nicely with the rich tomato topping and melted vegan cheese.
Try These Vegan Recipes Next!
Recipe
Vegan Margherita Pizza
Ingredients
Pizza Dough
- 240 g 00 flour
- 2 tablespoon 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 oregano
- 1 tablespoon extra virgin olive oil
Pizza Topping
- 100 g grated vegan cheese
- 8 basil leaves
- 1 teaspoon oregano
Instructions
- In a bowl, combine the flour, instant yeast, sugar, salt, and warm water. Mix with a spatula until a dough begins to form. Add the olive oil and continue mixing with the spatula until the dough becomes smooth and well combined.
- Cover the bowl and let the dough rest at room temperature for about 2 hours, or until it becomes soft, slightly puffy, and doubles in size.
- Preheat the oven to 475°F / 245°C (445°F convection / 230°C fan).
- In a small bowl, combine the passata, salt, white pepper, oregano, and extra virgin olive oil, and mix well until evenly blended.
- Once risen, transfer the dough onto a parchment-lined baking sheet and gently spread it out evenly into a pizza shape.
- Spread the tomato sauce evenly over the dough and bake for 15 minutes, until the crust is golden.
- Remove the pizza from the oven, sprinkle the grated vegan cheese and remaining oregano over the top, then return it to the oven for 3-5 minutes, until the cheese melts.
- Remove the pizza from the oven and scatter the basil leaves on top.
- Let the pizza rest for about 1 minute, then slice 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.