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Vegan Margherita pizza sliced into squares with melted vegan cheese, tomato sauce, and fresh basil on a wooden board

Vegan Margherita Pizza

This vegan Margherita pizza is made with a simple homemade dough and topped with tomato passata, vegan cheese, and fresh basil. It bakes into a crisp, flavorful pizza inspired by the classic Italian favorite.
Recipe Developer-Estefania
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Prep Time 10 minutes
Cook Time 20 minutes
Additional time2 hours
Total Time 30 minutes

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

Mixing the Dough: I like to mix the dough with a spatula rather than kneading. It keeps the process simple while still producing a soft crust. 
Light Sauce Layer: Using a thin layer of passata helps prevent the crust from becoming soggy. 
Hot Oven: A well-preheated oven helps the pizza crust bake evenly and develop a crisp base. 
Leftovers: If I have leftovers, I store the slices in the refrigerator and reheat them in a hot oven so the crust stays crisp. 

Nutrition

Calories: 766kcal | Carbohydrates: 113g | Protein: 17g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 1979mg | Potassium: 410mg | Fiber: 8g | Sugar: 5g | Vitamin A: 365IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 8mg