Vegan Margherita Pizza
This vegan Margherita pizza combines a wet, no-knead 00 flour dough with seasoned passata, grated vegan cheese, and fresh basil. Baking the sauced base before adding the cheese gives the crust time to become golden and crisp.
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
Wet dough: Equal weights of flour and water create a very wet dough. Mix it with a spatula rather than expecting conventional kneadable dough.
Instant yeast: Mix the instant yeast directly into the flour; it does not need activating separately.
Light sauce layer: Spread the passata mixture thinly and evenly to help prevent the base from becoming soggy.
Two-stage bake: Baking the sauced base before adding the vegan cheese gives the crust time to become golden.
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
