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If you've ever dreamed of making the perfect Vegan Pizza Margherita, this recipe is for you! With a crispy crust, fresh basil, simple tomato sauce, and melty vegan mozzarella (homemade or store-bought), it rivals any pizzeria. Follow my step-by-step guide for a delicious, restaurant-quality pizza at home! 🍕❤️
There's something magical about a freshly baked vegan margherita pizza-simple ingredients that create something extraordinary. With this Vegan Pizza Margherita, you'll enjoy all the classic Italian flavors, but completely plant-based! Whether you're using a regular oven, a pizza stone, or if you're lucky enough to own a pizza oven (I have this one and LOVE it), I've tailored the instructions to help you achieve perfect results every time.
Craving that authentic pizzeria experience? This recipe will deliver the best pizza you've ever eaten, right from your own kitchen!
INGREDIENTS:
Vegan Mozzarella: For the best taste and texture, I highly recommend making my homemade Vegan Bocconcini Balls made from cashews and plant-based yogurt. You can prepare them ahead of time and store them in brine in the fridge for a few days to enhance their flavor, or even freeze them for convenience. If homemade isn't an option, your favorite store-bought vegan mozzarella cheese will work just as well. Look for brands designed to melt, such as Miyoko's or Violife.
Pizza Dough: You'll find my tried-and-true homemade pizza dough recipes in my cookbooks, Fuss-Free Vegan and Craving Vegan. For a quick option, store-bought pizza dough is perfectly fine. Better yet, grab some from a local pizzeria-it's often fresher and higher quality than grocery store dough. If you can find sourdough pizza dough, even better! It adds incredible flavor and an extra crispy crust.
Tomato Sauce: While traditional margherita pizza sauce is made with blended San Marzano tomatoes, I simplify things by using passata-smooth, pureed Italian tomatoes that skip the need for blending. To elevate the flavor, I mix in a touch of olive oil, garlic, salt, and oregano, giving the sauce a sweet, velvety richness.
Fresh Basil: Always add fresh basil leaves after the pizza is baked to prevent them from drying out or browning. This keeps their vibrant color and fresh flavor intact.
Tips & Tricks:
- High Heat is Key: For a crispy, perfectly cooked crust, a super-hot oven is essential. Preheat your oven or pizza stone for at least 30 minutes to ensure it's piping hot and ready to go. This step makes all the difference!
- Make Freezer Pizzas: Save time by prepping homemade freezer pizzas! Par-bake the crust without sauce or toppings at 475°F (245°C) for 5 minutes to set it without overbaking. Let it cool completely, then add your toppings and freeze for up to 1 month. When ready to enjoy, bake directly from frozen following the recipe instructions-no thawing needed.
- Reheating Leftover Slices: While cold pizza is always a treat, reheating slices in a skillet over medium heat works wonders. It crisps up the bottom beautifully and melts the cheese perfectly-no soggy microwave results here!
HOW TO MAKE VEGAN PIZZA MARGHERITA:
- Preheat Your Oven:
- Pizza Oven: Preheat to 700°F (371°C).
- Pizza Stone: Place the pizza stone on the middle rack and preheat the oven to its highest setting (500-550°F / 260-288°C). Allow the stone to heat for at least 30 minutes.
- Regular Oven: Preheat to 500-550°F (260-288°C). Have a large baking sheet ready (a round or rectangular one will work).
- Make the Tomato Sauce: In a small bowl, mix the passata, olive oil (if using), garlic, oregano, and salt. Set aside.
- Assemble the pizza: Lightly flour a clean work surface. Stretch or roll out the dough to your desired size and thickness (10-12 inches / 25-30 cm is ideal). Have your ingredients ready and ensure your oven is properly preheated. Work quickly at this point.
- If using a pizza peel (pizza oven or pizza stone): Dust the peel generously with flour or cornmeal. Place the stretched dough on the peel and give it a gentle wiggle to ensure it slides easily. If it sticks, lift the edges and sprinkle more flour or cornmeal until it moves freely.
- If using a baking sheet: Sprinkle the sheet generously with cornmeal or line it with parchment paper. Transfer the dough onto the prepared sheet and reshape as needed.
Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust. Evenly distribute slices (or shreds) of vegan cheese over the sauce. Optional: Drizzle with olive oil and sprinkle with crushed red pepper flakes for extra flavor.
- Bake the Pizza:
- Pizza Oven: Ensure the dough still slides easily on the peel. Slide the pizza onto the stone with a quick, confident motion. Bake for about 5 minutes, keeping a close eye on it, until the crust is bubbly and golden brown.
- Pizza Stone: Slide the pizza onto the stone with a quick, confident motion and bake for 8-10 minutes, watching for bubbly, browned edges.
- Regular Oven: Bake the pizza on the baking sheet for 10-12 minutes, or until the crust is golden and crisp.
Remove the pizza from the oven and sprinkle with fresh basil leaves (add the basil leaves after baking to avoid wilting and browning). Slice with a pizza cutter or knife, and serve hot.
This Vegan Pizza Margherita Recipe is…
- authentic tasting, restaurant quality pizza at home
- crispy chewy crust with melty dairy-free cheese
- the perfect recipe for pizza night
What to serve with pizza:
- Avocado Cashew Caesar Salad
- 3 Pizza dips
- Vegan Caprese Salad
- Homemade Vegan Parmesan
- Vegan Garlic Bread (cheesy or plain)
- Cashew Caesar Dressing
If you try this vegan pizza recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Pizza Margherita
Servings: - 4 servings per pizza
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Ingredients
For the Sauce (makes enough sauce for 2 -3 pizzas):
- 1 cup passata, (puréed tomatoes)
- 1 tablespoon olive oil, (omit for oil-free)
- 1 clove garlic, minced or pressed
- ½ teaspoon dried oregano
- ¼ teaspoon salt
For the Pizza:
- Pizza dough, (homemade or store-bought), room temperature (about 9 oz / 260 g of dough per pizza)
- Flour or cornmeal, for dusting
- Homeade Vegan Bocconcini, (or store-bought vegan mozzarella such as Miyoko's or Violife), sliced or shredded (2 - 3 balls per pizza)
- Fresh basil leaves, (4 - 8 leaves per pizza)
Instructions
Preheat Your Oven:
- Pizza Oven: Preheat to 700°F (371°C).Pizza Stone: Place the pizza stone on the middle rack and preheat the oven to its highest setting (500–550°F / 260–288°C). Allow the stone to heat for at least 30 minutes.Regular Oven: Preheat to 500–550°F (260–288°C). Have a large baking sheet ready (a round or rectangular one will work).
Make the Tomato Sauce:
- In a small bowl, mix the passata, olive oil (if using), garlic, oregano, and salt. Set aside.
Assemble the pizza:
- Lightly flour a clean work surface. Stretch or roll out the dough to your desired size and thickness (10-12 inches / 25-30 cm is ideal).Have your ingredients ready and ensure your oven is properly preheated. Work quickly at this point.
- If using a pizza peel (pizza oven or pizza stone): Dust the peel generously with flour or cornmeal. Place the stretched dough on the peel and give it a gentle wiggle to ensure it slides easily. If it sticks, lift the edges and sprinkle more flour or cornmeal until it moves freely.If using a baking sheet: Sprinkle the sheet generously with cornmeal or line it with parchment paper. Transfer the dough onto the prepared sheet and reshape as needed.
- Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust. Evenly distribute slices (or shreds) of vegan cheese over the sauce. Optional: Drizzle with olive oil and sprinkle with crushed red pepper flakes for extra flavor.
Bake the Pizza:
- Pizza Oven: Ensure the dough still slides easily on the peel. Slide the pizza onto the stone with a quick, confident motion. Bake for about 5 minutes, keeping a close eye on it, until the crust is bubbly and browned.Pizza Stone: Slide the pizza onto the stone with a quick, confident motion and bake for 8–10 minutes, watching for bubbly, browned edges.Regular Oven: Bake the pizza on the baking sheet for 10–12 minutes, or until the crust is golden and crisp.
- Remove the pizza from the oven and sprinkle with fresh basil leaves (add the basil leaves after baking to avoid wilting and browning). Slice with a pizza cutter or knife, and serve hot.
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