Pecan Free Vegan Margherita Pizza
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Learn more →Ingredients
4 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp sugar
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 1 tbsp olive oil
For the sauce
- 1 can (14 oz) whole peeled san marzano tomatoes
- 1 clove garlic, minced
- ½ tsp fine salt
- ¼ tsp dried oregano
For the topping
- 1 ½ cups vegan cheese, shredded
- 1 tbsp olive oil, for drizzling
- ½ cup fresh basil leaves
Instructions
- 1
In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and olive oil, then stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place back in the bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.
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