Rye Free Vegan Margherita Pizza

Total time1 hr 37 min

Prep time25 min

Cook time12 min

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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
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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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