Vegan Margherita Pizza
Few things beat a homemade pizza pulled straight from a screaming-hot oven, and this one delivers that blistered, golden crust and bubbling cheese without a single animal product in sight. The dough comes together with just flour, yeast, olive oil, and a little patience — a one-hour rise gives you that chewy, airy texture that store-bought crusts simply can't match. The no-cook San Marzano tomato sauce is a revelation: crushed by hand and seasoned with garlic and oregano, it stays bright and fresh rather than heavy or overly sweet. Shredded vegan cheese melts and bubbles beautifully at 500°F, especially when finished with a drizzle of olive oil before it hits the oven. Baking on a preheated stone or inverted baking sheet is the real secret weapon here — it mimics a proper pizza oven and gives the underside that satisfying crunch. Fresh basil scattered on right after baking keeps it vibrant and fragrant, just like a classic Margherita should be. This recipe serves 4, making it a perfect weeknight dinner or casual gathering centerpiece that nobody will believe is entirely plant-based.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!