Low Sodium Vegan Pizza Margherita

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)
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
See all
1 tsp sugar
2 ½ cups all-purpose flour, plus more for dusting
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp olive oil, plus more for the bowl

For the sauce

1 can (14 oz) whole peeled tomatoes, drained
1 clove garlic, minced
½ tsp dried oregano
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp olive oil

For the topping

6 oz vegan mozzarella, torn or sliced
1 tbsp olive oil, for drizzling
¼ tsp red pepper flakes (optional)

For serving

½ cup fresh basil leaves

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.
2
Add the flour, fine salt, and 2 tbsp olive oil to the yeast mixture and stir with a wooden spoon 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.

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