Fructose Free Vegan Pizza Margherita
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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
- 2 tbsp olive oil, plus more for the bowl
For the sauce
- 1 can (14 oz) whole peeled tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid whole peeled tomatoes, please tap it and change its rating to Red.
- 1 clove garlic, minced
- ½ tsp dried oregano
- ¼ tsp fine salt
- 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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