Pregnancy Friendly 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
- 1 clove garlic, minced
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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