Vegan Pizza Margherita
Pizza night doesn't have to mean compromise. This classic Margherita comes together with a hand-kneaded dough that bakes up golden and charred at the edges, a bright crushed-tomato sauce seasoned with garlic and oregano, and vegan mozzarella that melts and bubbles just the way you want it to. Fresh basil goes on at the very end, so every slice smells like a proper pizzeria. The whole thing is built from pantry staples and a hot oven — no specialty equipment required beyond a baking sheet. It serves four, which makes it perfect for a casual dinner where nobody has to feel like they're eating a "different" version of anything. This is just really good pizza.
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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
- 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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