Vegetarian Vegan Pizza Margherita

Total time1 hr 37 min

Prep time25 min

Cook time12 min

A blistered, wood-fired-style crust is the star here, hand-stretched and baked at a screaming-hot 500°F until it's deeply golden with charred, bubbly edges. The sauce comes together from crushed whole peeled tomatoes, garlic, and oregano, kept bright and simple so the flavors stay fresh rather than heavy. Melty vegan mozzarella pools over the top and gets glossy under a drizzle of olive oil, while a scattering of fresh basil leaves added right after baking brings that classic peppery, fragrant finish. It's a straightforward, from-scratch dough project — knead, rise, stretch, bake — that rewards the wait with a chewy, crisp-bottomed pie you'll want to make on repeat. Optional red pepper flakes give it a little kick if you want one. This one fits easily into a vegetarian kitchen and makes a satisfying centerpiece for pizza night.

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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)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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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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