Classic Margherita Pizza Recipe
Darling, sometimes you don’t need twelve toppings when three queens—tomato, basil, and cheese—rule the kitchen like a flawless runway trio.
This vegan classic Margherita pizza is proof that simplicity can still smack harder than drama at a family reunion.
The crust stays crisp, the sauce sings, and that dairy-free mozzarella melts like your willpower during online sales.
You’ll savor every bite while pretending you’re in Naples, not in pajamas on your couch.
So grab your apron, channel goddess energy, and bake pizza that deserves a standing ovation—minus the greasy regrets.
Classic Margherita Pizza Recipe
A vegan spin on the classic Margherita pizza, with crisp crust, tangy tomato sauce, fresh basil, and melty plant-based cheese.
Ingredients
Method
- Combine flour, yeast, sugar, salt, olive oil, and warm water in a bowl. Knead into smooth dough.
- Cover and let rise 1 hour, until doubled.
- Preheat oven to 475°F and place pizza stone inside to heat.
- Roll dough into a thin round and transfer onto parchment.
- In saucepan, simmer tomato puree, paste, oregano, garlic powder, pepper for 10 minutes.
- Spread sauce evenly over dough.
- Sprinkle vegan mozzarella generously across surface.
- Add fresh basil leaves on top.
- Bake 12–15 minutes until crust is golden and cheese melts.
- Drizzle olive oil before slicing and serving.
Notes
Nutritional Values (per serving)
- Calories: 260
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
Vitamins & Minerals (per serving)
- Calcium: 20%
- Iron: 15%
- Vitamin C: 12%
- Vitamin K: 18%
- Folate: 14%
Additional Notes & Tips
- For extra crunch, pre-bake the crust for 5 minutes before adding toppings.
- Use cashew mozzarella if you want creamier texture.
- Add cherry tomatoes for bursts of sweetness.
- If your basil wilts too soon, add it after baking.
