Have you ever craved a classic Margherita pizza but wanted a dairy-free, plant-based version that still delivers flavour? I know I have! As a pizza lover who switched to a vegan lifestyle, I was determined to recreate that perfect combination of a crispy crust, tangy tomato sauce, and gooey cheese—without any dairy. And let me tell you, after countless trials (and a few flops), I finally nailed the ultimate vegan Margherita pizza recipe!
This pizza has all the traditional flavours you love, made with simple, wholesome ingredients that make it both delicious and satisfying. I can’t wait to share this with you so you can enjoy a slice (or the whole pizza—no judgment here) in the comfort of your home. Let’s dive in!
Why You’ll Love This Vegan Margherita Pizza
- It tastes just like the real thing! Seriously, you won’t even miss the dairy.
- Super easy to make — no complicated techniques, just simple steps.
- Crispy, chewy crust and melty cheese — the perfect combo.
- No weird ingredients — just wholesome, plant-based goodness.
Essential Ingredients for a Perfect Vegan Margherita Pizza
I used to think making pizza from scratch was complicated, but I realized how simple it is once I started! Here’s what you’ll need:
- Vegan pizza dough – I love making my own, but store-bought works too.
- San Marzano tomatoes – These make the best sauce ever. Trust me.
- Vegan mozzarella cheese – My go-to brands are Miyoko’s and Violife.
- Fresh basil leaves – Nothing beats the smell of fresh basil on pizza.
- Extra virgin olive oil – A little drizzle takes the flavour to another level.
- Garlic, salt, and black pepper – Because seasonings make everything better.
How to Make the Best Vegan Pizza Dough
If you’ve never made pizza dough before, don’t worry! I promise it’s easier than you think. Plus, there’s something satisfying about making your dough from scratch.
What You’ll Need:
- 3 ½ cups all-purpose flour (or bread flour for a chewier crust)
- 1 packet (2 ¼ teaspoons) dry yeast
- 1 ¼ cups warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
Step-by-Step Guide:
Activate the Yeast: Stir warm water, a little sugar, and yeast together in a bowl until the yeast starts to dissolve.
- Let it sit for 10 minutes until it gets foamy (this means it’s alive and ready to work!).
- Make the Dough: In a large bowl, combine the flour and salt, then gradually add the yeast mixture and olive oil. Mix until it starts forming a dough.
- Knead It: Knead for about 8-10 minutes until the dough is soft and stretchy.
- Let It Rise: Place it in a greased bowl, cover it, and rise for at least an hour. I love watching the magic happen as it doubles in size!
Making the Perfect Pizza Sauce
For me, a good pizza sauce makes ALL the difference. I keep mine simple and let the natural flavours shine.
Ingredients:
- 1 can (14 oz) San Marzano tomatoes (they’re worth it!)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- Salt & pepper to taste
How to Make It:
- Blend the tomatoes until smooth.
- Sauté garlic in olive oil for 1 minute, then add the tomato sauce.
- Simmer for about 10 minutes, season with salt & pepper, and boom! You’ve got the perfect sauce.
Choosing the Best Vegan Mozzarella
One of my biggest challenges was finding vegan mozzarella that melts. After testing a bunch, here are my top picks:
- Violife Mozzarella Style – Great flavour and meltability.
- Miyoko’s Liquid Mozzarella – This stuff is magic.
- Homemade Cashew Mozzarella – If you want to DIY it, here’s my simple recipe:
- 1 cup raw cashews (soaked)
- 1 cup water
- 2 tablespoons tapioca starch
- 1 tablespoon lemon juice
- 1 teaspoon salt
- Blend and heat until thickened, then spread over pizza.
Baking Your Vegan Margherita Pizza to Perfection
This is where the magic happens!
- Preheat Your Oven: Crank it up to 500°F (260°C). If you have a pizza stone, that’s even better!
- Assemble the Pizza: Roll out your dough, spread the sauce, add cheese, and top with fresh basil.
- Bake: Pop it in the oven for 8-12 minutes until the crust is golden and the cheese melts.
- Enjoy: Drizzle with olive oil and take that first glorious bite!
Serving and Pairing Your Vegan Margherita Pizza
I love pairing this pizza with:
- A fresh arugula salad with balsamic dressing.
- A glass of vegan-friendly wine (because why not?).
- A refreshing homemade lemonade or iced tea.
Frequently Asked Questions About Vegan Margherita Pizza
Q1: What is vegan Margherita pizza made of?
A delicious combination of vegan mozzarella, tomato sauce, fresh basil, and a crispy crust. No dairy, all flavor!
Q2: What is the best vegan cheese for pizza?
I love Violife and Miyoko’s for store-bought options, but homemade cashew mozzarella is a game-changer!
Q3: How do you get vegan cheese to melt?
Add a drizzle of olive oil and cover the pizza for the first few minutes of baking.
Q4: Can I make this pizza gluten-free?
Absolutely! Use a gluten-free pizza dough (I’ve tried oat flour and almond flour blends, which work great!).
Q5: How do I store and reheat vegan pizza?
Keep it in a sealed container, and it will stay fresh for up to three days. Reheat in the oven at 375°F (190°C) for 5-7 minutes to keep the crust crispy.
Conclusion Vegan Margherita Pizza
Making a vegan Margherita pizza at home is one of my favourite things, and I promise you’ll never go back once you try it! It’s easy, satisfying, and way better than takeout.
Now it’s your turn! Try this recipe and tell me how it goes—I’d love to hear your thoughts! Leave a comment, share your pizza pics, and let’s spread the love for plant-based goodness. 🍕😊
Vegan Margherita Pizza
Ingredients
For the Pizza Dough:
- 3 ½ cups all-purpose flour or bread flour
- 1 packet 2 ¼ teaspoons dry yeast
- 1 ¼ cups warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
For the Tomato Sauce:
- 1 can 14 oz San Marzano tomatoes (blended)
- 2 cloves garlic minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Toppings:
- 1 cup vegan mozzarella Violife, Miyoko’s, or homemade cashew mozzarella
- 5-6 fresh basil leaves
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried oregano optional
Instructions
Step 1: Prepare the Dough
- In a small bowl, mix together warm water, sugar, and yeast. Let it sit for 10 minutes until it gets bubbly.
- In a large bowl, combine flour and salt. Slowly stir in the yeast mixture and olive oil.
- Knead the dough for 8-10 minutes until it’s smooth and stretchy.
- Put the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours, or until it doubles in size.
Step 2: Make the Tomato Sauce
- Place olive oil in a pan and heat it over medium. Toss in the minced garlic and cook for about 1 minute.
- Add blended San Marzano tomatoes, salt, and black pepper.
- Simmer for 10 minutes, stirring occasionally. Remove from heat and let cool.
Step 3: Assemble the Pizza
- Preheat your oven to 500°F (260°C). If using a pizza stone, place it inside while preheating.
- Roll the dough on a floured surface until it forms a 12-inch circle.
- Transfer the dough to a baking sheet or pizza peel if using a stone.
- Spread an even layer of tomato sauce over the dough.
- Add vegan mozzarella and a drizzle of olive oil.
Notes
- If you prefer a thinner crust, roll out the dough thinner and bake for a shorter time.
- For a crunchier crust, bake it on a hot pizza stone.
- Homemade cashew mozzarella melts beautifully and is easy to make!
- Store leftovers in an airtight container in the fridge, and they’ll stay good for up to 3 days.
- Reheat in the oven at 375°F (190°C).