Go Back
–+ servings

Vegan Pizza Margherita

If you've ever dreamed of making the perfect vegan pizza margherita, this recipe is for you! With a crispy crust, fresh basil, simple tomato sauce, and melty vegan mozzarella (homemade or store-bought), it rivals any pizzeria. Follow my step-by-step guide for a delicious, restaurant-quality pizza at home!
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Servings: 2 - 4 servings per pizza
Ingredients
For the Sauce (makes enough sauce for 2 -3 pizzas):
  • 1 cup(s) passata (puréed tomatoes)
  • 1 tablespoon(s) olive oil (omit for oil-free)
  • 1 clove(s) garlic minced or pressed
  • 1/2 teaspoon(s) dried oregano
  • 1/4 teaspoon(s) salt
For the Pizza:
  • Pizza dough (homemade or store-bought), room temperature (about 9 oz / 260 g of dough per pizza)
  • Flour or cornmeal for dusting
  • Homemade Vegan Bocconcini (or store-bought vegan mozzarella such as Miyoko’s or Violife), sliced or shredded (2 - 3 balls per pizza)
  • Fresh basil leaves (4 - 8 leaves per pizza)
US Customary - Metric
Instructions
Preheat Your Oven:
  • Pizza Oven: Preheat to 700°F (371°C).
    Pizza Stone: Place the pizza stone on the middle rack and preheat the oven to its highest setting (500–550°F / 260–288°C). Allow the stone to heat for at least 30 minutes.
    Regular Oven: Preheat to 500–550°F (260–288°C). Have a large baking sheet ready (a round or rectangular one will work).
Make the Tomato Sauce:
  • In a small bowl, mix the passata, olive oil (if using), garlic, oregano, and salt. Set aside.
Assemble the pizza:
  • Lightly flour a clean work surface. Stretch or roll out the dough to your desired size and thickness (10–12 inches / 25–30 cm is ideal).
    Have your ingredients ready and ensure your oven is properly preheated. Work quickly at this point.
  • If using a pizza peel (pizza oven or pizza stone): Dust the peel generously with flour or cornmeal. Place the stretched dough on the peel and give it a gentle wiggle to ensure it slides easily. If it sticks, lift the edges and sprinkle more flour or cornmeal until it moves freely.
    If using a baking sheet: Sprinkle the sheet generously with cornmeal or line it with parchment paper. Transfer the dough onto the prepared sheet and reshape as needed.
  • Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust. Evenly distribute slices (or shreds) of vegan cheese over the sauce. Optional: Drizzle with olive oil and sprinkle with crushed red pepper flakes for extra flavor.
Bake the Pizza:
  • Pizza Oven: Ensure the dough still slides easily on the peel. Slide the pizza onto the stone with a quick, confident motion. Bake for about 5 minutes, keeping a close eye on it, until the crust is bubbly and browned.
    Pizza Stone: Slide the pizza onto the stone with a quick, confident motion and bake for 8–10 minutes, watching for bubbly, browned edges.
    Regular Oven: Bake the pizza on the baking sheet for 10–12 minutes, or until the crust is golden and crisp.
  • Remove the pizza from the oven and sprinkle with fresh basil leaves (add the basil leaves after baking to avoid wilting and browning). Slice with a pizza cutter or knife, and serve hot.
Notes

Tips for Success:

Pizza oven: if you really love making homemade pizza, consider investing in an indoor pizza oven. I have this one and LOVE it. It makes the best pizza I have ever had and it is so easy to use!!!
High Heat is Key: For a crispy, perfectly cooked crust, a super-hot oven is essential. Preheat your oven or pizza stone for at least 30 minutes to ensure it’s piping hot and ready to go. This step makes all the difference!
Make Freezer Pizzas: Save time by prepping homemade freezer pizzas! Par-bake the crust without sauce or toppings at 475°F (245°C) for 5 minutes to set it without overbaking. Let it cool completely, then add your toppings and freeze for up to 1 month. When ready to enjoy, bake directly from frozen following the recipe instructions—no thawing needed.
Storage: Store leftover pizza slices in an airtight container for up to 3 days. Reheat in a toaster oven or skillet to keep the crust crisp.
Reheating Leftover Slices: While cold pizza is always a treat, reheating slices in a skillet over medium heat works wonders. It crisps up the bottom beautifully and melts the cheese perfectly—no soggy microwave results here!
Nutrition
Serving: 1 serving (1/4 of a pizza) | Calories: 277kcal | Carbohydrates: 38g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1432mg | Potassium: 157mg | Fiber: 2g | Sugar: 7g | Vitamin A: 105IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 3mg

Find it online:

https://www.easyveganmealplan.com/recipe/vegan-pizza-margherita/