This is a from-scratch vegan Margherita pizza with homemade dough, a quick San Marzano tomato sauce, and a cashew mozzarella that actually melts and browns. The honest reason to make it: the cashew cheese genuinely surprises people who expect a sad dairy substitute, and the whole thing comes together with equipment most home cooks already own.
What makes this version work
Two things matter most here. First, the tapioca starch in the cashew mozzarella — it’s what creates stretch and browning instead of a flat, greasy puddle. Don’t swap it for cornstarch; the behavior is different and the result shows. Second, oven temperature. This pizza needs a fully preheated stone or steel at 475°F or higher. A cold or lukewarm surface produces a pale, soft crust that can’t hold the toppings without going soggy. Give the stone at least 45 minutes to heat through, not just the time it takes the oven to reach temperature.
Shopping notes
- Cashews: Raw, unsalted only. Roasted cashews change the flavor of the mozzarella and won’t blend as smoothly. Soak them in cold water for at least 4 hours, or in boiling water for 30 minutes if you’re short on time.
- San Marzano tomatoes: Look for the DOP label if your budget allows — the lower seed count and natural sweetness mean the sauce needs minimal seasoning. Generic crushed tomatoes work but may need a pinch more salt and a longer stir-down to reduce excess liquid.
- Tapioca starch: Sold as tapioca flour in most natural food stores and online. Bob’s Red Mill is widely available. This is not optional — see above.
- Nutritional yeast: Adds a mild savory depth to the cashew cheese. Any brand works; flakes and powder are interchangeable by weight.
Make-ahead notes
The dough can be made up to 48 hours ahead and cold-fermented in the fridge — wrap it tightly in plastic wrap or store in a lightly oiled zip-lock bag. Pull it out 45 to 60 minutes before shaping so it relaxes and stretches without tearing. The cashew mozzarella keeps in an airtight container in the fridge for up to 4 days; it firms up when cold, so let it sit at room temperature for 20 minutes before dolloping onto the pizza. The tomato sauce keeps refrigerated for up to 5 days or frozen for 2 months. Baked pizza reheats well in a 400°F oven directly on the rack for 5 to 7 minutes — skip the microwave, which turns the crust rubbery.
What can go wrong
- Cashew mozzarella seizes into a solid lump: This happens when the heat is too high or the mixture isn’t stirred constantly during the stovetop step. Keep the heat at medium and stir continuously — it should thicken gradually over 3 to 5 minutes, not all at once.
- Dough tears when stretched: The gluten hasn’t relaxed enough. Cover it and rest it for another 10 to 15 minutes at room temperature before trying again. Never force it.
- Sauce makes the crust soggy: Too much sauce, or sauce that’s too thin. Use a ladle and spread a thin, even layer — roughly 3 to 4 tablespoons per pizza. If your crushed tomatoes look watery, simmer the sauce for an extra 5 minutes before using.
- Cheese doesn’t brown: The oven or stone wasn’t hot enough, or the cheese was applied too thick. Spread or dollop it in smaller portions so heat can reach the surface. Skip the garnish of extra olive oil before baking — not worth the extra dish — and drizzle it after instead, which also helps with browning contrast.
- Crust sticks to the stone: The peel or tray wasn’t floured or semolina-dusted enough before the dough went on. Build the pizza quickly on a well-dusted surface and transfer it to the stone with a confident, swift motion. Hesitation lets moisture seep in and the dough grip.
Artisan Vegan Margherita Pizza
Equipment
- Mixing bowl
- Stand mixer with dough hook (or hands)
- Blender or high-speed food processor
- Pizza stone or baking tray
- Rolling Pin
- Ladle or spoon
Ingredients
For the Pizza Dough:
- 2 ¼ teaspoons active dry yeast make sure it's fresh and active
- 1 teaspoon organic cane sugar to activate the yeast
- ¾ cup warm water about 105°F to 110°F
- 2 cups all-purpose flour unbleached preferred
- 1 teaspoon sea salt
- 1 tablespoon extra virgin olive oil
For the Cashew Mozzarella:
- 1 cup raw cashews soaked in hot water for 30 minutes and drained
- 1 cup water filtered
- 2 tablespoons tapioca starch creates stretchiness
- 1 tablespoon nutritional yeast adds cheesy flavor
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon sea salt
For the Tomato Sauce & Toppings:
- 1 cup organic crushed San Marzano tomatoes use high quality for best flavor
- 1 teaspoon dried oregano or use fresh
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt adjust to taste
- ½ cup fresh basil leaves torn or whole
- 1 tablespoon extra virgin olive oil for drizzling
Instructions
- Prepare the Dough: In a small bowl, combine the warm water, cane sugar, and yeast. Let sit for 10 minutes until foamy to activate the yeast.
- Mix the Dough: In a large mixing bowl (or stand mixer), combine the flour and sea salt. Pour in the yeast mixture and olive oil. Mix until it forms a shaggy dough. Knead by hand for 10–12 minutes or in a stand mixer for 6–7 minutes until smooth and elastic.
- First Rise: Place dough in a lightly oiled bowl. Cover with a damp towel and let rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Prepare Cashew Mozzarella: While the dough rises, blend all mozzarella ingredients in a high-speed blender until completely smooth. Transfer to a saucepan and cook over medium heat, stirring constantly until the mixture turns thick, stretchy, and glossy (about 5–7 minutes). Set aside to cool.
- Make the Sauce: In a small bowl, combine crushed San Marzano tomatoes, dried oregano, garlic powder, and sea salt. Stir well.
- Assemble: Preheat oven to 475°F (245°C). If using a pizza stone, heat it in the oven during preheating. Punch down risen dough and divide in half. Roll each half into a 10–12 inch circle. Transfer to a parchment-lined peel or baking tray.
- Add Toppings: Spread a thin layer of sauce over the dough. Dot spoonfuls of cashew mozzarella across the surface. Add torn basil and drizzle lightly with olive oil.
- Bake: Bake each pizza for 10–12 minutes until the crust is golden and mozzarella has some bubbling around the edges. If needed, rotate the pizza midway for even browning.
- Garnish & Serve: Remove from oven and allow it to cool slightly. Garnish with additional fresh basil or a sprinkle of chili flakes if desired.
Notes
- If you're short on time, use store-bought vegan pizza dough, but let it rest at room temperature for 30 minutes before rolling.
- For a smoky flavor, try grilling the pizza instead of baking it.
- Don’t overtop the pizza—less is more to keep the crust crisp and edges airy.
Nutrition
Common questions
Can I use a store-bought vegan mozzarella instead of making the cashew version?
Yes, but results vary a lot by brand. Look for one that specifically says it melts — Violife and Miyoko’s both perform reasonably well in a hot oven. The homemade cashew version tends to brown more evenly and has a cleaner flavor, but a good store-bought option cuts the prep time significantly.
Do I need a pizza stone, or can I use a regular baking sheet?
A heavy baking sheet works, but preheat it in the oven just like you would a stone. A cold sheet gives you a steamed bottom rather than a crisp one. Flip the sheet upside down so there’s no rim to work around when sliding the pizza on.
My dough didn’t rise much — is it still usable?
Check whether your yeast is still active before assuming the dough is ruined. If the yeast didn’t foam when you mixed it with warm water, it’s likely dead and the dough won’t recover. Water that’s too hot (above 110°F) kills yeast; too cold and it won’t activate. If the yeast was fine but the rise was slow, a warmer spot in the kitchen — near the oven or on top of the fridge — usually fixes it given more time.
What to cook next
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