Artisan Vegan Margherita Pizza
Homemade dough baked until golden forms the base for this Margherita pizza, topped with tangy tomato sauce, fresh basil, and cashew mozzarella. The cashew mozzarella melts and browns much like its dairy counterpart. Budget about 90 minutes, including dough resting time.
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
Calories: 1041kcalCarbohydrates: 137gProtein: 30gFat: 44gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gSodium: 2509mgPotassium: 1067mgFiber: 10gSugar: 12gVitamin A: 594IUVitamin C: 15mgCalcium: 120mgIron: 13mg
Tried this recipe?Rate this recipe !
