Delicious and Nutritious Vegan Margherita Pizza Recipe

Looking for a vegan take on the classic margherita pizza that’s simple and has unbeatable flavor? You’ve come to the right place! I’m thrilled to share with you my recipe for homemade vegan margherita pizza that tastes just as good, if not better, than its dairy-laden counterpart.

Making your own pizza from scratch may seem intimidating, but with my step-by-step instructions, you’ll be chowing down on a delicious pie in no time. Plus, this recipe only takes 20 minutes to make – including five minutes to prep the crust – and uses only the most wholesome and nutritious ingredients.

Using fresh basil, olive oil, and store-bought chopped tomatoes as well as tapioca starch, nutritional yeast, and cashews to create your own homemade vegan mozzarella cheese means you’ll get all the healthy fats and proteins your body needs without the negative effects of traditional dairy products.

And regardless of whether or not you’re vegan or looking for a gluten-free option, this recipe can be tailored to fit any dietary restrictions or preferences. So let’s dive in and create the perfect vegan margherita pizza together!

Why You’ll Love This Recipe

Vegan Margherita Pizza
Vegan Margherita Pizza

Hey there, food lovers! Today, I’m here to tell you why you’re going to fall absolutely head over heels in love with this vegan margherita pizza recipe! Trust me when I tell you that this recipe is the real deal – it’s chock full of unbeatable flavor and a perfect balance of healthy and indulgent ingredients.

First off, let’s talk about the base of the pizza. This homemade vegan pizza dough is simply mind-blowing. It’s fluffy and soft with just the right amount of chewiness. Plus, it can be made in just 5 minutes – perfect if you’re in a rush! But wait, it gets even better. The recipe offers variations for gluten-free options too!

Now, let’s talk about that sauce. Made from juicy chopped tomatoes seasoned perfectly with dried oregano, salt and fresh basil, it really makes all the difference in bringing out the flavor of the tomatoes. But here’s where things get really exciting – the cashew mozzarella cheese on top! It adds an indulgent creaminess without any dairy or soy products. Trust me when I say that no one will be able to tell that it’s not real cheese.

This recipe has it all: a strong white bread flour base, paired with a flavorful tomato sauce made from fresh tomatoes and basil, and then topped off with dollops of cashew mozzarella cheese that are bound to absolutely blow your mind.

So what are you waiting for? Whether you’re a longtime vegan or looking to finally give up dairy products, this vegan margherita pizza recipe is exactly what you need in your life. Even those who aren’t vegan will love this dish too! Give it a try – I guarantee that it won’t disappoint.

Ingredient List

 Fresh from the oven and ready to be eaten!
Fresh from the oven and ready to be eaten!

Let’s dive into the ingredients you’ll need to make this delicious vegan margherita pizza! Make sure to have these on your grocery list for your next trip.

Here’s what you’ll need:

For the Pizza Dough:

  • 2 cups of all-purpose flour
  • 1 tsp of salt
  • 1 tsp of dried yeast
  • 1 cup of water

For the Cashew Mozzarella:

  • 1 cup of cashews, soaked overnight
  • 1 garlic cloves
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon of apple cider vinegar
  • 1/2 tsp of salt
  • 2 tbsp of tapioca starch
  • 2/3 cup of water

For the Tomato Sauce:

  • 1 large can (28 oz) of chopped tomatoes
  • 1 tsp of dried oregano
  • Salt, to taste
  • Fresh basil, chopped

These ingredients will combine into a margherita pizza that is both delicious and healthy!

The Recipe How-To

 Satisfaction on a plate, a vegan Margherita pizza!
Satisfaction on a plate, a vegan Margherita pizza!

Let’s dive right into the heart of this vegan Margherita pizza recipe.

Making the Perfect Pizza Dough

First, let’s start with the pizza dough. In a large mixing bowl, mix together 1 cup of lukewarm water, 2 tsp of dried yeast, and 1 tsp of salt. Gradually add in 2 cups of strong white bread flour and mix until a ball of dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.

Place the dough in a clean, lightly oiled bowl and cover with a kitchen towel or plastic wrap. Let it rise for about an hour in a warm place until it doubles in size.

After resting it, punch down the dough to remove all of the air bubbles, and then knead it for another minute or so. Roll out the dough onto a lightly floured surface to your desired size and thickness.

Making the Vegan Tomato Sauce

Now, let’s make the tomato sauce that will serve as our base for this pizza. In a blender or food processor, blend together 1 can of chopped tomatoes, 2 garlic cloves, 1 tbsp of olive oil, 1 tbsp of dried oregano, and a handful of fresh basil leaves until smooth.

For added creaminess, you could also add in some homemade vegan cashew mozzarella cheese or store-bought vegan mozzarella cheese on top.

Assembling the Pizza

Once you have rolled out your pizza dough and added your tomato sauce base, it’s time to assemble your vegan Margherita pizza!

Add dollops of vegan mozzarella cheese on top with some freshly torn basil leaves, drizzle some olive oil over everything, and sprinkle with a little bit of salt. Place your pizza in an oven preheated to 450 degrees Fahrenheit (230 degrees Celsius) and bake for 10-15 minutes or until crisp.

Enjoy Your Delicious Vegan Margherita Pizza

Once you’re done baking, take out your pizza from the oven and let it cool for a few minutes before slicing into it to enjoy with friends or family members. I guarantee that this homemade vegan Margherita pizza recipe will be a hit at any gathering or night in that requires comfort food!

Substitutions and Variations

 Simple but delicious, the vegan Margherita pizza.
Simple but delicious, the vegan Margherita pizza.

When it comes to making pizza, the options are endless! There are a few different substitutions and variations you can make to this vegan margherita pizza recipe to suit your taste preferences or dietary restrictions.

Firstly, for those who may be gluten intolerant or celiac, this recipe can easily be made gluten-free by using a gluten-free pizza crust mix or swapping in gluten-free flour for the all-purpose flour. Additionally, if you’re looking for a healthier option, try using whole wheat flour instead of all-purpose.

If you want to mix up the toppings on your pizza, feel free to get creative! Some delicious options could include sautéed mushrooms, roasted eggplant, caramelized onions or even vegan pepperoni.

Instead of using cashew mozzarella cheese, store-bought vegan mozzarella cheese will work just fine as a substitute. For those with nut allergies, try making homemade vegan cheese using tofu or coconut milk instead of cashews.

To switch up the flavor of your marinara sauce, you could add some dried red pepper flakes for a bit of heat or some roasted garlic cloves for added depth.

Finally, if you’re short on time but still want that homemade taste, consider using store-bought pizza dough and sauce instead of making them from scratch. This will shave several minutes off your prep time and give you more time to enjoy your delicious vegan margherita pizza creation. The sky’s the limit when it comes to creating unique and delicious pizzas tailored to your tastes!

Serving and Pairing

 Enjoying a perfect balance of crust, tomato sauce, and vegan cheese.
Enjoying a perfect balance of crust, tomato sauce, and vegan cheese.

Alright, so now that your homemade vegan Margherita pizza is ready and begging to be eaten, let’s talk about how best to serve and pair it for maximum enjoyment.

First things first, let’s address the obvious: pizza is meant to be shared! So gather up your friends and family (or maybe just a really hungry significant other) and dig in together. Trust me, the joy of good food is magnified when shared with others.

Next up, let’s talk beverage pairing. Since we’re keeping things vegan, I highly recommend pairing this Margherita pizza with a nice cold beer or perhaps a chilled glass of white wine. The subtle sweetness of the tomatoes and basil will sing in harmony with the crisp refreshment of a light beer or zesty sauvignon blanc.

Finally, let’s talk sides. Because what’s a pizza without some tasty extras? A light side salad dressed with lemon and olive oil would make for a nice complement to this pizza. Or perhaps some oven-roasted veggies sprinkled with a touch of sea salt and cracked black pepper? Whatever sides you choose, keep them simple so as not to distract from the unbeatable flavor of your homemade vegan Margherita pizza.

And there you have it – an amazing vegan Margherita pizza accompanied by the perfect drink pairings and sides. So go forth and enjoy!

Make-Ahead, Storing and Reheating

 Sitting down to enjoy a slice of heaven.
Sitting down to enjoy a slice of heaven.

Listen up, my veggie-loving friends! I know how it goes – sometimes we want to prepare our meals ahead of time or have leftovers for the next day. Lucky for you, this Vegan Margherita Pizza Recipe is perfect for those who want to get ahead of the game. Here’s how you can make, store, and reheat this delicious plant-powered pizza.

If you’re looking to make your pizza base ahead of time, you’re in good hands. You can store it in an airtight container in the fridge for up to 3 days, or freeze it for up to 2 months. Just be sure to bring it back to room temperature before using and rolling out the dough.

The sauce we use for this recipe can also be prepared ahead of time and stored in an airtight container in the fridge for up to a week. If you’re looking to get some added depth of flavor from your sauce, I recommend making it the day before so that the flavors have a chance to blend together.

Now let’s talk leftovers. Sometimes there’s nothing better than having mouthwatering leftovers waiting in your fridge. After all, who wants to cook every night? This pizza is no exception – simply place any leftover slices into an airtight container in the fridge for up to 3 days.

Are you wondering how best to reheat your leftover pizza? Don’t worry; I’ve got some tips! The quickest and easiest way is by reheating it in the oven at 375 degrees Fahrenheit (190°C) until heated through. Alternatively, you can pop it in the toaster oven or heat it up in a pan on medium heat until it’s crispy and satisfying once again.

So whether you’re meal prepping, craving leftovers or just trying to save yourself some time during dinner hour, this Vegan Margherita Pizza Recipe has got your back. With so many easy options for storing and reheating, you’ll never have to eat cold pizza straight from the fridge again!

Tips for Perfect Results

 A feast for the eyes as well as the palate.
A feast for the eyes as well as the palate.

Listen up, vegan pizza enthusiasts! Here are some tips to make sure your homemade vegan margherita pizza recipe comes out perfectly. Trust me, after following these steps, you’ll have a pizza that will knock your socks off.

First things first, take some time to really knead the pizza dough. Don’t rush this step – give the dough time to develop the gluten and work in the tapioca starch so your crust is as fluffy and stretchy as possible.

Next, when spreading your tomato sauce on the pizza base, make sure to leave a little bit of space around the edge of the pizza. This will help prevent any sauce from spilling over and dripping off the crust when baking.

When it comes to adding toppings, don’t go overboard! Adding too many toppings can weigh down your crust and make it soggy. Keep it simple and stick to just a few toppings like fresh basil and cashew mozzarella cheese.

Speaking of cheese, if you’re making homemade vegan cashew mozzarella cheese for your pizza, make sure it’s spread out in small dollops instead of one big chunk. This will help the cheese melt more evenly without clumping together.

For best results when cooking your pizzas, preheat your oven at its highest temperature for at least 30 minutes before baking. This will help ensure that your crust cooks through properly while still maintaining a crispy texture.

Last but not least, let your pizzas rest for a few minutes before cutting into them. This allows the toppings and cheese to settle and avoids all of them sliding around when you cut it open.

Believe me, by following these simple tips, you’ll have a mouthwatering vegan margherita pizza that looks and tastes like it came straight from an Italian pizzeria. So go on and impress yourself with this deliciously healthy treat!


Before wrapping up this article, I want to make sure that you have everything you need to make the perfect vegan Margherita pizza. As with any recipe, there may be questions or concerns that come up during the process. That’s why I’ve compiled some frequently asked questions and answers to help guide you through any obstacles that may arise. So, let’s dive in!

What is a vegan Margherita pizza?

In this recipe, we will be making a delicious stonebaked pizza topped with flavorful tomato sauce, a vegan-friendly mozzarella cheese made from coconut oil, slow roasted tomatoes, and a delightful blend of black pepper, oregano, and parsley. This pizza is sure to satisfy your cravings and impress your taste buds.

What is Margherita pizza sauce made of?

This Italian-inspired sauce known as Margherita Sauce is a mouthwatering combination of fresh tomatoes, garlic, olive oil, and aromatic herbs like basil and flat-leaf parsley. Its simplistic yet flavorful profile is perfect for adding a touch of Italy to any meal.

Can vegans eat Margherita pizza?

Welcome to this delicious recipe for a Vegan Margherita Pizza! This pizza is perfect for anyone who loves a simple yet flavorful meal. You’ll be making your own whole-wheat crust, and topping it off with vegan mozzarella, juicy tomatoes, fragrant olive oil, and fresh basil. Trust me, once you try this recipe, you’ll be adding it to your list of favorite vegan meals.

What is vegan pizza dough made of?

When making pizza dough from scratch, the three basic ingredients typically used are flour, yeast, and salt. As a result, most pizza dough recipes are considered vegan. Yet, it is important to note that some food establishments and chains might add non-vegan ingredients like honey, eggs, or dairy to their dough.

Bottom Line

So there you have it, my vegan Margherita pizza recipe. With simple ingredients and easy instructions, you can enjoy a healthy and delicious pizza right at home. This recipe is perfect if you’re looking for a vegan pizza option that’s bursting with unbeatable flavor.

Whether you make your own cashew mozzarella cheese or buy store-bought vegan cheese, this recipe will not disappoint. The fresh basil, tomato sauce, and fluffy homemade crust all come together to create a Margherita pizza that’s truly irresistible.

Not only is this recipe healthy, but it’s also gluten-free and soy-free – making it accessible to anyone who wants to enjoy a tasty vegan pizza. Whether you serve it as a main course or as an appetizer, your family and friends are guaranteed to love this vegan Margherita pizza.

So what are you waiting for? Grab your ingredients, preheat your oven, and get ready to make the best vegan Margherita pizza ever!

Vegan Margherita Pizza

Vegan Margherita Pizza Recipe

Making a homemade cashew 'mozzarella' is pretty easy to do and you can keep extra in the freezer for future pizza making! I like to use an uncooked tomato sauce and a no-knead dough to simplify things.
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Prep Time 2 hrs
Cook Time 15 mins
Servings 4 large pizzaz
Calories 727.9 kcal


Faux Mozzarella

  • 1 cup cashews
  • 1 cup water
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 2 garlic cloves, peeled
  • 1 tablespoon tapioca starch

Pizza dough

  • 4 cups and 2 tbsp all-purpose flour
  • 1 1/3 cups water
  • 1 teaspoon yeast
  • 1 teaspoon salt

Tomato sauce

  • 1.5 (14 ounce) cans chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 pinch salt
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil, plus more for drizzling
  • fresh basil, to serve


  • For the mozzarella:
  • Soak the cashews in water overnight or place in a pot of boiling water and boil on the stove for 15 minutes to soften. Drain.
  • Add the soaked cashews to the jug of a high speed blender along with the rest of the mozzarella ingredients. Blend until completely smooth.
  • Pour into a medium pot and place on the stove over a medium-low heat. Cook until thickened, about 5-10 minutes, then pour into a bowl and set aside – this will thicken as it cools.
  • For the pizza dough:
  • Mix the water and yeast in a large bowl. Let sit for 10 minutes to activate the yeast then pour in the flour and salt. Stir to get a shaggy dough. Pour a bit of oil into the bowl then lift up the dough and turn it over to coat it completely in oil. Cover with a damp towel and leave somewhere warm for 2-3 hours until doubled in volume.
  • For the tomato sauce:
  • In a bowl, combine the tomato sauce ingredients. Stir together and set aside.
  • To make the pizzas:
  • Split the dough into quarters and roll into balls – set aside for 30 minutes to rest, this will make the dough easier to work with.
  • Lightly flour a countertop and place a ball of dough onto it. Dust with more flour. Use your hands to pat the dough down and then roll out into a large circle about 1/4-inch thick. You can use your hands to help gently stretch the dough until it’s thin enough. Transfer the circle of dough to a baking sheet and bake for 5 minutes until golden. Repeat with the rest of the dough so all your bases are baked.
  • Spread a few tablespoons of tomato sauce onto each pizza base. Top with dollops of the ‘mozzarella’ and drizzle with olive oil. Sprinkle on some salt and black pepper then place each pizza back into the oven, one at a time, for 5-10 minutes until the crust is golden and the 'cheese' is starting to brown. Top with fresh basil and serve immediately.

Add Your Own Notes


Serving: 1851gCalories: 727.9kcalCarbohydrates: 115.4gProtein: 21.2gFat: 21.1gSaturated Fat: 3.9gSodium: 1002.2mgFiber: 7.4gSugar: 6.6g
Keyword < 4 Hours, Vegan
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