Vegan Margherita Pizza
featured in Our Favorite Pizza Recipes
Experience the classic flavors of Italy with this Vegan Margherita Pizza that's both simple and scrumptious. With a crispy crust, tangy tomato sauce, and dairy-free mozzarella, you'll be transported to a pizzeria in no time!
Tasty Team
67% would make again
Inspired by tasty.co
Ingredients
for 4 servings
Vegan Cheese
- ½ cup raw unsalted cashew (65 g)
- 2 tablespoons nutritional yeast
- 2 tablespoons tapioca starch
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 lb pizza dough (455 g)
- ⅓ cup marinara sauce (85 g)
- fresh basil leaf, for garnish
Nutrition Info
- Calories 379
- Fat 10g
- Carbs 60g
- Fiber 3g
- Sugar 3g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 425°F (220°C).
- Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain, reserving 1 cup (240 ML) plus 2 tablespoons of the cooking water.
- In a blender, combine the boiled cashews, nutritional yeast, tapioca starch, lemon juice, garlic powder, salt, and reserved cooking water. Blend on high speed until completely smooth with no grittiness.
- Pour the cashew mixture into a small pot. Cook over low heat, stirring continuously, until the sauce thickens, about 5-7 minutes. Once the sauce is stretching and pulls away from the sides of the pot, remove from the heat.
- Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
- Spread the marinara sauce over the pizza dough in an even layer. Use an ice cream scoop to dollop the cashew mozzarella on top.
- Bake for 14-16 minutes, until the crust is lightly golden around the edges.
- Remove from oven and top with the basil. Cut into 8 slices and serve.
- Enjoy!
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Inspired by tasty.co