This post is sponsored by Flatout Flatbread. All opinions are 100% mine.
Somehow it happened. June has arrived and with its arrival comes summer, weekend getaways, beach time, long nights, and hot grills. And so today, in honor of all these great things just around the corner, I bring you one of my favorite pizza recipes of all time:
Grilled Vegan Margherita Pizza.
How to make Vegan Margherita Pizza
I’ve been making a variation of this Margherita Pizza for many years. It started off with a pre-made sauce and store-bought (vegan) mozzarella. Over time I discovered the pizza could be improved with just three simple adjustments.
Homemade pizza sauce
There is absolutely no good reason not to make your own pizza sauce. It can be prepped in just about 5 minutes (another 15 or so for simmering) for an affordable option that, more importantly, can be seasoned just to your liking. Pretty great, huh?
Homemade vegan mozzarella
There are some good readily available vegan cheeses out there, but I have yet to find one that melts the way it ought on a pizza. That’s why I suggest taking the homemade route.
This cashew-based mozzarella, inspired by this recipe, is not only DELICIOUS and takes only 10 minutes to make. It is also gooey and melty and stretching and cheesy just like it ought to be. Seriously, this cheese made the pizza go from a 7 to a 10!
How to make cashew mozzarella
This cheese is what makes this pizza and it might surprise you to discover that homemade nut cheese is not very difficult to master.
To make the cheese, drain and rinse the cashews and place them in a high-powered blender along with the remaining mozzarella ingredients, blending the nuts until completely smooth. Transfer the liquified cashews a saucepan over medium heat. Within 1-2 minutes the cheese will start to get very thick. Keep stirring until the cheese begins to pull away from the sides and moves together like a giant blob. This is when you know your cheese is done.
Remove it from heat and let cool while preparing the other ingredients.
A WORD ON VITAMIX
When it comes to this vegan cheese recipe, you really should use a high-powered blender. I recommend a Vitamix, which is what I use.
These blenders can be pricy, but my Vitamix is, by far, the most used gadget in my kitchen. Most other blenders are simply not powerful enough to create a cream out of cashews and you’ll end up with gritty eggnog. However, if you don’t have a high-powered blender, you can soak the cashews for about 6 hours ahead of time and they will blend up fairly well.
With a Vitamix, you can just throw your ingredients into the blender and blend for about 30 seconds until you have a smooth, delicious cream. So easy! This cashew cream can be used immediately or stored in your refrigerator for up to 5 days.
This is the one that I use.
Grill, not bake
Lastly, when making the perfect Vegan Margherita Pizza, I suggest grilling over baking.
I usually bake my pizzas, but with summer just around the corner, I thought we would do a little grilling today instead. The taste of grilled pizza is far superior to that of baking. By grilling you can get a perfectly crispy crust and a wonderful smokey, charred taste of the grill; a taste that pairs delightfully with homemade pizza sauce and cashew mozzarella.
When grilling pizza, it’s traditional to cook the dough on the grill, but for this recipe I used Flatout Flatbread’s Artisan Thin Pizza Crust, making for a pizza that is cooked within minutes!
Who is Flatout Flatbread?
I’ve been working with Flatout Flatbread for a couple of months. If you are unfamiliar, they are the flatbread I used for this Green Goddess Pizza recipe. Flatout Flatbread is a great choice for those looking to eat lighter. Having recently partnered with Weight Watchers, becoming Weight Watchers official flatbread, you can trust that their breads are a healthy low-calorie alternative that provides a terrific source of protein and fiber without compromising on taste.
There you have it. The three steps to making the perfect Vegan Margherita Pizza. So, help me welcome in summer by firing up your grill and making a little pizza with me.
TIPS FOR MAKING THE PERFECT Vegan Margherita Pizza
- Getting gooey stretchy cheese is the key to elevating this pizza to AMAZING. Make sure to completely puree your cashews so that your cheese isn’t gritty or tough.
- While I recommend homemade pizza sauce for more flavor, you can save time and buy sauce at the store.
- Make sure to add your basil after grilling or baking so that it stays fresh.
- This pizza should be served shortly after assembling.
- Store uneaten pizza in the refrigerator for up to 2 days.
MORE VEGAN PIZZA RECIPES
Do you love pizza as much as I do? Here are a few more of my favorite pizza recipes:
- Roasted Beet and Cashew Cheese Pizza
- Vegan Banh Mi Pizza
- BBQ Chickpea with Vegan Ranch Pizza
- Eggplant and Caramelized Onion Pizza
- Palak Paneer Pita Pizza
But before you head off, let’s check out the recipe for this Vegan Margherita Pizza below.
This Vegan Pizza Margherita is made with a thin crust, homemade tomato sauce, and vegan mozzarella for a delicious plant-based classic pizza.
Keyword: Vegan Pizza Margherita
Servings: 4 people
Calories: 470 kcal
Author: Sarah McMinn
- 1 tablespoon oil
- 1 small white onion, minced
- 3-4 cloves garlic, minced
- 1 cup crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- salt and pepper, to taste
- 4 Flatout Flatbread Pizza Crusts
- 1 Roma tomato, thinly sliced
- 1 handful of fresh basil, chopped
- red pepper flakes, optional
- To make the cheese, drain and rinse the cashews and place them in a high-powered blender along with the remaining mozzarella ingredients. Blend until completely smooth. Transfer to a saucepan placed over medium heat, stirring the cheese constantly. Within 1-2 minutes the cheese will start to get very thick. Keep stirring until the cheese begins to move together while stirring. Remove from heat and let cool while preparing the other ingredients.
To make the sauce, heat the oil in a small saucepan over medium heat. Add onion and garlic and sauté for 4-5 minutes. Stir in the remaining ingredients and bring to a simmer. Let simmer for 10 minutes.
Meanwhile, heat the grill to about 550 degrees. Brush the pizza doughs with olive oil and grill one side of the pizza for 1-2 minutes. Flip the crusts and evenly top with tomato sauce, Roma tomatoes, and spoonfuls of mozzarella.
- Put the lid on the grill and cook for about 3 more minutes. The pizza is done when the edges are crisp and dark.
- Remove from grill, top with basil and red pepper flakes and serve immediately.
No grill? No problem! Bake this pizza at 450 degrees F. for about 10 minutes until crust is crispy and brown.