Go Back
+ servings
My Darling Vegan
Vegan Pizza Margherita

This Vegan Pizza Margherita is made with a thin crust, homemade tomato sauce, and vegan mozzarella for a delicious plant-based classic pizza.

0 from 0 votes

Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!

Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
 
Course: Main Course, Main Dish
Cuisine: Italian, Vegan
Servings: 4 people
Calories: 470 kcal
Author: Sarah McMinn
Ingredients
Vegan Mozzarella
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes
  • 1 cup hot water
  • 3 tablespoons tapioca starch
  • 1 tablespoon nutritional yeast
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon white pepper
Tomato Sauce
  • 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
Everything Else
  • 4 Flatout Flatbread Pizza Crusts
  • 1 Roma tomato, thinly sliced
  • 1 handful of fresh basil, chopped
  • red pepper flakes, optional
Instructions
  1. 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.

  2. 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.

  3. 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.

  4. Put the lid on the grill and cook for about 3 more minutes. The pizza is done when the edges are crisp and dark.
  5. Remove from grill, top with basil and red pepper flakes and serve immediately.
Recipe Notes

Serving And Storing - Serve pizza fresh out of the oven. Store leftover pizza in an airtight container in the refrigerator 1-2 days. Gently reheat the pizza in the oven or on the stovetop before eating.

Recipe Tips

  1. 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.
  2. While I recommend homemade pizza sauce for more flavor, you can save time and buy sauce at the store.
  3. Make sure to add your basil after grilling or baking so that it stays fresh.

Nutrition Facts
Calories Per Serving: 470
% Daily Value
Carbohydrates 71g 24%
Protein 14g 28%
Fat 15g 23%
Saturated Fat 3g 19%
Sodium 963mg 42%
Potassium 488mg 14%
Fiber 4g 17%
Sugar 9g 10%
Vitamin A 380IU 8%
Vitamin C 12.2mg 15%
Calcium 137mg 14%
Iron 5.4mg 30%