Easy Vegan Margherita Pizza

Imagine this situation: you got to spend a Friday night at home. You would like to invite some of your friends. You are thinking what you offer them to eat when they come over. This should come to your mind as the first thing – PIZZA!! Because the Friday night is always a FRY-AY!!!

I love vegan pizzas. If there is no vegan cheese available, I’d eat it anyway. And particularly, I love Margheritas. The easiest, the tastiest, the most authentic, and the simplest type of pizza you could ever get!

I love making my own homemade pizza. It a great fun. I watch the dough rising, I love to make my own marinara (tomato) sauce and my own cheese.

This pizza dough is made of gluten-free all-purpose flour blend which I use the most. You can sue it basically for everything, especially if you like to keep your pizza gluten-free.

This dough for Margherita pizza is very similar to my old Beetroot Pizza recipe which is also an absolutely great and delicious pizza! Check it out!

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If you struggle to find great and tasty vegan cheese which is not bloody hell unreasonably expensive, you have to make this cheese! You need only full-fat coconut milk and nutritional yeast. So easy, yet so good! Plus, you will get extra vitamin B12!

Do you sometimes wonder why vegan cheese is always so overpriced? I have no good explanation for that, besides that vegans are a minority of a minority population and therefore not so many people eat non-dairy cheese. So ridiculous!

You might know my delicious marinara sauce from the great recipe for meatless meatballs and marinara sauce.

Sure, you can buy a vegan marinara sauce in a store but we really want an authentic Italian taste of tomatoes! So I prefer to make my own marinara sauce. And you should too!

Easy Vegan Margherita Pizza

This is literally the easiest vegan and gluten-free pizza you can make at home! It’s perfect for easy-going Friday nights with friends and home. If you are after homemade cheese, you can make it with nutritional yeast which tastes even better than dairy cheese!

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Course: Main Course

Cuisine: American, Italian

Keyword: balls easy, gluten-free, homemade cheese, Margherita, pizza, tomatoes

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Resting Time: 30 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 people

Ingredients

For the pizza crust:

• 2 cups all-purpose gluten-free flour blend
• 2 tsp sea salt
• 1 sachet dry yeast (7 g)
• 1 cup luke-warm water
• 1 tbsp extra virgin olive oil
• 1 tsp onion powder
• 1 tsp garlic powder

For tomato sauce:

• 1 can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• salt and pepper to taste

For homemade cheese:

• 1/4 cup nutritional yeast
• 3/4 can full-fat coconut milk
• 1 tbsp cornstarch
• salt and pepper to taste
• fresh basil leaves to garnish
• 1 large tomato sliced

Instructions

• Preheat the oven for 180 degrees Celsius. 
• In a large bowl, mix dry yeast with luke-warm water and set it aside. The yeast will activate when you see little bubbles on the surface.
• Add the rest of the ingredients to make the pizza crust. Cover the bowl with a tea towel and leave it in a warm place for 30 minutes. After that, the dough should be double in size.
• Meanwhile, prepare your tomato sauce. In a small saucepan heat the crushed tomatoes. Simmer them for about 3 minutes, then add tomato paste and herbs. Cook it for 2 more minutes and then set aside. 
• Prepare homemade cheese: In a small saucepan, mix together coconut milk and nutritional yeast. Heat it up and add cornstarch. Simmer it over medium heat until cheese thickens. Set it aside.
• On a lightly floured surface, form an oval or round pizza crust with a rolling pin (or using your fingers). You can leave the edges slightly thicker. Transfer it to a baking tray, lined with a parchment paper.
• Pour the tomato sauce over the pizza crust and add sliced tomato and homemade cheese on the top of it. Bake in the oven for 15 minutes or until the edges get a nice gold colour.
• Garnish with fresh basil leaves and more dried oregano, if you like. Enjoy!

Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag#writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂

Klara Walterova

Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.