With juicy tomatoes, fresh basil, and homemade vegan mozzarella, this vegan margherita pizza will be the star of your next pizza night! This plant-based version of the classic Italian pizza is ready in under an hour!
Margherita pizza is my FAVORITE type of pizza.
It's best in the summer when you can get (or grow) the freshest basil and ripest tomatoes.
And I love it because it is so simple and beautifully highlights the ingredients.
I'm not a huge fan of pizza sauce, so my version of margherita pizza doesn't use pizza sauce. Instead, it makes the fresh tomatoes the star!
I know so many pizza recipes start with pizza sauce as the base, so feel free to use my marinara sauce as the base if you want. But in my research I can't find anything that says that margherita pizza actually has to have sauce. Margherita pizza is about the toppings!
Jump to:
What is Margherita Pizza?
Margherita pizza orginated in Italy. And similar to caprese salad and Neapolitan ice cream (whose colors were originally red, white, and green) the colors are meant to represent the Italian flag.
The three colors are represented: red - tomatoes, white - mozzarella, and green - basil.
The pizza is simple, yet so flavorful!
Why I love this Vegan Margherita Pizza
- Dietary needs - this pizza is vegan, gluten-free, dairy-free, oil-free, and sugar free. Great for all diets!
- Secret protein - if you use my vegan tofu mozzarella (which I highly recommend) you'll be adding some protein to the pizza, which will help keep you full and satisfied!
- Uses fresh summer produce - if you grow tomatoes or basil, you've got a great excuse to make this recipe. Even if you don't grow summer veggies, this pizza tastes best in the warmer months when tomatoes and basil are in season
- Easy to make - margherita pizza is just a few toppings, and even when you prepare the crust and cheese yourself, the entire recipe takes less than an hour!
Ingredient Notes & Substitutions
- Pizza Crust: I used my Oil-Free Vegan Oat Flour Pizza Crust - it is quick and easy to make. And it's also gluten-free and oil-free. If you're looking for a store bought dough, I recommend purchasing Bob's Red Mill Pizza Crust Mix which is gluten-free and can be made vegan with a flax egg. Be wary of pre-made doughs as most of them are not vegan.
- Mozzarella: I used my Tofu Mozzarella which is ready in about 15 minutes and is high in protein and not full of processed ingredients like most vegan cheeses. If you're looking for a store-bought option, the best pizza-friendly mozzarella I've found is Miyoko's liquid mozzarella. But I highly recommend my homemade version - it tastes MUCH better and is MUCH better for you.
- Tomatoes: I used tomatoes on the vine, but regular romas would be fine. Or use heirlooms if you're feeling fancy. Even halved cherry tomatoes would work!
- Basil: you need fresh basil for this pizza - dried basil is just not the same. Keep store-bought basil fresh by storing it in a glass of water
- Red Pepper Flakes: if you don't like any spice you can omit this, but if you don't mind a bit of heat, I highly recommend adding a sprinkle
- Black Pepper
How to make Vegan Margherita Pizza
Step 1. Prepare the pizza dough.
Step 2. While dough is baking, make the mozzarella.
Step 3. When the crust done with the first bake, turn the oven up to 450°F. Top the pizza first with the mozzarella and then with the tomatoes. Bake again for 10-15 minutes.
Step 4. Remove from the oven and top with fresh basil, red pepper flakes, and pepper.
FAQ & Expert Tips
I'm CONVINCED that margherita pizza is best without pizza sauce. Just tomatoes, cheese, and basil.
But if you must, head over to my marinara sauce recipe and spread about ½ cup on your pizza crust before adding the mozzarella.
Store any leftovers wrapped in aluminum foil in the fridge. Leftovers are best in the first two days, but will last up to a week.
The best way to reheat pizza is in the oven. Heat the oven to 350°F or so, and place the pizza in the oven for 5-10 minutes until warm. This method helps to avoid any sogginess that can occur when refrigerated.
For best results, add a bit more fresh basil to the top of your pizza after you reheat it.
Recipe Prayer
Thank you God for this pizza that celebrates the Italian culture and fresh summer produce. Amen.
More Vegan Italian Recipes
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📖 Recipe
Vegan Margherita Pizza
Ingredients
1 Recipe Oil-Free Vegan Oat Flour Pizza Crust (or Vegan Pizza Crust of choice)
- 1 ½ Cups Oat Flour
- 3 Tablespoons Arrowroot Powder
- ½ Teaspoon Salt
- 3 Tablespoons Nut Butter tahini or almond butter
- ¾ Cup Water
½ Batch Tofu Mozzarella (or ¾ Cup Vegan Mozzarella of choice)
- 8 Ounces Silken Tofu
- 2 Tablespoons Nutritional Yeast
- 2 Tablespoons Water
- 2 Tablespoons Arrowroot
- 1 Tablespoon White Wine Vinegar or Apple Cider Vinegar
- 1 Tablespoon White Miso optional
- ½ Tablespoon Onion Powder
- 1 Teaspoon Salt
Pizza
- 2 Medium Tomatoes Roma, on the vine, heirloom, etc., sliced
- 6 Large Basil Leaves julienned
- Red Pepper Flakes
- Black Pepper
Instructions
- Prepare the pizza dough.
- While dough is baking, make the mozzarella.
- When the crust done with the first bake, turn the oven up to 450°F. Top the pizza first with the mozzarella and then with the tomatoes. Bake again for 10-15 minutes.
- Remove from the oven and top with fresh basil, red pepper flakes, and pepper.
Nutrition
Nutrition information is an estimate.
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