Vegan Margherita Pizza

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!

Course Main Course

Cuisine American, Italian

Prep Time 25

Cook Time 25

Total Time 50

Servings slices

Calories 231

Author Elizabeth

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