Best Homemade Vegan Margherita Pizza
Servings: 8 slices
Best Homemade Vegan Margherita Pizza 🍕 with vegan cheese, a perfectly crisp and chewy pizza crust and rich marinara sauce made from scratch.
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Equipment
- Large cutting board
- Large broad knife
- Flat spatula or spreader
- Pizza stone , round pizza pan or large rimless baking sheet
- Wooden pizza paddle or peel (recommended, but not essential)
- Pizza cutter or large knife
Ingredients
- 1 pizza dough homemade or store-bought
- ¾ cup marinara or pizza sauce homemade or store-bought
- 8 oz vegan mozzarella I like Miyoko’s Vegan Mozz
- 3 oz vegan cream cheese
- 3 cloves garlic finely minced
- 8 leaves basil fresh - torn into a few pieces
- 1 tablespoon vegan parmesan grated or this easy homemade recipe
- 2 teaspoon cornmeal
Instructions
- If using a pizza stone, place into oven on lower rack.
- Preheat oven to 475º
- On a cutting board, cut vegan mozzarella into 10-12 dice-sized cubes. Using the side of a broad knife, flatten cubes into rounds by pressing down on flat side of knife. Set aside.
- Place cream cheese, garlic and remaining mozzarella on a cutting board and use knife to cut in garlic with cheese, turning it into a smooth spread. You can also combine the cheese and garlic in a bowl and mash together with a fork.
- If using a pizza stone, first sprinkle a small amount of cornmeal onto a pizza paddle/peel or a clean/dry cutting board. If you’re going to bake the pizza on a metal pizza pan or baking sheet, sprinkle cornmeal on those. The cornmeal helps prevent the dough from sticking to the board or pans.
- Place prepared and shaped pizza dough onto a paddle, cutting board or metal pan. Apply a layer of garlic cheese spread onto pizza dough, leaving at least 1″ of dough exposed around edges. Be careful not to tear the dough while spreading.
- Ladle marinara sauce onto pizza, completely covering the garlic cheese layer.
- Arrange flattened mozzarella rounds on pizza and sprinkle with vegan parmesan.
- If using a pizza stone, carefully slide the pizza from a paddle or peel onto stone (it will be extremely hot). If not using a stone, place pizza pan on middle oven rack.
- Bake pizza at 475º. Start checking it at 5 minutes. When the pizza looks almost ready, sprinkle basil leaves on top and continue baking.
- Remove from oven when cheese is bubbly and edges of crust are lightly browned. Slice and serve.
Notes
🥕Baking times will vary depending on whether you use a preheated pizza stone or metal pans. Just keep a close eye on it.
🥕This recipe is for one approx. 12 inch medium pizza. If you prepare the homemade pizza dough, you will have enough to create 3 medium or 2 large 14" pizzas. Leftover dough can be stored in the refrigerator up to 3 days or frozen for 3 months.
🥕How to store leftover pizza? In the unlikely event you just happen to have leftover pizza, simply cover it with plastic food wrap, a ziplock bag or in an airtight food container and refrigerate until you’re ready to eat it. A lot of people (like my husband) love to eat it cold straight from the fridge. I prefer to reheat mine, in 10 second increments in the microwave.
🥕Nutritional information will vary depending on the ingredients you use and size of your pizzas, so I have not included it in this recipe. You can find the nutritional information for both the homemade pizza dough and marinara sauce in those recipes.
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