Pizza Margherita on serving board

Vegan pizza Margherita

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(8 ratings)

Prep: 15 mins Cook: 15 mins plus rising and proving


Makes 2 large or 4 small pizzas (serves 4)

Vegans needn't miss out on pizza Margherita. Our recipe combines the classic flavours of this Italian comfort food using plant-based substitutes

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving (4)

  • kcal688
  • fat20g
  • saturates11g
  • carbs107g
  • sugars4g
  • fibre5g
  • protein18g
  • salt2g
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    For the pizza dough

    • 500g strong white bread flour, plus extra for dusting
    • 1 tsp dried yeast
    • 1 tsp caster sugar
    • 1 ½ tbsp olive oil, plus extra
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    For the tomato sauce

    • 100ml passata
    • 1 tbsp fresh basil, chopped (or ½ tsp dried oregano)



      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    • 1 garlic clove, crushed

    For the topping

    • 200g vegan mozzarella-style cheese, grated
    • 2 tomatoes, thinly sliced
    • Fresh basil or oregano leaves, chilli oil and vegan parmesan to serve (optional)



      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


    1. Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together – this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it’s too dry add a splash of cold water.

    2. Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.

    3. Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the sauce.

    4. Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar if you like and mix well. Set aside until needed.

    5. Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas), shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top – spread 4-5 tbsp of the tomato sauce on top and add some sliced tomatoes and grated vegan cheese. Drizzle with a little olive oil and bake in the oven on top of your preheated baking tray for 10-12 mins or until the base is puffed up and the vegan cheese has melted and is bubbling and golden in patches.

    6. Repeat with the rest of the dough and topping. Serve the pizzas with fresh basil leaves or chilli oil if you like and sprinkle over vegan parmesan just after baking.

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    Comments, questions and tips

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    Grigoris Apostolidis's picture
    Grigoris Apostolidis
    21st Jan, 2020
    I also used banana peppers as a topping. I avoid pickled peppers, such as pepperoncini, as they may be dangerous for health so I sautéed peppers to release their flavors...
    Andrew Walters's picture
    Andrew Walters
    5th Jul, 2018
    Your prep and cooking times amount to 30 minutes, but the second step in the recipe is to leave the dough to set for an hour. This recipe does need reviewing, but so far so good, so thanks for the vegan rep.
    15th Mar, 2019
    Hi Can I use Wholewheat flour instead of bread flour?
    goodfoodteam's picture
    16th Mar, 2019
    Thanks for your question. You need to use 'strong' flour for this recipe as this creates a better texture to the finished pizza base. Strong flour is usually used in breads as there is a protein in it which develops during kneading and cooking to give the springy, chewy texture. You can use wholemeal strong flour if you prefer but the texture will be a little heavier than white.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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