Easy Vegan Margherita Pizza
Ingredients
Dough
- 3 3/4 cups all purpose flour plus 1/2 to 1 cup more
- 1 1/2 cups filtered water
- 2 teaspoons fine sea salt
- 1/4 teaspoon active dry yeast
Sauce and toppings
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 2 cloves garlic
- pinch sea salt
- 1 cup Homemade Vegan Mozzarella or store-bought
- 1/2 cup fresh basil
Preparation
Combine flour, salt, and yeast in a large mixing bowl. Gradually add water while stirring with a wooden spoon until well incorporated. Knead the dough gently to form a ball, adding more flour if necessary until it is no longer sticky.
Transfer the dough to a large clean bowl, cover it, and let it rise at room temperature until doubled in size and covered with tiny bubbles, about 6-10 hours.
Transfer the dough to a floured work surface, shape it into a rough rectangle, and divide it into two equal portions, molding each into a ball.
Preheat the oven to 450F/230C. Place each dough ball on a baking sheet and flatten with hands until it covers most of the sheet. If the dough springs back, let it rest a few minutes and try again.
In a smaller mixing bowl, combine tomato sauce, tomato paste, garlic, and sea salt. Spread the sauce onto the pizza dough, top with vegan mozzarella, and bake for 15 to 20 minutes until the crust is golden and crispy. Sprinkle with fresh basil and slice into 8 pieces.
Tips
Add approximately 1/2 cup more flour if the dough is sticky.
Allow the dough to rise overnight for convenience.
Store the dough in the refrigerator if not using immediately.
Let the dough rest if it springs back while flattening.
Check the bottom of the pizza with a spatula to ensure it is golden and crispy.
