Easy Vegan Margherita Pizza
Ingredients
Dough
- 3 3/4 cups all purpose flour plus extra as needed
- 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 vegan mozzarella
- 1/2 cup fresh basil
Preparation
In a large mixing bowl, combine flour, salt, and yeast. Gradually add water while stirring with a wooden spoon. Stir until well incorporated. Knead dough gently with hands to form a ball. Add more flour if needed until it is no longer sticky.
Transfer dough to a large clean bowl. Cover with reusable wrap and let rise at room temperature in a draft-free area until surface is covered with tiny bubbles and dough has doubled in size, approximately 6-10 hours.
Transfer dough to a floured work surface and shape into a rough rectangle. Divide into two equal portions and mold into balls.
Preheat oven to 450F/230C. Place dough balls each 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, then try again.
In a smaller mixing bowl combine tomato sauce, tomato paste, garlic and sea salt. Slather tomato sauce onto pizza dough and top each with vegan mozzarella. Bake for 15 to 20 minutes or until pizza crust is golden and bubbly and the bottom is cooked through. Sprinkle with fresh basil and slice into pieces.
Tips
Add up to 1 cup more flour to the dough if it is too sticky.
Let the dough rise overnight for convenience.
If not using the dough right away, dust with flour, cover, and store in the refrigerator. Bring to room temperature before use.
