Easy Vegan Pizza (With Homemade Dough)
This vegan pizza features a crispy, golden crust topped with rich tomato sauce, melty vegan cheese, fresh tomatoes, and basil. It's a classic blend of flavors that will have everyone asking for seconds!
Equipment
- Pizza stone
- Pizza Cutter
Ingredients
- 1 recipe vegan pizza dough
- ½ - ¾ cup pizza sauce
- 1 - 1 ½ cups vegan mozzarella (ripped or cut into circles)
- 1 medium tomato (thinly sliced)
- A handful of fresh basil leaves (whole or chopped)
- A drizzle of extra-virgin olive oil
- A sprinkle of sea salt
- A sprinkle of red pepper flakes
Cashew cheese
- 1 cup raw unsalted cashews (soaked)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- 2 tablespoons nutritional yeast
Instructions
- Preheat the oven to 475°F (or as hot as it goes) and grab out a pizza stone or a flat baking sheet large enough to fit the pizza.
- Transfer the vegan pizza dough to a floured surface and begin stretching it out with your fingers. Don’t stretch the edges as they will form the crust.
- To stretch the center of the pizza dough, grip the edge of the pizza with one hand. Place your other hand on the center of the pizza and pull to stretch it.
- When the crust is evenly stretched to your liking, transfer it to a pizza stone or baking sheet.
- Spread pizza sauce evenly over the dough, leaving a border where the crust will be. Spread vegan mozzarella cheese over the sauce, then arrange the tomato slices in between.
- Bake the pizza for 12-15 minutes, or until the crust is golden and the cheese is melted.
- Remove the pizza from the oven and top it with fresh basil leaves, a drizzle of olive oil, a pinch of salt, and red pepper flakes.
- Let the pizza cool for a few minutes before slicing and serving. Happy eating!
Notes
- Oven temperature: A hot oven is key to achieving a crispy vegan pizza crust! Make sure it’s preheated and as hot as your oven can go.
- Preheat the pizza stone: For the crispiest bottom, preheat the pizza stone or baking pan while the oven preheats.
- Don't overload the toppings: Too many toppings can result in a soggy pizza. Instead, add just enough to cover the tomato sauce in a single layer.
- Add basil last: Add the basil after cooking the pizza to keep it fresh and aromatic.
- Let it cool: Allow the pizza to cool for a few minutes before slicing it to prevent the toppings from sliding off.
- Use a pizza cutter: To achieve perfect, accurate cuts, invest in a pizza cutter, especially if you eat pizza often.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1slice | Calories: 194.1kcal | Carbohydrates: 30g | Protein: 4.8g | Fat: 6.1g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.01g | Sodium: 636.7mg | Potassium: 81.9mg | Fiber: 1.9g | Sugar: 4g | Vitamin A: 194.4IU | Vitamin C: 3.2mg | Calcium: 18.7mg | Iron: 1.8mg
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