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vegan margherita pizza sliced into pieces, soft airy crust, melted plant-based cheese, basil leaves scattered, clean minimal styling

Homemade Vegan Margherita Pizza (From Scratch)

This homemade vegan margherita pizza is made completely from scratch with a soft, bubbly crust, rich tomato sauce, and creamy plant-based mozzarella. It delivers classic Italian flavor using simple ingredients and achievable methods for any home kitchen.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian, Italian (Plant-Based / Vegan), Plant-Based
Calories: 420
Ingredients Method Notes

Ingredients
  

Pizza Dough (Makes 2 medium pizzas)
  • 3 ¾ cups all-purpose flour
  • ½ –1 cup extra flour for dusting and adjustments
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup warm water
  • Yeast option:
  • ¼ teaspoon active dry yeast 6–10 hour rise or
  • 1 teaspoon active dry yeast quick 15-minute rise
  • Optional: 2 tablespoons semolina flour
Marinara Sauce
  • ½ cup tomato paste
  • ½ cup water adjust as needed
  • 1 tablespoon olive oil
  • 1 –2 cloves garlic minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • Salt to taste
  • Pinch of sugar optional
Vegan Mozzarella (Cashew-Based)
  • 1 cup raw cashews soaked in hot water 10–15 minutes
  • ¾ cup water
  • 1 tablespoon olive oil
  • 1 teaspoon flour or cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon white miso or nutritional yeast
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
Toppings
  • Fresh basil leaves
  • Extra virgin olive oil for drizzling
  • Optional: thin tomato slices

Method
 

Make the Dough
  1. In a large bowl, mix flour and salt.
  2. If using quick yeast, dissolve yeast in warm water with 1 tablespoon flour. Let sit 2 minutes.
  3. Add water mixture and olive oil to the flour. Mix until a soft dough forms.
  4. Knead lightly just until smooth. Cover and let rest:
  5. 15 minutes for quick dough
  6. 6–10 hours at room temperature for traditional dough
  7. Up to 3 days in the fridge for deeper flavor
  8. The dough should double in size and feel soft and airy.
Prepare the Marinara Sauce
  1. In a bowl, whisk tomato paste, water, olive oil, garlic, herbs, and salt until smooth.
  2. Taste and adjust salt or add a pinch of sugar if needed.
  3. Set aside or refrigerate until ready to use.
Make the Vegan Mozzarella
  1. Drain soaked cashews.
  2. Blend cashews with water, olive oil, flour, lemon juice, miso, salt, and garlic powder until completely smooth.
  3. Pour into a skillet and cook over medium heat, stirring constantly.
  4. After 3–5 minutes, it will thicken into a creamy, stretchy sauce. Remove from heat.
Shape the Pizza
  1. Preheat oven to 450°F (230°C).
  2. Divide dough into two balls.
  3. Place one dough ball on a floured surface or parchment-lined baking sheet.
  4. Gently press and stretch outward with your hands. Do not use a rolling pin.
  5. Let rest 5 minutes if the dough resists.
Assemble
  1. Spread a thin layer of sauce, leaving a 1-inch border.
  2. Place fresh basil leaves on the sauce.
  3. Spoon small pools of vegan mozzarella over the pizza.
  4. Drizzle lightly with olive oil.
Bake
  1. Bake for 13–20 minutes, until crust is golden and the cheese bubbles slightly.
  2. For extra browning, broil for 1–2 minutes at the end.
  3. Add extra fresh basil just before serving.

Notes

  • The dough can be made up to 3 days ahead and stored in the fridge.
  • Store-bought vegan mozzarella works if you are short on time.
  • A pizza stone gives a crispier crust, but a preheated baking sheet works well.
  • Keep toppings light to avoid a soggy center.
  • This recipe freezes well for meal prep when baked without cheese.