Pizza Margherita
Prep time
Bake time
Total time
Serves: 2- 12" Pizzas
  • For the Pizza Dough:
  • All Purpose Flour 3 cups (375g)
  • Active Dry Yeast 1 Tablespoon
  • Sugar 2 teaspoons
  • Salt 1½ teaspoons
  • Olive Oil 2 Tablespoons (30ml)
  • Warm Water 1¼ cup
  • 1 recipe Mozzarella Cheese from the Non dairy Evolution Cookbook
  • OR
  • Any Store bought Vegan Cheese you like best 16 ounces
  • 1 16 ounce jar tomato sauce
  • 2 Tablespoons Tomato Paste
  • OR
  • 1- 28oz can crushed tomatoes
  • 4 Tablespoons Tomato Paste
  • Onion ½ cup
  • Fresh Parsley ¼ cup packed
  • Fresh Basil ¼ cup packed
  • Fresh Garlic cloves 4
  • Crushed Red Pepper optional ½ teaspoon
  • Salt & Pepper & Sugar to taste
  • *Additional toppings/ optional: Oregano, salt & pepper, crushed red pepper, garlic powder, vegan parmesan cheese, olive oil
  1. For the Pizza Dough:
  2. Whisk the yeast into the warm water with a pinch of sugar and let stand to frothy for about 5 minutes to prove it is alive.
  3. Once you know your yeast is working, you can combine it with all teh other dough ingredients in a large mixing bowl with a dough hook attachment and mix on low speed for 3 minutes until combined, then increase speed to medium for 8 minutes to develop the dough
  4. Turn the dough out into a lightly oiled bowl, cover and place in a warm spot to rise to double (about an hour)
  5. Alternatively you can place the dough in the refrigerator to rise slowly and the next day proceed as follows.
  6. Divide the dough in half and make 2 separate pizzas as shown in the video
  7. For the Quick Sauce:
  8. Put all ingredients together in a sauce pot over low-medium, bring to a boil then reduce heat and simmer for about 30 minutes.
  9. Blend the sauce smooth in a food processor or with a stick blender once it is done
  10. Prepare your pizza as per the video instructions and bake in a pre heated 550°F oven for 10-15 minutes or until golden browned and cheese is melted
Recipe by Gretchen's Vegan Bakery at