Vegan Pizza Margherita

This Vegan Pizza Margherita features a crispy homemade crust topped with a vibrant tomato sauce, fresh basil, and creamy vegan mozzarella, perfect for a late-night indulgence. It's a delightful twist on the classic Italian favorite, satisfying both taste buds and dietary choices.

Ingredients

• All-purpose flour - 200 grams
• Active dry yeast - 5 grams
• Warm water - 120 ml
• Olive oil - 1 tablespoon
• Salt - 1 teaspoon
• Tomato sauce - 100 grams
• Vegan mozzarella cheese - 100 grams
• Fresh basil leaves - a handful
• Dried oregano - 1 teaspoon
• Black pepper - to taste

Steps

1. In a bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for 15 minutes.
5. Preheat the oven to 220°C (428°F).
6. Once the dough has risen, punch it down and roll it out on a floured surface to fit your pizza pan.
7. Spread the tomato sauce evenly over the rolled-out dough, leaving a small border around the edges.
8. Sprinkle the vegan mozzarella cheese over the sauce, followed by dried oregano and black pepper.
9. Bake in the preheated oven for 10-12 minutes or until the crust is golden and the cheese is melted.
10. Remove from the oven, top with fresh basil leaves, slice, and serve hot.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from the tomato sauce and fresh basil.
• Provides a good source of carbohydrates for energy.

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