Pizza with a Vegan Margherita Sauce

Vegan Margherita Pizza prepared at home. Pizza dough baked in 20 minutes, pizza sauce made in 5 minutes, and creamy cashew mozzarella cheese sauce. Soy-free vegan recipe. alternatives that are devoid of nuts and gluten. Access Recipe

Sometimes all you want is a really excellent pizza, but the closest places to get one are either too far away, have closed, or have poor vegan options. Then, all you have to do is head to the kitchen and quickly whip up a homemade Vegan Margherita with creamy cashew cheese.

Making the components in advance or using store-bought alternatives will speed up the process. This pizza may be made in 20 to 30 minutes using store-bought pizza sauce, but you will have to wait and compete for the first fresh slices. It’s simple to double the recipe!

There isn’t much kneading required for the pizza dough (it’s my simple 20-minute pizza dough). Just combine the ingredients, let the dough rise for 15 minutes, and then form it with some flour. There is no need to struggle to roll out this dough because it has less gluten development (gluten growth occurs with prolonged kneading). As a result, it shapes readily.

There are a few components in the pizza sauce. My mushroom quesadilla sauce is made of cashew mozzarella cheese. Combine, thicken over low heat, and use. No time to relax and let it set. We want a melty, cheesy topping as the end product, so keep the state thick and saucy from the start! The issue is resolved.

This pizza’s mozzarella and Margherita sauce were adapted from my Everyday Kitchen book. The mozzarella recipe in the book can be made in any shape, including slices, balls, and other variations. Make this version to satisfy your craving for pizza.

VEGAN MARGHERITA PIZZA INGREDIENTS

Tomato paste, olive oil, minced garlic, Italian herbs, onion powder, salt, and pepper are all ingredients in this simple pizza sauce. Use premade marinara or pizza sauce instead.
There are only 5 ingredients required to make pizza dough: water, active yeast, wheat, semolina, and salt. Alternatively, use the pre-made dough.

Mozzarella Cashews, miso, lemon juice, olive oil, garlic, onion powder, salt, and flour or starch are all ingredients in cashew cream.
Gluten-free: Use one of my gluten-free pizza crust options from the list directly above the recipe, and use rice flour to thicken the cashew cream.
Use one of my nut-free Alfredo sauces if necessary. If necessary, add a few tablespoons of flour to the sauce before spooning it onto the pizza.

DIRECTIONS FOR MARGHERITA PIZZA THAT IS VEGAN

Warm up the oven. If you haven’t already, soak the cashews for the mozzarella in boiling water. Combine the yeast, 1 tablespoon of flour, and warm water. Mix well, then set aside for two minutes. Combine the remaining flour with the salt and semolina. Mix in the flour and oil after adding the yeast mixture.

Pizza with a Vegan Margherita Sauce

Mix till just about combined. Let it sit for a minute.

Oil your hands and bring the dough together till just about smooth. Don’t knead it for more than a few seconds. Cover with a towel and let it sit near the preheating oven for 15 mins.

Pizza with a Vegan Margherita Sauce

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Drain the cashews. Blend all the ingredients under mozzarella cream until smooth. Add to a skillet over medium heat. Cook to thicken evenly. 3 to 5 mins. Stir occasionally to avoid sticking at the bottom and lumping.

Pizza with a Vegan Margherita Sauce

Combine all the ingredients in a bowl to prepare the pizza sauce. Taste and adjust the flavour and salt. If necessary, add a tiny bit of sweetness.

Pizza with a Vegan Margherita Sauce

Oil your hands and transfer the dough to a parchment-lined baking sheet. Using flour shape the dough, then spread using your hands. Keep spreading to make a large pizza or make 2 small pizzas.

Pizza with a Vegan Margherita Sauce

All over, apply the pizza sauce. Slices of tomato should be placed on top of fresh basil. Spoons of mozzarella cream should be added.

Pizza with a Vegan Margherita Sauce

Drizzle a tsp of extra virgin olive oil and bake for 13 to 14 mins. Remove from oven, Sprinkle pepper flakes and fresh basil, slice, and serve.

Pizza with a Vegan Margherita Sauce

TIPS TO MAKE A FABULOUS VEGAN MARGHERITA PIZZA

  • After it has risen, knead the dough for one minute to ensure that everything is thoroughly combined. If necessary, adjust the water or flour.
  • To create thin crusts, spread the dough out. If the dough is too thick, the crust will be bready.
  • You can prepare the mozzarella cream in advance.
  • Before baking, drizzle a few drops of olive oil all over the pizza.

CAN I MAKE THE THIS WITHOUT CASHEWS OR NUTS?

In this mozzarella cream, macadamia nuts can be used in place of cashews. Utilize my alfredo sauce if you choose. For the sauce to thicken and then use, add 1-2 teaspoons of flour.

HOW TO STORE OR FREEZE THIS VEGAN MARGHERITA PIZZA?

Freeze: Freeze the pizza dough without the cheese and with any additional toppings, such as sauce, tomatoes, or vegetables. Once completely frozen, keep in an airtight ziplock with the least amount of space around the pizza. Freeze on a tray.

preparing frozen pizza: Warm up the oven. Place the frozen pizza in the oven, top with cheese, and bake for 16 to 18 minutes.

Pizza with a Vegan Margherita Sauce

CAN I MAKE THIS MARGHERITA PIZZA GLUTEN-FREE?

Yes, use one of the above-mentioned gluten-free crusts. Socca and the Pan Pizza dough are both suitable.

Pizza with a vegan Margherita sauce and cashew mozzarella

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesTotal time: 50 minutesServings:8 servingsCalories:158 kcal Best Season:Summer

Description

Vegan Margherita Pizza prepared at home. Pizza dough baked in 20 minutes, pizza sauce made in 5 minutes, and creamy cashew mozzarella cheese sauce. Soy-free vegan recipe. alternatives that are devoid of nuts and gluten.

Ingredients

Instructions

  1. Preheat the oven to 435 deg F (225 C). Soak the cashews in hot boiling water if you haven’t already
  2. Pizza Base: Mix the warm water with yeast and 1 tbsp flour. Mix well and let sit for 2 mins.

  3. Mix the salt and semolina into the rest of the flour. Add the flour and oil to the yeast mixture and mix. Mix till just about combined. Let it sit for a minute.
  4. Oil your hands and bring the dough together till just about smooth. Use a tsp or so more flour(or water if you used wheat flours), if needed. Don’t knead it longer than a few seconds. Cover with a towel and let it sit near the preheating oven for 15 mins.
  5. Cashew Mozzarella Cream: Drain the cashews. Add to a blender with the rest of the ingredients. Blend until smooth. Add to a skillet over medium heat. Cook to thicken evenly. 4 to 6 mins. Stir occasionally to avoid sticking at the bottom and lumping.
  6. Prep the pizza sauce: Mix all the ingredients in a bowl. Taste and adjust salt and flavor. Add a pinch of sweetener if needed.
  7. Oil your hands and transfer the Pizza dough to a parchment-lined baking sheet. Using some flour shape the dough into a flat ball, then spread using your hands. Keep spreading to make a large pizza or make 2 small pizzas (see video). You want to spread the dough thin, as it will rise quite a bit during baking and make a bready crust if it was too thick to begin with.
  8. Spread the pizza sauce all over. Add some fresh basil and place tomato slices over the basil. Sprinkle a pinch of salt. (you can also add other thinly sliced veggies at this point). Add spoonfuls of the mozzarella cream on the pizza.
  9. Drizzle a tsp of extra virgin olive oil. Then Bake for 13 to 14 mins. (Broil for a minute if needed), Remove from the oven and add fresh basil and pepper flakes. Slice and serve, See Storage and Freezing instructions in notes

Notes

  • Store: Cashew mozzarella can be prepared ahead of time and stored in the refrigerator for up to 3 days in a closed container. Pizza sauce can be prepared ahead of time and stored in the fridge for up to 4 days.
  • Freeze: Freeze the pizza dough without the cheese and with any additional toppings, such as sauce, tomatoes, or vegetables. Once completely frozen, keep in an airtight ziplock with the least amount of space around the pizza. Freeze on a tray.
  • preparing frozen pizza: Warm up the oven. Place the frozen pizza in the oven, top with cheese, and bake for 16–17 minutes.
  • Gluten-free: Use one of my gluten-free pizza crust options from the list directly above the recipe, and use rice flour to thicken the cashew cream.
  • Use one of my nut-free Alfredo sauces if necessary. If necessary, add a few tablespoons of flour to the sauce before spooning it onto the pizza.
  • Nutritional information is for 1 pizza.
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