| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 12g | 4g | 52g |
| sugars | fibre | protein | salt |
| 6g | 8g | 11g | 0.75g |
Why I Love Italian Vegan Mozzarella Margherita Pizza
Do you know the feeling when you first bite into a perfectly cooked, cheesy, delightfully topped pizza that just came out of the oven? That feeling is what I aim to capture in my Vegan Mozzarella Margherita Pizza recipe, one of my personal favorites. Italian food has a special place in my heart, and I enjoy reimagining classic dishes with my own unique twist. Although my culinary journey is deeply embedded in the Afro-Southern fusion, it’s always an exciting endeavor to step out of the familiar brew and glide through the myriad flavors of the world! And this vegan version of the Italian classic is a love letter to my penchant for healthy, humble, and hearty food. You can see the finished result here.
A Twist on Tradition
The beauty about cooking (and baking, in this instance) lies in its ability to bridge cultures, and to allow exploration. With this pizza, whilst staying true to the traditional method of preparing a classic Margherita, I’ve decided to venture into the world of plant-based cheeses. My choice to use vegan mozzarella is a modern twist on the original. All the while, the ripe tomatoes and fresh basil leaves maintain the time-honored taste we associate with a Margherita.
The Influence Behind the Recipe
This recipe was inspired by none other than Italian chef Gino D’Acampo. His passion for Italian cuisine and his commitment to retaining the authenticity of his dishes is something I deeply admire. As much as I love infusing my meals with the vibrancy of West African and Southern flavors, I believe in the importance of honoring the origin of a dish, too.
So, here’s my take on the beloved Margherita, vegan style. It’s a delightfully simple, comfort food at heart that you can enjoy any day of the week. Bustling with colors and dancing with flavors, this Vegan Mozzarella Margherita Pizza will surprise you with its simplicity yet bewitch your palate with its well-rounded taste.
Flavor, Health, and Wholesomeness in Every Slice
Creating this pizza is not only about replacing the regular cheese with a vegan alternative but it’s also about advocating for a healthier choice. By utilizing whole wheat flour in our crust, we are injecting more fiber and nutrients into our meal. Drawing from my Nigerian roots, I love embracing wholesome grains as a healthier alternative, while ensuring that taste is never compromised. It’s a blend of welfare and flavor, a fusion at its finest.
What You’ll Need
- 1 packet (0.25 ounce) active dry yeast
- 1 teaspoon white sugar
- 3/4 cup warm water (110 degrees F/45 degrees C)
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/3 cup pizza sauce
- 2 cups vegan mozzarella cheese, shredded
- 2 ripe tomatoes, sliced into rounds
- 1/2 cup fresh basil leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Method
Step One:
Start by activating the yeast: dissolve the yeast and sugar in warm water, then leave it for 10 minutes until it becomes frothy.
Step Two:
While the yeast is activating, combine the whole wheat flour and salt in a large bowl. After 10 minutes, add the yeast mixture to the flour. Mix well until a dough starts to form.
Step Three:
Transfer the dough onto a floured surface. Knead the dough for about 5 minutes, then form it into a ball. Place the dough ball in a lightly oiled bowl, cover it with a damp cloth and let it rise for approximately 1-2 hours.
Step Four:
Preheat your oven to 475 degrees F (245 degrees C). If you have a pizza stone, put it in the oven while it’s preheating.
Step Five:
After the dough has risen, knead it briefly and roll it out into your desired pizza shape. If you’re using a pizza stone, transfer the dough onto a piece of parchment paper for easier maneuvering. Otherwise, place it directly onto a greased baking sheet.
Step Six:
Spread the pizza sauce evenly over the surface of the dough, leaving some space around the edges for the crust. Spread the shredded vegan mozzarella cheese over the sauce, followed by the ripe tomato slices and fresh basil leaves. Season with dried oregano, garlic powder, salt and pepper.
Step Seven:
Transfer the pizza (with parchment paper if using) onto the preheated pizza stone or baking sheet. Bake for about 12-15 minutes, or until the cheese is melted and the crust is golden brown.
Step Eight:
Remove the pizza from the oven and allow it to cool for a few minutes before slicing and serving. Enjoy your Vegan Mozzarella Margherita Pizza!
