Summer Favorite: Vegan Margherita Pizza!

Now that summer is finally here, I thought it might be a good time to experiment with traditional summer recipes and tweak them to be yummy and vegan-licious.

I’ve been asked a million times how I ‘survive without pizza’ in my cheese-free life, so I decided today was the day to make my own very special vegan pie, and share it with the world!

This recipe is fairly simple, but if you choose to make your own pizza dough like myself (which is SO MUCH FUN by the way) allow yourself at least two hours to complete the entire process.

OR you can opt for a simple thin-crust pizza by using your favorite vegan tortillas as a crust. This is a good alternative if you are in a hurry or need to make a lot of pizzas.

Vegan Quinoa Flour Pizza Dough 

For one medium sized pizza, you will need:

1 Cup of warm water

2 1/2 Teaspoons of active dry yeast

3 Cups of quinoa flour ( I used Bob’s Red Mill Organic Quinoa Flour)

1 Teaspoon of salt

1 Tablespoon of olive oil for mixing, and a little for covering the dough later on.


1. Pour the cup of warm water into a medium sized mixing bowl and sprinkle the yeast into the water.  Make sure the water is not too hot or it will kill the yeast, but not cold either as that will not activate it properly. Once the yeast is mixed with the water, it should be a beige color.  Let it stand for about five minutes, until a thin layer of foam covers the surface, indicating that the yeast has activated.

2. Mix the quinoa flour and sea salt in a separate mixing bowl.  Make an opening in the center of the bowl and pour the yeast mixture and olive oil inside. Preferably with a wooden spoon, stir the mix and get rid of any lumps in the dough.  Take the dough and place it on a lightly floured surface and knead gently until it is silky and stretchy.

3. After mixing and kneading, place the dough-ball in a bowl coated with olive oil.  Turn the ball in the bowl so that it is also coated with oil so the dough does not harden. Cover the bowl with clear plastic wrap and put a kitchen towel over the top.  The dough needs to rise in a warm area until it has doubled in size.  This should take between 1-2 hours. When the dough is ready, punch the dough to eliminate air bubbles, and the shape the dough for your pizza crust! Congratulations on making your first ever vegan pizza dough!

Vegan Margherita Pizza 

Now for the pretty part!  You will need:

1-2 Cups of your preferred veggie pizza sauce, or make your own.

5-10 cherry tomatoes, or 1-2 regular tomatoes

1 Package of fresh basil leaves

1 Package of Daiya Mozzarella Style Shreds

1 Cup (or more depending on preference) of Baby Spinach


1. Let’s begin! Take your masterpiece of a pizza dough from the recipe above, or your just-as-tasty tortilla crust and place it on a lightly floured pizza pan. Pre-heat oven to 400 degrees Fahrenheit.

2. Cover the dough in pizza sauce, you can use as much or as little as you like.

3. On top of the pizza sauce, add a layer of basil leaves.  They will look so very nice.

4. Slice your tomatoes, (cherry or regular) and place on top of the basil leaves.

5. Add your Daiya Mozzarella Style Shreds on top of the tomatoes.

6. Bake for 20-30 minutes at 400 degrees Fahrenheit.

7. When your pizza is ready, garnish with Baby Spinach leaves and present your pizza to your family and friends, if they don’t like it immediately terminate your relationships with those imbeciles. Only joking, but really.

I hope this recipe works out as well for you as it did for me!  I made it for my omnivorous parents and they couldn’t get enough. Enjoy!

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2 Responses to Summer Favorite: Vegan Margherita Pizza!

  1. Been making my own pizza for ages. Now that our kitchen has had a makeover, I will be making more of these great “pies”. Just wish I had some other people to cook with since there are just 2 of us and we can only eat so much.
    betsy shipley

  2. Amy Hoerst says:

    Follow Your Heart block cheese melts much better.

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