Who doesn’t like Pizza? Try this recipe for homemade vegan pizza Margherita, easy to cook for everyone. Read the ingredients and the method, below.
- 1 Storebought Vegan Pizza Base
For Simple Tomato Sauce
- 1 Tablespoon Extra Virgin Olive Oil
- 1 White Onion, diced
- 2 cloves Garlic, minced
- 1 tin Crushed Tomatoes with Paste
- 1 teaspoon Sugar
- 1 Tablespoon Dried Mixed Italian Herbs
- Salt/Pepper to taste
For Vegan Mozarella
- 1 tablespoon Nutritional Yeast
- 2 teaspoons Apple Cider Vinegar instead of Lemon Juice
- Cherry Tomato Slices
- Extra Virgin Olive Oil
- Dried Chilli Pepper Flakes
Prepare Tomato Sauce: In a pot, heat olive oil up and then sautee garlic and onions for 10 minutes or till translucent. Add tomatoes, sugar, mixed herbs, salt and pepper in and stir to combine. Bring to a boil, then turn down to a simmer and cook for 25 minutes, uncovered.
Prepare Vegan Mozarella: Combine all ingredients in a high power blender and blend till smooth. Transfer to a saucepan and heat over low heat, while continuously stirring.
Stir until cheese has thickened into a sticky, stretchy mass. Set aside.
Assemble Pizza: Preheat oven to 250 degrees Celcius. If you have a pizza stone, go ahead and use it. Otherwise, no worries.
Spread tomato sauce on Pizza Base and then top with dollops of Mozzarella. Scatter sliced cherry tomatoes and basil all over the pizza, and then drizzle the entire surface lightly with extra virgin olive oil and dried chilli pepper flakes.
Bake for 12-15 minutes, or till pizza base is cooked and cheese is bubbly.
Top with more fresh basil leaves once out of the oven. YUM!