VEGAN PIZZA MARGHERITA
Vegans needn't miss out on pizza Margherita. Our recipe combines the classic flavours of this Italian comfort food using plant-based substitutes
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 30m
Yield Makes 2 large or 4 small pizzas (serves 4)
Number Of Ingredients 10
Steps:
- Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together - this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it's too dry add a splash of cold water.
- Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.
- Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the sauce.
- Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar if you like and mix well. Set aside until needed.
- Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas), shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top - spread 4-5 tbsp of the tomato sauce on top and add some sliced tomatoes and grated vegan cheese. Drizzle with a little olive oil and bake in the oven on top of your preheated baking tray for 10-12 mins or until the base is puffed up and the vegan cheese has melted and is bubbling and golden in patches.
- Repeat with the rest of the dough and topping. Serve the pizzas with fresh basil leaves or chilli oil if you like and sprinkle over vegan parmesan just after baking.
Nutrition Facts : Calories 688 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 2 milligram of sodium
VEGAN MARGHERITA PIZZA RECIPE BY TASTY
Here's what you need: raw unsalted cashew, nutritional yeast, tapioca starch, lemon juice, garlic powder, kosher salt, pizza dough, marinara sauce, fresh basil leaf
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F (220°C).
- Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain, reserving 1 cup (240 ML) plus 2 tablespoons of the cooking water.
- In a blender, combine the boiled cashews, nutritional yeast, tapioca starch, lemon juice, garlic powder, salt, and reserved cooking water. Blend on high speed until completely smooth with no grittiness.
- Pour the cashew mixture into a small pot. Cook over low heat, stirring continuously, until the sauce thickens, about 5-7 minutes. Once the sauce is stretching and pulls away from the sides of the pot, remove from the heat.
- Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
- Spread the marinara sauce over the pizza dough in an even layer. Use an ice cream scoop to dollop the cashew mozzarella on top.
- Bake for 14-16 minutes, until the crust is lightly golden around the edges.
- Remove from oven and top with the basil. Cut into 8 slices and serve.
- Enjoy!
Nutrition Facts : Calories 375 calories, Carbohydrate 59 grams, Fat 10 grams, Fiber 3 grams, Protein 10 grams, Sugar 3 grams
VEGAN MARGHERITA PIZZA
Making a homemade cashew 'mozzarella' is pretty easy to do and you can keep extra in the freezer for future pizza making! I like to use an uncooked tomato sauce and a no-knead dough to simplify things.
Provided by Izy Hossack
Categories Vegan
Time 2h15m
Yield 4 large pizzaz
Number Of Ingredients 17
Steps:
- For the mozzarella:.
- Soak the cashews in water overnight or place in a pot of boiling water and boil on the stove for 15 minutes to soften. Drain.
- Add the soaked cashews to the jug of a high speed blender along with the rest of the mozzarella ingredients. Blend until completely smooth.
- Pour into a medium pot and place on the stove over a medium-low heat. Cook until thickened, about 5-10 minutes, then pour into a bowl and set aside - this will thicken as it cools.
- For the pizza dough:.
- Mix the water and yeast in a large bowl. Let sit for 10 minutes to activate the yeast then pour in the flour and salt. Stir to get a shaggy dough. Pour a bit of oil into the bowl then lift up the dough and turn it over to coat it completely in oil. Cover with a damp towel and leave somewhere warm for 2-3 hours until doubled in volume.
- For the tomato sauce:.
- In a bowl, combine the tomato sauce ingredients. Stir together and set aside.
- To make the pizzas:.
- Split the dough into quarters and roll into balls - set aside for 30 minutes to rest, this will make the dough easier to work with.
- Lightly flour a countertop and place a ball of dough onto it. Dust with more flour. Use your hands to pat the dough down and then roll out into a large circle about 1/4-inch thick. You can use your hands to help gently stretch the dough until it's thin enough. Transfer the circle of dough to a baking sheet and bake for 5 minutes until golden. Repeat with the rest of the dough so all your bases are baked.
- Spread a few tablespoons of tomato sauce onto each pizza base. Top with dollops of the 'mozzarella' and drizzle with olive oil. Sprinkle on some salt and black pepper then place each pizza back into the oven, one at a time, for 5-10 minutes until the crust is golden and the 'cheese' is starting to brown. Top with fresh basil and serve immediately.
VEGAN PIZZA MARGHERITA
Make and share this Vegan Pizza Margherita recipe from Food.com.
Provided by Sweet Potato Soul
Categories Vegan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the water, yeast, and sugar in a glass bowl, and stir well.
- Mix the flour and salt together in a mixing bowl.
- Make a well in the center of the bowl and pour in the yeast water.
- Stir well with a wooden spoon, and then knead the dough with your hands.
- Place the dough ball into another mixing bowl coated in a light layer of olive oil.
- Transfer the dough onto a floured workspace, and knead lightly to form the dough into a ball. Cover the mixing bowl with plastic wrap, or an equivalent to seal, and set aside for one hour to let the dough rise. Meanwhile prep your topping ingredients.
- Once the dough has nearly tripled in size, remove it from the mixing bowl, and knead it into a ball again.
- Cut the ball in half or quarter, and form them into smaller balls.
- Place each ball onto a plate, and cover with a slightly damp and clean kitchen towel. Allow to set for 10 minutes.
- Preheat oven to 500°.
- Sprinkle some cornmeal onto a large baking sheet, press your pizza dough directly onto it (to prevent sticking), and flatten the dough into a thin pizza crust shape. The thinner the better.
- Top with your pizza topping: sauce, of course, always goes first.
- Bake for 10 minutes.
- Serve immediately, and enjoy!
Nutrition Facts : Calories 449.5, Fat 9.8, SaturatedFat 1.4, Sodium 1501.3, Carbohydrate 82.3, Fiber 13, Sugar 4.2, Protein 15.7
VEGAN PIZZA MARGHERITA
This recipe could be fun for the kids to do for a healthy father's day, Pizza isn't often considered a healthy meal but this option definitely is. Let's look at the base - Cauliflower - high in Choline which helps liver function, brain development and nerve function, and Oats - contain beta-glucan, a soluble fibre that reduces blood sugar and LDL Cholesterol levels. Now for the cheese topping - Cashews contain Magnesium, older people can quite often be deficient in Magnesium and this is linked to Osteoporosis, Coronary Heart disease and Insulin Resistance. A last look at the sauce and topping - Oregano - a potent anti-oxidant and a good source of fibre that binds toxins and removes them from the body while Tomatoes contain Lycopene that has been linked to Prostate Cancer prevention and also protects the eyes from age-related Macular Degeneration. We think this is a great way for kids to show their dads' how much they care. Happy Father's Day.
Provided by hello
Categories Vegan
Time 1h
Yield 1 pizza
Number Of Ingredients 25
Steps:
- Make the Pizza Crust.
- Line a baking sheet with parchment paper.
- Whisk together flaxmeal and water in a bowl. Leave for 5 minutes.
- Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth.
- Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture.
- Combine the pressed cauliflower and flaxmeal mixture. Stir well.
- Stir in the oat mixture.
- Form a ball and put it on top of the lined baking sheet.
- Press it down to a circle. Lay a sheet of parchment paper on top and roll it flat to about ¼ inch thick using a rolling pin.
- Bake for 15 minutes at 230C/450°F.
- Make the Mozzarella Cheese.
- Boil the cashews for 15 minutes or until soft. Drain.
- Puree the boiled cashew and all remaining ingredients in a blender.
- Pour this puree to a saucepan over medium heat and cook for about 5 minutes, stirring continously.
- Make the Marinara Sauce.
- Sautee garlic in olive oil.
- Add all remaining ingredients and simmer for 10 minutes.
- Puree in a blender.
- Assemble the Pizza.
- Spread marinara sauce over pizza crust.
- Top with "mozzarella cheese.".
- Add sliced tomatoes.
- Bake for 8 minutes at 230/C/450°F.
- Top with fresh basil leaves.
Nutrition Facts : Calories 1316.2, Fat 69.1, SaturatedFat 11.8, Sodium 5919, Carbohydrate 151.9, Fiber 37.7, Sugar 26.7, Protein 48
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- 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.
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- Prepare Tomato Sauce: In a pot, heat olive oil up and then sautee garlic and onions for 10 minutes or till transluscent. 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.
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- Assemble Pizza: Preheat oven to 250 degrees Celcious. If you have a pizza stone, go ahead and use it. Otherwise, no worries.
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