Pizza Margherita~ How to Cook Vegan for Beginners || Gretchen's Vegan Bakery

Add dry yeast to warm water and a pinch of sugar, let it stand for about 5 minutes until frothy.

Combine flour, olive oil, salt, sugar, and the yeast mixture in a mixing bowl.

Mix on low to combine, then increase to medium and mix for about 8 minutes to develop gluten.

Transfer the dough to a lightly oiled bowl and let it rise covered in a warm spot for about 1 hour or until doubled in size.

Alternatively, make the dough the night before and refrigerate it to rise overnight.

Turn the risen dough onto a lightly floured table and divide it in half for two 12-inch pizzas.

Roll out one half of the dough into a circular shape.

Sprinkle cornmeal on the pizza peel to prevent sticking, then place the rolled-out dough on it.

Brush the crust with olive oil and sprinkle with vegan Parmesan cheese.

Spread a layer of jarred tomato sauce thickened with tomato paste on the dough, being careful not to make it too soggy.

Add fresh mozzarella, fresh basil, garlic powder, oregano, and a drizzle of olive oil on top.

Bake in the oven for about 10 minutes or until golden and the cheese is melted and bubbly.

Equipment Needed

Spice Level:

Dietary