Recipes › Bread & Pizza › Vegan Pizza Recipe

Vegan Pizza Recipe

Recipe by Pedro M. A. Neves

This authentic Italian vegan pizza features a crispy, golden crust topped with vibrant tomatoes, fresh basil, and creamy cashew ricotta. Made entirely plant-based without sacrificing the traditional flavors and textures that define genuine Italian pizza, this recipe delivers restaurant-quality results at home.

Ingredients

• 500g (3.5 cups) all-purpose flour
• 300ml (1.25 cups) warm water
• 10g (2 teaspoons) salt
• 7g (2.25 teaspoons) instant yeast
• 15ml (1 tablespoon) olive oil, plus extra for brushing
• 400g (14 oz) canned San Marzano tomatoes
• 4 cloves garlic, minced
• 5ml (1 teaspoon) dried oregano
• 120g (1 cup) raw cashews, soaked 30 minutes
• 30ml (2 tablespoons) lemon juice
• 2 cloves garlic, minced
• 5ml (1 teaspoon) nutritional yeast
• 2.5ml (0.5 teaspoon) salt
• Fresh basil leaves for garnish
• Sea salt for finishing
• Cracked black pepper for finishing

Instructions

1. Mix 500g flour, 7g instant yeast, and 10g salt in a large bowl. Add 300ml warm water and 15ml olive oil, stirring until a shaggy dough forms.

2. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, then place in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 30 minutes.

3. While dough rises, prepare the sauce by heating 15ml olive oil in a pan, adding 4 minced garlic cloves and sautéing for 1 minute until fragrant, then adding 400g canned tomatoes and 5ml dried oregano. Simmer uncovered for 10 minutes, then season with salt and pepper.

4. Prepare cashew ricotta by draining the soaked cashews, then blending them with 30ml lemon juice, 2 minced garlic cloves, 5ml nutritional yeast, 2.5ml salt, and 60ml water until creamy and spreadable.

5. Divide the risen dough into 4 equal pieces. Stretch each piece into a 25cm (10-inch) round on parchment paper, creating a slightly thicker border for the crust.

6. Preheat oven to 250°C (480°F) for 15 minutes. Brush each dough round lightly with olive oil, then spread 3 tablespoons of tomato sauce on each, leaving a 2cm border.

7. Drop dollops of cashew ricotta across each pizza (about 3 tablespoons per pizza), using a spoon to create uneven, rustic portions.

8. Bake on a preheated baking sheet or pizza stone for 12-15 minutes until the crust is golden brown and the edges are puffed and lightly charred.

9. Remove from oven and immediately top each pizza with fresh basil leaves, a pinch of sea salt, and cracked black pepper. Drizzle lightly with extra virgin olive oil and serve hot.

Substitutions

• Replace cashew ricotta with store-bought vegan ricotta or almond-based cheese for faster preparation
• Substitute San Marzano tomatoes with any high-quality canned crushed tomatoes or fresh tomato purée
• Use whole wheat or spelt flour for half the all-purpose flour for a nuttier flavor
• Replace fresh basil with fresh arugula or vegan pesto after baking for variation

Tips

• For a crispier crust, place the baking sheet or pizza stone on the lowest oven rack and bake 2-3 minutes longer
• The dough can be prepared up to 8 hours ahead and refrigerated; bring to room temperature 15 minutes before stretching
• Soak cashews in boiling water for faster softening if you don't have 30 minutes available
• Brush the pizza crust edge with olive oil before topping to enhance browning and flavor

While pizza in its modern form evolved in Naples during the 18th century, the principle of topping flatbread with vegetables and herbs has Mediterranean roots. This vegan adaptation honors traditional Italian pizza-making techniques—respecting the quality of simple, fresh ingredients and the importance of proper dough fermentation—while embracing contemporary plant-based cooking values.

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