Vegan Margherita Pan Pizza

Vegan Margherita Pan Pizza

Serves: 8 people
Cooking Time: 20 minutes
Vegan Margherita Pan Pizza


For Vegan Ricotta Cheese:
  • 3 tablespoons Olive Oil
  • ⅓ cup Lemon Juice
  • 12 oz Extra Firm Tofu
  • 3 tablespoons Nutritional Yeast
  • ½ cup Fresh Basil
  • 1 tablespoon Dried Oregano
For Other Toppings:
  • 2 cups Vegan Mozzarella Cheese
  • Bunch of Fresh Basil, roughly chopped
  • ½ cup Marinara Sauce
  • 2 Heirloom Tomatoes, sliced
For the Dough:
  • 4 cups All-Purpose Flour
  • 1 tablespoon Sugar
  • 2 teaspoons Salt
  • 1 ¼ teaspoon Active Dry Yeast
  • 1 ½ cups Hot Water
  • ⅓ cup Olive Oil


Print This Recipe
  1. Preheat oven to 400 degrees
  2. In a large mixing bowl, add flour, sugar, salt, and yeast.
  3. Using your hands, create a small well in the middle of mixture and add in hot water and 2 tbsp olive oil
  4. Knead dough until texture is smooth
  5. On an 11x17 baking sheet, add remaining olive oil
  6. Add dough and coat with olive oil. Cover the dough with plastic wrap and let rise.
  7. Once risen, add dough to baking sheet. Cover sheet and create a crust with your fingers.
  8. Bake for 8-10 mins.
  9. In a medium mixing bowl, add all ingredients for Ricotta. Mix thoroughly.
  10. Spread marinara sauce in an even layer on dough.
  11. Add tomato slices and mozzarella cheese in a row placed on top.
  12. Bake for 8-10 minutes.
  13. Add fresh basil and enjoy!