Vegan Margherita Pizza
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dairy-free Margherita pizza with homemade crust, tomato sauce, and cashew-based mozzarella. Topped with fresh basil, it has the classic Italian flavors without animal products.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (14 ounce or 400 ml) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 garlic cloves, (minced)
- 1 teaspoon organic granulated sugar
- 1/2 teaspoon salt, (or to taste)
- 1/4 teaspoon crushed red pepper flakes, (or to taste)
- 2 tablespoons olive oil, (divided)
- 2 tablespoons cornmeal, (divided)
- 1/2 batch whole wheat pizza dough ((or your favorite pizza dough - you'll need about 1 pound or 0.45 kg))
- 1 batch vegan mozzarella cheese, (sliced)
- 1/2 cup sliced fresh basil leaves
- Vegan Parmesan cheese, (optional)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 530mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 334mg
- Calcium
- 227mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 530MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.