Vegan Pizza Margherita
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple vegan pizza with crispy crust, fresh basil, tomato sauce, and melty homemade vegan mozzarella. A quick, restaurant-quality meal that rivals traditional Margherita pizza.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup passata ((puréed tomatoes))
- 1 tablespoon olive oil ((omit for oil-free))
- 1 clove garlic (minced or pressed)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- Pizza dough ((homemade or store-bought), room temperature (about 9 oz / 260 g of dough per pizza))
- Flour or cornmeal (for dusting)
- Homeade Vegan Bocconcini
- Fresh basil leaves ((4 - 8 leaves per pizza))
At a glance
PER SERVING · TIME 42M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 12m
- Sodium
- 1793mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 640mg
- Calcium
- 872mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1793MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.