Vegan Pizza Margherita (Best Authentic-tasting recipe) • It Doesn’t Taste Like Chicken

INGREDIENTS:

Vegan Mozzarella: For the best taste and texture, I highly recommend making my homemade Vegan Bocconcini Balls made from cashews and plant-based yogurt. You can prepare them ahead of time and store them in brine in the fridge for a few days to enhance their flavor, or even freeze them for convenience. If homemade isn’t an option, your favorite store-bought vegan mozzarella cheese will work just as well. Look for brands designed to melt, such as Miyoko’s or Violife.

Pizza Dough: You’ll find my tried-and-true homemade pizza dough recipes in my cookbooks, Fuss-Free Vegan and Craving Vegan. For a quick option, store-bought pizza dough is perfectly fine. Better yet, grab some from a local pizzeria—it’s often fresher and higher quality than grocery store dough. If you can find sourdough pizza dough, even better! It adds incredible flavor and an extra crispy crust.

Tomato Sauce: While traditional margherita pizza sauce is made with blended San Marzano tomatoes, I simplify things by using passata—smooth, pureed Italian tomatoes that skip the need for blending. To elevate the flavor, I mix in a touch of olive oil, garlic, salt, and oregano, giving the sauce a sweet, velvety richness.

Fresh Basil: Always add fresh basil leaves after the pizza is baked to prevent them from drying out or browning. This keeps their vibrant color and fresh flavor intact.