A Better Vegan Pizza From Scratch.
How to make a vegan pizza Margherita, with melty vegan mozzarella and basil.
Recipe
Vegan Pizza Margherita
How to make a vegan pizza Margherita, with melty vegan mozzarella and basil.
Ingredient batch: 1.5× original. Base yield: 16 slices.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 24 slices
Ingredients
Vegan Pizza Dough
- 1 1/8 cups warm water
- 1 1/2 tsp instant yeast
- 3 tsp organic sugar
- 3 cups flour
- 3/16 tsp salt
- 1 1/2 Tbsp olive oil
Vegan Pizza Cheese (Melty Mozzarella)
- 3 Tbsp vegan butter
- 3 Tbsp flour
- 1 1/2 cup oat milk
- 1 1/2 cup Daiya mozarella shreds
Vegan Pizza Sauce
- 3/8 cup tomato paste
- 3/4 tsp garlic powder
- 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1 cup water
- 1 1/2 tsp olive oil
Additional Toppings
- 1 1/2 sliced tomato
- 1 1/2 oz fresh basil
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 16 slices.
- ¾ cups warm water
- 1 tsp instant yeast
- 2 tsp organic sugar
- 2 cups flour
- ⅛ tsp salt
- 1 Tbsp olive oil
- 2 Tbsp vegan butter
- 2 Tbsp flour
- 1 cup oat milk
- 1 cup Daiya mozarella shreds
- ¼ cup tomato paste
- ½ tsp garlic powder
- ½ tsp dried basil
- ½ tsp dried oregano
- ⅔ cup water
- 1 tsp olive oil
- 1 sliced tomato
- 1 oz fresh basil
Instructions
Vegan Pizza Dough
- Add all the pizza dough ingredients in a bowl and mix until a thick dough is formed. Let it rest about 45 minutes, covered, or until doubled in size.
Vegan Pizza Cheese
- Melt butter in a skillet. Whisk in flour. Slowly add in the oat milk, whisking continuously.
- Heat mixture until bubbling, then turn off heat and mix in Daiya mozarella shreds or vegan cheese shreds of your choice. Sprinkle in some salt if desired. Let rest about 5 minutes.
Vegan Pizza Sauce
- Mix all the ingredients together. Add a sprinkle of salt if you like.
To Make The Vegan Pizza
- Preheat oven to 420° Fahrenheit. Roll out some dough on a floured surface. You can make 2 average size pizzas. Spread some of the sauce onto the dough. Spoon the vegan mozzarella sauce on to the pizza. Add some tomato slices.
- Bake the pizza about 10 minutes or until it looks slightly browned on the crust. Let cool about 5 minutes before slicing.
Notes
Yield confirmed by Shannon: two pizzas, eight slices each, sixteen slices total. One slice is one serving. Original cooking instructions are preserved, including “You can make 2 average size pizzas.” Nutrition estimates assume all listed ingredients are used across both pizzas; this full-ingredient usage is an assumption, not a measured kitchen result.
Estimated nutrition per slice
Two pizzas, eight slices each (16 slices total). 1 slice = 1/8 of one pizza, or 1/16 of the full batch. Provisional estimate assuming all listed ingredients are used; ingredient use still needs confirmation. Not laboratory measured.
- Calories
- 115 kcal
- Protein
- 2.4 g
- Fat
- 4.2 g
- Carbohydrate
- 16.9 g
- Saturated fat
- 2.2 g
- Sugars
- 1.5 g
- Sodium
- 90 mg
Fiber is unavailable as a complete value: butter fiber is unreported and oat milk lists less than 1 g per cup. Other missing nutrients are omitted.
Uses standard USDA ingredient weights and current Miyoko’s unsalted vegan butter, Oatly Unsweetened and Daiya mozzarella labels; generic dry-baker’s-yeast data approximates instant yeast. Optional extra salt and dusting flour are excluded. Labels are rounded estimates.
Per-serving estimate stays the same when ingredient batch and yield scale together; cooking instructions remain original.
Sources: USDA SR Legacy, Miyoko’s, Oatly, Daiya. Prepared 22 October 2026.
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Making a vegan pizza that's actually good has been one of the challenges I've had since I cut out meat, dairy, and eggs from my diet. In this recipe, I'll show you how I improved store-bought vegan cheese to make a better dairy-free pizza.
The cheese is so essential to a good pizza, isn't it? Even on a real cheese pizza, having good quality or low quality cheese can make or break the result.
When making pizza with a store-bought vegan cheese, often the problem is that instead of melting, it just sits on top of the pizza and crisps up into little sticks. Definitely no good!
In order to improve the situation, I decided to make a cheese sauce using Daiya mozzarella-style shreds, oat milk, a little flour, and a little vegan butter. I think the end result was much nicer!
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