9-Ingredient Vegan Margherita Pizza

Pizza is, hands-down, one of the most universally-loved foods. There's something so delightful about enjoying a slice with friends or family, whether it's from your favorite local joint or right out of your own oven. In recent years, more and more vegan versions have cropped up on grocery store shelves and restaurant menus. When it comes to tackling animal-friendly pizza in your own kitchen, don't be dissuaded; it's far simpler than you think!

In fact, we've got about as straightforward a recipe as they come. With only 9 ingredients, you can craft a Margherita Pizza that rivals the pre-made. It's perfect for sharing with your loved ones, and we guarantee you'll be reluctant to go back to your store-bought ways!

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• 2 cups unbleached flour (plus more for rolling out)
• 2 teaspoons instant yeast
• 2 tablespoons olive oil
• 1 cup water
• 1 teaspoon sea salt
• 1 Roma tomato
• 7 leaves fresh basil
• Vegan mozarella (to taste)
• 2 tablespoons Organic tomato paste

1. Preheat your oven to 425 degrees Fahrenheit. To prepare your dough, start with 1 cup of warm water (roughly 110 degrees) and add 2 teaspoons of instant yeast, then whisk. Although instant yeast may be added directly to dry ingredients, you can give your dough a solid start by dissolving it first!
2. After 5 minutes,  add 2 tablespoons of olive oil to the dissolved yeast, followed by your salt and flour. Grease a spoon and stir to incorporate; you may need to switch to mixing with your hands. If the dough is sticking excessively to your hands, you may add more flour in 1/4 cup increments. It should be soft, pliable, slightly sticky, and not dry.
3. On a floured wooden cutting board, proceed to knead the dough for roughly 8 minutes. The dough has been kneaded enough when it expands back into place after being poked. Transfer your dough to a greased bowl (olive oil spray works well), cover with a greased lid or plate, and leave the dough to rise in a warm part of your kitchen until is has doubled in size (on average, about 45 minutes—but it could take more time). In the meantime, you may wash and thinly slice your Roma tomato, which should yield 6-8 slices.
4. Once your dough has doubled in size, you may either roll out the dough on a floured board or press it out directly on a greased pizza pan. If using your hands, start from the center and work outwards to ensure that the dough is evenly spread. If you find that you have a lot of extra towards once you've filled your crust pan, you may form it into a crust by rolling it in on itself and pressing down to seal the shape.
5. Pre-bake your crust for 5-7 minutes being mindful the bottom doesn't start to darken. When it begun to crisp, keep your toppings simple: first, drizzle with extra-virgin olive oil and cracked sea salt, then spread two tablespoons of tomato paste evenly, followed by vegan mozzarella (to taste, whether you're a light-on-cheese person or extra-cheese person). Top with your thinly-sliced Roma tomato and basil leaves, then bake for an additional 8-10 minutes, until cheese has melted and crust is growing golden on the edges.
6. Take your pizza out of the oven and allow it to sit for a couple of minutes before slicing. You're ready to eat!

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