Vegan Pizza Margherita - with cups & ounces
Our vegan pizza margherita recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 2 pizzas
Prep 20 minutes (plus 1 hour rise) · Cook 10 minutes
| 10.6 oz (300 g) | strong white bread flour |
| 1 tsp | fine sea salt |
| 1 tsp | instant dried yeast |
| 1 tsp | superfine sugar |
| 0.83 cups (200 ml) | lukewarm water |
| 1 tbsp | olive oil, plus more for the bowl |
| 7.1 oz (200 g) | tomato puree |
| 1 | garlic clove, grated |
| 1 tsp | dried oregano |
| 7.1 oz (200 g) | vegan mozzarella, torn or grated |
| 1 small bunch | basil |
| - | extra virgin olive oil, to finish |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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