Vegan Margherita Pizza

Written by McDonald, T.  |  Date 8th of April 2024

Very simple pizza for a quick midweek bit of fun. What I like about this pizza is the way it is light on the calories at less than 500 for the entire pizza. 


  • Pizza dough keeps in the fridge if you wrap it up in cling film. 
  • Sprinkle a little flour over the pizza try to stop the pizza from sticking to it.


Makes 2 pizzas

Time, 20 minutes


  • 200 g of plain white flour
  • 110 ml of warm water
  • 1 tsp of white vinegar
  • 1/8 tsp of bicarbonate of soda
  • 3/4 tsp of baking powder
  • Pinch of salt
  • 4 or 5 slices of tomato per pizza
  • 1 tbsp of vegan red pesto 
  • 1 tsp of tomato paste
  • 2 slices of vegan mozzarella cheese alternative
  • A sprinkle of grated vegan cheddar alternative




  • Heat the oven to 180 C fan.
  • Mix together flour, baking powder and salt in a small bowl with the whisk.
  • Add the water and stir with a wooden spoon until it comes together as a shaggy dough.  If to dry, add more water.  
  • Use your hands to pull it together.  You are looking for something that is soft.  If it is sticky, add a little more flour. Transfer to a work surface.
  • Knead on a surface for 3–4 mins.  Divide in half and roll into 2 balls, then flatten them with your hand and roll out to about 25 cm in diameter.  
  • Carefully fold about a cm over around the edges to make the crust.
  • Mix the red pesto, tomato paste and chipotle chilli paste together to make the sauce. Spread over the pizza while avoiding the crust you just made.
  • Add toppings and bake each on a baking sheet for about 15 mins.

I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.


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