• Prep Time 150 minutes
  • Cook Time 25 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Welcome to the ‘#HealthyEating’ series! #HealhyEating is launched to encourage everyone to love themselves and live a healthier life. In this quarter, we are sharing vegetarian and/or vegan western recipes, Pizza. This dish always makes the day better and is a great comfort food especially with the perfect slice of Margherita Pizza. You can create this recipe at home any time you have a craving for it. It is simple and easy to make. Homemade pizza dough topped with vegan Mozzarella cheese, sliced tomatoes, and fresh basil to make up a Margherita Pizza, which is both dairy-free and vegan friendly too.


Featuring Chef Yong Mei Kei, the Director and Executive Chef at MIB College. She is a qualified food technologist and plant-based chef with a huge passion for food and well-being.

Want more vegetarian or vegan recipes? Check out the ‘#HealthyEating’ recipe folder.

Recipe Ingredient

  • Pizza Dough
  • 440g All Purpose Flour
  • 310g Water
  • 13g Sugar
  • 8g Instant Dry Yeast
  • 7g Salt
  • 60ml Olive Oil
  • Pizza Sauce
  • 2 cups Tomatoes, chopped
  • ½ cup Tomato Sauce
  • 2 tbsp Olive Oil
  • 3 cloves Garlic, minced
  • ½ nos Holland Onion, sliced
  • 1 tbsp Sugar
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • ¼ tsp Dried Basil
  • ¼ tsp Dried Oregano
  • ¼ tsp Dried Thyme
  • Vegan Mozzarella Cheese
  • ¾ cup Cashew Nuts, soaked
  • 1 ½ cup Water
  • 2 tbsp Apple Cider Vinegar
  • ⅓ cup Tapioca Flour
  • 2 tbsp Nutritional Yeast
  • 1 tsp Olive Oil
  • ½ tsp Salt
  • Pizza Topping
  • 3 nos Tomatoes, sliced
  • 5g Fresh Basil Leaves


    Pizza Dough
  1. Preheat the oven at 190°C.
  2. Mix all the ingredients in a large mixing bowl, except olive oil.
  3. Knead by hand until it forms a dough, cover and allow to rest in a greased bowl for 10 mins.
  4. Knead the dough for 3 - 4 mins.
  5. Cover and allow to rest at room temperature for 40 - 60 mins, or until it doubles in size.
  6. When it is ready, punch to release the air bubbles then divide the dough into 3.
  7. On a lightly floured surface, use a rolling pin to gently flatten the dough into a disc.
  8. Place on a prepared pan, and use a fork to lightly poke the surface of the dough. Set aside.
  9. Pizza Sauce
  10. In a pot, add in olive oil, garlic and onion, saute over medium heat until soft and fragrant.
  11. Add in all the dried herbs, gently stir.
  12. Add the chopped tomatoes, tomato sauce, sugar, salt and black pepper, stir to combine.
  13. Allow the sauce to come to a simmer.
  14. Using a blender, blend into a smooth paste.
  15. Reduce the heat to low, let simmer for another 30 - 40 mins.
  16. Vegan Mozzarella Cheese
  17. Drain the cashew nuts, and add in all the ingredients (except olive oil) to a blender.
  18. Blend until smooth, scraping down as needed. It will be very watery at this point.
  19. In a non-stick pan, add the olive oil, then pour the watery mixture in, stir with a wooden spoon.
  20. After a few minutes, it will start to get clumpy.
  21. Best to use immediately.
  22. Pizza Assemble
  23. Spread 1 - 2 scoops of pizza sauce over pre-prepared pizza dough. Spread evenly.
  24. Place vegan mozzarella cheese, tomato slices and fresh basil on top.
  25. Bake in a 200°C oven for 15 - 25 mins.
  26. Top with a drizzle of olive oil and a sprinkle of salt. Serve hot.

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