This Homemade Vegan Caprese Pizza is a delightful ode to fresh, vibrant flavors. Its golden, crispy crust, large scoops of vegan mozzarella, juicy tomatoes, and fragrant basil leaves create a burst of summer in every bite.
It’s simple, delicious, and perfect for a laid-back dinner or when you want to impress your friends with something homemade and tasty.
How to Make Homemade Vegan Caprese Pizza
To make Homemade Vegan Caprese Pizza, start by preparing the dough. Dissolve 2 ¼ teaspoons of active dry yeast and 1 teaspoon of sugar in 1 ½ cups of warm water, and let it sit for about 5 minutes until frothy.
In a large bowl, mix 3 ½ cups of pizza flour and 1 teaspoon of salt. Create a well in the center, pour in the yeast mixture along with 2 tablespoons of olive oil, and stir until a dough forms. Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour or until doubled in size.
While the dough is rising, preheat your oven to 475°F (245°C) and place a pizza stone inside if you have one. Prepare the pizza sauce by heating 2 tablespoons of olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 1 minute. Stir in a 15-ounce can of crushed tomatoes, 1 teaspoon of dried basil, ½ teaspoon of dried oregano, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer the sauce for about 10 minutes, then remove from heat and let it cool.
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer the dough to a parchment-lined baking sheet or pizza peel if using a pizza stone. Spread a thin layer of the prepared pizza sauce over the dough, leaving a border around the edges. Brush the edges with 2 tablespoons of olive oil and sprinkle with minced garlic if desired.
Top with large scoops of Miyoko’s vegan mozzarella, placing them evenly across the surface. Arrange sliced tomatoes on top and season with salt and black pepper. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted. Allow the pizza to cool for a few minutes before adding fresh basil leaves and a drizzle of balsamic glaze. Slice and enjoy!
Tips:
- For a crispier crust, preheat your baking sheet or pizza stone in the oven while it preheats.
- You can adjust the amount of garlic to your preference.
- Feel free to add other toppings you enjoy, such as chopped olives or a sprinkle of vegan parmesan cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a toaster oven until warmed through.
Homemade Vegan Caprese Pizza
Ingredients
For the Dough:
- 2 ¼ teaspoon active dry yeast 1 packet
- 1 ½ cups warm water 110°F/45°C
- 3 ½ cups pizza flour
- 2 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
For the Pizza Sauce:
- 1 can (15 oz) crushed tomatoes
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Topping:
- 2-3 large ripe tomatoes thinly sliced
- 1 package Miyoko’s vegan mozzarella
- Fresh basil leaves
- Salt and black pepper to taste
- Optional: 1 teaspoon balsamic glaze for drizzling
Instructions
Prepare the Dough:
- In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for about 5 minutes, or until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Mix until a dough forms. Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Make the Pizza Sauce:
- In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Stir in the crushed tomatoes, dried basil, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and let it cool.
Preheat the Oven:
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
Prepare the Pizza:
- Punch down the risen dough and divide it into two equal portions (for two pizzas) or leave it whole for one large pizza.
- On a floured surface, roll out the dough into your desired shape and thickness (about ¼ inch thick). Transfer the dough to a parchment-lined baking sheet or a pizza peel if using a pizza stone.
- Brush the surface of the dough with olive oil. If using minced garlic, sprinkle it evenly over the dough.
Add the Toppings:
- Evenly distribute the large scoops of Miyoko’s vegan mozzarella over the pizza dough.
- Arrange the tomato slices in a decorative pattern on top of the cheese. Season with a pinch of salt and black pepper.
- Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Finish and Serve:
- Remove the pizza from the oven and let it cool for a few minutes. Top with fresh basil leaves and a drizzle of balsamic glaze, if desired.
- Slice and serve warm.
For more delicious dinner recipes, check out my Gnocchi all’Arrabbiata (Vegan!) or my Arugula Pesto Pasta with Sun-dried Tomatoes.
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