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Homemade Vegan Caprese Pizza

Homemade Vegan Caprese Pizza

This Homemade Vegan Caprese Pizza has a golden, crispy crust, vegan mozzarella, tomatoes, and fragrant basil leaves that create a burst of summer in every bite. 
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes

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.