Vegan Neapolitan Pizza
Indulge in the authentic taste of Italy with this Vegan Neapolitan Pizza, a plant-based twist on a beloved classic. Perfectly balancing tradition and innovation, this recipe features a pillowy, hand-kneaded crust that's crisped to perfection on a hot pizza stone. Topped with rich tomato passata, creamy vegan mozzarella, aromatic fresh basil, and a drizzle of olive oil, every bite is bursting with Mediterranean flavors. Ready in just 15 minutes of baking after a leisurely dough rise, this dairy-free pizza is ideal for weeknight dinners or impressing guests at a dinner party. With simple ingredients and a focus on freshness, this vegan masterpiece ensures you can enjoy the iconic Neapolitan experience guilt-free and entirely plant-based!
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Ingredients
- 500 grams Bread flour
- 325 milliliters Water
- 10 grams Salt
- 1 teaspoon Instant yeast
- 200 grams Tomato passata
- 10 pieces Fresh basil leaves
- 200 grams Vegan mozzarella cheese
- 2 tablespoons Olive oil
- 1 teaspoon Fresh ground black pepper
Directions
Step 1
In a large mixing bowl, combine the bread flour and salt. Create a well in the center and pour in the water.
Step 2
Sprinkle the instant yeast over the water and let it sit for about 5 minutes.
Step 3
Mix the ingredients together until you form a dough. Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic.
Step 4
Place the dough back in the bowl, cover it with a damp cloth, and let it rise for about 2 hours or until it has doubled in size.
Step 5
Once the dough has risen, punch it down gently and divide it into four equal portions.
Step 6
Roll each portion into a ball, cover them again, and let them rest for an additional 30 minutes.
Step 7
Preheat your oven to the highest setting (usually around 250°C or 482°F) and place a pizza stone in the oven to heat.
Step 8
For each pizza, roll out a dough ball on a floured surface to your preferred thickness.
Step 9
Spread 50 grams of tomato passata over each pizza base, leaving a small border for the crust.
Step 10
Tear the vegan mozzarella cheese and distribute it evenly over the tomato sauce.
Step 11
Sprinkle 5 fresh basil leaves on each pizza.
Step 12
Drizzle 1/2 tablespoon of olive oil over each pizza.
Step 13
Season with a pinch of fresh ground black pepper.
Step 14
Transfer the pizza to the preheated pizza stone and bake for about 7-8 minutes until the crust is golden and crisp.
Step 15
Remove from the oven and let cool slightly before serving. Enjoy your vegan Neapolitan pizza!
Nutrition Facts
| Serving size | (1278.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2653.1 |
| Total Fat 71.9g | 0% |
| Saturated Fat 34.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 5394.6mg | 0% |
| Total Carbohydrate 401.6g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 9.9g | |
| Protein 71.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1208.2mg | 0% |
| Iron 24.8mg | 0% |
| Potassium 1132.0mg | 0% |
Source of Calories