Vegan Pizza Napoletana
Experience an authentic taste of Italy with this Vegan Pizza Napoletana, a plant-based twist on a beloved classic. Featuring a light and airy crust made from traditional 00 flour, this recipe recreates the essence of Neapolitan pizza. The rich tomato sauce—blended with garlic, fresh basil, and a touch of sweetness—serves as the perfect base for gooey vegan mozzarella and vibrant cherry tomatoes. After a quick bake on a blazing-hot pizza stone, the pie is finished with a refreshing garnish of peppery arugula. Ready in just 10 minutes of baking time and brimming with fresh, wholesome ingredients, this vegan pizza is perfect for weeknight dinners, casual gatherings, or satisfying your pizza cravings guilt-free. Indulge in this delightful combination of simplicity and flavor, and savor a slice of Italy without compromise!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams 00 flour
- 7 grams Active dry yeast
- 325 milliliters Lukewarm water
- 10 grams Sea salt
- 10 milliliters Olive oil
- 400 grams Canned whole peeled tomatoes
- 2 Garlic cloves
- 10 Fresh basil leaves
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 200 grams Vegan mozzarella cheese
- 150 grams Cherry tomatoes
- 30 grams Arugula
Directions
Step 1
In a large bowl, dissolve the yeast in lukewarm water and let it sit for about 5 minutes or until it becomes foamy.
Step 2
Gradually add the 00 flour and sea salt to the yeast mixture. Mix with your hands until a rough dough forms.
Step 3
Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Step 4
Form the dough into a ball and place it in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 1-2 hours in a warm area until it has doubled in size.
Step 5
While the dough is rising, prepare the tomato sauce. In a blender, combine the canned tomatoes, garlic, fresh basil, sugar, salt, and black pepper. Blend until smooth.
Step 6
Preheat your oven to the highest temperature, around 250°C (482°F), and place a pizza stone inside to heat.
Step 7
Once the dough has risen, punch it down and divide it into two equal pieces. Shape each piece into a tight ball and let them rest for an additional 20 minutes.
Step 8
On a floured surface, stretch one of the dough balls with your hands into a 12-inch circle.
Step 9
Spread half of the tomato sauce over the dough, leaving a small border for the crust.
Step 10
Sprinkle the vegan mozzarella cheese evenly over the tomato sauce. Add halved cherry tomatoes on top.
Step 11
Transfer the pizza onto the hot pizza stone and bake in the oven for about 8-10 minutes, or until the crust is golden brown and the cheese is bubbly.
Step 12
Once cooked, remove the pizza from the oven and let it cool slightly on a wire rack.
Step 13
Top with fresh arugula before serving. Repeat the process with the remaining dough and toppings.
Step 14
Slice and enjoy your Vegan Pizza Napoletana!
Nutrition Facts
| Serving size | (2049.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2748.2 |
| Total Fat 55.1g | 0% |
| Saturated Fat 31.1g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 0mg | 0% |
| Sodium 7791.2mg | 0% |
| Total Carbohydrate 444.2g | 0% |
| Dietary Fiber 40.2g | 0% |
| Total Sugars 26.9g | |
| Protein 83.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1933.9mg | 0% |
| Iron 27.5mg | 0% |
| Potassium 3511.6mg | 0% |
Source of Calories