Vegan Margherita Pizza

I used to think that going vegan and dairy free meant no more delicious pizza, but I have since discovered that I can still enjoy it!  I make my own home made vegan mozzarella and it melts on the pizza just like dairy cheese!  It is actually made from coconut milk, so it tastes rich, but it is not bad for you.  One of my favorite pizzas has always been Margherita pizza when tomatoes are at their peak and basil is plentiful.  It is simple but so good.  That is the recipe I am sharing with you today.  Fresh, local heirloom tomatoes make this pizza stand out, because they bring the most flavor.  I used a gluten free flatbread you can find in the frozen section of Fresh and Natural Foods to make it easier.  These come together fast once the cheese is made, so you can have dinner on the table fast on a weeknight!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



To make the mozzarella cheese, heat the coconut milk in a saucepan, until it comes to a simmer.Meanwhile, dissolve the arrowroot starch in the water and set aside.Once the coconut milk has come to a simmer, add the agar flakes, and heat until they are dissolved (mine took about 8 minutes, if you are using the powder, it should dissolve within one minute).Next, add the lemon juice and sea salt to the coconut milk.Mix the coconut oil with the guar gum so that the guar gum does not clump up.Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. Cut into cubes, and refrigerate until ready to use.

preheat the oven to 450F degrees. To assemble the pizzas, brush the flat breads with a little olive oil, then place the tomatoes on top of them, and scatter the mozzarella cubes over each of them. Place them in the oven and bake for about 15 minutes until the cheese is melted and bubbling. Remove from the oven, scatter with basil leaves, cut into pieces and serve!

Leave a Reply

Your email address will not be published. Required fields are marked *

Share this Recipe!

Rate this Recipe

Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Entree

Skill Level

  • Beginner
  • Child Friendly
  • Easy