Vegan Margherita Pizza with Sweet Potato Crust Recipe

If you thought your plant-based pizza dreams were out of reach, think again! This Vegan Margherita Pizza with Sweet Potato Crust transforms simple veggies and pantry staples into a crispy, golden crust that everybody loves, topped with luscious cashew mozzarella and the classic combo of fresh tomatoes and basil. Ready in just over half an hour, it’s the kind of dish that feels both nourishing and deeply satisfying, delivering on flavor, color, and that special sense of comfort only pizza brings.

Ingredients You’ll Need

This pizza is all about maximizing flavor and texture with just a handful of honest ingredients. Every piece of the puzzle — from earthy sweet potatoes to creamy cashew cheese — works together, creating a pizza as pretty as it is delicious.

• Sweet potato puree: This naturally sweet and vibrant base provides color, moisture, and body for your crust.
• Chickpea flour: Chickpea flour adds protein and binds the crust, keeping it tender yet sturdy.
• Ground chia or flax seeds: These seeds act as a vegan binder, holding everything together.
• Baking powder: A bit of rise makes your crust pleasantly light.
• Dried basil, oregano, and herbs: These add a hint of Italian aroma to your base.
• Salt and pepper: Simple seasoning makes all the flavors pop.
• Raw cashews: When blended, cashews turn into a dreamy, melty mozzarella-style topping.
• Dairy-free milk or veggie stock: Adds creaminess to your cheese sauce — use your favorite unsweetened variety.
• Nutritional yeast: Brings that unmistakable cheesy flavor that’s essential for vegan pizza.
• Onion powder or garlic powder: A little allium goes a long way for savory depth.
• White miso paste (optional): For an extra kick of umami magic in your cashew cheese.
• Tomato paste: Gives a rich, concentrated tomato boost to your pizza sauce.
• Water: Loosens your pizza sauce to the perfect spreading consistency.
• Fresh tomatoes: Sliced and juicy, these are the iconic topping of Margherita pizza.
• Fresh basil leaves: Classic and fragrant, basil is a must for that authentic touch.
• Extra virgin olive oil: Just a drizzle brings richness and a beautiful sheen.
• Chilli flakes (optional): For those who love a hint of heat!

How to Make Vegan Margherita Pizza with Sweet Potato Crust

Step 1: Prep the Sweet Potato Crust

Start by preheating your oven to 180°C (350°F). In a large bowl, combine the sweet potato puree, chickpea flour, ground chia or flax seeds, baking powder, dried herbs, salt, and pepper. Mix until a thick, sticky dough forms. Spread the mixture into two circles (about 5mm thick) on lined baking trays. If you want a super smooth and even crust, place another sheet of baking paper on top and gently flatten the dough with a rolling pin before peeling it off. Bake for 7–10 minutes until the surface is dry to the touch.

Step 2: Make the Mozzarella Cashew Cheese Sauce

While the crust bakes, create your irresistible vegan mozzarella. Drain and rinse the soaked cashews, then add them to a blender with dairy-free milk or vegetable stock, nutritional yeast, onion powder or garlic powder, miso (if using), and a pinch of salt and pepper. Blitz until the sauce is flawlessly smooth and creamy, then set aside.

Step 3: Mix Together the Pizza Tomato Sauce

In a small bowl, mix together tomato paste, water, dried oregano, onion or garlic powder, plus a little more salt and pepper to taste. This sauce is intensely tomatoey, so a little goes a long way! Set it aside until assembly time.

Step 4: Assemble Your Vegan Margherita Pizza with Sweet Potato Crust

Take your par-baked crusts and spread a thin, even layer of the homemade tomato sauce over each one. Arrange fresh tomato slices on top, then dot generous spoonfuls of your cashew mozzarella (or vegan store-bought mozzarella) across the surface. It already looks tempting!

Step 5: Bake and Finish

Return the pizzas to the oven and bake for another 10–15 minutes, until the tomatoes have softened and the cheese is melty and golden at the edges. If you like your vegan mozzarella a bit more browned, place the pizzas under the grill or broiler for up to 5 minutes. Once they emerge, immediately scatter over fresh basil leaves, a drizzle of olive oil, and chilli flakes if you want a kick. Slice, serve, and enjoy while still warm and fragrant!

How to Serve Vegan Margherita Pizza with Sweet Potato Crust

Garnishes

Nothing completes a Vegan Margherita Pizza with Sweet Potato Crust like a shower of vibrant green basil, an extra drizzle of peppery olive oil, and a sprinkle of flaky sea salt. Finish with a scattering of chilli flakes or freshly cracked black pepper for a little spark. These touches bring out the freshness and tie everything together.

Side Dishes

Pair your pizza with a crisp salad bursting with greens, cherry tomatoes, and a tangy lemon vinaigrette. Roasted or grilled vegetables are another fantastic accompaniment, as their smoky sweetness echoes the flavors of your pizza. If you’re feeling indulgent, a side of garlic knots or vegan ranch for dipping transforms this meal into a real pizzeria night at home!

Creative Ways to Present

For casual gatherings, slice your Vegan Margherita Pizza with Sweet Potato Crust into bite-sized wedges or squares for easy sharing. Want a more elegant look? Serve mini individual pizzas on a wooden board, topped with microgreens and edible flowers for an eye-catching twist. Stack slices on a platter with extra basil and a splash of balsamic glaze for a playful, rustic presentation.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply let the pizza cool to room temperature, then transfer slices into an airtight container. The Vegan Margherita Pizza with Sweet Potato Crust will keep beautifully in the fridge for up to three days, making it ideal for quick lunches or a speedy dinner encore.

Freezing

This pizza crust freezes like a dream! You can bake the base ahead of time, let it cool, then wrap well in foil or a zip-top bag before popping it in the freezer. For fully assembled pizza, freeze individual slices between parchment paper. Just be sure to thaw overnight in the fridge before reheating, to preserve texture and flavor.

Reheating

To recapture that just-baked goodness, reheat your Vegan Margherita Pizza with Sweet Potato Crust in a preheated oven at 180°C (350°F) for about 10 minutes, or until warmed through and the edges are crispy again. For a quick fix, you can also use a toaster oven or a covered skillet over low heat to revive that melty, gooey topping.

FAQs

Can I use another flour instead of chickpea flour for the crust?

Absolutely! While chickpea flour adds a wonderful protein boost and nutty flavor, you can substitute with oat flour or a gluten-free all-purpose blend if needed. Just remember, the texture may vary a little, so adjust the moisture accordingly.

Is it possible to make the cashew cheese sauce nut-free?

Yes! Sunflower seeds make a great alternative to cashews. Soak and blend them just as you would the cashews, or you can opt for a store-bought nut-free vegan cheese to keep things even simpler.

How can I make the sweet potato puree from scratch?

Pierce and roast whole sweet potatoes in the oven until soft, then scoop out the flesh and mash until smooth. Alternatively, steam or boil peeled, diced sweet potatoes and mash. Just make sure your puree isn’t watery — thicker is better for the crust!

What vegetables work as extra toppings on this pizza?

The classic Margherita style is all about simplicity, but you can easily jazz it up with roasted red peppers, caramelized onions, sautéed mushrooms, or even baby spinach. Just don’t overload the delicate crust, and you’ll be golden.

Can I make mini pizzas for kids’ lunches or parties?

Absolutely! Divide the dough into smaller rounds before baking to create personalized Vegan Margherita Pizza with Sweet Potato Crust minis. They cook a bit faster, are totally adorable, and perfect for packing in lunchboxes or serving at gatherings.

Final Thoughts

If you’re looking for that wow-factor vegan meal, this Vegan Margherita Pizza with Sweet Potato Crust is a game-changer. It’s cozy, colorful, and easy to make, delivering pizzeria vibes with zero compromise. I can’t wait for you to roll up your sleeves and give it a try — your kitchen (and your tastebuds) will be so glad you did!

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