One of the great classic pies of Italy, pizza Margherita is traditionally a stunning combination of fresh tomato, basil and mozzarella cheese. Use your favorite non-dairy cheese or try our mild, homemade version. For authenticity try to use fresh basil.


2 cups warm water 110°F

1 tbsp yeast (1 package)

1 tbsp sugar

2 1/2 cups 350 g ORIGINAL BLEND: Better Batter Gluten Free Flour or ARTISAN BLEND: Gum/Rice Free Gluten Free Flour

NOTES: Color will change with artisan four and must let sit for 30 mins before working with it.

1/2 cup cornmeal

1/2 tsp salt

2 tbsp olive oil

1/4 cup each: finely chopped fresh oregano and Vegan Parmesan cheese


1 recipe Dairy Free Mozzarella

1 handful fresh basil leaves

3 small Italian tomatoes, very ripe

1 or 2 cups of marinara, pizza, or tomato sauce

Preheat oven to 350 degrees. Line cookie sheets/baking stones with parchment paper or oil a stone wear pizza pan.

In a bowl, combine the water, yeast and sugar, stirring to dissolve. Let sit 5 minutes.

Add the rest of the ingredients (cornmeal, flour, salt, herbs, and vegan almond Parmesan) and beat at high speed for 3 minutes.

Spread batter onto prepared pans to make 6 inch pizza rounds. You may want to use wet hands to smooth the crust into a traditional shape and texture. Bake for 10 to 15 minutes, or until crust is slightly puffed and light brown.

Top crusts with 1/4 to 1/2 cup marinara sauce, then scatter 3 oz. cheese over the top of each pizza. Top with tomatoes and basil and either bake or grill over medium high heat for another 5-6 minutes.