Cheese pizza (GF/Vegan)

Margherita pizza.

Seriously. Is there anything better than margherita (“cheese”) pizza?

Didn’t think so...


I know I speak often about my chocolate obsession (the struggle is real, people)... but there is one thing that I would choose every..single...time over chocolate. And that guessed it... pizza!


Here’s a little insight:

I eat pizza minimum twice a week in one form or another.

I married a man from Napoli (Naples, Italy- the birthplace of Pizza)... and part of me truly believes that a portion of my love for him was because of his roots in pizza.

My daughter’s first word was pizza.

We in a fight? Bring me pizza and all is forgotten.

I’m pretty much a pizza connoisseur. Really. Try me.

Pizza pizza pizza #pizzalover

Therefore, since going gluten-free AND vegan , I’ve made it part of my life’s work to come up with a really good plant based margherita pizza recipe. And guess what!? Yesterday- after probably about six hours in the kitchen , I think I’ve almost got it.

Of course, as with any opus, it will need a little tweaking but for now- I wanted to share this because, really, it was pretty insane.

Yeah, I said it.


So, without further ado, here ya go:

Gluten free pizza crust:


3/4 cup warm unsweetened rice milk

2 tbsp warm coconut milk

1 1/2 tsp dry active yeast

3/4 tbsp coconut sugar

2 tsp extra virgin olive oil

1 cup rice flour

1/3 cup potato starch

1/4 cup tapioca starch

2 tbsp arrowroot powder

2 tsp psyllium husk powder (essential ingredient! Do not try to omit or sub!!!)

Large pinch Himalayan salt

Instructions: mix the first four ingredients in a bowl and let sit for about ten minutes until it foams.

Whisk together the rest of the ingredients in a bowl. Add the wet mixture and stir gently but well with a wooden spoon. When a homogeneous mixture has formed, form a ball and set in a bowl covered with a dish towel in a warm place for 60 minutes (to rise). In an oven preheated to 200C/390F, place the dough on a lined baking tray and roll out the dough to a pizza - sized crust. Cover with the dish towel and let it rest again for 10-15 minutes.

Marinara sauce (slightly spicy):


2 cloves garlic

2 tbsp extra virgin olive oil

Pinch chili flakes

Himalayan salt

1 can tomatoes in sauce (I use pachino tomatoes)


Heat the oil in a pan and add the sliced garlic and chili flakes. Stir for a bit and then add the can of tomatoes. Simmer and stir. Add salt (to taste) and when the sauce is thick and all the water has evaporated, take off the flame and blend.

Vegan mozzarella:


1/2 cup raw cashews

1 cup water

3 tbsp tapioca flour

1 tsp arrowroot powder

2 tbsp nutritional yeast

1 tsp Apple cider vinegar

1/2 tsp salt

Pinch dried garlic flakes


Soak the cashews for 4-6 hours. If you’re in a pinch, boil them in hot water for 10 minutes and drain.

Add the cashews to a blender with the rest of the ingredients and blend until smooth. Pour the ingredients into a small saucepan over medium heat and begin stirring. Continue stirring for about five minutes until the mixture becomes gooey like cheese. Take off the heat.

Put it all together: take the prepared pizza crust and pour the sauce onto it avoiding the edges. Bake for 15 minutes. Pull out of the oven and dollop on the mozzarella “cheese” in circles. Pour some extra virgin olive oil over the pizza and add a few fresh basil leaves. Place back in the oven and bake for another 12 minutes (or until crispy).

Slice and serve. Enjoy! Seriously...


Sending love. Lots of it... vegan cheesy, marinara love. 🍕⭐️❤️