Who doesn't love pizza? Those who don't eat meat or cheese can enjoy a delicious vegan pizza. This marinara pizza recipe will please even the pickiest of eaters. Anyone can make this at home with simple ingredients and easy instructions. So roll up your sleeves and get started - you'll love this pizza!
💚 Why you will love it
You don't have to be a culinary wizard to nail this recipe. It's all about simplicity and authenticity. With just a handful of ingredients and minimal prep time, you'll have a meal that transports you straight to an Italian piazza. And hey, if you're short on time or ingredients, there are plenty of substitutions and variations to play around with.
Whether you're hosting a pizza party or just craving vegan comfort food, this marinara pizza has you covered. It's a top tip to always have these ingredients for a quick and delicious meal.
This recipe can be a show-stopping main course or a laid-back weeknight dinner, and it was inspired by our traditional vegan cheese pizza recipe. So, go ahead and add this to your meal prep list; you won't regret it!
Pizza dough ingredients
- Bread Flour: Provides the dough with a higher protein content, giving your pizza that desirable chewy texture. It's the secret to a crust that's both crispy and tender.
- Extra-Virgin Olive Oil: Adds a rich, fruity flavor to the dough and helps in achieving that golden-brown crust. Plus, it's packed with healthy fats that are good for your heart.
- Dry Yeast: The leavening agent that makes the dough rise, creating a light and airy crust. It's what brings the "lift" to your pizza party.
- Brown Sugar: Helps to activate the yeast and adds a subtle sweetness to balance out the savory elements. It's like the wingman to your yeast, ensuring it performs its best.
- Salt: Enhances the flavors of all the other ingredients and controls the yeast's activity. Think of it as the conductor of your pizza symphony, making sure every note is perfect.
Marinara sauce (pizza sauce) ingredients
- tomato sauce
- fresh basil
- extra-virgin olive oil
Optionally: oregano and season with salt and brown sugar to balance acidity.
Knead the pizza dough
Make the marinara pizza sauce
Stir-fry the minced garlic in olive oil on medium heat.
Add tomato sauce (canned tomatoes and crushed tomatoes also work).
Then, add the dried oregano, basil leaves, sugar, and salt.
Cook the sauce on medium-low heat with a lid for 20 minutes until the liquid has reduced by one-third. Stir it halfway.
Taste and adjust with salt and pepper or red pepper flakes to make it a hot sauce.
🥫Did you know?🍅
When it comes to making tomato sauce for pizza, there are two schools of thought: cooking and not cooking the sauce, evoking the question: what is the difference between pizza sauce and marinara sauce?
Some people swear by cooking their tomato sauce before putting it on the pizza, arguing that it helps to concentrate the flavors and results in a richer, more complex sauce.
Others, however, argue that cooking the sauce can actually detract from the bright, fresh flavor of the tomatoes and that a raw sauce is a way to go.
We like to cook it slightly!
Extend the pizza dough.
It is important to stretch the pizza dough ball delicately to keep as much as air in, so after you make a dough ball the size of a baseball, stretch it slightly with your fingers and then place it in the oiled baking pan, pressing with your finger from the center to the edges.
Step 1: Flour to a pizza baking dish with hard durum flour.
Step 2: Extend the pizza dough, keeping as much air as possible, starting from the center.
Step 3: Pour and extend the marinara sauce.
Step 4: Add dried oregano and take the pizza to the oven.
Step 5: Place the sliced garlic cloves on top and a drizzle of olive oil.
💡 Baking Tips
The moment to put the pizza in the oven is perhaps one of the most important because wrong cooking could nullify all our sacrifices in the blink of an eye!
Remember that the oven must be heated very well first, to at least 250 degrees (the high temperature is essential to cook the pizza at its best).
If you have an electric oven, remember that this tends to heat up more in the back, so remember to rotate the pizza from time to time to obtain homogeneous cooking.
Put a container with water on the bottom of the oven to ensure the heat is even in the oven.
Top tip: don't open the oven until the pizza is cooked!
To have an airier pizza, use half all-purpose flour(Type 00) and half strong flour (Type 0). If you do, allow at least one extra hour for proofing, as type = flour has more strength to proof, given that it has a larger protein content; thus, more time allows for the proofing to fully develop.
You can even use 100% Type 0 flour, in which case, allowing for a minimum of 4-6 hours of proofing and even overnight would be ideal.
This easy homemade pizza sauce can vary with simple ingredients because you can easily replace Marinara sauce's components with kitchen staples like Italian seasoning. You can also use onion powder and garlic powder to replace the fresh condiments version.
Even dried oregano works well. The only ingredient I wouldn't change to make the sauce delicious is the fresh basil, as dried basil doesn't really taste the same.
See all the tips for making a great homemade marinara sauce that can be used as spaghetti sauce pasta, dipping sauce for crostini, or as a base for a vegetarian lasagna.
If you have more time and are feeling fancy, we recommend this roasted tomato pizza sauce we made for a change. We loved it!
📚 More dough recipes
Marinara Pizza Recipe
- 1 lb bread flour (500 g) If you want a more airy pizza, replace half the quantity for full strong manitoba flour. Remember, you need extra flour to manage.
- 2 tablespoons olive oil extra-virgin
- 2 teaspoons sea salt fine
- 1 tablespoon brown sugar
- ¼ ounce dry brewer’s instant yeast approx. 2-¼ teaspoons, or 7 g
- 11 fluid ounces warm water (325 ml)
- 2 tablespoons hard durum wheat for dusting the pizza
- Chop the garlic and fry in the olive oil on medium heat for 30 seconds.
- Add tomato passata sauce, the oregano and basil leaves, sugar and salt.
- Cook the sauce on medium-low heat with a lid for 20 minutes until the liquid has reduced one-third. Stir it halfway.
- Remove from heat and add the remaining basil leaves. Adjust.
- Dilute the sugar and dry yeast in the warm water. Let the liquid sit for 10 minutres. You should see bubbles on top of the mixture.
- Meanwhile, mix in a large bowl 14 ounces (400 grams) of flour and salt.
- Add the yeast mixture and olive oil and start kneading.
- Take out of the bowl and stretch and fold it for 20 minutes, adding more flour if needed.
- Divide the dough into four pieces. Stretch and fold like making an envelope, closing the bowl from below.
- Place each dough ball on an oiled baking sheet with olive oil, and cover each one with plastic wrap, leaving space between them.
- Let the dough rise for a minimum of two hours. The dough should be close to a warm place, like a heater, or you can put the baking sheet in the oven with the light on.
- Pre-heat your oven at 480ºF (or 250 ºC).
- Put an oven-resistant container on the bottom of the oven with a cup of water
- Oil pizza tin with olive oil and optionally dust with semolina (durum wheat).
- Stretch the dough ball, keeping as much air inside the dough to make your pizza fluffier.
- Add ¾ cup of tomato sauce and spread it widely. Don't add too much sauce, or it will make the dough soggy. Add some extra oregano if you like.
- Bake for fifteen minutes without opening the oven.
- Add some extra fresh basil leaves and serve hot.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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