Classic Vegan Margherita Pizza with Nutritional Yeast

There’s a reason a Margherita pizza never goes out of style. It’s simple, honest, and all about letting a few good ingredients shine. No fuss, no overload, just a proper base, a rich tomato sauce, and that perfect balance of creaminess and freshness.

We usually get a Margherita slice that so happens to be the best gluten free pizza in London with our friend Dijon at Dijon Hampstead, but if you are not in London, this version keeps that same spirit but with a little twist. Our home edition uses nutritional yeast to bring that savoury, slightly nutty depth, the kind of flavour that makes you go back for another bite without even thinking about it. Paired with our Casadei Foods vegan Mozzarella, a simple tomato sauce, good olive oil, and fresh basil, it’s all about balance and letting each ingredient do its thing.

It’s the kind of pizza you make when you want something comforting, simple, and genuinely satisfying.

INGREDIENTS

Base
- Pizza dough (store-bought or homemade)  
- Olive oil  
- Fresh basil  

Simple Tomato Sauce
- 1 cup passata  
- 1 clove garlic (minced)  
- Olive oil  
- Salt & pepper  
- Fresh basil (optional)  

"Cheesy" Finish
- Sprinkle of nutritional yeast 
- Casadei Foods Mozzarella
- Olive oil  

METHOD

1. Make the tomato sauce  
Simmer passata with garlic, olive oil, salt, and pepper for about 10 minutes until slightly thickened.

2. Build the pizza  
Roll out your dough and spread a thin layer of tomato sauce and mozzarella. Keep it light, this is all about balance.

3. Bake  
Cook in a hot oven (220–250°C) for 8–12 minutes until the crust is golden and crisp.

4. Finish  
As soon as it’s out of the oven, drizzle over the nutritional yeast, add fresh basil, and finish with a touch of good olive