Pizza Marinara
Prep. Time
1 hour
Cook Time
45 minutes
Servings
Two 16'' pizzas
Difficulty
Expert
Soy-Free, Nut-Free, dairy-free, egg-free
This pizza brings the bold, bright flavor of a classic marinara to center stage—built on slow-cooked tomatoes, fragrant garlic, and fresh basil layered over a crisp, golden crust. It’s unfussy, deeply satisfying, and easy to make with a handful of familiar ingredients. The sweetness of the tomatoes is perfectly balanced by the sharpness of garlic, while the basil adds a fragrant, herbaceous note that ties everything together. The result is a pizza that delivers maximum flavor without the need for complex toppings or preparation. Whether you’re making dinner in a cozy kitchen or on the road with a hungry crew, this one always disappears fast. This marinara pizza is a crowd-pleaser that never goes out of style.
Ingredients
For the Sauce
4 large tomatos, washed and diced
15 cherry tomatoes, washed and cut in halves
2 garlic cloves, minced
1 can tomato paste
1 tsp granulated sugar
1 tbsp salt
3-4 large basil leaves, chopped
Optional: 1 tsp dried oregano
For the Dough
3 cups all-purpose flour
3/4 cup extra-virgin olive oil
3/4 cup filtered water
1 tsp salt
Top with plant-based parmesan
*Make sure to go over the notes too*
Instructions
Make the Marinara Sauce
In a medium saucepan over medium heat, drizzle a little olive oil and sauté the garlic for about 30 seconds, until fragrant (don’t let it darken).
Add the diced tomatoes and cherry tomatoes and stir.
Add the tomato paste, chopped basil, salt and sugar (and oregano if using), mix well until consistent, and cook for 20 minutes on simmer-medium heat, stirring occasionally.
Preheat & Prep
Preheat your oven to 410°F (210°C).
Roll out your dough on a floured surface with a rolling pin to your desired thickness (I recommend no more than 0.2'').
Transfer the dough to a pizza pan or parchment-lined baking sheet. Shape the edges for a touch of authenticity!
Bake the dough by itself for 10 minutes.
Remove from the oven and spoon the marinara sauce generously over the dough, leaving a ½-inch border.
Sprinkle your cheese of choice. Plant-based parmesan works beautifully here.
Bake for 15-20 minutes, or until the crust is golden and crisp at the edges.
Remove from the oven, let rest for a minute, and top with fresh basil or a pinch of chili flakes if desired. Slice and serve hot.
Notes
You can pre-make the sauce and refrigerate it in an air-tight glass box, up to 3 days in advance.
Get wild with toppings! Onions, olives, fresh mushrooms, peppers... you can also roast those beforehand with olive oil and salt, to enhance their flavors.
Don't have fresh basil leaves? Use dried basil instead! You'll still get a wonderful result. But don't skip adding basil, as it is essential for the end result.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!