Gluten Free and Vegan Margherita Pizza


A Note from Feedfeed

Celina from @thevisualveggie created this recipe using Muir Glen's Organic Tomato Sauce. She found all the ingredients at her local Whole Foods in Los Angeles, CA. Find your local Whole Foods here, and you can try this recipe too!

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  • Recipe Card
Prep time 30mins
Cook time 20mins
Serves or Makes: 2-4

Recipe Card

For the Crust:


  • 1 cup blanched almond flour
  • 1/2 cup brown rice flour
  • 1/2 cup cassava flour
  • 1/4 cup arrowroot starch
  • 3 tablespoons flax meal
  • 1 tablespoon baking powder
  • 1 cup warm water
  • 1/2 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt

For the Cashew Cheese:


  • 1 cup raw cashews, soaked and drained
  • 3/4 cup water
  • 1 tablespoon arrowroot starch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon lemon juice
  • 1/2 teaspoon chickpea miso, or yellow miso
  • 1/2 teaspoon sea salt

For the Pizza Sauce:


  • 1 cup Muir Glen Organic Tomato Sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 tablespoon extra virgin olive oil
  • Sea salt, as needed
  • Black pepper, as needed

For Topping:


  • 2 cups fresh basil leaves, chiffonade
  • Vegan cashew cheese, recipe above
  • Extra virgin olive oil, for drizzling
  • Crushed red pepper flakes, to taste (optional)


  • Step 1

    Preheat oven to 375 degrees F, and line a large baking sheet with parchment paper. Set aside.

  • Step 2

    In a large mixing bowl, add all pizza dough flours, baking powder, flaxseed and spices. Whisk until flours are evenly mixed. Add olive oil and water to the bowl and stir with a wooden spoon until the dough is formed. The dough should be slightly sticky at this point. Dust dough with a little extra flour, lightly oil your hands, then shape into a ball. Place dough in the fridge for about 15 minutes while you make the cashew cheese.

  • Step 3

    To make cashew cheese, add cashews, spices, lemon juice, miso, arrowroot starch and water to a blender or food processor. Blend until creamy. Set aside to make tomato sauce.

  • Step 4

    In a small mixing bowl, add 1 cup Muir Glen tomato sauce, minced garlic, extra virgin olive oil, herbs, pepper, and salt. Mix well until evenly dispersed.

  • Step 5

    Sprinkle a little brown rice flour on the parchment paper lined baking sheet, and press dough onto the parchment paper. Place additional parchment paper on top of dough, then use a rolling pin to roll out dough into a 12-14-inch circle.

  • Step 6

    Spread an even layer of tomato sauce over the dough, then add dollops of cashew cheese by the spoonful. I do about 8-10 spoonfuls, but feel free to add as much cheese as your heart desires!

  • Step 7

    Transfer baking sheet with parchment paper to oven, and bake on middle rack for about 18-20 minutes, until cashew cheese and crust turn golden.

  • Step 8

    Let pizza cool for 2-5 minutes, then serve with red pepper flakes and extra olive oil drizzle. Enjoy!