Fresh Tomato & Basil Pizza

Fresh Tomato & Basil Pizza

Servings: 8

Lactose Intolerant Vegan Vegetarian
Recipe Directions
Nutrition Information



¾ Cup plus 2 Tablespoons warm water

1 teaspoon of agave syrup

1 teaspoon dry, active yeast

2 Cups Whole-Wheat Flour, plus more for kneading (or substitute your favorite gluten free flour)

Kosher salt (to taste)

1 Tablespoon extra-virgin olive oil


1 Tablespoon extra-virgin olive oil

1 medium onion, chopped

2 gloves garlic, minced

2 cans (28 oz.) whole tomatoes, drained and chopped

3 Tablespoons tomato paste

1 teaspoon dried oregano

Salt and pepper to taste


1-1/2 Cups GO VEGGIE Mozzarella Shreds (Lactose Free, Lactose & Soy Free or Vegan)

1/2 Cup GO VEGGIE Grated Parmesan

Fresh basil leaves



Mix the warm water, agave and yeast together in a small bowl. Let sit until a small layer of foam develops at the top, 3-5 minutes.

Whisk the flour and salt together in a medium bowl. Add the yeast mixture and olive oil, then mix together.

Form the dough into a ball in the center of the bowl. Cover tightly with plastic wrap and keep in a warm place until the dough doubles in size, about 2 hours.

Lightly dust a baking sheet with flour. Sprinkle flour on a clean, dry work surface. Place the dough onto the floured surface and knead for a couple of minutes, until the dough is less sticky, but still moist to the touch.

Form the dough into a ball. Place the ball on the baking sheet. Cover loosely with plastic wrap and let rest for 30 minutes before shaping into a round or rectangle.


Heat the olive oil over medium heat and add the onion and cook until soft.

Add the garlic and cook for 2 minutes before adding the rest of the ingredients.

Cook, uncovered until thickened for about 30 minutes. Add salt and pepper to taste.


Spread pizza sauce over the pizza dough and then the shreds over the sauce. Bake at 450 degrees for 10-15 minutes.

After removing from the oven, sprinkle the grated topping and fresh basil over the top of the pizza.

Recipe by: GO VEGGIE