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  • Alison Elliott

Margarita Pizza

Prep Time: 1 1/2 Hours

Cook Time: 30 Minutes

Total Time: 2 Hours



1 ½ c. All purpose flour (more for rolling)

1 tsp. Dried yeast

1 tsp. Sugar

1 tsp. Salt

3 tbsp. Olive oil

½ c. Warm water

Tomato Basil Sauce

Option to use jarred sauce


1 c. Tomato basil sauce

1/4 c. Zucchini (chopped)

1 c. Mozzarella cheese (or vegan mozzarella)

1/2 c. Parmesan cheese (or vegan parmesan)


Step 1) Combine the flour, yeast, sugar, salt, 1 tbsp. olive oil and water in a medium bowl. Mix the ingredients together with your hands and knead the dough for 10 minutes or until dough is smooth and elastic. Break the dough into two pieces and place the pieces into separate bowls. Add 1 tablespoon of olive oil to each dough ball and let the dough rise for at least 1 hour or until dough has doubled in size.

Step 2) Start on the sauce: Tomato Basil Sauce

Preheat the oven to 425 degrees.

Step 3) Roll the dough out with additional flour. Lay the dough on a greased baking sheet (I use olive oil for this) and add about 1/2 c. of the tomato basil sauce to each dough with a spoon. (You will have leftover sauce :). Next add the raw zucchini. Top the pizza off with the mozzarella and parmesan cheese (option to use vegan cheese). Bake for 15 minutes. Use a pizza roller to cut the pie and enjoy with friends. Store in the fridge for up to 1 week. Option to freeze and eat at a later date.

Store the remaining sauce in the fridge or freezer.

Serving Size: 2 pizzas/ 4-6 people

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