Aug 4, 2017(Last updated Mar 13, 2024)by Hannah Sunderani
Vegan Pizza Dough Recipe – the BEST homemade vegan pizza!
Start hosting the best ever pizza nights with the perfect vegan pizza dough recipe and simple vegan pizza toppings! The vegan pizza dough is made with basic ingredients and requires minimal prep, then baked with your favourite savoury pizza toppings in 15 minutes flat. Keep reading to learn my FOOL PROOF method that makes the best pizza dough every time.
This vegan pizza dough is inspired by one I found a few years back fromBon Appetit. I’ve found it pretty faultless and reliable and have since made my own version using a similar rise method. It’s become a staple in our home and a recipe we rely on for homemade vegan pizza nights because on Fridays, we eat pizza!
It’s also one of my all-time favourite recipe to serve to both vegan and non-vegan friends, proving that cheese-free pizza has a place on the dinner table! So if you don’t find me serving my guests my mega-popularVegan Tacos,Stuffed Sweet PotatoesorCauliflower Chickpea Curry, chances are that I’m getting my pizza dough ready for the ultimate pizza night.
So, start chilling the beer and wine, and get ready to make the best ever plant-based pizza pronto!
This Vegan Pizza Dough is….
- Made with simple ingredients
- Easy to make
- Perfect for hosting
- Skeptic-approved
- Freezer-friendly
- An overnight recipe
- Easy to meal prep
- Perfect for Friday nights in!
A good pizza is dictated by it’s crust.I like mine thin-crust with bubbly bits. The crust should rise to offer a perfect balance of crunchy and soft.
Ingredient Notes
Here I’m listing the basic ingredients you’ll need to make your own homemade pizza dough, as well as some pizza night basics like my favourite marinara and vegan cheese. In addition to these, remember to grab your favourite pizza toppings when grocery shopping!
- Active dry yeast:Make sure to use active dry yeast, not instant yeast. Both are typically stocked next to each other in the baking aisle of the grocery store, but are not the same product! Active dry yeast has a longer rise time compared to instant yeast, allowing for a much greater depth of flavour!
- All-purpose flour:I have only tested this vegan pizza dough recipe using regular wheat, all-purpose flour. If you follow a gluten-free diet, I’d recommend checking out myVegan Cauliflower Pizza Crustor theseStuffed Zucchini Pizza Boats! They’re naturally gluten-free and guaranteed to be a success.
- Olive oil:When it comes to making the best homemade vegan pizza, you’ll want to use the best quality ingredients possible, so break out the good stuff for pizza night. Or, if you’re shopping for a new and reliable olive oil, read thisBeginner’s Guide to Buying Olive Oil.
- Semolina flour:Dusting the bottom of the pizza crust with semolina flour helps it become crispy and results in a crust that’s perfectly golden and chewy. It also will help prevent the pizza from sticking, making it easier to transfer to and from the pizza stone. If needed, the semolina flour can be replaced with additional all-purpose flour.
For Topping
- Vegetables: I’ve made this vegan pizza by adding a mix of veggies to top. My favourites are mushroom, zucchini, red onion and cherry tomatoes. But feel free to get creative!
- Marinara sauce:I always use my 20-MinuteHomemade Marinara Sauceas a homemade pizza sauce. I always have the ingredients on hand and it’s so much faster to make than making that extra trip to the grocery store! Plus, the leftovers are perfect for makingVegan Baked Ziti,Eggplant Parmesan, andVegan Meatballs with Spaghetti!
- Vegan mozzarella cheese:When using vegan cheese, my all-time favourite to use for making homemade vegan pizza is theClassic Plant Milk Mozzarella by Miyoko’s Creamery. Not only does it have a great flavour, but it also has a great ingredients list.
Make sure to visit the recipe card at the bottom of this post for the complete measurements and printable recipe.
How to Make Homemade Vegan Pizza Dough
Begin by activating the yeast. In a small mixing bowl, combine the warm water and the yeast. Set aside to activate for 10 minutes.
Meanwhile, combine the dry ingredients in a large mixing bowl. Gradually add the yeast mixture, stirring as you go, until a shaggy dough forms. It’s okay if there are some dry bits of flour in the dough at this point.
Next, turn the shaggy dough out onto a floured work surface and begin to knead the dough gently with your hands. To start, the dough will feel clumpy, but over time, it should become smooth and plush (after about 10 minutes)! As you knead, add additional flour as needed until the pizza dough is no longer sticky to the touch. When it has enough flour, it will be soft, plush, and spring back when poked with your finger.
Lightly drizzle a large bowl with oil and transfer in the dough, turning it to coat in oil on all sides. Lastly cover the bowl with plastic wrap or reusable wrap and let the pizza dough rise atroom temperature,in a draft-free, warm place, for a minimum of 6 to 10 hours, or up to 24 hours. When ready, the dough should be covered with tiny bubbles and the dough should have doubled in size.
Stretch the Pizza Dough
After 6 to 10 hours, punch the dough down and transfer the doubled pizza dough ball to a lightly floured work surface and gently shape into a circle. Divide into four equal dough balls (I like to do this with a bench scraper!), molding each into a round pizza dough ball. Cover them with a tea towel and let rest for 10 minutes.
Using your fingers, press one of the dough balls into a flat disk. Stretch and pull the dough gently with your hands to shape the dough into a thin pizza crust, about 9-inches in diameter. For the best visual, watch me do this in my episode ofVegan Afternoon with Two Spoons: How To Make Vegan Pizza At Home!
Sprinkle a rimmed baking sheet with semolina flour, then transfer the pizza dough onto the baking sheet.
TIP!Make the dough thinner than you think it should be, as it will slightly shrink and puff up while baking.
Decorate and Bake
Onto arguably the best part! Start by painting the crust with your favourite marinara sauce, leaving approximately 1/4-inch around the edges for the crust.
Add your favourite sliced vegetables, then sprinkle with salt and black pepper, and bake for 15 to 20 minutes, or until the pizza is puffed, the bottom is golden brown and the top is lightly blistered.
Lastly remove the pizza from the oven, and season with additional salt, black pepper, red chili flakes, and fresh basil, if desired. Slice and serve immediately while hot!
Recipe FAQs
Can I make this vegan pizza in a pizza oven?
Absolutely! My husband and I actually invested in our very own fire burning Ooni Pizza Oven last year and have been making vegan pizza nonstop ever since. It’s been such a treat to have restaurant-worthy pizza nights in the comfort of our own home every weekend.
To do so, simply prepare the dough and decorate the pizza as usual, then bake for 3 to 5 minutes in a preheated pizza oven.
Should I use a rolling pin to shape the pizza dough?
I don’t recommend it. Rolling out the dough with a rolling pin compresses the dough, removing all of the air bubbles in the process. This causes the dough to lose its light airiness and makes the dough dense instead of chewy. Instead, dimple the dough and gently stretch it into a large circle!
It helps to be patient! If you find the dough is breaking while stretching let it sit for 10 minutes to “relax” and then try again. I promise the dough will be stretchier when you come back to it.
Can I make this pizza dough ahead of time?
Yes! This vegan pizza dough can be made and refrigerated for up to 72 hours, or frozen in an air-tight freezer bag for up to 3 months. When ready to use, thaw the frozen ball of dough at room temperature until soft and malleable again.
Does this pizza dough make a good cinnamon roll dough?
This pizza dough and cinnamon roll dough are similar, but if you’re craving sweet cinnamon rolls, I highly recommend using this recipe:How to Make Vegan Cinnamon Rolls!
Make this Vegan Pizza Dough at Home with Me!
Join me on myYouTube Channel, where I teach you just how easy it is to make this Homemade Vegan Pizza & Pizza Dough recipe!
The Best Vegan Pizza Toppings
- Classic Veggie Pizza:Fresh tomato sauce, zucchini, mushrooms, and fresh halved cherry tomatoes topped with fresh basil leaves and a drizzle of olive oil.
- Vegan Pizza Margherita:Fresh tomato sauce, vegan cheese, salt and black pepper garnished with tons of fresh basil!
- Pizza Bianca:Olive oil, fresh peaches, vegan mozzarella cheese, fresh basil, and balsamic glaze.
- Fig and Arugula Pizza:Olive oil, garlic, fresh arugula, thyme, basil, and fresh figs and balsamic.
- Salad Pizza:Olive oil, garlic, lettuce, fresh herbs, red cabbage, red onion and halved cherry tomatoes.
- Vegan Pesto Pizza with Pinapple:Homemade vegan pesto,fresh pineapple, basil, and honey or agave to drizzle.
- Autumn Pizza:This pizza is inspired by my Pumpkin, Fennel, and Endive pizza and includes roasted butternut squash, red onion, kale, and vegan mozzarella cheese finished with a drizzle of balsamic.
Quick Tips
- Let your dough rest.If as you shape the dough you find that it is tearing, let it sit for 10 minutes, and then come back to it. You’ll find the additional rest helps the dough relax and become more malleable again.
- Preheat your oven!This is a must, no matter if you’re using a regular oven or pizza oven. If you skip this step, you’ll find that the top of your pizza will cook much faster than the bottom, meaning your toppings will be perfectly golden and ready, while the bottom if still uncooked. Additionally, if you are using an oven, make sure to preheat your baking sheet, pizza pan, or pizza stone, if you have one! You want the surface you cook your pizza on to be HOT right away!
- Don’t skip the semolina flour.This not only helps prevent the pizza from sticking to your baking sheet or cooking surface, but is also necessary to helping your pizza slide off of the pizza peel. With that being said, if you are using an Ooni pizza oven (or a similar wood fire burning pizza oven), make sure to wipe off any excess flour around the edge of the pizza peel. This will help prevent the flour from catching fire in the oven and making a mess.
- Bake directly on a baking sheet or stone.Since homemade pizza is cooked at a very high temperature, lining the pizza stone or baking sheet with parchment paper is not recommended. The high heat is very likely to make it burn!
- Rise the pizza dough in the (off) oven.In order for homemade pizza dough to rise properly, it’s important to set it in a warm, draft-free area. This can be tricky, especially in the colder months! If your home is on the cooler side, stick the bowl in the oven and simply turn on the oven light (note the oven itself should be completely off!). The residual heat from the oven light bulb will make it the perfect warm location!
More Homemade Recipes You Might Like:
- Spelt Bread Recipe
- Easy No-Knead Focaccia Bread
- Vegan Cornbread
- Homemade Enchilada Sauce
I hope you love this Vegan Pizza Dough recipe as much as I do! If you do make this recipe for pizza night, please let me know in the comments below what you think and check outThe Two Spoons Appfor more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me onInstagramwith your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Vegan Pizza Dough Recipe – the BEST homemade vegan pizza ever!
5 from 1 vote
By Hannah Sunderani
Learn how to make your very own vegan pizza dough at home with my best ever recipe. It’s made with just 4 ingredients, including active dry yeast. Smothered in a simple marinara sauce and topped with a variety of veggies. This cheese-free, plant-based pizza is a keeper.
Print RecipePin Recipe
Prep Time 1 hour hour
Cook Time 10 minutes minutes
Rise time 6 hours hours
Total Time 7 hours hours 10 minutes minutes
Serves 4 pizzas (9-inch)
Ingredients
Pizza Dough (Makes 4 pizzas)
- 1 1/2 cup warm water
- 1/4 tsp active dry yeast
- 4 cups all-purpose flour plus more for sprinkling
- 2 tsp sea salt finely ground
- 2 tsp olive oil for lightly drizzling
- semolina flour for sprinkling (or use all-purpose flour)
Toppings
- 2 cups marinara sauce (or store-bought)
- 1 zucchini thinly sliced
- 1 cup mushrooms thinly sliced
- 1 cup cherry tomatoes halved
- 1/4 cup basil chopped, tightly packed
- salt, pepper, and chili flakes (optional for sprinkling
Instructions
Made the pizza dough:
In a small mixing bowl combine the warm water and the yeast. Mix together and let activate 10 minutes.
In a large mixing bowl, combine the flour and salt. Gradually add the yeasty water while stirring with a spatula. Stir until well incorporated. Knead dough gently with your hands to form a dough ball. Add more flour if needed until it's no longer sticky to the touch. It should be plush and dough-like.
Lightly drizzle a large clean bowl with olive oil and transfer dough turning to coat in the oil. Cover the bowl with plastic wrap and let dough rise at room temperature, in a draft-free area, until its surface is covered with tiny bubbles and the dough has doubled in size, approx. 6-10 hours, or overnight.
(If not using right away, sprinkle the dough ball with flour and cover in plastic wrap. Store in fridge and bring back to room temperature before use.)
Preheat oven to 450F/230C (or turn on your pizza oven to 900F/500C).
Transfer the dough to a lightly floured work surface and gently shape into a circle. Divide into four equal portions and mold each gently into a dough ball. Cover with a tea towel and let rest for 10 minutes, or until ready to shape.
Press one of the dough balls into a flat disk using your fingers. Stretch and pull the dough gently with your hands to shape the dough into a thin pizza that's slightly larger than 9-inches in diameter. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking. If the dough springs back or tears when shaping, let it rest a few minutes, then try again. (It will relax over time).
Sprinkle a rimmed baking sheet (or your pizza peel if using a pizza oven) with semolina flour and transfer the pizza dough onto the sheet.
Decorate the pizza and bake:
Paint marinara over the pizza dough leaving approx. 1/4 inch for the crust.
Decorate pizza with sliced vegetables: zucchini, mushrooms and cherry tomatoes. Sprinkle with salt and pepper and cook for 15-20 mins in the oven (or 3 to 5 minutes in the pizza oven), until the pizza is puffed, the bottom is golden and top is lightly blistered.
(If using a pizza oven, rotate the pizza frequently using the pizza peel to ensure even baking).
Remove from the oven (or from the pizza oven) and sprinkle with salt, pepper and chili flakes. Decorate with fresh basil leaves. Slice and serve.
Continue the process:
Continue steps for preparing and cooking the pizza for the remaining two balls of pizza dough.
Watch The Video
Notes
Pizza dough can be made up to three days (72 hours) in advance. Slice dough into 3 separate dough balls and wrap each dough ball separately in bees wrap. Keep chilled in fridge for up to three days.
Leftover marinara sauce can be stored in an air-tight container for up to 5 days, keep in the fridge. Or freeze the marinara sauce for up to 3 months.
Or, freeze pizza dough if you plan to wait longer three days to cook. Let thaw, covered in wrap, before using.
Pizza dough makes three pizzas in total. Feel free to triple the toppings to make all the pizzas at once.
Plastic wrap can be used as an alternative to reusable wrap.
Nutritional information is a rough estimate, per 1 entire pizza.
Approvals
Nutrition
Calories: 523kcal | Carbohydrates: 106g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1760mg | Potassium: 790mg | Fiber: 6g | Sugar: 7g | Vitamin A: 890IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 8mg
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