Vegan Pizza
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This restaurant-worthy vegan pizza features a fluffy and slightly crisp homemade crust, plenty of gooey vegan mozzarella, and a homemade tomato sauce. My vegan friends swear it tastes like the real thing.
I consider myself a pizza snob, so when developing a vegan pizza recipe, it had to look and taste like any good pizza. I tested the recipe at least twenty times to ensure it only ticks those boxes, but it’s so tasty that it’s become my go-to homemade pizza dough.
It’s so easy to make and can even be prepared in advance. While I do use yeast, it is so worth it and not complicated (seriously). The finished crust bakes up to be a slightly crisp, pillowy, and fluffy delight. I keep the toppings simple with vegan mozzarella cheese and a simple pomodoro sauce for the base, but like any pizza, you can top it any way you like.
Key Ingredients
Find the printable recipe with measurements below.
- Yeast. Instant yeast is my go-to. Be sure to check the use-by date because it can affect how fluffy the pizza turns out to be.
- Water. Lukewarm water (around 43ºC/110ºF in temperature) will activate the yeast. It should feel like bath water. Water that’s hotter than 130ºF will kill the yeast.
- All-purpose flour. The best flour for vegan pizza crust, as it yields the crispiest results and is easy to work with. If you prefer a chewy pizza crust, use bread flour instead or a 1:1 mix of the two.
- Salt. For flavor.
- Olive oil. You need some fat to give the dough the ideal texture.
- Toppings. Basics like pizza sauce (I like to use my homemade pomodoro sauce or sugo) and some Italian seasoning.
- Vegan cheese. Try to grate a block of vegan mozzarella and vegan cheddar cheese yourself rather than using store-bought shreds. It not only melts better, but it tastes better too. In terms of brands, I’ve tested a bunch of them and found Violife and Miyokos to be the two front-runners, both in flavor and how well they melt (and look like real cheese).
How to make vegan pizza
Step 1- Activate the yeast. Whisk the yeast and lukewarm water together in a heatproof jug or bowl. Let it sit for a few minutes or until it becomes frothy (this shows that your yeast is alive!).
Step 2- Start the dough. Mix the salt and flour in a large bowl and make a well in the center. Pour the yeast/water mixture and the oil into the middle.
Step 3- Knead, then let it rise. Gently knead the dough on a lightly floured surface until smooth. Transfer the ball of pizza dough to a lightly greased bowl, cover it with plastic, and let it rise in a warm area until it’s doubled in size.
Step 4- Knead again. Once it’s doubled, knead the dough again on a lightly floured surface. Roll out the ball of dough into a circle (about 12 inches in diameter).
Step 5- Par-bake the crust. Place it on a pizza pan and par-bake in the oven.
Step 6- Add the toppings and bake again. Spread the pizza sauce over the par-baked crust, then add the vegan cheese and Italian seasonings. Bake the pizza again until the crust is golden and the “cheese” has melted.
★★★★★ REVIEW
“My friend is vegan, and I prepared for her. She couldn’t believe it was vegan pizza!” – Mario
Arman’s recipe tips
- Sticky dough? I find spraying my hands with cooking spray or rubbing some olive oil makes it so much easier to work with. If that still doesn’t help, add a little extra flour. I learned in culinary school that the key to a properly formed pizza dough is the ability to stretch portions of it without it breaking.
- Fresh yeast, please. If the water and yeast mixture doesn’t become bubbly or foamy after five minutes, this likely means your yeast has expired. It’s best to start over with fresh yeast.
- Dust your pizza pan with cornmeal to prevent the dough from sticking. I find this so much better than flour.
- 12-inch perfection. My dough is perfect for a fluffy and crisp 12-inch pizza. If you like a super thin crust, roll it out to 14 inches. If you prefer a super thick and doughy crust, 10 inches is fine.
- Want to flavor your pizza dough? Whisk one tablespoon of garlic powder or Italian seasonings into the flour and salt.
- Par-baking the pizza crust is essential. If you were to skip this step, the dough would be undercooked by the time the “cheese” has melted.
Storage and make-ahead tips
Storage: Leftover pizza slices can be kept in the fridge, covered, for up to 3 days.
To make ahead: My recipe makes two dough balls, which are enough for two 12-inch pizzas. You can freeze the dough balls, covered, for up to two months. I recommend thawing the dough the night before in the fridge, then bringing it to room temperature before assembling it into pizzas.
Easiest Vegan Pizza
Video
Ingredients
- 1 teaspoon dried yeast
- 1/2 cup lukewarm water aim for 110°F but no warmer than 130°F
- 1 1/3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
Toppings
- 1 cup pizza sauce
- 1 cup vegan mozzarella cheese freshly grated
- 1 cup vegan cheddar cheese freshly grated
- 1 teaspoon Italian seasoning
Instructions
- Whisk together the yeast and water in a heatproof jug. Let it sit for five minutes or until frothy.
- Add the salt and flour to a large mixing bowl. Make a well in the center, then add the yeast mixture along with the olive oil. Using your hands, mix the dough until smooth. This should take around five minutes.
- Lightly flour a kitchen surface and transfer the dough onto it. Gently knead the dough several times.
- Place the dough in a lightly greased bowl and cover it with saran or plastic wrap. Set it aside in a warm area for 30 minutes to double in size.
- Once the dough has doubled, transfer it onto a floured surface and knead again. Divide the dough into two portions. Refrigerate one to use later or make two pizzas.
- Preheat the oven to 400°F (200°C).
- Roll out the ball of dough into a large pizza shape, approximately 12 inches. Place it on a pizza pan or baking sheet sprinkled with semolina or flour. Bake the crust for 5 minutes.
- Remove the hot crust from the oven and Spread pizza sauce over the top, then sprinkle with the two kinds of vegan cheeses. Sprinkle Italian seasoning on top.
- Bake the pizza for another 10-12 minutes or until the crust is golden and the cheese has melted.
Notes
- Dough: This recipe makes two 12-inch pizzas. You can save one dough ball in the fridge for up to one week or in the freezer for two months.
- Water temperature: 110°F is ideal, but ensure it’s no more than 130°F or else you risk killing the yeast.
- Vegan cheese: My recommended brands for best melting are Miyokos and Violife. If there is a brand that you prefer, please use that.
- Yeast: Fresh yeast, please. If the water and yeast mixture doesn’t froth within 5 minutes, you’ll need new yeast.
- Gluten Free: Swap out the flour for a gluten-free flour with added xanthan gum.
- Leftovers: Keep in the fridge for 3 days or in the freezer for 3 months.
My friend is vegan and I prepared for her. She couldnt believe it was pizza vegan!
I bought this vegan ingredients to prepare for friend. Good.
What is the best vegan cheese to use?
Love Miyokos 🙂 It’s SO GOOD!
Very good keep up the excellent work