Vegan Pizza
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This restaurant-worthy vegan pizza features a fluffy and slightly crisp homemade crust and simple, plant-based toppings. My vegan friends reckon it tastes like the real thing.
A vegan pizza recipe that carnivores would approve of.
I consider myself a pizza snob, so when developing a vegan pizza recipe, it had to look and taste like any good pizza. This not 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.
Looking for more pizza recipes? Try my Sicilian pizza, protein pizza, or birria pizza.
Key Ingredients
- 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 because 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 it melts (and looking like real cheese).
How to make vegan pizza
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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!).
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. Gently mix the dough until it forms a ball.
Knead, then let it rise. Gently knead the dough on a lightly floured surface until it smooths out. 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.
Knead again. Once it’s doubled, knead the dough again on a lightly floured surface. Cut it into two balls. Wrap one of the balls in plastic and keep it in the freezer for later. The other ball will be used to make the vegan pizza!
Par-bake the crust. Roll out the ball of dough into a circle (about 12 inches in diameter). Place it on a pizza pan and par-bake in the oven.
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.
Arman’s recipe tips
- Fresh yeast, please. If the water and yeast mixture doesn’t become bubbly or foamy after 10 to 15 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.
- Want to flavor your pizza dough? Whisk one tablespoon of garlic powder or Italian seasonings in with the flour and salt.
- Par-baking the pizza crust is important. If you were to skip this step, the dough would be undercooked by the time the “cheese” has melted.
More easy vegan dinners
Easiest Vegan Pizza
Video
Ingredients
- 1 teaspoon dried yeast
- 1/2 cup lukewarm water
- 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 5 minutes or until frothy.
- Add the salt and flour into 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 together until smooth.
- 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. Freeze one to use later or make two pizzas.
- Preheat the oven to 190C/375F.
- Roll out the ball of dough into a large pizza shape, approximately 12 inches. Place it on a pizza pan or baking sheet. Bake the crust for 10-12 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
Nutrition
Originally published January 2023, updated and republished March 2024
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