Vegan Pizza

1 comments

5 from 16 votes
Jump to RecipeRate

This restaurant-worthy vegan pizza features a fluffy and slightly crisp homemade crust and simple, plant-based toppings. It’s so easy!

vegan pizza.

Making vegan pizza from scratch is a breeze thanks to this simple, easy-to-follow recipe! The fluffy pizza crust is easy to make ahead of time (and even leaves you with extras), and the topping options are endless. I kept this vegetarian pizza very simple with vegan cheese, herbs and spices, and my homemade pizza sauce, but there are plenty of ways to get creative.

Table of Contents
  1. The best vegan pizza recipe
  2. Ingredients needed
  3. How to make vegan pizza
  4. Tips to make the best recipe
  5. Vegan pizza topping ideas
  6. More variations
  7. Storage instructions
  8. More vegan recipes
  9. Frequently asked questions
  10. Best Vegan Pizza

The best vegan pizza recipe

The first time I made this recipe, I actually loosely followed my cast iron version but with some plant based tweaks. When I first made this for a vegan friend, they seriously thought I had tricked them by buying the pizza from a restaurant!

  • Perfect for your vegan friends. No one should be left out on pizza night. Whether you’re already vegan or making homemade vegan pizza for your vegan friends, this recipe is sure to leave all of your guests impressed.
  • It’s easy and foolproof. Homemade pizza dough is surprisingly easy to make and can even be prepared ahead and frozen for later. Layer on all of the toppings you like (I’ve included plenty of ideas for you!), or keep it simple with vegan cheese, sauce, and Italian seasonings.
  • Made with homemade pizza crust. There is no beating homemade pizza dough. Made from just five pantry-staple, naturally vegan ingredients, the finished crust bakes up to be a slightly crisp, pillowy, and fluffy delight. This recipe makes two balls of vegan pizza dough, leaving you with extras or enough for vegan pizza night!

What I love about this recipe is how versatile it can be. Think of it as a blank canvas… There are endless ways to mix up the toppings, vegan cheeses, sauces, and more!

Ingredients needed

Vegan pizza is made from the same ingredients as any other pizza but swaps the meat and cheese for plant-based alternatives. You don’t need any complicated ingredients to make this recipe:

For the pizza:

  • Yeast – Instant yeast is my go-to.
  • 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 is all purpose flour 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 – Oil improves the texture and flavor of the pizza dough.

For the toppings:

  • Pizza sauce – Use homemade pizza sauce or a store-bought alternative.
  • Vegan mozzarella cheese – Try to grate a block of vegan mozzarella yourself rather than using store-bought shreds.
  • Vegan cheddar cheese – Again, grate the “cheese” yourself.
  • Italian seasonings – For herbaceous and fresh Italian flavors.

How to make vegan pizza

The 5-ingredient pizza dough is easy enough for beginners but still produces restaurant-quality results. From there, layer on the toppings, bake the pizza, and enjoy! Here’s how it’s done, step-by-step:

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. Gently mix the dough until it forms a ball.

Step 3 – 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.

Step 4 – 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!

Step 5 – 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.

vegan pizza dough.

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. Enjoy!

how to make vegan pizza.

Tips to make the best recipe

  • 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.

Vegan pizza topping ideas

  • Bell peppers
  • Red onions
  • Plant-based pepperoni
  • Corn
  • Broccoli
  • Red chili flakes
  • Vegan meatballs
  • Marinated artichokes
  • Vegan parmesan
  • Fresh basil leaves
  • Arugula
  • Roasted garlic
  • Vegan pesto
  • Sun-dried tomatoes
  • Mushrooms

More variations

  • Swap the traditional red pizza sauce for BBQ sauce, vegan garlic sauce, or cashew cream.
  • You can make a cheeseless plant-based pizza instead by layering vegetables over top of the sauce.
  • Finish the pizza with dollops of vegan pesto, fresh basil leaves, or arugula for a pop of fresh, Italian flavors.

Storage instructions

To store: Leftover cooked pizza slices can be wrapped in plastic or foil and stored in the fridge for 3 to 4 days.

To freeze: Or freeze the leftovers for about 2 months. Frozen pizza dough will keep for up to 3 months.

To thaw: Let the pizza slices thaw completely in the refrigerator before reheating. Pizza dough should also be left to thaw in the fridge before rolling it out. This should take about 8 hours.

To reheat: You can retain the pizza slice’s crispy crust by reheating them in a 350ºF oven, in a covered skillet on low, or a parchment-lined 350ºF air fryer for about 5 minutes.

pizza vegan.

More vegan recipes

Frequently asked questions

Is pizza crust vegan?

Yes! Most pizza dough is naturally vegan, as it only requires five ingredients: yeast, water, flour, oil, and salt. It only becomes not-vegan-friendly when the recipe calls for animal byproducts, like butter, milk, or honey.

What can you serve with vegan pizza?

To transform your pizza into a well-balanced meal, pair a slice or two with a light green salad or roasted vegetables, like brussels sprouts and cauliflower. But because pizza is so much fun to eat, you can serve it alongside any fun vegan sides you like! It goes particularly well with sweet potato fries, baked curly fries, and French fries.

How do you make gluten free vegan pizza?

While I haven’t tested this recipe to be gluten free, you can try making it with my naturally gluten free 3 Ingredient Paleo Pizza Crusts or keto pizza instead.

vegan pizza recipe.

Best Vegan Pizza

5 from 16 votes
This restaurant-worthy vegan pizza features a fluffy and slightly crisp homemade crust and simple, plant-based toppings. It’s so easy!
Servings: 8 slices
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients  

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

TO STORE: Leftover cooked pizza slices can be wrapped in plastic or foil and stored in the fridge for 3 to 4 days.
TO FREEZE: Or freeze the leftovers for about 2 months. Frozen pizza dough will keep for up to 3 months.
TO THAW: Let the pizza slices thaw completely in the refrigerator before reheating. Pizza dough should also be left to thaw in the fridge before rolling it out. This should take about 8 hours.
TO REHEAT: You can retain the pizza slice’s crispy crust by reheating them in a 350ºF oven, in a covered skillet on low, or a parchment-lined 350ºF air fryer for about 5 minutes.

Nutrition

Serving: 1sliceCalories: 145kcalCarbohydrates: 19gProtein: 4gFat: 7gSodium: 717mgPotassium: 131mgFiber: 3gVitamin A: 137IUVitamin C: 2mgCalcium: 32mgIron: 2mgNET CARBS: 16g
Course: Main Course
Cuisine: American, Italian
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments