Easiest Vegan Pizza

This restaurant-worthy vegan pizza features a fluffy and slightly crisp homemade crust and simple, plant-based toppings. Watch how I make this in my kitchen in the video below!

Course Main Course

Cuisine Italian

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 145kcal

Author Arman Liew

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.

Video

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.

Nutrition