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A homemade vegan pizza dough recipe is perfect for beginners. Using only six basic ingredients, you can make an eggless thin-crust pizza at home that tastes better than anything delivered! PSST - it is the same as traditional homemade pizza dough!
Have you been holding back on making dough? I get it. It was overwhelming when I first thought about making anything with yeast. It seemed as though I could not possibly have the skills.
However, after my first time, I was amazed at just how easy it is! I will always try to make dough of any kind at home before I purchase it at the store. Nothing tastes or smells better than when it is made at home!
Like with these vegan brown sugar and cinnamon pop-tarts, it is homebaked, ensuring there are no artificial ingredients, preservatives, or hidden animal products!
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What I Love About This Recipe
- It is so easy to make.
- Perfect for individual pizzas.
- The crust is crispy on the outside and tender on the inside, aka, perfect!
- My house smells like a bakery when the pizza is in the oven.
Is all Pizza Dough Vegan?
Most doughs are made of four ingredients, yeast, flour, water, and salt. However, sometimes eggs or milk are included to "enrich" the dough. We, vegans, know that is not enriching!
In addition, animal products can be found in the fine print. Another unsuspecting place where animal products hide is in the sugar. Because it is hard to know which commercial sugars are vegan, always use organic sugar.
By using this recipe you will be able to make two dairy-free, eggless, vegan pizzas.
Ingredients
- Warm Water - 1 and ⅓ cups - I like to think of yeast as being like Goldie Lox. The water can't be too hot, or too cold, but just right. I aim for a temperature between 95-105°F (35-40C°). If you do not have a thermometer, I recommend testing the temperature on your wrist. If the water feels warm it should be warm enough to activate the yeast.
- Instant Yeast - 2 and ¼ teaspoons (7g) -1 standard packet
- White Granulated Sugar - 1 tablespoon (13g) - Look for vegan or organic sugar to ensure it is vegan. Regular sugar runs the risk of being made with animal bone char to achieve the white color.
- Extra Virgin Olive oil - 2 tablespoons (30ml) - If you do not have olive oil, try using another light oil such as canola.
- Salt - ¾ teaspoon - regular table or sea salt is perfect with this recipe.
- All-purpose flour - 3 and ½ cups (450g) - I like standard all-purpose flour, it works with everything. As an alternative, you can use whole wheat flour.
- Garlic Powder - 1 teaspoon (optional)
In the Mood For Something Else?
Instructions
Dough
Whisk the warm water, yeast, and organic sugar together. Stand for 7 - 10 minutes until the yeast activates. You will know the yeast is activated because it is foamy and smells like yeast. Mix in olive oil and salt. Add flour in one-cup increments and mix with a wooden spoon. If adding garlic powder, add it in with the flour.
Kneading
Lightly flour a work surface. Place the dough on the work surface, it will be sticky at this stage. Knead by folding it in half, turning it 90 degrees, and folding it in half again. Do this until the dough is less sticky and no longer sticks to your fingers, about 7 - 10 minutes.
To test if it is ready, shape it into a ball and poke it with your finger. If it slowly springs back, it is ready. If not, keep kneading and try again in 1-2 minutes.
First Rise
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl and cover the bowl with plastic wrap or a damp towel. Let sit for 60 -90 minutes at room temperature or until it has doubled in size.
If saving the other half, roll it into a ball. Lightly oil the dough with nonstick spray or olive oil. Place it into an individual freezer bag, remove all the air and seal the bag. Freeze for up to 3 months.
Heat the Oven
Preheat the oven to 475°F (250°C). Lightly grease the baking sheet or pizza pan with nonstick spray or olive oil. If desired, lightly sprinkle with cornmeal (optional).
Shape and Second Rise
Lightly flour a work surface. Punch down the dough to release the air. Divide into two halves. Pat the one ball into a disk shape. Using your fingers or a rolling pin, shape it into a circle.
Place on a pizza baking sheet or a pizza stone. Using your fingers, finish shaping it into a 12-inch circle. Pinch the edges to form a crust. Lightly cover with plastic wrap or a tea towel and rest for 15 minutes.
Top & Bake
Lightly brush the top with olive oil. Using your fingers, push dents into the surface to prevent bubbling. Top with your favorite toppings and bake on the middle rack for 12-15 minutes.
Slice hot and serve immediately.
Quick Tomato Sauce
Depending on my toppings, I use store-bought pesto sauce or this family's favorite quick tomato sauce recipe from Pizzaria Locale.
Quick Tomato Sauce Ingredients
- 16 oz - pureed tomatoes
- 2 minced garlic cloves
- 1 teaspoon dried oregano
- 1 dash of salt
- 1 dash of red pepper flakes
- 1 pinch of sugar
Quick Tomato Sauce Instructions
In a small saucepan over low-medium heat, add the tomatoes. Sprinkle salt evenly over the top, followed by oregano and red chile flakes. Whisk together and simmer for 20 minutes. Add a pinch of sugar as desired to reduce any bitterness from the tomatoes.
Vegan Toppings Ideas
If you are like me and have been a vegetarian for ages, you know vegan cheese has come a long way. I like to use a blend of Miyoko's vegan mozzarella cheese and vegan parmesan cheese.
In the pictures above, I made pizza without cheese. It is equally delicious! Here are some of my favorite vegetable toppings:
- Artichokes
- Arugula
- Fresh Basil
- Bell Peppers
- Black Olives
- Caramelized Onions
- Corn
- Eggplant
- Grape Tomatoes
- Jalapeños
- Kalamata Olives
- Mushrooms
- Red Onion
- Pineapple
- Roasted Red Peppers
- Vegan Pepperoni
Frequently Asked Questions
I like to use standard all-purpose flour. I find it gives the dough a little bit of a rise, but not too much. In fact, just the perfect amount of rise.
Yes, this recipe is dairy-free and eggless. However, the processed dough is another story. I recommend making it at home to avoid any hidden animal products!
Basic dough, such as the one in this recipe, is made without dairy. Dairy is commonly found in sweet bread recipes such as brioche, challah, and sweet rolls.
Make-Ahead and Freezing
Make-Ahead: Prepare through step two, the kneading step. Place the dough in an oiled bowl, cover it with plastic wrap, and place it in the refrigerator for 8-12 hours for a slow rise. During the slow rise, it should have doubled in size. Pick up at step five, shape, and second rise.
Refrigerator Instructions: Tightly cover the leftover pizza with plastic wrap and store it in the refrigerator for up to two days.
Freezing Instructions: This recipe created two 12-inch pizzas. If you want to freeze half of the dough, complete the steps through the first rise. Lightly oil the dough with nonstick spray or olive oil. Place in an airtight container or individual freezer bag, remove all the air, and seal the bag. Freeze for up to 3 months.
To thaw, place in the refrigerator overnight. When ready, remove the from the refrigerator and allow it to rest for 30 minutes. Pick up at step five, shape, and second rise.
GREAT BRITISH BAKING SHOW BAKE
Season 8, Episode 7, Technical - Italian
This bake is part of my challenge to bake through the Great British Baking Show.
Count: 32 down, 248 to go!
Did you make this? Leave a comment or take a picture and tag me on social media. I always love to see how my recipes turn out!
Recipe
Homemade Vegan Pizza Dough for Beginners
Equipment
Ingredients
- 1 and ⅓ cups (320ml) warm water(between 95-105°F, 38-43°C)
- 2 and ¼ teaspoons (7g) instant yeast (one standard yeast packet)
- 1 tablespoon (13g) organic white sugar
- 2 tablespoons (30ml) olive oil
- ¾ teaspoon salt
- 3 and ½ cups (450g) all-purpose flour + a little extra for dusting
- 1 teaspoon garlic powder
Instructions
- Dough: Whisk the warm water, yeast, and organic sugar together. Stand for 7 - 10 minutes until the yeast activates. You will know the yeast is activated because it is foamy and smells like yeast. Mix in olive oil and salt. Add flour in one-cup increments and mix with a wooden spoon. If adding garlic powder, add it in with the flour.1 and ⅓ cups (320ml) warm water(between 95-105°F, 38-43°C), 2 and ¼ teaspoons (7g) instant yeast (one standard yeast packet), 1 tablespoon (13g) organic white sugar, 2 tablespoons (30ml) olive oil, ¾ teaspoon salt, 3 and ½ cups (450g) all-purpose flour + a little extra for dusting, 1 teaspoon garlic powder
- Kneading: Lightly flour a work surface. Place the dough on the work surface, it will be sticky at this stage. Knead by folding it in half, turning it 90 degrees, and folding it in half again. Do this until the dough is less sticky and no longer sticks to your fingers, about 7 - 10 minutes. To test if it's is ready, shape into a ball and poke it with your finger. If it slowly springs back, it is ready. If not, keep kneading until it springs back.
- First Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl and cover the bowl with plastic wrap or a damp towel. Let sit for 60 -90 minutes at room temperature or until it has doubled in size. If saving the other half, roll it into a ball. Lightly oil the dough with nonstick spray or olive oil. Place it into an individual freezer bag, remove all the air and seal the bag. Freeze for up to 3 months.
- Heat the Oven: Preheat the oven to 475°F (250°C). Lightly grease the baking sheet or pizza pan with nonstick spray or olive oil. If desired, lightly sprinkle with cornmeal (optional).
- Shape and Second Rise: Lightly flour a work surface. Punch down the dough to release the air. Divide into two halves. Pat one half into a disk shape. Using your fingers or a rolling pin, shape it into a circle. Place the dough on a pizza baking sheet or a pizza stone. Using your fingers, finish shaping it into a 12-inch circle. Pinch the edges to form a crust. Lightly cover with plastic wrap or a tea towel and rest for 15 minutes.
- Top & Bake: Lightly brush the top with olive oil. Using your fingers, push dents into the surface to prevent bubbling. Top with your favorite toppings and bake on the middle rack for 12-15 minutes.Slice hot pizza and serve immediately.
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