Homemade Vegan Pizza Dough

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Make homemade vegan pizza dough using just six simple ingredients. The dough is soft and sturdy, providing the perfect base for desired toppings. With a subtle flavor that lets your pizza toppings shine, this recipe is sure to be a hit. I'll guide you through each step of the process, so you can easily make this delicious pizza dough recipe.

Homemade pizza dough is super simple to make. You will need a few ingredients, all of which are pantry staples. In a nutshell, you mix the ingredients together, knead, let the dough rest, shape the dough, let the dough rest again, and then bake.

What I like about making pizza dough at home is I can control what goes into the dough, or in other words, every ingredient I can pronounce! While I made this recipe using all-purpose flour, you can theoretically use just about any flour. I say theoretically because I have not tested every flour type available. If you are interested in alternative flour, I have a post on chickpea flour substitutes. In that post, I describe 10 alternative flours, some of which you might want to try with this recipe.

This recipe has enough dough for two 9-inch pizzas. If you only need enough dough to make one pizza, freeze half of the dough. It will be handy when you do not feel like cooking dinner.

Jump to:

• What I Love About This Recipe
• Is all Pizza Dough Vegan?
• Ingredients
• Instructions
• Vegan Toppings Ideas
• Frequently Asked Questions
• Make-Ahead and Freezing
• GREAT BRITISH BAKING SHOW BAKE
• Recipe

What I Love About This Recipe

• It is so easy to make.
• Using my San Marzano tomato sauce, I can make a vegan pizza bursting with flavor
• The dough does not contain any preservatives.
• My house smells like a bakery when the pizza is in the oven.

Is all Pizza Dough Vegan?

On the surface, it seems all pizza dough is vegan, right? it is really just a few ingredients: water, flour, yeast, salt, and in this case, olive oil. However, some doughs are enriched, meaning they have ingredients beyond a basic dough recipe to enrich the flavor. These ingredients can include sugar, milk, eggs, or butter.

I prefer to make my pizza dough at home to avoid eating animal products. This way, I can ensure all the products are vegan.

If you prefer making dough in a bread maker, try this bread maker pizza dough recipe.

Ingredients

• Warm Water - 1 and ⅓ cups - I think yeast is like Goldie Lox. The water can't be too hot or 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?

• Starbucks Pineapple Refreshers
• Homemade Bread Bowls
• Easy Homemade Bread Recipe
• Quick Oven Roasted Tomatoes With Garlic
• Braided Nutella Bread

Instructions

Step One: 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.

Stage Two: Kneading -

Lightly flour a work surface. Place the dough on the work surface; it will be sticky. 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. Note in the pictures all the dough on my fingers in the first picture and the lack of dough on my fingers in the later pictures.

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.

Step Three: 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 a freezer bag, remove all the air, and seal it. Freeze for up to 3 months.

Step Five: Shape and Second Rise -

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). Lightly flour a work surface. Punch down the dough to release the air (I love this part!). 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.

Step Six: Top & Bake -

Lightly brush the top with olive oil. Using your fingers, push dents into the surface to prevent bubbling. Top with your favorite sauce and toppings. Place pizza in the middle of the rack and bake for 12-15 minutes. Slice hot and serve immediately.

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:

Frequently Asked Questions

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 them 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!

Recipe