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Homemade vegan pizza dough recipe is perfect for beginners. Using only six basic ingredients, you can make thin-crust pizza at home that tastes better than anything delivered! PSST - Vegan pizza dough 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 dough of any kind. It seemed as though I could not possibly have the skills.
However, after my first time making dough, 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 homemade dough!
Like with these vegan brown sugar and cinnamon pop-tarts, homemade pizza dough tastes much better store-bought. I also love that there are no artificial ingredients, preservatives, or hidden animal products!
Table of contents
What I Love About Vegan Pizza Dough
- It is so easy to make
- It is easy to make individual pizzas for family pizza night.
- Vegan pizza dough and traditional pizza dough are identical!
Ingredients
- 1 and ⅓ cups (320ml) of warm water(between 95-105°F/35-40C°)
- 2 and ¼ teaspoons (7g) instant yeast (1 standard packet)
- 1 tablespoon (13g) of organic white granulated sugar
- 2 tablespoons (30ml) of olive oil
- ¾ teaspoon salt or sea salt
- 3 and ½ cups (450g) of all-purpose flour or bread flour + extra for dusting
- 1 teaspoon of garlic powder (optional)
Vegan Pizza Dough Instructions
Time needed: 2 hours and 30 minutes.
How to Make Vegan Pizza Dough - This easy recipe makes two 12-inch thin-crust pizzas.
- 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.
- Knead the Dough
Lightly flour a work surface. Place the dough on the work surface. The dough will be sticky at this stage. Knead the dough by folding in half, turning 90 degrees, and folding 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 the dough is ready, shape a ball of dough and poke it with your finger. The dough is ready for the first rise if it slowly springs back. If not, keep kneading until your dough springs back. If the dough continues to be sticky, add a little flour a teaspoon at a time. - 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 the dough has doubled in size.
If saving the other half of the dough, roll it into a dough ball. Lightly oil the dough with nonstick spray or olive oil. Place the dough 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 the dough into two halves. Pat the one dough ball into a disk shape. Using your fingers or a rolling pin, shape the dough into a circle.
Place the dough on a pizza baking sheet or a pizza stone. Using your fingers, finish shaping the dough into a 12-inch circle. Pinch the edge of the dough to form a crust. Lightly cover with plastic wrap or a tea towel and rest for 15 minutes. - Top & Bake
Lightly brush the top of the dough with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake on the middle rack for 12-15 minutes.
Slice hot pizza and serve immediately.
Quick Tomato Pizza Sauce
Depending on my toppings, I use store-bought pesto sauce or this family favorite quick tomato sauce recipe from Pizzaria Locale.
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
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 Pizza Toppings
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
On the surface, all pizza dough is vegan. However, animal products can be found in the fine print of processed dough. 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.
YES! Generally speaking, all unprocessed pizza dough is made without eggs. The processed dough is another story. Pizza dough is easy to make at home, and there are no hidden animal products!
Basic dough, such as the dough used in this recipe, is made without dairy. Dairy is commonly found in sweet dough recipes such as brioche, challah, and sweet rolls.
Make-Ahead and Freezing
Make-Ahead: Prepare the dough through step two, the kneading step. Place the dough in an oiled bowl, cover with plastic wrap, and place in the refrigerator for 8-12 hours for a slow rise. During the slow rise, the dough 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.
Dough 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 the dough into an airtight container or individual freezer bag, remove all the air, and seal the bag. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator overnight. When ready, remove the dough 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!
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
- Knead the Dough: Lightly flour a work surface. Place the dough on the work surface. The dough will be sticky at this stage. Knead the dough by folding in half, turning 90 degrees, and folding 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 the dough is ready, shape a ball of dough and poke it with your finger. If the dough slowly springs back, it is ready for the first rise. If not, keep kneading until your dough springs back. If the dough continues to be sticky, add a little flour a teaspoon at a time.
- 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 the dough has doubled in size. If saving the other half of the dough, roll it into a dough ball. Lightly oil the dough with nonstick spray or olive oil. Place the dough 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 the dough into two equal halves. Pat the one dough ball into a disk shape. Using your fingers or a rolling pin shape the dough into a circle. Place the dough on a pizza baking sheet or a pizza stone. Using your fingers, finish shaping the dough into a 12-inch circle. Pinch the edge of the dough to form a crust. Lightly cover with plastic wrap or a tea towel and rest for 15 minutes.
- Top & Bake: Lightly brush the top of the dough with olive oil. Using your fingers, push dents into the surface of the dough 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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