Easy Vegan Pizza Dough Recipe + Topping Ideas

4.50 from 2 votes

Easy Vegan Pizza Dough Recipe + Topping Ideas

Make delicious vegan pizza at home with this easy recipe! With just six simple ingredients, you can create a pizza dough that's better than anything delivered.

Prep Time2 15

Cook Time15

Course: Dinner, Main Meal

Cuisine: American

Diet: Vegan

Servings: Slices (2 -12 inch pizzas)

Calories: 211kcal

Author: Ruth Grindeland

Cost: $5

Equipment

1 pizza baking pan or stone
1 Large bowl
1 Medium bowl
1 Wooden spoon

Ingredients

1 and ⅓ cups (320ml) warm water(between 95-105°F, 38-43°C)
2 and ¼ teaspoons (7g) active dry 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
1 tablespoon corn meal optional

US Customary - Metric

Instructions

Step 1: Activate the yeast

Whisk together warm water, yeast, and sugar in a large bowl.
Let stand for 7-10 minutes or until foamy.

Step 2: Make the dough

Add olive oil and salt to the yeast mixture and stir to combine.
Gradually add flour until a dough forms.
Knead for 5-7 minutes or until smooth, elastic and there is no flour on your fingers.

Step 3: First rise

Grease a large bowl with oil or nonstick spray.
Place the dough in the bowl and cover with plastic wrap or a damp towel.
Let rise in a warm place for 60-90 minutes or until doubled in size.

Step 4: Shape and second rise

Preheat the oven to 475°F (250°C).
Punch down the dough and divide it in half.
Pat one-half into a disk and shape it into a 12-inch circle.
If using corn meal, scatter it on the baking sheet. Place the dough on a baking sheet or pizza pan and cover with plastic wrap or a damp towel.
Let rise for 15 minutes.

Step 5: Top and bake

Brush the top with olive oil.
Push dents into the surface to prevent bubbling.
Top with your favorite toppings.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Notes

Make-ahead: Prepare the dough through step 5, then place in an airtight container and refrigerate for up to 48 hours. When ready to bake, bring the dough to room temperature for 30 minutes before shaping and baking.
Freezing: To freeze, wrap the dough tightly in plastic wrap and place it in a freezer bag. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight. When ready to bake, bring to room temperature for 30 minutes before shaping and baking.
Storage: Store leftover pizza in the refrigerator for up to 3 days. Reheat in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes or until heated through.
Tips: If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water. Be careful not to overwork it, or the pizza will become flat and tough.
Troubleshooting: If the dough doesn't rise, it may be too cold. Place it in a warm, draft-free place for 30 minutes, then try to rise again. If the dough is still not rising, it may be bad. Discard the dough and start over. You might be using expired yeast. Check the date and use new yeast if needed.
Variations: For a gluten-free pizza, use a gluten-free flour blend. For a whole wheat pizza, substitute whole wheat flour for half of the all-purpose flour. For a herbed pizza, add 1/4 cup of chopped fresh herbs to the dough before kneading.
Serving suggestions: Serve your pizza with your favorite toppings, such as marinara sauce, vegan cheese, vegetables, and vegan meats.

Nutrition