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Try out this restaurant-style Vegan Pizza Recipe in the comfort of your own home. It's easy to make and delivers the most delicious crust. It's crispy on the outside and fluffy on the inside.
Everyone needs a good Vegan Pizza Recipe in their life. Amirite? However, nobody wants a pizza recipe that is difficult to follow or takes hours for the dough to rise.
Not fun!
Well, this Vegan Pizza Recipe will put the fun back in pizza making. It's so easy to make and will be on your table in just one hour (or less).
Most of that time is just waiting for the dough, so you can sit back and relax while that's going on.
WHAT DO I NEED TO MAKE VEGAN PIZZA?
For the pizza dough, you'll need warm water, fast-acting yeast, all-purpose flour, olive oil, sugar, salt, and garlic powder.
You can top your pizza with anything you'd like so have fun with it. I kept it simple and added marinara sauce, dried herbs, fresh basil, and homemade vegan mozzarella cheese.
Any store-bought melty vegan cheese will work well too. I love Miyoko's Vegan Mozz!
HOW TO MAKE VEGAN PIZZA
(full ingredient amounts in recipe card below)
First, you'll need to preheat your oven to 500 degrees F. (Yep, as hot as it goes!)
In a small bowl, stir the yeast and ½ tablespoon sugar into warmed water until dissolved. Let it sit until it's foamy for about 7-10 minutes.
Make sure the water is warm, but not too hot or it won't work. If the yeast doesn't foam up after 7- 10 minutes, start with a new packet.
In a large bowl, add the flour, garlic powder, salt, and remaining sugar. Now whisk to combine well. Add the activated yeast to the bowl along with the olive oil. Mix until all ingredients are well combined and form a dough. If the dough is too sticky, add a couple of tablespoons of flour.
Form the dough into a ball and place back in the bowl (*lightly dust bowl with flour before placing the dough ball in). Completely cover the bowl with a damp napkin or hand towel for 30 minutes or until dough doubles in size.
You'll need a Large Pizza Pan or cutting board ready to transfer the pizza into and out of the oven, but you won't be cooking on it. The pizza will be cooked on parchment paper only.
Place a large piece of parchment paper over your work area (about the size of your pan).
Dust the paper with flour so you can spread your dough easily. Cut the dough in half using a wet knife.
This recipe makes two 10-inch pizzas and I make one pizza at a time. While one is cooking, I'll prepare the other.
Using your hands, spread dough across the parchment paper into a round pizza shape to your desired thickness. I spread the dough pretty thin because it rises while cooking. The edges should be slightly thicker to form a pillowed crust.
Season your crust by lightly brushing with olive oil and sprinkle with salt and Italian herbs. Now, spread the sauce evenly with a spoon over the pizza and top with Vegan Mozzarella.
Carefully slide the parchment paper onto your pan to transfer to the oven. Now slide the parchment paper back off your pan and directly onto the middle oven rack.
Bake for 10-15 minutes, until the crust is golden brown. The pizza cooks fast so keep an eye on it.
When it comes out of the oven, I like to sprinkle it with fresh-cut basil. Fresh thyme is nice too!
PIZZA TOPPING IDEAS:
I'D LOVE TO HEAR FROM YOU
If you make this Vegan Pizza Recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Easy Vegan Pizza Recipe
Ingredients
Pizza Dough
- 1 cup warm water
- 1 packet fast-acting yeast
- 2 cups all-purpose flour
- 2 tablespoons olive oil (+ more for seasoning crust)
- 2 tablespoons sugar , divided
- 1 teaspoon salt (+ more for crust)
- ½ teaspoon garlic powder
Toppings
- ½ cup marinara sauce (more if preferred)
- homemade vegan mozzarella cheese , sliced (or store-bought cheese)
- ½ cup fresh basil , chopped
- 1 ½ teaspoons Italian seasoning (*optional)
Instructions
Pizza Dough
- Preheat oven to 500 degrees F. (yup, as hot as it goes).
- Stir yeast and ½ tablespoon sugar into warmed water until dissolved. Let it sit for 7-10 minutes, until foamy.
- In a large bowl, add the flour, garlic powder, salt and remaining sugar. Whisk to combine. Add the activated yeast to the bowl along with the olive oil. Mix until all ingredients are well combined and form a dough. If dough is too sticky, add a couple tablespoons of flour.
- Form the dough into a ball and place back in the bowl (*lightly dust bowl with flour before placing the dough ball in). Completely cover the bowl with a damp napkin or hand towel for 30 minutes or until dough doubles in size.
- *You'll need a pizza pan or large cutting board ready to transfer the pizza into and out of the oven, but you won't be cooking on it. The pizza will be cooked on parchment paper only.
- Place a large piece of parchment paper over your work area (about the size of your pan). Dust the paper with flour so you can spread your dough easily. * Cut the dough in half using a wet knife. This recipe makes two 10-inch pizzas. I make one pizza at a time. While one is cooking, I'll prepare the other.
- Using your hands, spread dough across the parchment paper into a round pizza shape to your desired thickness. I spread the dough pretty thin because it rises while cooking. The edges should be slightly thicker to form a pillowed crust.
- To season your crust, lightly brush with olive oil and sprinkle with salt and Italian herbs.
- Using a spoon, spread the sauce evenly over the pizza and top with the mozzarella.
- Carefully slide the parchment paper onto your pan to transfer to the oven. Now slide the parchment paper back off your pan and directly onto the middle oven rack.
- Bake for 10-15 minutes, until the crust is golden brown. The pizza cooks fast so keep an eye on it.
Notes
Nutrition
Yesi
Parchment paper can’t withstand temperatures above 425 degrees. Do you have any alternative suggestions to cook the pizza on as to not cause an accidental house fire?
Melissa Huggins
Hi there, I haven't had any issues with the paper, but you can use a pizza stone with nice results. 🙂
Hannah
Hey second time making this and its delicious! I made too much dough though can I freeze it and use it later? If so how do I defrost it?? Thanks ☺
Melissa Huggins
Hi Hannah, I'm so glad you like the recipe! Yes, it freezes really well for 2-3 months. Divide the dough into equal portions (each portion should be enough for 1 pie). Roll into a ball and lightly coat with olive oil. Wrap in cling wrap and store in a Ziploc (squeeze out air). You can thaw in the fridge overnight or on the counter for 30 minutes. Then roll it out and stretch into your pie crust. I hope this helps. Thanks for stopping by. 🙂
L
This was off the chain and super easy 2 make. You are awesome
Melissa Huggins
Such a nice compliment! Thank you for giving it a try! Have a lovely weekend 🙂
Charlie
Is that basil you stripped an put on it? And was that towards the end of cooking?
Melissa Huggins
Yes, that is basil and I put it on after cooking the pizza. You can put it on the last few minutes of cooking too 🙂
Adam
Best home-made pizza I've ever tasted!
Melissa Huggins
Thank you, Adam! SO happy to hear this! Have a beautiful weekend 🙂
Sm charles
Excellent results. Did not have parchment paper. I sprinkled some flour on a regular cookie sheet. Worked fine. No stick. Thanks for a keeper.
Melissa Huggins
Yay! I'm so happy it worked out for you! Thank you for sharing your results with the cookie sheet. Have a great week! 🙂
Jacqueline
Awesome! I found all the ingredients at home and it was easy enough to follow for a beginner baker to make it. It works great with tofu ricotta.
Melissa Huggins
I'm so glad you liked it! Thank you for giving it a try 🙂
Carole Likongo
I did the pizza oh OMG it was so good, Iam not usually a pizza lover but the vegans pizza is so delicious and not heavy in your stomach so just love it! ❤️🌱🌶
Melissa Huggins
Hi Carole, Yay! This is so great to hear! I'm so happy you loved it! Thank you for stopping by and sharing your feedback 🙂
Jennifer Bliss
I'm new to your blog and I hope you don't mind if I link you up on mine!? Swing by my place if you have the chance! It would make my day!
Mambo Sprouts
With the Holidays coming up we can totally use a clean, eco-friendly stain remover.
Melissa Huggins
I agree! It's so needed around the holidays 🙂
Elicia P
First I would like to say: thank you for the dough recipe!
My struggle has to do with our hard water. Clothes have lost so much of their color because of it.
Marcie
I have been using Molly’s for 3 years and won’t use another!!! Amazing and natural!
Juanita May
My husband works on small engines, so motor oil and grease stains.
Jenny Ham
Always food stains on my clothes
Eileen Boyce
We have s\tain struggles also.
Azeem
My laundry troubles is with oils and grease since I work as a mechanic
Amanda G
I have the struggle like everyone. stains and smells from little ones and pets.