Best Vegan Pizza Dough

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by Alena Schowalter
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Move over store-bought pizza crust — homemade vegan pizza dough is taking over! With 6 basic ingredients, it can’t get any easier.

Although there are vegan options at the store, homemade pizza is 10 times more delicious! Plus, you can freeze extra dough for whenever you need it next. 

It’s great for meal prep, too, since the dough lasts 2-3 days in the fridge!

Our pizza dough only requires 10 minutes of hands-on time. While it’s resting, you can prepare other ingredients for your pizza or pizza rolls

You can add on any toppings you want or even add some flavor to the dough!

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Why you should try it

  • Only need 6 pantry staples
  • Fun to make
  • Freezer-friendly
  • Super simple
  • Great for beginners

For this delicious dough, you will need a mixing bowl, rolling pin, baking sheet, and measuring equipment.

flour in large bowl next to water and spices

Ingredients needed

  • Instant yeast — our leavening agent that will help our dough rise.
  • Warm water — to activate the yeast.
  • Sugar, all-purpose flour, salt — essential baking ingredients.
  • Olive oil — keeps the dough hydrated!

Find the exact measurements and pizza topping recommendations below!

How to make vegan pizza dough

Making the dough

Pour the warm water into a large mixing bowl. Make sure the water is not too hot or it will kill the yeast!

Stir in sugar and yeast, then set aside for 5 minutes so that the mixture can become frothy and form bubbles.

Add olive oil, flour, and salt. Mix with a large spoon until a sticky ball begins to form. Adjust the consistency of your dough by adding more flour as needed.

woman forming vegan pizza dough on a table
woman kneading dough on table

Kneading and rest time

Transfer to a clean, floured surface and knead it for 3-4 minutes or until you’ve created a smooth dough. You’re looking for a soft dough that bounces back slowly when poked with your finger! If you’re not at this point yet, keep kneading.

Transfer the dough ball back into your large bowl and cover with a clean kitchen towel. Allow it to rise at room temperature for 60-90 minutes or until it has doubled. If your kitchen is too cold, preheat your oven to 150° F, turn it off, and place the covered bowl with the towel inside it with the door slightly ajar.

Once you’re ready to make your pizza

Preheat the oven to 475 °F (250 °C) and line a baking sheet with parchment paper or grease a pizza pan.

Place risen dough back onto a floured surface. Decide whether you make one large or two smaller pizzas! If the latter is the case, divide the dough in half — you can even freeze one half of the dough or store it in the fridge for 2-3 days.

Gently flatten the dough into a disc using lightly floured hands. Take a rolling pin to create an even pizza crust, about ½ inch thick. Lift the edges of the dough to create a lip if wanted!

Cover again with a clean kitchen towel while preparing the pizza toppings!

Place pizza dough on a baking sheet. Add sauce and toppings.

Bake for 12-15 minutes or until the crust and toppings are golden brown.

making pizza out of dough

Storage & reheating

Wrap any leftover uncooked dough in the fridge for 2-3 days or freezer for 3-4 months. 

Reheat your pizza in a 375 ºF (190 ºC) oven for 10-15 minutes or until warm.

Serving suggestions

Be sure to try our delicious marinara sauce and Mediterranean pizza!

The best part about homemade pizza is that you can add your favorite toppings! Here are some suggestions.

Veggies

  • Onion
  • Garlic
  • Bell peppers
  • Broccoli
  • Cauliflower
  • Eggplant
  • Artichoke

Vegan protein

  • Vegan chicken
  • Vegan steak
  • Impossible meat

Vegan cheese

  • Shredded or liquid mozzarella
  • Cheddar
  • Ricotta
taking a slice of pizza from the table

FAQs & tips

Is pizza dough usually vegan?

Yes, it is! However, some doughs contain whey so be sure to ask if you’re eating at a restaurant.

When adding vegan cheese

Make sure to add vegan cheese last. Since vegan cheese melts slower, it’s best to put them on top so they’re closer to heat.

Can I use whole wheat flour instead?

Yes! You can substitute the all purpose flour with wheat flour. However, make sure to substitute by weight. For example, if 2 cups of all purpose flour = 240g, then use 240g of whole wheat flour.

homemade vegan pizza dough on table

Can I use gluten-free flour instead?

For this recipe, you cannot use gluten-free flour in a 1:1 ratio. Gluten-free flour is finer and absorbs more liquid. Plus, it can have added gums and starches that affect the overall texture. We recommend finding a dedicated gluten-free pizza dough recipe to ensure the best outcome!

Can I omit the oil or sugar?

You can omit the oil, but the texture will not be as soft when stretching the pizza dough. As for the sugar, you can omit it if you want!

More related recipes

Did you make our vegan pizza dough and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!

Best Vegan Pizza Dough

by Alena Schowalter
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes
Move over store-bought pizza crust — homemade vegan pizza dough is taking over! With 6 basic ingredients, it can’t get any easier. Great for dinner meal prep!
Serves 1 pizza

Ingredients

  • 1 tablespoon instant yeast
  • ¾ cup warm water 180 ml
  • 1 teaspoon sugar
  • 2 cups all-purpose flour 240 g
  • ½ teaspoon salt
  • 1 teaspoon olive oil

Instructions

  • Pour the warm water into a large mixing bowl. Make sure the water is not too hot or it will kill the yeast!
  • Stir in sugar and yeast, then set aside for 5 minutes so that the mixture can become frothy and form bubbles.
  • Add olive oil, flour and salt. Mix with a large spoon until a sticky ball begins to form. Adjust the consistency of your dough by adding more flour as needed.
  • Transfer to a clean, floured surface and knead it for 3-4 minutes or until you’ve created a smooth dough. You’re looking for a soft dough that bounces back slowly when poked with your finger! If you’re not at this point yet, keep kneading.
  • Transfer the dough ball back into your large bowl and cover with a clean kitchen towel. Allow it to rise at room temperature for 60-90 minutes or until it has doubled. If your kitchen is too cold, preheat your oven to 150° F, turn it off, and place the covered bowl with the towel inside it with the door slightly ajar.
  • Once you’re ready to make your pizza, preheat the oven to 475 °F (250 °C) and line a baking sheet with parchment paper or grease a pizza pan.
  • Place risen dough back onto a floured surface. Decide whether you make one large or two smaller pizzas! If the latter is the case, divide the dough in half — you can even freeze one half of the dough or store it in the fridge for 2-3 days.
  • Gently flatten the dough into a disc using lightly floured hands. Take a rolling pin to create an even pizza crust, about ½ inch thick. Lift the edges of the dough to create a lip if wanted!
  • Cover again with a clean kitchen towel while preparing the pizza toppings!
  • Place pizza dough on a baking sheet. Add sauce and toppings
  • Bake for 12-15 minutes or until the crust and toppings are golden brown.

Notes

  • Try “So Delicious” shredded mozzarella or “Miyokos” liquid mozzarella!
  • Store uncooked pizza dough in freezer for up to 3-4 months
Course: Basics
Cuisine: Italian
Nutrition Facts
Best Vegan Pizza Dough
Amount per Serving
Calories
1005
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
6
g
Sodium
 
1076
mg
47
%
Carbohydrates
 
200
g
67
%
Fiber
 
10
g
42
%
Sugar
 
5
g
6
%
Protein
 
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.

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