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Ultimate Homemade Vegan Pizza

A foolproof recipe for a crispy, chewy pizza crust topped with rich tomato sauce, melty vegan cheese, and your favorite veggies. Perfect for a quick and satisfying plant-based meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/3 cups warm water about 105-110°F (40-43°C)
  • 1 tsp granulated sugar
  • 2 1/4 tsp active dry yeast one standard packet
  • 3 1/2 cups bread flour plus more for dusting
  • 2 tbsp extra virgin olive oil plus more for bowl
  • 1 1/2 tsp fine sea salt
  • 1 14.5 oz can crushed tomatoes preferably San Marzano
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes optional
  • 8 oz vegan mozzarella shreds or block, shredded
  • 2 cups assorted vegetables e.g., bell peppers, mushrooms, red onion, olives
  • 1 handful fresh basil for garnish

Equipment

  • Stand mixer with dough hook (or a large bowl for hand kneading)
  • Pizza stone or heavy-duty baking sheet
  • Parchment paper
  • Large mixing bowls
  • Kitchen scale (highly recommended for accuracy)

Method
 

  1. In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-7 minutes until foamy. This 'proofing' step is non-negotiable—it guarantees your dough will rise properly. Trust me, skipping it is the number one reason for flat pizza.
  2. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour and salt. With the mixer on low, slowly pour in the yeast mixture and olive oil. Mix for 5-7 minutes until a smooth, elastic dough forms. It should pull away from the sides of the bowl. Tip from me: If you don't have a mixer, knead by hand on a floured surface for 8-10 minutes until smooth.
  3. Lightly oil a large bowl. Place the dough ball in the bowl, turning to coat. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free spot for 1 hour, or until doubled in size. While it rises, make your sauce.
  4. For the sauce, combine the crushed tomatoes, minced garlic, oregano, red pepper flakes (if using), and a pinch of salt in a bowl. Stir well. No cooking needed—this raw sauce will cook beautifully in the oven, preserving a bright, fresh flavor that balances the rich toppings.
  5. Preheat your oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. Punch down the risen dough and divide it in half for two 12-inch pizzas. On a floured surface, gently stretch and shape each piece into a round, aiming for an even thickness. Don't use a rolling pin if you can avoid it; stretching by hand creates those coveted air pockets.
  6. Carefully transfer the shaped dough to a piece of parchment paper. Spread a thin layer of sauce over the dough, leaving a 1/2-inch border. Sprinkle with vegan cheese and your prepared vegetable toppings. Slide the pizza (on the parchment) onto the hot stone or baking sheet.
  7. Bake for 12-15 minutes, rotating halfway through, until the crust is golden brown and the cheese is melted and bubbly. Believe me, the high heat is key for a crisp crust. Remove from the oven, garnish with fresh basil, slice, and serve immediately.

Notes

Chef's Tips:
• For a crispier crust, par-bake the dough with just sauce for 3 minutes before adding cheese and toppings.
• Avoid overloading with wet vegetables like fresh tomatoes, as they can make the crust soggy. Sauté them first if needed.
• Let the pizza rest for 2-3 minutes after baking before slicing to allow the cheese to set slightly.
Food Safety:
• Ensure all fresh vegetables are washed thoroughly before use.
• Leftover pizza should be refrigerated within 2 hours of cooking.