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Homemade Pizza

Dough is prepared, topped with sauce, vegetables, and vegan cheese, then baked until golden.

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Introduction

Making pizza from scratch at home is simpler than it seems, and this vegan pizza recipe offers a clear, approachable guide to getting it just right. With a soft, airy crust and colorful, nutrient-packed toppings, it’s a satisfying meal that’s both plant-based and adaptable. The process is broken down into straightforward steps, so even if you’re new to making pizza, you’ll find it easy to follow along.

The dough is made with 00 flour and instant yeast, resulting in a base that’s light and chewy—the perfect foundation for your toppings. While the dough does require some time for proofing and kneading, the steps are manageable and rewarding. If you’re short on time, you can even opt for a store-bought pizza base to skip the dough preparation.

For the toppings, this recipe keeps things simple but flavorful. A mix of onion petals, bell peppers, tomatoes, and olives brings both color and variety to the pizza, while vegan mozzarella ties everything together. The combination is fully plant-based, but you can easily swap in other vegetables or even add some spice with chili flakes or jalapeños to suit your taste.

One of the best things about this recipe is its flexibility. The dough can be made ahead of time and refrigerated or frozen for later use, making it a practical option for busy schedules. Additionally, the baking process is adaptable to different ovens—just keep an eye out for the golden crust as a sign that it’s ready.

Whether you’re preparing a casual weeknight dinner or exploring plant-based recipes, this vegan pizza is a great choice. It’s simple enough for beginners yet versatile enough to let you experiment with flavors and toppings, making it a dependable go-to for homemade pizza nights.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

Step A: Activate Yeast

  1. Combine Ingredients: In a large mixing bowl, combine 1 cup warm water, 2 teaspoons sugar, and 1.5 teaspoons instant yeast. Mix well and let rest for about 15 minutes, or until it starts to foam up.

 

Step B: Form Dough

  1. Mix Dry Ingredients: Add 2 cups 00 flour and 1/2 teaspoon salt to the yeast mixture. Mix using your hands.
  2. Continue Kneading: The mixture will be sticky initially but will come together as you knead in the mixing bowl.
  3. Shape Dough: Once kneaded, create a smooth surface by tucking in the sides.
  4. Add Oil: Coat the dough and bowl with 2 tablespoons extra virgin olive oil.
  5. First Rise: Cover the bowl and let the dough rest for 2-3 hours in a warm place until it doubles or triples in size.

 

Step C: Second Knead

  1. Flour Surface: Sprinkle flour on the counter and knead the risen dough for 3-4 minutes.
  2. Divide Dough: Split the dough into 2 equal portions, tuck the sides, and cover with bowls. Let rest for 15 minutes.

 

Step D: Shape Base

  1. Form Pizza: After 15 minutes, take one portion and gently press the dough from the middle outward using your knuckles, or use a rolling pin to achieve desired thickness.
  2. Prepare Tray: Sprinkle the baking tray with 1 tablespoon semolina flour to prevent sticking.

 

Step E: Add Toppings

  1. Sauce Base: Transfer the dough to the tray, adjust edges, and spread 1/2 cup pizza sauce evenly.
  2. Add Toppings: Top with desired amount of sliced onion, bell pepper, tomato chunks, 1/4 cup thawed corn, olives, and vegan mozzarella.

 

Step F: Bake Pizza

  1. Convection Method: Transfer to a preheated oven and bake for 10 to 12 minutes at 180 C / 350 F, or until the crust is golden.
  2. Repeat Process: Follow the same steps with the remaining dough portion and toppings.
  3. Serve: Vegan pizza is ready! Enjoy while its still hot.

Recipe Video

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Recipe Notes

  • For best results, use 00 flour, known for its fine texture and elasticity. All-purpose flour can also be used in a pinch.
  • Warm water should be between 105 F (40 C) and 110°F (43 C) for activating yeast effectively.
  • Instant yeast is faster but can be substituted with active dry yeast (adjust proofing time accordingly).
  • Dough can be refrigerated overnight after the initial rise for added convenience.
  • Semolina flour prevents sticking and adds a subtle crunch to the base.
  • Vegan mozzarella brands may vary in melting quality; test a few to find your favorite.
  • For a spicier pizza, consider adding chili flakes or jalapeños as toppings.
  • Baking times depend on your oven; monitor closely to avoid overbaking.
  • Leftover pizza can be reheated in a skillet for a crispier crust.
  • To enhance the crust flavor, brush the edges with olive oil before baking.
  • The dough can be frozen for up to 3 months; thaw completely before using.
  • Vegan parmesan can be sprinkled over the baked pizza for extra flavor.

Frequently Asked Questions

Yes, but the texture may be denser. Consider mixing with all-purpose flour for better results.

Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Instant yeast requires no prior activation, while active dry yeast needs to be dissolved in warm water.

Yes, by substituting with a gluten-free flour blend designed for pizza dough.

If it foams and bubbles after mixing with warm water and sugar, it’s active.

Mushrooms, spinach, vegan sausage, or sun-dried tomatoes work well.

Yes, but it may affect the dough’s elasticity and flavor.

Absolutely, preheat the stone for 30 minutes for best results.

It prevents sticking and adds a slightly crispy texture to the base.

It’s possible, but pizza sauce offers a more authentic flavor.

Bake on a higher rack or increase the oven temperature slightly towards the end.

Yes, but adjust the toppings and omit spicy ingredients if necessary.

Nutritional Info (per Serving)

  • Serving: 1 pizza
  • Calories: 819 kcal
  • Carbohydrates: 140 g
  • Protein: 23 g
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Sodium: 1507 mg
  • Potassium: 1088 mg
  • Fiber: 13 g
  • Sugar: 18 g
  • Vitamin A: 3073 IU
  • Vitamin C: 99 mg
  • Calcium: 62 mg
  • Iron: 9 mg

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