By Ria Elciario-McKeown
TheKitchn.com
I used to think homemade pizza wasn’t any good and that making it at home required a specialty oven, a specific type of flour, and even a stand mixer—I couldn’t have been more wrong. It turns out, all you need is an unfussy pizza dough, a balanced sauce, and your favorite toppings (seriously, you can go wild). That said, did you know that making vegan pizza is just as simple? Pizza dough is already plant-based—it’s usually the toppings that make them non-vegan. It’s very easy to make vegan pizza at home and feel like you’re not missing out on a classic pizza experience.
Why You’ll Love It
- Pantry-friendly dough. The dough is made with ingredients you might already have at home. Flour, water, salt, yeast, and a little extra virgin olive oil is all you need.
- Customizable. You can use any toppings you like. Leftover vegetables or your favorite pizza toppings (pineapple is allowed) make great additions.
Key Ingredients in Vegan Pizza
- All-purpose flour. Some recipes may call for 00 flour or bread flour, and while those can get you a more classic New York-style pizza, all-purpose flour makes an excellent dough.
- Tomato sauce. You can use store-bought or homemade pizza sauce here. Either way, make sure to taste the sauce before spreading it on the dough and adjust the seasoning according to taste. Too strong, and it will overpower the whole pizza; not enough flavor, and you’ll just be eating crushed tomatoes.
- The toppings. Personally, I like bell peppers, mushrooms, red onions, and vegan cheese. You can’t really go wrong.
Helpful Swaps
- Use vegetables you have on hand. You don’t have to use the same vegetables in this recipe. If you have any leftover broccoli florets or green onions, those work just as well. Your pizza, your rules.
- Use any vegan cheese you like. I personally like the Violife brand, but if you have another go-to, feel free to use it here.
Storage and Make-ahead Tips
- Refrigerate leftover pizza in an airtight container for up to four days.
- Reheat slices in a 350-degree oven, on the stovetop, or in an air fryer.
- You can freeze your pizza dough for up to three months. Just thaw in the refrigerator overnight or for at least 12 hours.
Vegan Pizza
Makes two (11-inch) pizzas; serves 8 to 12
For the dough:
- 1 1/2 cups room temperature water
- 1 teaspoon instant dried yeast
- 5 1/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt, plus more for seasoning
- 2 tablespoons extra-virgin olive oil, plus more for the bowl and drizzling
For the pizzas:
- 1 cup store-bought or homemade pizza sauce or marinara sauce, divided
- 4 large button mushrooms, thinly sliced (optional)
- 1/2 large red bell pepper, thinly sliced (optional)
- 1/2 small red onion, thinly sliced into half-moons (optional)
- 8 ounces shredded vegan cheese (about 2 cups), divided
- Italian seasoning
Make the dough:
Stir 1 1/2 cups room temperature water and 1 teaspoon instant dried yeast together in a liquid measuring cup or medium bowl until combined.
Stir 5 1/4 cups all-purpose flour and 1 teaspoon kosher salt together in a large bowl. Make a well in the center. Pour the water mixture and 2 tablespoons extra-virgin olive oil into the well. Stir the wet and dry ingredients together with a wooden spoon or stiff spatula until a shaggy dough forms.
Transfer the dough onto a lightly floured work surface and knead until smooth, about 10 minutes. (Alternatively, knead in a stand mixer with the hook attachment on medium-low speed for 6 minutes. Increase the speed to medium and knead until smooth, about 2 minutes more.)
Coat a large, clean bowl lightly with olive oil, then transfer the dough into it. Cover and let rise in a warm place until roughly doubled in bulk, about 2 hours. Meanwhile, make the pizza sauce if needed and prepare the toppings.
Assemble and bake the pizzas:
Heat the oven to 475 degrees F. Divide the pizza dough in half (about 1 1/4 pounds each). On a lightly floured work surface, flatten and shape one portion of the dough into a roughly 11-inch wide round.
Transfer the dough onto a lightly floured pizza pan or large baking sheet. Spread 1/2 cup of the pizza sauce onto the dough, leaving a 1/2-inch border. Top with half of the thinly sliced mushrooms, red bell pepper, and red onion if desired. Sprinkle with half of the shredded vegan cheese (about 1 cup).
Bake until the crust is browned, 13 to 15 minutes. Meanwhile, assemble the second pizza. Bake the second pizza after the first pizza is ready. Sprinkle the pizzas lightly with Italian seasoning before slicing and serving.
Ria Elciario-McKeown is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.
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