Crispy and delicious vegan Hawaiian pizza with a thin-crust and Hawaiian pizza toppings. Easy to make from scratch with homemade pizza dough.
So, pizza is my favorite food. Like ever.
For the first 10 years of my life I lived in a tiny little village. There were no restaurants in town. There was one takeaway that was owned by my parents for a brief stint and it did toasted sandwiches and burgers and that sort of thing. Not pizzas.
There were definitely no pizza joints in town.
So I don’t think I even knew pizza existed until well into my teens. We had moved into the ‘big city’ by then. And I put that in quotes because it was a very small city. More like a bigger small town.
So even then, pizza was not exactly a common food. But from the first time I ate it, it was a case of love at first bite.
These days I love making homemade pizzas because they are so easy to make and you get to pile on the toppings.
You can include store-bought vegan cheese if you like or you can drizzle cashew cheese over the top. The options are endless.
I can absolutely confirm that this vegan pizza rivals any I’ve had in a restaurant. It has a crispy thin-crust base, the tomato sauce is piled on thick and you can top it with whatever you like.
I wanted Hawaiian toppings so we topped it with pineapple, vegan bologna (for the ‘ham’) and vegan cheese.
How To Make Vegan Hawaiian Pizza
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
If you have a pizza stone then cut out two pieces of parchment paper to roughly the same size as your pizza stone.
Place your pizza stone into a cold oven and set the oven to 460°F (240°C), and allow the oven and pizza stone to heat together for 1 hour.
Prepare the pizza dough:
Preparing your dough is an easy 10 minute job. Mix flour, instant yeast, salt and warm water into a dough. Add flour liberally to stop the dough sticking to your hands while you knead the dough for around 5 minutes.
Then you cover it and leave it to rise for an hour.
Divide the dough into two equal sized balls.
Roll out the ball of dough on the parchment paper, that you conveniently cut out to be the right size for the pizza stone before the stone went into the oven.
Add your tomato sauce, pineapple and vegan bologna or vegan ham.
Add vegan cheese.
Bake It In The Oven:
And then simply put the pizza and the parchment paper underneath it (no need to remove it) onto that blazing hot pizza stone.
And 8 minutes later you have super crispy thin-crust vegan Hawaiian pizza to enjoy.
The same goes for the second pizza, but in-between just allow the pizza stone to heat up to full heat again. The process of getting the first pizza in and out reduces the heat a bit.
So just let the oven heat up to full temperature again and by that time the pizza stone should be ready to go for the second round.
Recipe Success Tips
Pizza stone. I highly recommend using a pizza stone. If you make pizzas regularly then they are just awesome for getting the perfect crispy base for your pizza.
A pizza stone heats up in the oven from cold, so you don’t preheat the oven first, you just put the pizza stone into a cold oven and then you crank up the heat and heat up the oven and pizza stone together for around an hour.
Since your dough needs to rise for an hour anyway, your pizza stone can be heating up during that time. So by the time the dough has risen, the pizza stone is blazing hot too so it all comes together perfectly.
Parchment paper. Keeping the pizza on the parchment paper makes it easy to get on and off the blazing hot pizza stone.
Wooden board. Having a wooden board is handy for transference. You open the oven and then just slide the parchment paper with the pizza on top from the wooden board over to the pizza stone. And when it’s cooked, you just grab that parchment paper and slide it from the pizza stone back onto the wooden board.
Be careful! You have to be careful though as it’s all very hot. Wear some oven gloves for sure.
Pizza pan. If you don’t have a pizza stone then you can use a regular pizza pan. In that case you simply preheat the oven to 460°F (240°C). Roll out your dough, lift it up and place it over your pizza pan. Trim off any excess dough. Add your toppings and bake for 15 minutes or until lightly browned on the bottom.
How To Know Your Pizza Is Cooked
If the pizza stone is as blazing hot as it should be after an hour or more heating at full heat in the oven, then 8 minutes is the perfect length of time.
But you’ll be able to see that your pizza is ready, because the toppings will be melted and the edges of the pizza will be crispy.
After 8 minutes you can just open the oven and use a spatula to lift the pizza slightly and take a look. It will be lightly browned on the bottom when it’s cooked.
Remember to let the oven heat and reach full temp again before you cook the second pizza.
Homemade Pizza Toppings
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Hawaiian Pizza
- 4 Slices Pineapple Chopped
- 8 Slices Veggie Bologna or Vegan Ham Chopped
- 7 ounces Vegan Cheese (200g) Shredded
- Sift the flour into a mixing bowl and add the salt and instant yeast. Pour in the warm water (not hot) and mix into a big ball of dough. Flour your hands liberally and then begin to knead the dough, adding flour in at regular intervals while you knead the dough to stop it sticking to your hands. Knead for 4-5 minutes. At the end the dough should be very tacky but not at all inclined to stick to your hands anymore. Place the dough back into the bowl, cover with a towel and leave to rise for 1 hour.
- Cut out two pieces of parchment paper to roughly the same size as your pizza stone, and then place your pizza stone into the cold oven. Switch on the oven and turn it to 460°F (240°C) and allow the oven and pizza stone to heat together for 1 hour.
- When the dough has risen after an hour, divide it into two balls. Dust some flour onto the first sheet of parchment paper that you cut out, place the ball of dough on top and then roll it out with a rolling pin to the edges of the parchment paper. The dough may be inclined to keep pulling back, just keep rolling it out.
- Mix your tomato sauce ingredients together and spread half the sauce over the top of the rolled out pizza dough and spread it out using the back of a spoon.
- Add half the veggie bologna, pineapple and top it with half the vegan cheese.
- Carefully slide the pizza with the parchment paper underneath it onto a wooden board.
- Open the oven and carefully slide the pizza with the parchment paper from the wooden board onto the blazing hot pizza stone as quickly as you can and close the oven. Bake for 8 minutes.
- After 8 minutes open the oven and using a spatula gently lift the pizza up, it should be lightly browned underneath. If it’s lightly browned underneath and the toppings are nicely melted, then it’s done.
- Get the wooden board and carefully pull on the parchment paper to transfer the pizza and parchment paper back onto the wooden board.
- Allow the oven and pizza stone a little time to heat up again to full heat between pizzas before repeating the process with the second pizza.
- Pizza pan. If you don’t have a pizza stone then you can use a regular pizza pan. In that case you simply preheat the oven to 460°F (240°C). Roll out your dough, lift it up and place it over your pizza pan. Trim off any excess dough. Add your toppings and bake for 15 minutes or until lightly browned on the bottom.
- Prep time. This does not include the dough rising or the pizza stone heating.