Simple vegan pizza recipe that is thin and perfectly crispy, delicious with any toppings and better than restaurant quality!
This is my favorite vegan pizza in the world.
Well, my favorite pizza base, because the toppings can chop and change and I don’t mind a bit.
This pizza base is thin, crispy and so delicious you’ll be wanting to make your own homemade pizza all the time.
I really love pizza but sometimes it has been a challenge to get a good vegan one from a restaurant. There are good ones out there for sure but it can be inconsistent.
When you make it yourself though, it’s perfect every time.
How to make vegan pizza dough
Add all purpose flour, salt and instant yeast to a mixing bowl. Add warm (not hot) water and mix into a dough.
Then flour your hands and start kneading the dough, adding more flour as you go until the dough is no longer tacky and sticking to your hands.
It takes around 3-5 minutes depending on how strong your hands are. It usually takes me 5 minutes but I’ve realized my hands are not the strongest.
Then you place the dough back into the mixing bowl, cover with a cloth and leave to rise for an hour. It should rise a visible amount but don’t worry if it’s not a big rise.
As you can see from the photos below, ours had only a small rise.
As long as there is some rise, you are good to go after an hour. The amount of rise has never affected the desired end result which is a thin, crispy perfect pizza base.
Then you just want to divide your ball of dough into two, without squashing it or compressing it, just break it in half.
Then you roll out your dough into a perfect round for your pizza.
Homemade pizza sauce
The tomato sauce is a super simple 5-ingredient recipe that is totally divine spread on pizza.
It’s a mix of tomato paste, olive oil, dried oregano, salt and black pepper. Mix it all together and spread over the uncooked pizza base.
Then add your toppings!
The best vegan pizza
There is one crucial ingredient to making the best vegan pizza and that is a pizza stone. Yes you just have to have one!
I tried all kinds of pizza recipes and none of them worked out until we bought a pizza stone. It has been the best investment in pizza making that there is!
If you don’t have a pizza oven, and let’s face it, how many people have one of those, then a pizza stone is the next best thing. You can have better than restaurant quality pizzas so long as you have a pizza stone.
We have one from Ceramic Chef (not an affiliate link) and I highly recommend it. Amazon sells them as well, but not this particular one that we use, which is the round pizza stone.
But if you prefer to buy on Amazon then they do have a rectangular Ceramic Chef pizza stone, though I’m sure any pizza stone will probably do the job.
How to Store Vegan Pizza
Leftovers keep perfectly well just like all pizza! Keep it in the fridge and enjoy it cold or reheated the next day or over the next 3 days.
More vegan pizza and pizza toppings!
We have other pizza recipes on this blog, but since we love our pizza base so much, the base is the same, it’s just the toppings that vary.
- We have a vegan Hawaiian pizza, which is for all those people in the world who, just like me, think that pineapple is a perfectly great topping for pizza.
- And then we have a vegan mushroom pizza which is piled high with mushrooms and then drizzled with a vegan cashew cheese sauce.
- Our vegan cheddar cheese and sliceable cashew cheese are both firm homemade vegan cheeses that can be grated and put on top of your pizzas before you bake them. They get soft and melty and taste divine, but they don’t spread like dairy cheese does. Not that you’ll be worried about that because it tastes so good.
- Our vegan mozzarella cheese is totally divine on this exact pizza or use vegan ricotta like we did for the pizza you see in these photos.
- Some vegan parmesan cheese is great sprinkled on pizza and if you’re not in the mood for cheese, then try putting some homemade vegan hummus on top, it’s seriously good on pizza!
Vegan Pizza
Ingredients
For the Vegan Pizza Dough:
- 2 cups All Purpose Flour (250g)
- 1 and ½ tsp Salt
- 1 tsp Instant Yeast
- ¾ cup Warm Water (180ml)
For the Pizza Sauce:
- 1 cup Tomato Paste (260g)
- 2 Tbsp Olive Oil Extra Virgin
- 2 tsp Dried Oregano
- ¼ tsp Salt
- ¼ tsp Ground Black Pepper
Pizza Toppings:
- Vegan Ricotta Cheese
- Fresh Basil or Baby Spinach Leaves
- Dried basil
- Ground Black Pepper
Instructions
- Add the flour to a mixing bowl along with the salt and instant yeast and mix together. Add in the warm water and mix into a dough. Flour your hands and knead the dough, adding more flour as needed and kneading until it is no longer tacky and sticking to your hands, depending on how strong your hands are, this will generally be 3-5 minutes of kneading.
- Return the ball of dough to the mixing bowl and cover with a tea towel and leave to rise for 1 hour. Don't worry if it doesn't rise a large amount, it doesn't need to, as long as it has risen a bit, it's fine.
- Cut out two pieces of parchment paper to roughly match the shape of your pizza stone and then set aside.
- Place the pizza stone into your cold oven at the base of your oven and turn your oven to 465°F (240°C) and let it preheat from cold with the pizza stone inside and let it heat the pizza stone for 1 hour.
- When your dough has risen after 1 hour divide it into two. Don't compress or squash the dough, just gently break it into two pieces.
- Dust one of the pieces of parchment paper that you cut out with flour and then place one of the balls of dough on top of the parchment paper.
- Roll the dough with a rolling pin to the edges of the parchment paper. Add flour to your rolling pin so it doesn't stick.
- Add your ingredients for the pizza sauce into a bowl and mix them together. Add half of the pizza sauce to the top of the rolled out pizza and spread it out using the back of a spoon.
- Add chunks of the vegan ricotta on top of the pizza.
- Carefully slide the pizza with the parchment paper underneath it onto a wooden board.
- When the pizza stone has been heating for 1 hour, you're ready to go.
- Open the oven and carefully slide the pizza and the parchment paper underneath it from the wooden board and onto the hot pizza stone.
- Close the oven and let it bake for 8 minutes. After 8 minutes open the oven and use a spatula to gently lift the pizza and check underneath it, it should be lightly browned underneath and crispy on the edges.
- Get the wooden board and now slide the cooked pizza and parchment paper off the pizza stone and onto your wooden board and remove from the oven. Close the oven again and let it reheat for at least 10 minutes before you repeat the identical process with the second pizza.
- Add fresh basil leaves to the pizza and sprinkle some dried basil and black pepper on top, cut into slices and serve.
Video
Notes
- This recipe makes 2 large thin crust pizzas and 16 slices.
- Prep time does not include the time for the pizza dough to rise or the time for the pizza stone and oven to heat.
- Nutritional information includes one full batch of vegan ricotta.
This pizza is delicious. I didn’t possess a stone so just sprinkled semolina on the base of the baking tin. Only trouble is my best friend loves it so much he insists on having the entire pizza so if I want any I have to double the ingredients. He even loved the ricotta although he’s not vegan. I only had grated almond powder and took a risk, it worked.
Many thanks.
I’m so glad it was a success! Thanks so much for sharing!
My pizza turned out great! But I filled up on the 1st one, how can I store my 2nd ball of pizza dough?
Awesome Jennifer! You can store the second ball of dough in the fridge for around 3 days, but if you want to store it longer you can wrap and freeze and then thaw overnight in the fridge when you’re ready to use it.
So good! Love the crispy base and it just goes amazing with the ricotta cheese on top.
Yay! Thanks Veronica! xo