This vegan pizza is restaurant quality and so delicious, with a thin and crispy base, homemade tomato sauce and vegan ricotta.
This is my favorite vegan pizza in the world.
Well, my favorite pizza base, because the toppings can 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. You’ll also love our vegan Hawaiian pizza and our vegan mushroom pizza.
How To Make Vegan 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.
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 it with a cloth and leave it 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 our photo 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 on top of parchment paper (that you cut to fit your pizza stone) into a perfect round for your pizza.
Homemade Tomato 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. Add all the ingredients to a bowl.
Mix it all together into a sauce.
Spread the sauce over the uncooked pizza base.
Then add your toppings. We went with a very simple pizza and just dolloped homemade vegan ricotta over the top. Of course there are an endless array of toppings you can choose from, try our vegan pepperoni, vegan salami or vegan mozzarella.
Bake Your Pizzas:
Place your pizza and the parchment paper underneath it (no need to remove it) onto your blazing hot pizza stone and let it cook for 8 minutes. It should be lightly browned on the bottom when it’s cooked. You can just use a spatula to gently lift the pizza and check the base. If it’s lightly browned, you’re good to go.
Let the oven reheat in between pizzas so that it can return to full heat and then repeat with your second pizza.
Pizza stone. There is one crucial ingredient to making the best vegan pizza and that is a pizza stone. I highly recommend getting one if you plan to make pizza at home regularly. It is 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.
Pizza pan. If you don’t have a pizza stone then a regular pizza pan also works great. In that case you would simply roll out your dough, lift it up and place it over your pizza pan and trim off the excess dough. Add toppings and bake for 15 minutes or until lightly browned on the bottom.
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.
Vegan Pizza Toppings
- Vegan Cashew Cheese Sauce
- Vegan Cheddar Cheese
- Sliceable Cashew Cheese
- Vegan Mozzarella Cheese
- Vegan Ricotta
- Vegan Parmesan Cheese
Did you make this recipe? Be sure to leave a comment and rating below!
For the Vegan Pizza Dough:
- 2 cups All Purpose Flour (250g)
- 1 ½ teaspoons Salt
- 1 teaspoon Instant Yeast
- ¾ cup Warm Water (180ml)
For the Pizza Sauce:
- 1 cup Tomato Paste (260g)
- 2 Tablespoons Olive Oil Extra Virgin
- 2 teaspoons Dried Oregano
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- Vegan Ricotta Cheese
- Fresh Basil or Baby Spinach Leaves
- Dried basil
- Ground Black Pepper
- 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.
- Pizza pan. If you don’t have a pizza stone then a regular pizza pan also works great. In that case you would simply roll out your dough, lift it up and place it over your pizza pan and trim off the excess dough. Add toppings and bake for 15 minutes or until lightly browned on the bottom.
- Prep time – does not include the time for the pizza dough to rise or the time for the pizza stone and oven to heat.
- Serves – this recipe makes 2 large thin crust pizzas and 16 slices.
- Nutritional information – excludes vegan ricotta. Nutritional information for ricotta can be found on that separate linked recipe.
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.
Alison Andrews says
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?
Alison Andrews says
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.
Alison Andrews says
Yay! Thanks Veronica! xo