Vegan Pizza Dough

A super Easy Vegan Pizza Dough recipe made with basic pantry ingredients and fix in one hour to enjoy a delectable dilute pizza crust any meter of the week .
Plus, this vegan pizza boodle freezes very well, so you can meal homework lots of pizza for late !
Vegan Pizza Dough RecipeVegan Pizza Dough Recipe

Is pizza dough vegan ?

Yes, most traditional pizza doughs are vegan, except for a few recipes that sometimes use yogurt to lighten the boodle .
But, overall, most pizza doughs are made from vegan ingredients. yeast is vegan, white flour is vegan, and water system, so you are all good .
Vegan Pizza ToppingsVegan Pizza Toppings

How to make vegan pizza boodle ?

To make this easy vegan Pizza Dough recipe, you need entirely a few dim-witted pantry ingredients :

Ingredients

  • All-purpose flour or bread flour – if you prefer to use spelt flour, follow my spelt flour pizza dough recipe instead.
  • Olive oil 
  • Lukewarm water
  • Active dried yeast – don’t worry, Yeast is vegan!
  • Sugar – any sugar works, including coconut sugar or maple syrup.

Step 1: Activate the Yeast

In a belittled bowl, compound yeast, sugar, and lukewarm water – think bath temperature around 37 ° C ( 98 ° F ). Whisk, cover bowl, and set aside for 5 minutes until the yeast foams up .

Step 2: Combine dry ingredients to liquid ingredients

In a large bowl or the bowl of your stand mixer, whisk together the flour, salt, and garlic .
Stir in the liquid ingredients : olive oil and activated yeast. Stir with a wooden spoon until the dough comes together. Adjust the boodle if needed by adding more flour if the dough is excessively wet or more water if besides dry .
Always add entirely 1 tablespoon of flour at a time and one teaspoon of extra water to avoid changing the dough texture besides fast .
How to make a pizza vegan

Step 3: Knead for 5 minutes

You can knead this vegan pizza dough by pass or with the boodle hook attachment of your resist sociable on humble rush 2-3 .
Knead the dough for at least 5 minutes to form a soft and elastic boodle, as seen in the photograph below .
If you work the boodle by hand, flour your handwriting with general-purpose flour and lightly flour the surface to prevent the boodle from sticking .

Step 4: Rise until doubled in size

The boodle is quick when it ’ sulfur voiced, elastic and if you push a finger in the boodle, it bounces bet on – it doesn ’ metric ton stick to your finger .
At this point, transfer the vegan pizza dough to an oiled bowling ball, and cover the bowl with formative wrapping to seal .
then, add a towel on circus tent of the stadium to keep the boodle warm. Place the bowl in a warm space – I like to preheat the oven to 45 ° C ( 110 ° F ) and place the bowl in a warm oven to raise the boodle fast .
Vegan pizza dough recipeVegan pizza dough recipe

Step 5: Knead 2 minutes

When the dough has doubled in size, transfer to a flour surface, punch boodle to deflate, and knead for 2 minutes .
How to make vegan pizza dough

Step 6: roll

Divide the dough into 4 balls of the same size. One musket ball serves one pizza basis .
Pizza Dough Vegan
Use a rolling bowling pin to roll the pizza dough into a 10-inch diameter for a thin crust or 8 inches for a chummy crust .
Transfer the rolled boodle onto a piece of parchment newspaper and add the toppings you love – see note below for inspiration .
Bake the pizza at 220 ° C ( 430 ° F ) on a pizza stone or baking sail in the center rack of the oven .

Vegan pizza toppings

Below I listed some delicious vegan pizza toppings ideas to make a delicious pizza anytime .
How to make vegan Pizza

Sauce

first, spread a sauce on the unbaked rolled pizza dough. It can be :

  • Pizza sauce
  • Homemade vegan pesto or store-bought vegan pesto made of vegan parmesan.
  • Hummus
  • Marinara sauce
  • BBQ sauce
  • Vegan coconut yogurt or vegan sour cream for a vegan white pizza base.

Vegetables

then, add some bland toppings like :

  • Baby spinach leaves
  • Zucchini slices
  • Mushroom slices
  • Corn
  • Sundried tomatoes
  • Fresh basil
  • Jackfruit

Plant-based proteins

immediately, add some vegan proteins like :

  • Beyond Meat Chunks
  • Canned Black Beans
  • Canned Chickpeas
  • Vegan Nuggets Bites – even frozen unthawed!
  • Taco Lentil Meat 
  • Sofritas – yes, tofu scramble tastes amazing on a pizza!

Vegan cheeses

This is optional, but there are therefore many absolutely delightful plant-based tall mallow available on the market that you should add some !
We love :

  • Shredded Vegan Mozzarella
  • Vegan Feta
  • Dollops of Homemade Vegan Ricotta

storage

You can store the pizza boodle in the electric refrigerator or the deep-freeze following my tips below .

Uncooked pizza dough

After you knead the boodle for the second time, divide it into four balls. lightly oil the outside of each musket ball and wrap them individually with formative wrap .
then home in an airtight container. Store up to 4 days in the electric refrigerator or freeze for up to 3 months .

Thaw the pizza dough in the electric refrigerator the day before using. then, paradiddle on a flour come on, adding flour to bring the boodle back to its texture – freezing make the boodle a act muggy and damp .

Pre-bake pizza crust

You can besides roll the 4 pizza balls into pizza bases. then, transfer the furled pizza bases on a piece of parchment composition. Poke holes all over the crust with a fork .
Vegan thin crust pizza dough
last, pre-bake at 350 ° F ( 180 ° C ) for 10 minutes. Cool down, wrapping in formative wrap and freeze the pre-baked pizza basis .
You don ’ t need to thaw the pre-baked pizza infrastructure. Add toppings on the freeze basis and bake following the regular baking instructions below .

More vegan meal recipe ideas

Below I listed some agile and easy vegan meal recipes ideas for you to try :
Have you made this vegan pizza dough recipe ? Share a comment or review below to let me know what your front-runner toppings were !
Your supporter, Carine
Vegan Pizza Dough RecipeVegan Pizza Dough Recipe

Vegan Pizza Dough

An Easy Vegan Pizza Dough recipe made with basic pantry ingredients to enjoy a delicious cruelty-free pizza any time of the week.

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Prep Time:

10

mins

Cook Time:

15

mins

Raise:

1

hr

Total Time:

1

hr

25

mins

Course:

Dinner

Cuisine:

American, Italian

Servings:

4

pizza bases

Calories:

510.2

kcal

author :Carine Claudepierre

4.89

from

137

votes

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Ingredients

  • 4 – 4 ½ cups All-purpose Flour or bread flour

  • 3 teaspoons Sugar

  • 2 ¼ teaspoons Instant Yeast

  • 1 ½ cup halfhearted Water

  • 3 tablespoons Olive Oil and some more to grease the bowl

  • ¼ teaspoon

    Garlic Powder

  • 1 teaspoon Salt

Instructions

  • In a small mixing bowl, whisk yeast, sugar, and lukewarm water. Set aside for 5 minutes until foamy.

  • In another bowl or the bowl of your stand mixer, sift spelt flour and salt.

  • Make a well in the center of the flour and add the yeast mixture and oil. Mix with a wooden spoon to bring them together.

  • Knead the dough in your stand mixer with the dough hook for 3-5 minutes or, if you don’t have a stand mixer, transfer onto a floured surface and hand knead for 5 minutes, until smooth, elastic, and not sticky.

  • If too sticky, add a little more flour one tablespoon at a time. If too dry, add a teaspoon of water at a time. You know the dough is ready to raise when you poke it with your finger, and it slowly bounces back. If not, keep kneading adjust flour and water to get the consistency seen in the pictures above in this post.

  • Place the dough in a lightly oiled bowl. Cover with a piece of plastic wrap and a clean kitchen towel on top. Leave the bowl in a warm place or oven preheated at 45°C (110°F) for about 45 minutes to 1 hour or until the dough puffs and has doubled in size.

  • Remove dough from the bowl and knead again on a floured surface for about 2 minutes, adding flour if too sticky.

  • Divide the dough in 4 to make pizza bases or in half to make pizza rolls. Then roll each dough ball on a floured surface into pizza bases of 10 inches (25cm) of thin pizza crust or into an 8-inch disc for regular crusts.

  • Spread topping on the pizza base and bake on a pizza rack at 220°C (425°F) for 12 minutes until the dough is crispy and the cheese has melted.

Storage

  • You can freeze leftover pizza dough in an airtight container or pre-roll and pre-bake the crust for 10 minutes at 325°F (180°C), cool down, and freeze.

  • For a pre-baked rolled crust, you don’t need to thaw the pizza dough. Add your toppings to the frozen base and bake at 400°F (200°C) until the cheese has melted and the crust is crispy.

  • Thaw uncooked frozen pizza dough at room temperature before using and roll with extra flour to form pizza base/pizza rolls.

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Nutrition

Serving:

1

pizza base

|

Calories:

510.2

kcal

|

Carbohydrates:

81.4

g

|

Protein:

16.8

g

|

Fat:

11

g

|

Saturated Fat:

1

g

|

Polyunsaturated Fat:

0.7

g

|

Monounsaturated Fat:

5.4

g

|

Sodium:

588.6

mg

|

Potassium:

66.9

mg

|

Fiber:

15.8

g

|

Sugar:

1.5

g

|

Vitamin B12:

0.1

µg

|

Vitamin C:

0.1

mg

|

Calcium:

2.6

mg

|

Iron:

5.2

mg

|

Magnesium:

3.8

mg

|

Phosphorus:

43.8

mg

|

Zinc:

0.5

mg