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Vegan Pizza Dough Recipe – the BEST homemade vegan pizza!

5 from 2 votes
Learn how to make your very own vegan pizza dough at home with my best ever recipe. It’s made with just 4 ingredients, including active dry yeast. Smothered in a simple marinara sauce and topped with a variety of veggies. This cheese-free, plant-based pizza is a keeper.
Prep Time: 1 hour
Cook Time: 10 minutes
Rise time: 6 hours
Total Time: 7 hours 10 minutes
Jump to Recipe

Aug 4, 2017 (Last updated Mar 13, 2024) by Hannah Sunderani

Vegan Pizza Dough Recipe – the BEST homemade vegan pizza!

Start hosting the best ever pizza nights with the perfect vegan pizza dough recipe and simple vegan pizza toppings! The vegan pizza dough is made with basic ingredients and requires minimal prep, then baked with your favourite savoury pizza toppings in 15 minutes flat. Keep reading to learn my FOOL PROOF method that makes the best pizza dough every time.

This vegan pizza dough is inspired by one I found a few years back from Bon Appetit. I’ve found it pretty faultless and reliable and have since made my own version using a similar rise method. It’s become a staple in our home and a recipe we rely on for homemade vegan pizza nights because on Fridays, we eat pizza! 

It’s also one of my all-time favourite recipe to serve to both vegan and non-vegan friends, proving that cheese-free pizza has a place on the dinner table! So if you don’t find me serving my guests my mega-popular Vegan Tacos, Stuffed Sweet Potatoes or Cauliflower Chickpea Curry, chances are that I’m getting my pizza dough ready for the ultimate pizza night. 

So, start chilling the beer and wine, and get ready to make the best ever plant-based pizza pronto! 

Side angle image of vegan pizza decorated with vegetables cut into slices and a hand is grabbing a slice and pulling it away. The pizza is sitting on parchment paper.

This Vegan Pizza Dough is….

  • Made with simple ingredients
  • Easy to make
  • Perfect for hosting
  • Skeptic-approved
  • Freezer-friendly
  • An overnight recipe
  • Easy to meal prep
  • Perfect for Friday nights in!

A good pizza is dictated by it’s crust. I like mine thin-crust with bubbly bits. The crust should rise to offer a perfect balance of crunchy and soft.

Ingredient Notes

Here I’m listing the basic ingredients you’ll need to make your own homemade pizza dough, as well as some pizza night basics like my favourite marinara and vegan cheese. In addition to these, remember to grab your favourite pizza toppings when grocery shopping! 

  • Active dry yeast: Make sure to use active dry yeast, not instant yeast. Both are typically stocked next to each other in the baking aisle of the grocery store, but are not the same product! Active dry yeast has a longer rise time compared to instant yeast, allowing for a much greater depth of flavour! 
  • All-purpose flour: I have only tested this vegan pizza dough recipe using regular wheat, all-purpose flour. If you follow a gluten-free diet, I’d recommend checking out my Vegan Cauliflower Pizza Crust or these Stuffed Zucchini Pizza Boats! They’re naturally gluten-free and guaranteed to be a success. 
  • Olive oil: When it comes to making the best homemade vegan pizza, you’ll want to use the best quality ingredients possible, so break out the good stuff for pizza night. Or, if you’re shopping for a new and reliable olive oil, read this Beginner’s Guide to Buying Olive Oil.
  • Semolina flour: Dusting the bottom of the pizza crust with semolina flour helps it become crispy and results in a crust that’s perfectly golden and chewy. It also will help prevent the pizza from sticking, making it easier to transfer to and from the pizza stone. If needed, the semolina flour can be replaced with additional all-purpose flour. 

For Topping

  • Vegetables: I’ve made this vegan pizza by adding a mix of veggies to top. My favourites are mushroom, zucchini, red onion and cherry tomatoes. But feel free to get creative!
  • Marinara sauce: I always use my 20-Minute Homemade Marinara Sauce as a homemade pizza sauce. I always have the ingredients on hand and it’s so much faster to make than making that extra trip to the grocery store! Plus, the leftovers are perfect for making Vegan Baked Ziti, Eggplant Parmesan, and Vegan Meatballs with Spaghetti!
  • Vegan mozzarella cheese: When using vegan cheese, my all-time favourite to use for making homemade vegan pizza is the Classic Plant Milk Mozzarella by Miyoko’s Creamery. Not only does it have a great flavour, but it also has a great ingredients list. 

Make sure to visit the recipe card at the bottom of this post for the complete measurements and printable recipe. 

Homemade pizza dough that's been proofed in a glass bowl. The bowl is sitting on a white backdrop.
Homemade pizza dough thats been stretched out into a circle on a black pizza stone. The pizza stone is sitting on a white backdrop.

How to Make Homemade Vegan Pizza Dough

Begin by activating the yeast. In a small mixing bowl, combine the warm water and the yeast. Set aside to activate for 10 minutes. 

Meanwhile, combine the dry ingredients in a large mixing bowl. Gradually add the yeast mixture, stirring as you go, until a shaggy dough forms. It’s okay if there are some dry bits of flour in the dough at this point. 

The flour and sea salt to make pizza dough in a white bowl with a wooden spoon in the middle. The bowl is sitting on a white backdrop.
in a large mixing bowl, combine the flour and salt.
Yeasty water being added to the flour to make pizza dough. The mixture is in a white bowl with a wooden spoon in the middle. The backdrop is white with a glass measuring cup that is pouring yeasty water.
add in the yeasty water and mix together to make a shaggy dough.

Next, turn the shaggy dough out onto a floured work surface and begin to knead the dough gently with your hands. To start, the dough will feel clumpy, but over time, it should become smooth and plush (after about 10 minutes)! As you knead, add additional flour as needed until the pizza dough is no longer sticky to the touch. When it has enough flour, it will be soft, plush, and spring back when poked with your finger. 

Lightly drizzle a large bowl with oil and transfer in the dough, turning it to coat in oil on all sides. Lastly cover the bowl with plastic wrap or reusable wrap and let the pizza dough rise at room temperature, in a draft-free, warm place, for a minimum of 6 to 10 hours, or up to 24 hours. When ready, the dough should be covered with tiny bubbles and the dough should have doubled in size. 

Pizza dough that's been kneaded into a plush dough ball. The dough is on a white floured surface
Place the shaggy dough out onto a floured surface and gently knead the dough.
The pizza dough coated with oil ready to be proofed. The dough is in a white bowl and is sitting on a white backdrop.
Lightly drizzle a large bowl with oil and transfer in the dough. Coat oil on all sides.
Homemade pizza dough that's been proofed in a glass bowl. The bowl is sitting on a white backdrop.
Cover the bowl and let the pizza dough rise for 6 to 10 hours. When ready, the dough should be covered with tiny bubbles and the dough should have doubled in size. 

Stretch the Pizza Dough

After 6 to 10 hours, punch the dough down and transfer the doubled pizza dough ball to a lightly floured work surface and gently shape into a circle. Divide into four equal dough balls (I like to do this with a bench scraper!), molding each into a round pizza dough ball. Cover them with a tea towel and let rest for 10 minutes. 

Using your fingers, press one of the dough balls into a flat disk. Stretch and pull the dough gently with your hands to shape the dough into a thin pizza crust, about 9-inches in diameter. For the best visual, watch me do this in my episode of Vegan Afternoon with Two Spoons: How To Make Vegan Pizza At Home!

Sprinkle a rimmed baking sheet with semolina flour, then transfer the pizza dough onto the baking sheet. 

TIP! Make the dough thinner than you think it should be, as it will slightly shrink and puff up while baking. 

Plush pizza dough that's been separated into three equal slices. The dough is sitting on a white floured surface.
Pizza dough that's been rolled into 3 individual dough balls. The dough balls are sitting on a white floured surface.
Homemade pizza dough thats been stretched out into a circle on a black pizza stone. The pizza stone is sitting on a white backdrop.

Decorate and Bake

Onto arguably the best part! Start by painting the crust with your favourite marinara sauce, leaving approximately 1/4-inch around the edges for the crust.

Add your favourite sliced vegetables, then sprinkle with salt and black pepper, and bake for 15 to 20 minutes, or until the pizza is puffed, the bottom is golden brown and the top is lightly blistered. 

Homemade pizza dough thats been stretched out into a circle and coated with homemade marinara sauce. The Pizza is on a black pizza stone. The pizza stone is sitting on a white backdrop.
Homemade pizza dough thats been stretched out into a circle and coated with homemade marinara sauce and topped with sliced veggies. The Pizza is on a black pizza stone. The pizza stone is sitting on a white backdrop.

Lastly remove the pizza from the oven, and season with additional salt, black pepper, red chili flakes, and fresh basil, if desired. Slice and serve immediately while hot! 

Side angle image of vegan pizza decorated with vegetables cut into slices and a hand is grabbing a slice and pulling it away. The pizza is sitting on parchment paper.

Recipe FAQs

Can I make this vegan pizza in a pizza oven?

Absolutely! My husband and I actually invested in our very own fire burning Ooni Pizza Oven last year and have been making vegan pizza nonstop ever since. It’s been such a treat to have restaurant-worthy pizza nights in the comfort of our own home every weekend. 

To do so, simply prepare the dough and decorate the pizza as usual, then bake for 3 to 5 minutes in a preheated pizza oven. 

Should I use a rolling pin to shape the pizza dough?

I don’t recommend it. Rolling out the dough with a rolling pin compresses the dough, removing all of the air bubbles in the process. This causes the dough to lose its light airiness and makes the dough dense instead of chewy. Instead, dimple the dough and gently stretch it into a large circle! 

It helps to be patient! If you find the dough is breaking while stretching let it sit for 10 minutes to “relax” and then try again. I promise the dough will be stretchier when you come back to it.

Can I make this pizza dough ahead of time?

Yes! This vegan pizza dough can be made and refrigerated for up to 72 hours, or frozen in an air-tight freezer bag for up to 3 months. When ready to use, thaw the frozen ball of dough at room temperature until soft and malleable again. 

Does this pizza dough make a good cinnamon roll dough?

This pizza dough and cinnamon roll dough are similar, but if you’re craving sweet cinnamon rolls, I highly recommend using this recipe: How to Make Vegan Cinnamon Rolls! 

Vegan pizza cooked and coated with homemade marinara sauce and topped with sliced veggies. The pizza is placed on parchment paper and sprinkled with basil. The parchment paper is sitting on a white backdrop.
Vegan pizza cooked and coated with homemade marinara sauce and topped with sliced veggies. The pizza is placed on parchment paper and sprinkled with basil. The parchment paper is sitting on a white backdrop with a pizza cutter in the bottom left and a bowl of fresh basil in the top right.

Make this Vegan Pizza Dough at Home with Me!

Join me on my YouTube Channel, where I teach you just how easy it is to make this Homemade Vegan Pizza & Pizza Dough recipe!

Vegan pizza cooked and coated with homemade marinara sauce and topped with sliced veggies. The pizza is placed on parchment paper with a few slices taken out and sprinkled with basil. The parchment paper is sitting on a white backdrop.

The Best Vegan Pizza Toppings

  • Classic Veggie Pizza: Fresh tomato sauce, zucchini, mushrooms, and fresh halved cherry tomatoes topped with fresh basil leaves and a drizzle of olive oil.
  • Vegan Pizza Margherita: Fresh tomato sauce, vegan cheese, salt and black pepper garnished with tons of fresh basil!
  • Pizza Bianca: Olive oil, fresh peaches, vegan mozzarella cheese, fresh basil, and balsamic glaze. 
  • Fig and Arugula Pizza: Olive oil, garlic, fresh arugula, thyme, basil, and fresh figs and balsamic. 
  • Salad Pizza: Olive oil, garlic, lettuce, fresh herbs, red cabbage, red onion and halved cherry tomatoes.
  • Vegan Pesto Pizza with Pinapple: Homemade vegan pesto, fresh pineapple, basil, and honey or agave to drizzle. 
  • Autumn Pizza: This pizza is inspired by my Pumpkin, Fennel, and Endive pizza and includes roasted butternut squash, red onion, kale, and vegan mozzarella cheese finished with a drizzle of balsamic. 
three slices of vegan pizza topped with sliced veggies. The pizza is on a white plate. The plate is sitting on a white backdrop with fresh basil sprinkled around.

Quick Tips

  • Let your dough rest. If as you shape the dough you find that it is tearing, let it sit for 10 minutes, and then come back to it. You’ll find the additional rest helps the dough relax and become more malleable again. 
  • Preheat your oven! This is a must, no matter if you’re using a regular oven or pizza oven. If you skip this step, you’ll find that the top of your pizza will cook much faster than the bottom, meaning your toppings will be perfectly golden and ready, while the bottom if still uncooked. Additionally, if you are using an oven, make sure to preheat your baking sheet, pizza pan, or pizza stone, if you have one! You want the surface you cook your pizza on to be HOT right away! 
  • Don’t skip the semolina flour. This not only helps prevent the pizza from sticking to your baking sheet or cooking surface, but is also necessary to helping your pizza slide off of the pizza peel. With that being said, if you are using an Ooni pizza oven (or a similar wood fire burning pizza oven), make sure to wipe off any excess flour around the edge of the pizza peel. This will help prevent the flour from catching fire in the oven and making a mess.
  • Bake directly on a baking sheet or stone. Since homemade pizza is cooked at a very high temperature, lining the pizza stone or baking sheet with parchment paper is not recommended. The high heat is very likely to make it burn! 
  • Rise the pizza dough in the (off) oven. In order for homemade pizza dough to rise properly, it’s important to set it in a warm, draft-free area. This can be tricky, especially in the colder months! If your home is on the cooler side, stick the bowl in the oven and simply turn on the oven light (note the oven itself should be completely off!). The residual heat from the oven light bulb will make it the perfect warm location!
Vegan pizza cooked and coated with homemade marinara sauce and topped with sliced veggies. The pizza is placed on parchment paper and sprinkled with basil. The parchment paper is sitting on a white backdrop.

More Homemade Recipes You Might Like:

I hope you love this Vegan Pizza Dough recipe as much as I do! If you do make this recipe for pizza night, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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Vegan Pizza Dough Recipe – the BEST homemade vegan pizza ever!

5 from 2 votes
By Hannah Sunderani
Learn how to make your very own vegan pizza dough at home with my best ever recipe. It’s made with just 4 ingredients, including active dry yeast. Smothered in a simple marinara sauce and topped with a variety of veggies. This cheese-free, plant-based pizza is a keeper.
Print Recipe Pin Recipe
Side angle image of vegan pizza decorated with vegetables cut into slices and a hand is grabbing a slice and pulling it away. The pizza is sitting on parchment paper.
Prep Time 1 hour
Cook Time 10 minutes
Rise time 6 hours
Total Time 7 hours 10 minutes
Serves 4 pizzas (9-inch)

Ingredients

Pizza Dough (Makes 4 pizzas)

  • 1 1/2  cup warm water
  • 1/4 tsp active dry yeast
  • 4 cups all-purpose flour  plus more for sprinkling
  • 2 tsp sea salt finely ground
  • 2 tsp olive oil for lightly drizzling
  • semolina flour for sprinkling (or use all-purpose flour)

Toppings

  • 2 cups marinara sauce (or store-bought)
  • 1 zucchini thinly sliced
  • 1 cup mushrooms thinly sliced
  • 1 cup cherry tomatoes halved
  • 1/4 cup basil chopped, tightly packed
  • salt, pepper, and chili flakes (optional for sprinkling

Instructions

Made the pizza dough:

  • In a small mixing bowl combine the warm water and the yeast. Mix together and let activate 10 minutes.
  • In a large mixing bowl, combine the flour and salt. Gradually add the yeasty water while stirring with a spatula. Stir until well incorporated. Knead dough gently with your hands to form a dough ball. Add more flour if needed until it's no longer sticky to the touch. It should be plush and dough-like.
  • Lightly drizzle a large clean bowl with olive oil and transfer dough turning to coat in the oil. Cover the bowl with plastic wrap and let dough rise at room temperature, in a draft-free area, until its surface is covered with tiny bubbles and the dough has doubled in size, approx. 6-10 hours, or overnight.
    (If not using right away, sprinkle the dough ball with flour and cover in plastic wrap. Store in fridge and bring back to room temperature before use.)
  • Preheat oven to 450F/230C (or turn on your pizza oven to 900F/500C).
  • Transfer the dough to a lightly floured work surface and gently shape into a circle. Divide into four equal portions and mold each gently into a dough ball. Cover with a tea towel and let rest for 10 minutes, or until ready to shape.
  • Press one of the dough balls into a flat disk using your fingers. Stretch and pull the dough gently with your hands to shape the dough into a thin pizza that's slightly larger than 9-inches in diameter. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking. If the dough springs back or tears when shaping, let it rest a few minutes, then try again. (It will relax over time).
  • Sprinkle a rimmed baking sheet (or your pizza peel if using a pizza oven) with semolina flour and transfer the pizza dough onto the sheet.

Decorate the pizza and bake:

  • Paint marinara over the pizza dough leaving approx. 1/4 inch for the crust.
  • Decorate pizza with sliced vegetables: zucchini, mushrooms and cherry tomatoes. Sprinkle with salt and pepper and cook for 15-20 mins in the oven (or 3 to 5 minutes in the pizza oven), until the pizza is puffed, the bottom is golden and top is lightly blistered.
    (If using a pizza oven, rotate the pizza frequently using the pizza peel to ensure even baking).
  • Remove from the oven (or from the pizza oven) and sprinkle with salt, pepper and chili flakes. Decorate with fresh basil leaves. Slice and serve.

Continue the process:

  • Continue steps for preparing and cooking the pizza for the remaining two balls of pizza dough.

Watch The Video

Notes

Pizza dough can be made up to three days (72 hours) in advance. Slice dough into 3 separate dough balls and wrap each dough ball separately in bees wrap. Keep chilled in fridge for up to three days.
Leftover marinara sauce can be stored in an air-tight container for up to 5 days, keep in the fridge. Or freeze the marinara sauce for up to 3 months. 
Or, freeze pizza dough if you plan to wait longer three days to cook. Let thaw, covered in wrap, before using. 
Pizza dough makes three pizzas in total. Feel free to triple the toppings to make all the pizzas at once.
Plastic wrap can be used as an alternative to reusable wrap. 
Nutritional information is a rough estimate, per 1 entire pizza. 

Approvals

Nutrition

Calories: 523kcal | Carbohydrates: 106g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1760mg | Potassium: 790mg | Fiber: 6g | Sugar: 7g | Vitamin A: 890IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 8mg
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  1. This vegan pizza looks amazing! I love how colorful the toppings are—it really adds a fresh vibe. I can’t wait to try this recipe; any suggestions for the best cheese alternative to use? 🍕🌱

    Reply

  2. Hi there! Your TGIF vegan pizza looks absolutely scrumptious—I’m excited to give it a try! While I was exploring delicious vegan options, I recently had the pleasure of trying pav bhaji at an appetizer restaurant, and it was a revelation. For anyone who hasn’t tasted it, pav bhaji is a flavorful, spiced vegetable mash served with buttery buns, and it’s a perfect appetizer that’s both hearty and satisfying. It’s reminiscent of how your pizza brings together great flavors in a single dish. I’m looking forward to making your pizza and might pair it with some pav bhaji for a unique and tasty combination. Thanks for sharing such a fantastic recipe!

    Reply

  4. I recently visited to the similar restaurant in Feltham which has good food taste , I will recommend you to visit it once in your life !

    Reply