Hiya friends! Today I am sharing a truly delicious homemade vegan pizza recipe. Made with homemade pizza dough, simple tomato sauce ,and vegan mozzarella. I’ve no doubt that you are going to LOVE this recipe for Friday pizza night!
This recipe is a vegan twist on classic pizza. The homemade pizza dough is bubbly with a crispy exterior and soft and pillowy inside. Slathered with a bright and lush tomato sauce and topped with my melty and stringy homemade vegan mozzarella.
This vegan pizza recipe proves that there is no compromise on taste when it comes to eating a plant-based diet. Certainly, you can enjoy your Friday pizza night just the same, if not BETTER with this epic classic pizza recipe. It will convince even the vegan skeptics.
So, let me tell you exactly how to make this homemade vegan pizza. So that you can enjoy it pronto!
Homemade Vegan Pizza Recipe
The ingredients
You might think that making your own pizza dough, sauce, and vegan cheese would be a long and cumbersome task. But this homemade vegan pizza recipe couldn’t be simpler! After all, it wouldn’t be fair to stress you out on Friday Pizza Night!
For this recipe you will need:
- All-purpose flour
- water
- sea salt
- dry active yeast
- tomato sauce
- tomato paste
- garlic
- Homemade Vegan Mozzarella (or store bought vegan mozzarella)
- Fresh basil
All you really need to nail this recipe is time. Because the longer we let our dough proof, the tastier and bubblier it becomes. I like to give my dough a minimum of 6 to 10 hours to proof, but you can even make it 2-3 days in advance!
In fact, since the dough gets better over time, it’s a great meal prep recipe. Prep the dough in advance and you can have a homemade pizza dough ready to be baked in just 15 minutes.
Vegan Pizza Dough Recipe
Making your own pizza dough is actually SO simple! It just requires a little bit of time. I like to make my dough the night before, so come morning I’ve got a beautifully proofed dough ready for pizza making.
Then, I will divide the dough into two pieces, cover with reusable wrap, and stick it in the fridge until I’m ready for pizza night.
Now, you can totally make this dough day-of. I often do! But my recommendation is to give at least 6 hours for the dough to proof.
In fact, time is actually a blessing in this recipe, because you can get ahead of dinner by prepping your dough 2 or 3 days in advance. Actually, this is my preferred method because the longer you wait the tastier your dough becomes. By Day 2 or 3 you’ll notice your dough is crispier and bubblier when baked.
Vegan Cheese Recipe
For this recipe I’ve used my Homemade Vegan Mozzarella. It’s stringy, melty and stretchy. All-in-all it’s the perfect cheese to scoop on to this vegan pizza recipe.
The recipe is also very easy and straight-forward to make, requiring just seven ingredients and 10 minutes! It’s truly effortless.
Of course, you can always buy vegan mozzarella from the grocery store. No doubt, there are some great brands on the market now. Check out Pop Sugar‘s list, which includes some of my favourite vegan cheeses.
However, making your own vegan mozzarella is simple and minimal. And if you ask me, it’s ideal since you know exactly what’s inside. No strange ingredients, preservatives, gums or fillers. Homemade is always my preferred choice.
Vegan Pizza Recipe: Tips & Notes
Now, I’ve already spoken about how to achieve bubbly, crispy, and plush pizza dough, but I’ll stress it again because it’s important! Give your pizza dough time to proof! (a.k.a – time to rise and double in size). The longer you proof, the bubblier and more yeasty your dough will become. The sweet spot is anywhere from 6 to 12 hours.
Once proofed you can cover in reusable wrap and keep in the fridge.
In fact, I prefer to let my dough refrigerate for 2 or 3 days! It bakes into the most beautiful golden crust that’s ultra bubbly, crispy, and plush. My husband and family members agree too!
So, if you’re having pizza night on Friday, then you can make this dough as early as Tuesday. Of course, you can always make this dough day-of. I often do. If so, I recommend to give it at least 6 hours to proof for optimal taste.
Now, if your dough has been prepped in advance and refrigerated, let it come back to room temperature before working with it. This will allow your dough to be more malleable as you spread it onto your baking tray.
If there’s lots of spring-back while working the dough, leave it for 5 to 10 minutes, then come back and try again. Sometimes it just needs time to relax.
As for the homemade cheese: the vegan mozzarella will keep for up to 5 days in the fridge. So feel free to prep this in advance as well.
All-in-all, prepping the dough and cheese will make your Friday pizza night quick and effortless!
Other recipes you might like
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So there we have it. A very easy and simple vegan pizza recipe to up your Friday pizza night! This pizza is gourmet, with a crispy bubbly and golden crust, flavourful sauce, and a melty, stretchy vegan mozzarella cheese. Whether you’re vegan or not, you’re going to love this recipe. Certainly, there is no compromise on taste with this vegan pizza. I hope you give it a try!
And, if you do make this recipe, please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Easy Vegan Pizza
Ingredients
Homemade Pizza Dough
- 3 3/4 cups all purpose flour plus 1/2 to 1 cup more
- 1 1/2 cups filtered water
- 2 teaspoons sea salt finely ground
- 1/4 teaspoon active dry yeast
Sauce and Toppings
- 1 cup tomato sauce
- 1 tbsp tomato paste
- 2 cloves garlic finely chopped
- pinch sea salt
- 1 cup Homemade Vegan Mozzarella or store-bought
- 1/2 cup basil fresh, finely chopped
Instructions
Pizza dough
- In a large mixing bowl, combine flour, salt, and yeast. Gradually add 1.5 cups water while stirring with a wooden spoon. 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. ( I used about 1/2 cup more flour).
- Transfer dough to a large clean bowl. Cover with reusable 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. (I like to do this overnight). If not using right away, dust dough ball with flour and cover in reusable wrap. Store in fridge and bring back to room temperature before use.
- Transfer dough to a floured work surface and gently shape into a rough rectangle. Divide into two equal portions and mold each gently into a ball.
- Preheat oven to 450F/230C. Place dough balls each on a rimmed baking sheet and flatten with hands, until it covers most of the sheet. (If the dough springs back, let it rest a few minutes, then try again).
Sauce and toppings:
- In a smaller mixing bowl combine tomato sauce, tomato paste, garlic and sea salt. Slather tomato sauce onto pizza dough and top each with vegan mozzarella.
- Bake pizzas for 15 to 20 minutes, or until pizza crust is golden and bubbly, and the bottom is cooked through (golden and crispy - check by lifting up the pizza with a spatula and peeking underneath). Sprinkle pizza with fresh basil and slice into 8 pieces.
Notes
Nutrition
VEGAN – SOY-FREE
Krystal Kurtz
Such great dough! We love it! So easy to make too. I served it with your homemade Ranch Dip. SO good!
Hannah Sunderani
Oh Krystal, I am so glad that you enjoy this dough! I’ve been making it for years! Sounds SO good to serve the pizza with my ranch dip!! I’m going to try that next time!
Andrea
Looks so good! I’ve been doing Sunday night sheet pan pizza night so I will try this next week. Question about parchment paper- I have two brands that say oven 425 or lower so I’ve been afraid to use them with pizza.what brand do you use or is 450ok?
Hannah Sunderani
Hi Andrea! Aww I’m so glad you like the recipe! I just checked my parchment paper and it also says 425, but I had no issues with burning! I’ve made pizza before with foil but things got too sticky, which is why I prefer the paper. Or alternatively, you could flour up the base of your baking sheet and bake without! (My parchment paper is by Reynolds, but I’ve used all types without issues). I hope this helps!!