Quick & Basic Overnight Vegan Pizza Dough
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.
Servings 4 pizzas (9-inch)
Calories 473kcal
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)
Instructions
- 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.)
To make the pizzas:
- 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.
- Paint marinara over the pizza dough leaving approx. 1/4 inch for the crust. Decorate pizza with desired toppings 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. Slice and serve. Continue steps for preparing and cooking the pizza for the remaining two balls of pizza dough.
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.
Nutrition
Calories: 473kcal | Carbohydrates: 95g | Protein: 13g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1170mg | Potassium: 136mg | Fiber: 3g | Sugar: 0.3g | Calcium: 22mg | Iron: 6mg