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–+ servings
Uncooked pizza dough with crust getting pinched.

Easy Vegan Pizza Dough

Mitch Chapman
Making your own vegan pizza dough couldn't be easier! Prepare it with your favorite toppings for an at-home pizza night, or keep it on hand for dinners during busy weeks.
5 from 86 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 1 hour 30 minutes
Course How-to, Vegan Basics
Cuisine Italian, Vegan
Servings 1 pizza
Calories 1120 kcal

Equipment

  • Mixing bowl
  • Rolling Pin
  • Pizza stone

Ingredients
 

US Customary - Metric
  • 2 cups all-purpose flour
  • 2 ¼ teaspooons (1 packet) instant yeast
  • 1 teaspoon cane sugar
  • ⅛ teaspoon garlic powder
  • 1 teaspoon salt
  • ¾ cup lukewarm (120°F) water
  • 1 ½ tablespoons olive oil, plus more to grease the bowl

Instructions
 

Dough

  • Whisk the flour, instant yeast, cane sugar, garlic powder, and salt together in a large mixing bowl.
  • Add the water and olive oil to the dry ingredients. Mix together as much as possible with a spatula or an electric mixer with the hook attachment.
  • When you can no longer mix well with the spatula or the mixer, knead on a lightly floured surface until it is smooth and elastic, about 7-8 minutes.

Rise

  • Next, brush the surface of the dough and the mixing bowl with a little more olive oil, then add the dough to the bowl and cover with a cling wrap and a clean towel.
  • Let the pizza dough rise for 60-90 minutes in a warm place like your oven with the light on.

Shape & bake

  • Once the dough has doubled in size, start preheating your oven to 425°F. Roll or stretch the dough out on a floured surface until it’s about ¼-inch thick.
  • Transfer the dough to a pizza stone or pan, then tuck the crust under or over itself to make a thick band around the edges. To prevent bubbles, you can gently pierce the crust with a fork.
  • Spread your favorite toppings on (we used red pizza sauce and vegan cheese). Bake it for 12-15 minutes, or until the toppings are melted and the crust is golden brown. Happy eating!

Notes

Use warm water: Warm water is essential to activate the yeast. Scorching water will kill the yeast, and cold water won't activate it quickly enough.
Don't overwork the dough: Once it has rested, don't overwork the dough too much. Continuing to roll and adjust the dough will result in a tough and dense pizza dough.
Measure ingredients accurately: Use a digital kitchen scale for the flour and liquids. This will give you the most consistent and accurate results.
Adjust the cooking time: Every oven bakes differently. Be sure to monitor the dough, and adjust the cooking time as needed to prevent burning.
Incorporate the ingredients as much as possible using a spatula or electric stand mixer to evenly distribute the yeast.
The temperature of the water should be around 120 degrees Fahrenheit to optimally activate the yeast without killing it.
Kneading develops gluten, giving the pizza dough structure and chewy texture. If the dough feels sticky, add more flour, but be sparing to avoid a dry dough.
The oven with a light on provides the perfect environment for rising dough.
Leave the dough thicker around the edges, or form a crust by folding some of the dough under or over on itself.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 1120kcal | Carbohydrates: 196g | Protein: 26.8g | Fat: 23.6g | Saturated Fat: 3.3g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 15.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2334.1mg | Potassium: 294.2mg | Fiber: 7.4g | Sugar: 4.7g | Vitamin C: 0.01mg | Calcium: 65.1mg | Iron: 11.8mg
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