Pizza Dough Recipe (Vegan)
This Pizza Dough Recipe is my absolute favorite and makes the best homemade pizza! It’s vegan, makes a thick and chewy crust with perfect edges and makes 2 pizza doughs. It only takes 1 hour to rise, can be made in advance, and can be easily frozen!
The Steam Method – Producing the best texture
Expert Tips & FAQs
- Ensure your yeast is fresh! I always run a quick test before, so I don’t end up wasting hours and ingredients.
- Set a timer to knead your dough. Consider it your arm workout of the day, because it will improve the texture of your crust. You want it to look smooth and pretty like in the photos. At the same time, you don’t want to over-knead it. Just turn on your tv and the time will fly by.
- Don’t be afraid to add more flour. The amount I list should work perfectly, but when it comes to yeast and baking, the temperature can sometimes make a significant difference. I live in a hot climate, but if yours is more humid than mine or less humid, you may need a little bit more of less flour. Go by feel. You want your dough to feel supple and easy to use. It shouldn’t feel wet or bone dry.
Related Recipes
- Kale Pesto Pizza
- Vegan Spicy BBQ Chickpea Pizza
- Grilled Peach, Basil and Vegan “goat” Cheese Pizza
- Sweet Potato and Kale Pizza with Balsamic Drizzle
- Vegan Almond Flour Pizza
Enjoy friends! If you make this Pizza Dough Recipe (Vegan), please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Pizza Dough Recipe (Vegan)
Ingredients
- 2 1/4 teaspoons instant yeast, (about 1 packet)
- 1 cup warm water (between 100°F to 120°F) (not hot - warm to touch)
- 2 1/2 cups all purpose flour + extra ⅓ cup while kneading
- 2 teaspoons granulated sugar, maple syrup or agave
- 1 teaspoon sea salt
- 1 teaspoon garlic powder, (omit if for sweet pizza)
- 2 tablespoons olive oil
Instructions
- In a bowl, the flour, sugar, yeast, garlic powder and salt. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 1/3 cup flour while flouring and kneading to make it easier to manage. I usually add that entire extra ⅓ cup amount. You want the end dough ball to be smooth, with slight dimples.
- Lightly grease the ball of dough with some oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size. You can allow your dough to rise up to three hours or up to overnight in the fridge.
- Punch down the dough and fold over. Divide the dough into two balls, they make two 10inch pizzas. You can make both or wrap one and place it in the fridge for up to 5 days or freeze it.
- On your floured surface, shape your pizza dough into a circular shape. I use a well floured rolling pin and roll it out in all directions to form a circle. It should measure about 10 inches diameter. Create a crust by lifting the edges to create a sort of heightened rim.
- Use it in your favourite pizza recipe, and enjoy!
Notes
Freezing and Thawing
Remember that this makes two pizzas, so if you want, you can wrap the other and place in the fridge for up to 3 days. Remember it'll continue to rise in the fridge. You can also freeze it for months instead. Place it in a ball and into a freezer safe bag. To thaw, place in your fridge overnight to thaw. Before using for a pizza, set out on the counter to remove the chill. I like to set it out, then preheat my oven, and let it come back to room temperature (after thawing in the fridge) while the oven is heating.Pizza Stone vs Baking Sheet
If I had to choose, I would I always recommend a pizza stone because it produces the best results. That being said, using the back of your baking sheet works just as well. If you want, you can place the baking sheet in the oven while its preheating and then using a parchment paper, slide your pizza onto it. It'll begin to cook the pizza instantly, and provide an even better crust. Get a nice heavy duty baking sheet for this since many warp under high heat, but you can certainly use what you have. This is the pizza stone I recommend.The Steam Method
What yeast to use?
I recommend using the yeast that your recipe calls for. For instant, I use SAF Instant Yeast. For active dry yeast, I love Bob’s Red Mill. They are both very affordable, is affordable in large quantities and last very long.Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Recipe by: Jessica Hylton – Jessica in the Kitchen | Photography by: Eat Love Eats
Thank you for the new pizza crust recipe to try, really looking forward to that “Eggplant Pizza” recipe!
No problem Mary Beth! We’ll try our best to deliver. Thanks for reading!
The Pizza dough recipe is yummy and easy to make! The only thing I changed was instead of making 2 ten inch pizzas, I made one big rectangular veggie pizza on my 15 inch x21 inch backing sheet pan! Then cut it into 16 squares! My family enjoyed it!
Thanks JESSICA for the recipe❤️
Aww thank you sooo much Marilyn!! Sounds so delicious and I’m so happy that everyone enjoyed ❤️!!! You’re so very welcome!
Good to know that works too! It was perfect the first time. I learn so much from you as well! Wow great post.
OMG I am SO happy with this recipe. I went to 4 different supermarkets on the quest to find Betty Crocker pizza crust mix but to no avail. Then I remembered I saw a recipe here and truth be told, I was a little intimidated, but I said let me give it a try. NO REGRETS. This was the first time I tried making my own pizza dough from scratch so I followed the recipe to the T and it was actually not that hard and the results were so rewarding. I couldn’t get over how soft it was on the inside and it 100% satisfied my craving for pizza. Thanks Jess!
Yumyyyy. I love pizza…
Thank you!
Next level pizza dough!!! The addition of garlic powder was perfect and the whole family LOVED it!! Thank you for an awesome and easy pizza dough recipe!
You’re so welcome Samantha! We’re so happy that this was helpful to you. Thank you for the positive review!
This was the first time I have made pizza dough and now I dont know why I waited so long! Both my kids got in on it, and helped knead it. I cant imagine buying it any more as this was so much better! Super tasty, and easy to follow directions. I felt like a pizza chef! Really fun and delicious & it was perfect with your marinara recipe.
My first time making pizza dough was a success! I followed the recipe to a T, and it turned out beautifully. The only difference was that I used the whole batch for one pizza and cooked it on my 20in pizza screen. Now that I know how easy it is to make pizza dough, I see no need to buy it from the store anymore. Thank you!
So happy that you found this recipe to be easy Cecenia. Thank you for reading and trying the recipe.
This recipe is my go-to pizza dough recipe! It’s super easy. I like to make it the evening before so it rises overnight in the fridge. Delicious!
So happy to hear this Laura! Thank you for leaving such a nice review!
Hey! Making this right now — it’s awesome thus far.
My question for NEXT round, is, can I pre make a few pizzas and freeze them? Kinda cook them up from frozen like a grocery store pizza? If so, what temp / what rack on the oven / for how long?
Thanks!! 🙂
Hi! So we’re not so sure about whole pizzas but you can definitely make this dough ahead of time and freeze it for when you need it. I hope this helps a little.