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Home » Recipes » Basics

Basic Vegan Pizza Dough

Published: Jul 10, 2018 · Modified: Nov 19, 2021 by Bianca · This post may contain affiliate links · 20 Comments

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Basic Vegan Pizza Dough

This Basic Vegan Pizza Dough is the perfect starting point for all your pizza adventures! For this easy dough, you'll only need 5 simple ingredients. Top the crust with any ingredients you like!

pizza dough

Every pizza starts with a crust, so it's important to get the basics right. This is my go-to Basic Vegan Pizza Dough which I have been using for years now. I love the simplicity of it!

You can use this simple yeast dough for all kinds of baked goods: garlic knots, pretzels, a loaf of bread, breadsticks, naan, wraps, and whatever you can possibly think of.

You can also prepare a batch of this dough and keep it in the fridge for up to 2-3 days. Then you can break off whatever you need, let it rise at room temperature for ½ to an hour before using it.

How to make Vegan Pizza Dough

As always, you can find the whole recipe in the box below but I want to give you an overview of the necessary ingredients and the process with step-by-step photos first.

The Ingredients

You'll only need 5 pantry staple ingredients:

  • flour (I use all-purpose flour but if you have 00-flour you can use that too!)
  • instant yeast (or active dry yeast)
  • salt
  • olive oil
  • water

The basic steps

flour, yeast, and salt in bowl
Step 1: Combine the flour, instant yeast, and salt in a mixing bowl.
vegan pizza dough in kitchen aid
Step 2: Add the olive oil and water. Let it knead by a kitchen machine with a dough hook (or use a spoon to stir and then your hands to knead the dough) until it's a smooth dough.
  • vegan pizza dough before rising
  • risen pizza dough
Step 3: Cover the bowl with a kitchen towel. Let the dough rise for 1-2 hours.
rolled out vegan pizza dough
Step 4: Roll out the dough, try not to apply too much pressure if you want a bubbly crust.
After that, you can top it with tomato sauce and your favorite ingredients! And bake.

Vegan Pizza Topping Ideas

As for the toppings, I'll let you have the final decision over that. The crust works with very minimalistic toppings or with loads of toppings. It's your choice! Here are a few ideas:

  • Cashew Mozzarella
  • Grilled Vegetables
  • Chanterelles
  • Tofu Scramble and Seitan Sausages (Breakfast Pizza)
  • Pumpkin Sauce topped with zucchini and caramelized onions
  • Roasted Veggies and Tempeh
  • Antipasti
Basic Vegan Pizza Dough
Basic Vegan Pizza Dough topped with tomato sauce, cashew mozzarella, and fresh basil

The Alternative: Yeast-Free Vegan Pizza Dough

If you're looking for a yeast-free (and therefore quicker) alternative, check out my Yeast-Free Vegan Pizza Dough recipe.

#veganpizzaparty

Show me your pizza creation using the basic vegan pizza dough!

Post a photo of your vegan pizza on Instagram, use the hashtag #elephantasticvegan #veganpizzaparty and include the tag @elephantasticvegan to make sure I'll see it. I can't wait to see what you come up with!

Basic Vegan Pizza Dough

Basic Vegan Pizza Dough

Bianca / Elephantastic Vegan
This Basic Vegan Pizza Dough is the perfect starting point for all your pizza adventures! For this easy dough, you'll only need 5 simple ingredients. Top the crust with any ingredients you like!
4.59 from 29 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Resting Time 2 hours hrs
Total Time 25 minutes mins
Course Basics
Cuisine Italian, Vegan
Servings 2 pizzas
Calories 607 kcal

Ingredients
 
 

  • 2 ½ cups all-purpose flour + more to dust the dough and surfaces
  • 1 teaspoon instant yeast
  • ¼ teaspoon salt
  • 1 teaspoon olive oil + more to coat the dough
  • ¾ cup lukewarm water

Instructions
 

  • Combine the flour, instant yeast, and salt in a mixing bowl. Add the olive oil and water. Mix and knead by hand until it's a soft, non-sticky dough or put all the ingredients in a  kitchen machine and let the machine knead the dough for you. Finetune the dough: If it's too sticky, add more flour. If it's too crumbly, add more water.
  • Coat the ball of dough in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let the dough rise until it has doubled in size (2-3 hours depending on the room temperature). 
  • Preheat the oven to 480°F/250°C. 
  • Divide the dough into two equal parts. Carefully roll it out on a lightly floured parchment paper into two pizza crusts (don't use too much pressure). You can stretch it a bit with your hands until it has the right shape. 
  • Transfer the crust on the parchment paper onto a baking tray. Top the pizza dough with tomato sauce, vegan cheese, and your favorite toppings!
  • Bake the pizza for 10-15 minutes (depending on how many toppings you add) until the crust is golden and slightly crispy. Enjoy!

Video

Nutrition

Calories: 607kcalCarbohydrates: 122gProtein: 18gFat: 3gSodium: 301mgPotassium: 224mgFiber: 5gCalcium: 23mgIron: 7.4mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Comments

    4.59 from 29 votes (25 ratings without comment)

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    Recipe Rating




  1. Heather Young says

    November 11, 2019 at 3:31 pm

    Hi there, the water needs to be warm to activate the yeast. I forgot this and added cold & it didn’t rise.
    If you amend your recipe it’ll be 👌 perfect!

    Thanks,

    Heather

    Reply
  2. Paul says

    February 02, 2020 at 5:36 am

    One part I'm confused on. Do you place the spread pizza dough crusts AND the parchment paper onto a baking pan or FROM the parchment paper onto a baking pan? The way it's worded in step 5 is a bit confusing. Thanks so much!

    Reply
    • Debbie says

      November 26, 2020 at 8:19 pm

      The easiest is to place the ball of dough on the parchment paper. Roll it out, then lift the parchment paper by corners with the dough and place on your baking tray. Or you can just place your parchment paper on your baking tray and then roll out the dough on both the parchment paper and tray at the same time. The goal is to bake the crust using the parchment paper on the tray to prevent sticking.

      Reply
  3. Rose Martine says

    February 05, 2020 at 11:57 am

    This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!

    Reply
  4. Kris says

    March 21, 2020 at 7:01 pm

    Can I use active dry yeast..?

    Reply
    • Bianca says

      April 08, 2020 at 4:13 pm

      yes, absolutely! instant yeast is just processed finer, but it's practically the same.

      Reply
  5. Vanessa says

    March 22, 2020 at 2:14 am

    Please mention how to activate the yeast. I didn’t do this step.

    Reply
    • Bianca says

      April 08, 2020 at 4:12 pm

      You don't have to activate the yeast. I just mix the dried yeast with the flour, etc., make the dough and let it rise.

      Reply
    • Charlotte says

      April 17, 2020 at 3:40 am

      Great recipe, very easy to make, almost impossible to fail, the crust is nice and crispy and makes a perfect pizza base! I used warm water just in case cold/hot would kill the yeast (might be unnecessary), but instant dry yeast doesn't need to be activated. Just follow the recipe and you're good to go!

      Reply
  6. Leah says

    March 23, 2020 at 12:48 am

    I put the yeast in warm water/sugar beforehand (I don’t have instant, only active dry). Great pizza, thank you :) It was my first!!

    Reply
  7. Sonal says

    April 15, 2020 at 5:01 am

    Can I use baking powder instead? I can’t find active yeast anywhere.

    Reply
    • Bianca says

      May 07, 2020 at 3:11 pm

      yes, you can, check out this yeast-free pizza dough recipe for measurements.

      Reply
  8. Marielle says

    April 25, 2020 at 3:15 am

    I made this today and it was a huge hit. I used to think pizza dough was so complicated, but was amazed at how easily it came together. Thanks so much for a great yet simple recipe!!

    Reply
  9. Amanda says

    July 12, 2020 at 12:51 am

    How big is each pizza? I am trying to make enough to feed 24 people and am trying to figure out what I should multiply the recipe by. Alternatively, if I follow the instructions marked "3x," which has a serving size of 6 pizzas, does that mean I will have enough to feed 6 people, or would they be bigger than a personal pan size?

    Reply
  10. Josh says

    September 15, 2020 at 3:02 am

    I make 7 thin crust, 12 inch pizzas by doubling this recipe. I use 3x the amount of olive oil, though. Tbsp instead of tsp, and 3 to 4 tsp all-spice or pizza seasoning gives it a certain kick.

    Reply
  11. Katie says

    November 12, 2020 at 12:10 pm

    Can you pre make this and make the dough and use the next day?

    Reply
    • Bianca says

      November 24, 2020 at 2:29 pm

      Yes, definitely. I do this all the time. Make a big batch of dough, put it in the fridge overnight, use it the next day (I leave it at room temperature for 1-2 hours before using if possible).

      Reply
  12. Delisa says

    September 21, 2022 at 8:30 pm

    This the only pizza dough recipe I make. It comes out perfect every time!

    Reply
  13. Julie says

    January 23, 2024 at 10:10 pm

    Once making the dough could I wrap it up or put in a container and use in 2-3 days ?

    Reply
    • Bianca says

      February 07, 2024 at 12:21 pm

      absolutely! I do this all the time and it works well!

      Reply

Welcome!

I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

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