Recipe for a yeast-free vegan Pizza Dough from scratch made out of only 5 simple ingredients! No yeast = no wait time = spontaneous pizza! I’ve included my favorite topping ideas below!
I’ve been wanting to try a yeast-free vegan pizza dough for a long time now and I finally did it! It’s actually super easy and I love that you can skip the rise phase, which you need for traditional pizza doughs. Because no yeast = no rise. Yeah! Helloooo spontaneous pizza!
You’ll only need 5 basic ingredients for this simple pizza dough:
- all-purpose flour (or make it healthier by mixing spelt flour and all-purpose flour)
- baking powder
- salt
- olive oil
- water
Sounds easy, right? Well, it is! For super crispy edges, brush olive oil on the crust before baking. I like to use leftover oil from marinated artichokes for this one, because it adds more flavoring.
I’ve put roasted zucchini slices, mushrooms, red onion, red bell pepper, vegan cheese and a simple tomato sauce on my pizza, but you can use this basic yeast-free pizza dough recipe for any pizza you’d like! If you want more pizza inspirations, check out all my other pizza recipes like this Pumpkin Pizza with zucchini and caramelized onions, Antipasti Pizza, Whole Wheat Roasted Veggie & Tempeh Pizza, Breakfast Pizza or the creamy Chanterelle Pizza. Just sub the pizza dough with this yeast-free pizza dough and you’re golden! I’ve included my favorite pizza toppings at the end of the post!
#veganpizzaparty
I’m excited to announce that Kyra from the blog Vie De La Vegan and me will be hosting a #veganpizzaparty on instagram!
Here’s how you can join: Simply post a photo of your vegan pizza on instagram, use the hashtag #veganpizzaparty and include the tags @viedelavegan and @elephantasticvegan in the caption + follow us on both IG accounts. And you’re in! We will be featuring our favorites over the course of the next 4 weeks!
The ‘official’ #veganpizzaparty is over, but we still LOVE to see what you come up with!! So show us YOUR FAVORITE VEGAN PIZZA :) We want to see them all!
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 2/3 cup lukewarm water
- Combine the all-purpose flour, baking powder and salt in a large bowl.
- Add the olive oil and water (little by little) and knead until a smooth dough firms. You might not need all the water or add a bit more. The dough should be non-sticky. If it get's too sticky, add a bit more flour. You can either knead it by hand or let it knead in a kitchen machine.
The dough does not have to rest, because there's no yeast in it. Divide it into two pieces, roll it out and top it with your favorite ingredients.
Depending on the toppings on your pizza, bake it on full oven heat for approximately 15-25 minutes. If you brush the crust with olive oil, it gets super crispy :)
Should you decide to give this yeast-free vegan Pizza Dough a try I’d love to hear how it went! Write me a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3
My favorite pizza toppings!
I love this pizza party idea, and no two better people to host it! You both are so creative with all your different crusts and creative pizza recipes :) I never knew yeast free pizza was possible, you are giving me some ideas for my own GF bread attempts since the yeast never seems to work out anyways…thank you!
Aww, you’re so sweet! Kyra is amazing with her gluten-free pizza crusts :)
When I tried the gf pretzels a while ago, I used yeast like I always do and it didn’t have any effect on the gf dough :D So I’m guessing baking soda is a much better way to go. :) I also tried to do a soda bread, but the baking soda taste was just too much for me :)
Hi, hope you get this. I would like to know; why is the sodium so high?
And can it be reduced?
Thank you.
Hi Marko, I’ve updated the recipe and halved the salt amount, so it’s only half a teaspoon of salt! ;)
Thank you. I’m trying to cut on sodium. It is very nice of you to share. I am going to try this. Thank you again.
You’re very welcome – I hope you like it! :)
Yesssss!!!!!!!!!!!! You already know I’m in! Perfect timing though because May is PIZZA MONTH on the blog ;)
The greatest “pie” ever invented, that’s for sure ;)
Hahaa, oh my, a whole month dedicated to pizza! I love it. Gotta eat more pizza for the #veganpizzaparty, of course.
Yay for our #veganpizzaparty! I love this no-rise pizza dough Bianca – I love using baking powder for spontaneous pizza crusts too :D
Double yay for the #veganpizzaparty. It’s so much fun to see what people come up with! :)
I have a couple of friends who can’t have yeast and I usually make a yeast free pizza base for them, however, one of my yeast-free friends has just found out she’s dairy intolerant as well so I’ll have to give this a try for her!
Ohh, that’s a good timing then :) That’s so sweet that you’re making pizza for your friends! <3 Share the love/food, haha :D
Would it be ok to leave the oil out?
Yeah, that should work just fine. :) I have often forgotten to add the oil and it didn’t make much of a difference. Just have a good look at the dough and add water until it’s a smooth, non-sticky dough.
Oh my, this turned out sooooo well. I made it with rice flower so it would be gluten free, sprinkled some spices on the spread out dough, baked it for 5 minutes first, put my toppings on and then baked for 20 minutes. Turned out nice and crispy around the edges and didn’t stick to the pan. I actually put leftover vegan chili and some spinach on it, turned out amazing! I’m a new vegan, so thanks for sharing this :)
Ohh that sounds lovely Emily! Thank you so much for sharing your adaptions, now I have to try the pizza dough with rice flour as well :)
I made this today and it was very bad actually, the dough was bland and hard even though it didn’t get burned:( I couldn’t even eat the crust because of how bland it was , really disappointed, but it seemed to work out for others so that good.
I’m sorry to hear that, Alasat. Did you put the dough directly on the baking sheet or did you use a parchment paper in between? I always use parchment paper because it keeps the dough softer and prevents it from getting too hard. For more flavors on the crust, you can brush it with garlic oil or herb oil before and/or after baking :)
oh so amazing I’m making it everrrry day!
ohhh thanks for the amazing feedback, Robin!! :)
I just made this pizza crust with 1c almond flour, the rest GF flour mix, and the crust was crispy/crunchy, light and delicious!
awesome! Thank you for the great feedback! I’m sure it helps my gluten-free readers :)
Made this tonight and it was excellent! I didn’t have tomato purée and don’t like the amount of sugar in the canned stuff, so I blitzed up cooked carrot and tomatoes and made my own variant. A few more vege toppings and I was away! Divine, divine…. and I ate the whole thing by myself! Thanks!
Hi what temperature does the oven need to be on. Also what would you recommend to put in the dough to give it more flavour
I usually bake it at 490°F/250°C, which is the maximum temperature. You could add all kinds of spices and herbs into the dough, such as garlic powder or brush the crust with garlic oil or fill the crust with vegan cheese. Have fun experimenting! :)
Full oven heat? What is that? My oven goes to 600! I feel like I would be putting out a fire.
Hi Shirley, the ideal temperature in a pizza oven is 500 to 600 degrees, so just keep an eye on the pizza and you’ll be fine. My oven only goes up to 480°F so I always crank up the heat to the max :)
This recipe was super simple and easy and makes the perfect thin crust that isn’t too flimsy!
Glad you liked it, Ashley! Thank you for the review :)
This was so easy! Thanks for the great recipe! I followed the recipe as written, using Bob’s Red Mill 1 to 1 Gluten-Free flour blend. I added 1/2 teaspoon of each dried basil, dried oregano, and garlic powder.
Next time I will double the recipe so I can make a big ol’ pizza with thicker crust. We loved it!
Thank you for the fabulous feedback, Tracy! I’m happy to hear that the recipe works with a gluten-free flour blend as well! :)