Vegan Pepperoni Pizza with Easy Homemade Crust

Easy Vegan Pepperoni Pizza with Homemade Crust

Vegan Pepperoni Pizza with Easy Homemade Crust

Take a bite out of this Vegan Pepperoni Pizza with a one-bowl whole wheat pizza crust. Topped with veggie crumble and veggie pepperoni, have another slice!

Course Main Course

Cuisine Mediterranean

Prep Time 1

Cook Time 20

Total Time 1 20

Servings

Calories 228kcal

Author Marly McMillen

Ingredients

Easy Vegan Pizza Dough

1 ½ cups water
2 ¼ teaspoons instant yeast (1 packet)
2 tablespoons sweetener sugar, agave nectar, brown sugar, or maple syrup
2 tablespoons olive oil
3 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon cornstarch
2 teaspoons sea salt
Additional all-purpose flour for kneading and rolling

Toppings:

Your favorite Pizza Sauce
Veggie Crumbles
Vegan Pepperoni
Dehydrated Chopped Onion
Vegan Mozzarella
fresh basil leaves

Cups - Metric

Instructions

Pour the water in a microwave safe bowl and microwave for about 11 seconds. You want the water to be slightly warm, or lukewarm. You should be able to dip your finger in it and not feel much of a difference between the temperature of your finger and the water. That's perfect! Add the yeast and the sweetener. Give it a quick stir and set aside for about 10 minutes to allow it to get nice and frothy! Once that happens, add the olive oil. Set aside.
In a large bowl, add the flours, corn starch, and salt. Use a whisk to sift and stir the ingredients together.
Now, pour the frothy yeast mixture combined with oil over the flour mixture and stir to combine. The mixture should resemble a sticky dough.
Here's my favorite time-saving trick: We're going to knead the dough right in the bowl. Sprinkle the top of the dough with a little bit of all purpose flour (have some on-hand to add as you go) and grab the far edge of the dough and turn half of it back toward you, like you're folding a towel. Sprinkle a little bit more flour and continue, pressing down on the dough ball between each turn. Continue this for about 5 minutes, or until the dough is no longer sticky. You should be able to press your thumb lightly into the top of the dough ball and it will spring back after you release it. If so, your dough is ready.
Temporarily remove the dough ball from the bowl and give it a quick spray with vegetable cooking spray. Place the dough ball back in the bowl and cover with a kitchen towel and place in a slightly warm place for the dough to rise... about an hour.
When the dough is ready, preheat your oven to 400°F/200°C. Then use your fist to punch down the dough and divide into two balls. Use a rolling pin to roll the dough balls into the size required by your pizza pans.
Top the rolled pizza dough with the following toppings in this order spread evenly across the pizza, but allowing a margin for the crust: pizza sauce, veggie crumbles, pepperoni slices, dehydrated chopped onions, and shredded vegan mozzarella.
Place the pizzas in your heated oven and bake for 15–20 minutes, keeping an eye on them after about 10 minutes to make sure the crust doesn't burn.
When the crust is golden brown, remove from the oven and immediately top with additional pepperoni slices and fresh basil leaves. Allow the pizzas to cool slightly before slicing and serving.

Notes

For the cheese on this pizza, I used Follow Your Heart Vegan Gourmet Shreds or Daiya Mozzarella Shreds.

For the veggie crumbles, I used either Gardein's Beefless Ground or Beyond Meat veggie crumbles.

For the vegan pepperoni, you can make homemade vegan pepperoni, or buy it at a health food store, like Sprouts. We've had great luck with Yves vegan pepperoni slices.

Nutrition