Easy Vegan Pepperoni Pizza with Homemade Crust

Easy 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
Keyword Vegan Pepperoni Pizza, Vegan Pizza Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 20
Calories 228kcal
Author Namely Marly


Easy Vegan Pizza Dough

  • cups water
  • 4 teaspoons active yeast 2 packets
  • 2 tablespoons sweetener honey, agave nectar, brown sugar, or your favorite
  • 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


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


  • 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!
  • 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 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 400F. 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.


For the cheese on this pizza, I used Follow Your Heart Vegan Gourmet Shreds.
For the veggie crumbles, I used either Gardein's Beefless Ground or Beyond Meat veggie crumbles.


Calories: 228kcal | Carbohydrates: 23g | Protein: 5g | Fat: 2g | Cholesterol: 3mg | Sodium: 419mg | Potassium: 122mg | Fiber: 2g | Vitamin A: 55IU | Vitamin C: 0.8mg | Calcium: 13mg | Iron: 1.5mg