Vegan Pizza Dough

A hand holds a piece of pizza, pulling it out from a pan full of more pizza.

Follow these instructions for making your own soft pizza crust with crisp edges. This recipe makes two 12–16 inch pizzas. Make them both today or freeze them for later!

Course Main Course

Cuisine Mediterranean

Diet Vegan

Prep Time 1

Cook Time 20

Total Time 1 20

Servings pizza crusts

Calories 855kcal

Author Marly McMillen

Ingredients

Easy Vegan Pizza Dough

1 ⅓ cups water
2 ½ teaspoons instant yeast 1 packet
1 tablespoon granulated sugar
1 tablespoon apple cider vinegar
⅓ cup olive oil
4 ½ cups bread flour (substitute all-purpose flour) You can use 3/4 cup of whole wheat flour in this measurement.
1 tablespoon ground flax
2 teaspoons sea salt
Additional all-purpose flour for kneading and rolling

Cups - Metric

Instructions

Pour the water into a microwave-safe bowl and microwave for about 15 to 30 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 sugar. Give it a quick stir and set aside for about 5 minutes. After it gets frothy, add the olive oil.
In a large bowl, add the flours and salt. Use a whisk to sift and stir the ingredients together.
Stir the vinegar and oil to the frothy yeast mixture. Pour this mixture into the flour mix and stir to combine. The mixture should resemble a sticky dough.
Use a stand mixer with a bread hook to knead the dough for 5 minutes. Altneratively, you can knead the dough right in the bowl. Sprinkle the top of the dough with a bit of 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 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 it into two balls. Use a rolling pin to roll the dough balls into the size required by your pizza pans. Sprinkle cornmeal on the pans and place the rolled-out pizza dough on the pans.
Top the rolled pizza dough with your favorite toppings, like tomato sauce, vegan meats, and vegan cheese.
Place the pizzas in your heated oven and bake for 15 to 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 it from the oven. Allow the pizzas to cool slightly before slicing and serving.

Notes

The nutritional estimate is per crust and this recipe should make two crusts that will be cut into several slices.

Brush unbaked rolled dough with oil before adding toppings.

You can freeze the pizza dough this way: after the dough rises, punch it down and make two balls. Wrap both balls tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.

To thaw frozen pizza dough, transfer the dough ball(s) to the fridge and let them sit for up to 8 hours or overnight. Then place on the counter for 30 minutes to an hour. Then proceed with rolling the dough.

Nutrition