Go Back
–+ servings
Finished vegan pizza crust covered in veggie toppings like red pepper and broccoli on a wood cutting board. A pizza cutter, red pepper flakes, and vegan cheese are next to the pizza.

Homemade Easy Vegan Pizza Crust

Easy to make 5 ingredient vegan pizza dough that makes amazing, fluffy, chewy, and tasty pizza! Super easy and easily customizable. Yum! 
Print Recipe Pin Recipe
Prep Time: 25 minutes
Cook Time: 20 minutes
Rise Time: 1 hour
Total Time: 1 hour 45 minutes
Course: Main Course
Cuisine: Italian
Keyword: dinner ideas
Servings: 16 slices from 2 crusts
Calories: 137kcal

Equipment

  • Mixing bowls
  • Mixing spoons
  • measuring cups
  • Measuring spoons
  • food thermometer
  • parchment paper
  • Pizza Tray

Ingredients

  • 1 tablespoon active dry yeast
  • 1 ¾ cups water warm to 100°F to 110°F / 38-43°C
  • 1 tablespoon olive oil
  • 4 to 4 ½ cups all purpose flour
  • 2 teaspoons salt

Instructions

Making the Dough by Hand

  • Proof the yeast. In a large mixing bowl, dissolve the yeast in ½ cup of warm water, stirring to mix well. Let the yeast proof for about 5 minutes, or until tiny clusters of bubbles appear on the surface. Stir in the remaining warm water along with olive oil.
  • Add the flour. Start by adding 1 ½ cups of flour to the yeast mixture, mixing well. Add the salt with the second cup of flour. Add more flour until the dough comes together into a shaggy mess, somewhere between 4 and 4 ½ cups total.
  • Knead. In the bowl, begin to knead. Knead until you have a soft ball of dough that is slightly tacky but not sticky. It should take about 5 minutes of kneading. If the dough is dry and crumbly, add a little water, a spoonful at a time, until the dough is soft. If the dough is sticky, add more flour, one spoonful at a time, until the dough is soft and smooth.
  • If adding any flavored elements to the crust, now is the time to do so.
  • Rise. Lightly spray the bowl with oil and put the dough in the bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot until it has doubled in size, about 1 hour.

Making the Dough in a Stand Mixer

  • Proof the yeast. In a large mixing bowl of a stand mixer, dissolve the yeast in ½ cup of warm water, stirring to mix well. Let the yeast proof for about 5 minutes, or until tiny clusters of bubbles appear on the surface. Stir in the remaining warm water along with olive oil.
  • Add the flour. Start by adding 1 ½ cups of flour to the yeast mixture, mixing well with the dough hook on low speed. Add the salt with the second cup of flour. Add more flour until the dough comes together into a shaggy mess, somewhere between 4 and 4 ½ cups total.
  • Knead. Knead the dough with the dough hook on medium speed until you have a soft ball of dough that is slightly tacky but not sticky. It should take about 5 minutes of kneading. If the dough is dry and crumbly, add a little water, a spoonful at a time, until the dough is soft. If the dough is sticky, add more flour, one spoonful at a time, until the dough is soft and smooth.
  • If adding any flavored elements to the crust, now is the time to do so.
  • Rise. Lightly spray a large bowl with oil and put the dough in the bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot until it has doubled in size, about 1 hour.

Shaping and Baking the Pizza

  • Preheat the oven to 425°F / 218°C. Place the oven racks in the middle of the oven.
  • Shape the dough. When the dough is ready, sprinkle your work surface with flour and turn the dough out. Divide it in two. Using your hands, begin to shape the dough into a disc, leaving a little bit of edge for the crust. Stretch and flatten it until you have a pizza crust that is about 10 to 12 inches in size. Transfer it to a parchment lined pizza pan or a parchment lined baking sheet. If you’re using a pizza stone, place the dough directly onto a lightly floured pizza peel. Repeat with the second crust or freeze for later use.
  • Bake. Cover the pizza with your preferred choice of toppings. Bake for 20 to 25 minutes, depending on how many toppings you have added. The pizza crust will have an internal temperature of at least 190°F/80°C when done. Remove it from the oven, slice, and serve. Enjoy!

Notes

  • Variations
    • Herb Crust: Add up to 2 tablespoons of dried herbs to the dough when adding the final cup of flour when kneading the dough. After shaping the crust, brush the edge with olive oil and sprinkle with a mixture of more herbs, cashew cheese, or other vegan parmesan cheese, and sea salt.
    • Garlic Crust: Add ½ teaspoon of garlic powder into the crust when adding the final cup of flour when kneading the dough.
  • How to Store
     
    • Store any leftover slices in the fridge in an airtight container for up to 3 days.
    • You can divide the dough in half, wrap tightly in plastic wrap, and place it in a freezer safe container or bag. Then, allow the dough to thaw for 1 hour at room temperature before shaping and baking as usual.
    • You can press the dough into a crust and freeze it on a baking sheet. Then, you can wrap the pre-made crust in plastic wrap and store in a freezer safe bag. When you want to make the pizza, allow it to thaw for 20 minutes before topping and baking as directed. 

Nutrition

Calories: 137kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.001mg | Calcium: 6mg | Iron: 2mg
Tried this recipe?Let us know how it was!