If you’re looking for a great pizza recipe for those weekend movie nights, look no further! This easy homemade vegan pizza has a light, tender crust that’s just waiting for all of your favorite toppings.
Pizza is a staple at our house. My sons request it at least once a week, and if I was willing to make it every night, they would certainly eat it!
When you can’t have dairy, you might wonder if it’s possible to make delicious pizza, and if you’ll really enjoy it.
Yes, it’s definitely possible! I think the secret is the crust. If you have a great crust with a fantastic texture, you can put whatever you like on it and really make this vegan pizza your own.
Pizza Crust Ingredients
- quick-rising yeast
- olive oil
We like to top our pizza with pizza sauce, Daiya Mozzarella Shreds, and fresh veggies. We love sliced mushrooms, chopped peppers, thinly sliced red onion, and spinach. My son loves to just do tomato sauce and cheese on his.
You can be creative! Use whatever vegetables you like. You could also use vegan sausage or pepperoni, roasted garlic, or dairy free pesto.
We use a pizza sauce from the store, but you could also use homemade marinara sauce with garden fresh tomatoes. This recipe makes two 10 inch round pizzas, or one large rectangular pizza.
Dairy Free Cheese
I recommend finding some vegan cheese shreds for topping your pizza. There are a lot of brands out there – use the one that your family enjoys. As always, be sure to read the label and call the company to make sure that an ingredient is safe for your family.
- I don’t knead the dough. Maybe that’s not the correct way to do it, but for years I’ve just stirred it together and allowed it to rise, and it tastes great every time. With hungry boys, I’m always trying to get dinner on the table as fast as possible.
- You really can’t mess up this dough! This recipe is very forgiving. Too much olive oil? No big deal, it will be fine. Does the dough seem dry? Add a little more water.
Step by Step Instructions
- Combine the warm water, sugar, and yeast, and let it sit for a few minutes. It will get a little foamy as the sugar feeds the yeast.
- Add the flour, olive oil, and salt, and stir well.
- Cover with plastic wrap, and let it rise for at least 45 minutes.
- Once it’s risen, pat it into a pizza pan.
- Pre-bake the crust for about 5 minutes, then add the sauce.
- Add the cheese and toppings and finish baking at 450 degrees F, until the cheese is melted and the edges of the crust are golden brown.
You can store this pizza in the refrigerator for 2-3 days.
You can freeze this if you like. You can pre-bake the crust, add the sauce and toppings, and then freeze this pizza. When you’re ready to make it, just bake at 450 degrees F for about 18 minutes. No need to thaw the pizza – just take it from the freezer, place on a pizza pan, and pop it in the oven!
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Easy Homemade Vegan Pizza.
For the crust:
For the toppings:
- 15 ounces pizza sauce You might have a little left over, depending on how saucy you like your pizza
- 12 ounces Daiya dairy mozzarella shreds
- 1 cup green pepper diced
- 1 cup white mushrooms thinly sliced
- Put the warm water, yeast, and sugar in a large bowl and let sit for about 5 minutes to feed the yeast. It will look foamy.
- Add the flour, salt, and olive oil and stir. If the dough seems too dry, add a little more water. Stir the dough until it comes together into a ball.
- Cover the bowl with plastic wrap and let it sit for about 45 minutes in a warm place so the dough can rise.
- Preheat oven to 450 degrees F.
- Get two pizza pans ready. You could also use a large sheet pan.
- When the dough has at least doubled in size, put a little oil on your hands and take the dough and stretch it to fit on your pizza pans. Brush a little more olive oil over the top of the crust.
- Bake the crusts alone for about 5 minutes. Remove from oven, and top with marinara sauce, vegan cheese shreds, and the vegetables.
- Bake at 450 degrees F for about 15-18 minutes, until the crust is golden brown on the edges and the cheese melts.
- Let cool for a few minutes before slicing.
This post was originally published in March 2014. It has been updated.