Vegan Pizza Dough

"This is an updated version of my adopted recipe. The review it had stated the pizza dough did not cook thru after toppings were added. This recipe and directions will help that problem."
photo by gailanng photo by gailanng
photo by gailanng
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
Ready In:




  • Preheat oven to 400 degrees F.
  • In large bowl, combine flour, yeast, and salt. Add warm water and olive oil, knead about 5 minutes or until mixture is well combined and forms a ball. Let dough sit for 10 minutes in a warm place.
  • Roll out dough and fit to oiled cookie sheet or pizza pan. Place in oven and bake for approximately 10 minutes or until very slightly browned.
  • Remove from oven and let cool. Add pizza toppings of your choice. Return pizza to oven and bake approximately 10-20 minutes or until cheese is melted. Cool, slice, and serve.

Questions & Replies

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  1. This makes a very nice thin, crispy crust. I had never pre-baked a pizza crust before and I think that helps make it crispier, which we like. Next time I will prick it with a fork a few times first, since mine puffed up with air pockets while baking, but while it was cooling, they flattened out. I am also going to try it with whole-wheat flour and some dried herbs mixed in. I was a bit worried about the yeast amount. I used 2 1/2 TEASPOONS, not ounces, and it worked fine. Made for tag game at
  2. I used 2 tablespoons instead of the 2.5 oz of yeast. I also combined water, yeast and 1 tsp of maple syrup and let rest for 10 mins. Then added in the rest of the dry ingredients.
  3. Im currently in the process of making it, and had to add a bit more water because it seemed very dry. Don't you normally add sugar to the mix to help the dough rise?
  4. I used this recipe to make a pizza calzone/braid type thing. It turned out perfect! Little alterations were: -2.5 tbls of yeast instead of 2.5 oz -skipped the first baking before toppings -added some basil and garlic powder -cook time 20 minutes. My kid who basically always refuses to eat dinner had seconds and thirds, plus ate some leftovers the following day.
  5. Too much yeast not enough water. Another thing don’t use Bob’s Red Mill all purpose flour for this recipe it’s a crumbly dry mess.


  1. After making this a few times, I’ve made a few other tweaks: Add 1-2 tablespoons of sugar to the dry ingredients. When using regular active dry yeast, let the dough rise for an hour. A 12” pie gives you a thicker pizza, while 14” is more of a thin crust. Brush the dough with a bit of olive oil for flavor and added moisture. Increase the oven temperature to 425F and it still cooks for about 10 minutes dry and another 10-15 minutes with sauce and toppings. The more toppings, the more you may want to extend the baking time for a few minutes.



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