This easy vegan pizza dough recipe for one (or two) uses simple and basic ingredients from the grocery store. It creates the perfect crispy crust to be topped with pizza sauce, vegan cheese, vegan pepperoni, or any of your favorite toppings!

All you need to do is combine yeast, flour, salt, water, and some olive oil. It truly is as simple as that.

The best thing about this vegan pizza dough is that you can customize the ingredients for the perfect pizza night without the guilt. This dough can be made on a pizza stone, pizza pan, or a metal baking sheet. Once you make your own vegan pizza dough the first time, you’ll never return to take-out pizzas again!

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Making the Perfect Vegan Pizza Dough Recipe

One of the first things you need to do is choose your flour. The kind of flour you use will play a significant role in how your pizza dough comes out. Here are the most common flours:

All-purpose flour (white flour) makes a classic crispy and thin crust.
Bread flour makes a soft, airy, and chewy crust a little more breadlike.
Whole wheat flour makes a very dense, chewy, thick crust (not recommended).
Gluten-free flour will turn out thin and crispy crust, or bready and chewy crust depending on the type used.

As you can see, the type of flour you choose will dictate the outcome of your pizza!

(I think the best homemade pizza dough is made from all-purpose flour, and I always use it for my pizza base. It’s easy to work with, and I think it tastes the best).

Dip your measuring cup into the bag or fill it with flour until the cup is full. Then level it off with a knife to get the most accurate measurement.

Bloom the Yeast

Yeast is a living organism that can basically “die” over time. To make sure your yeast is still alive, you need to bloom your yeast. This is done by adding your active dry yeast to a mixing bowl with warm or room temperature water, and stir. (do not add hot water – ie over 105 degrees. Too much heat will kill the organisms and your pizza dough plans for the day!)

Let the yeast mixture sit for about 10 minutes. When it gets foamy and bubbly, you’re good to go. If it doesn’t show bubbles, this is an indicator of inactive yeast, and you will need to start over with a fresher one.

NOTE: You can kill the live organisms if you add water that is too hot. Test the water with your finger or use a thermometer to check the temperature before adding the yeast.

Many people feed their yeast by adding sugar to the mixture. This recipe calls for 1 teaspoon of sugar, but if you don’t want to add it, then don’t. I’ve made vegan pizza dough before without it, and the dough rose just fine (but I also used a new package of yeast).

So if your yeast has been sitting in your cupboards for a while, then add the sugar. If the organisms are not alive, then the mixture won’t form bubbles, and you’re only out a couple of teaspoons of sugar.

Mix the Vegan Pizza Dough

Using a wooden spoon, mix the dry ingredients and olive oil into your yeast mixture.
Once the dough comes together in the bowl, turn the dough out onto a lightly floured surface. Add a little flour to your hands and knead the dough until a smooth dough ball forms (4-6 minutes). If the dough is too sticky, add more flour, a teaspoon or two at a time, as needed. Don’t add too much, or you’ll end up with a dense crust.

vegan pizza dough rising in a greased pan

Spread a little olive oil around in a large bowl. Transfer your smooth ball of dough to the oiled bowl and cover it with plastic wrap or a kitchen towel. Let your pizza dough rise in a warm place until it doubles in size (usually around an hour but may take up to three hours).
When the dough has doubled in size, take it out and lay it onto a lightly floured surface. Knead it for a minute to loosen up the dough so it’s ready to stretch. NOTE: This pizza dough recipe does not require a second rise.

13″ wood rolling pin

15×12″ Pizza Stone

14″ Metal Pizza Pan

17″ Baking Sheet

Vegan Mozzarella

Stretching the Vegan Pizza Dough

Now it’s time for the best part – stretching the dough!

This recipe can either make one large pizza or two smaller pizzas. If you prefer a thicker crust, I recommend two small pizzas. Two pizzas also mean you can use more toppings.

The best way to stretch the vegan pizza dough is to start on lightly floured parchment paper. Cut your parchment paper to the size of your baking sheet or pizza pan to create the correct size.

Use your hands or a rolling pin to stretch the dough in a circular motion. You may need a little extra flour to prevent sticking.
Pick up the dough and allow gravity to pull and stretch it to the correct size. This video offers a great visual guide. This is the stage where you can start spin tossing it if you’re brave. I’ve learned to stop trying to do this, but you might just be a natural!
Another great way to stretch the dough is to use your fingers and gently pull at the edges. It might not end up round, but it will still be tasty.
Stretch the dough slowly to avoid tearing. If you get a tear, just let the dough sit for 2-5 minutes and pinch it back together. Poke your dough with a fork to prevent air bubbles– unless you like a bubbly crust.

floured fingers kneading vegan pizza dough

Prepare your Toppings for your Vegan Pizza Dough

One of the main differences between a good pizza and a great pizza are the toppings. Customizing your pizza is a great way to work in some extra veggies without feeling like a rabbit.

First, start with a good red or white pizza sauce (or use my vegan white wine garlic sauce recipe). Next, sprinkle on some of your favorite vegan cheese.

Use your imagination and send your taste buds on a flavor adventure by adding any vegan topping you can think of!

I recently put together the most amazing spinach and mushroom pizza with white garlic sauce. It was incredibly delectable and the first vegan gourmet pizza I’ve ever made.

vegan pizza dough with tomato sauce on top

The Sauce

I love a simple red tomato pizza sauce made from tomato paste, fresh garlic or garlic powder, a bit of vinegar, and fresh oregano. You can also use your favorite jarred sauce.

You only need a few tablespoons of sauce, but if you like more, add as much as you like. Don’t let me tell you how to live your best vegan life 🙂 !!

The Cheese

If you’re not a big fan of vegan cheese, skip it. This is your world – and your pizza.

In Italy, a lot of pizzas are cheese-free. In fact, the most popular homemade pizzas are Pizza Rossa and Pizza Bianca, which means red pizza and white pizza, respectively. The white pizza is just pizza dough with olive oil, salt, and rosemary. The red pizza only has tomato sauce and sometimes herbs as a topping.

If you are a fan of vegan cheese, I recommend Miyoko’s cashew milk mozzarella. This vegan mozzarella melts nicely, turns golden brown, and is very rich. You can also try Follow Your Heart Parmesan Cheese for the final topping.

Vegan Parmesan

Plant-Based Be’f

Italian Seasoning

Pizza Wheel

Pizza Cutter

The Toppings

vegan pizza dough with tomato sauce, onions, brocolli, mushrooms, and corn kernals — Pizza ready to cook

When it comes to toppings to add to your pizza, only your imagination can stop you. Some of my favorites are broccoli, corn, and sliced mushrooms. Other great choices are olives, sliced peppers, scallions or red onions, small pineapple chunks, vegan meat crumbles, or even slices of fresh peaches, tomatoes, or pears topped with arugula.

I always like to top my finished pizza with Italian seasoning or fresh oregano, basil, and red chili flakes. Bon appetit!

Here’s the Easy Vegan Pizza Dough Recipe

Print Recipe

Easy Vegan Pizza Dough Recipe for 1-2

Follow the step-by-step instructions to create a delicious homemade vegan pizza dough! This recipe is perfect for 1-2 people and makes enough dough for one larger pizza or two smaller ones.

Prep Time1

Cook Time20

Total Time1 20

Servings: 2

Ingredients

1 cup warm water Between 100-105 degrees Fahrenheit
1 tablespoon active dry yeast DO NOT USE instant or rapid-rise yeasts
1 teaspoon sugar
1 tablespoon quality olive oil
2 1/2 cups all purpose flour use extra for kneading or if the dough gets sticky
1 teaspoon salt

Instructions

Mix the yeast in warm water (making sure it's at proper temperature) and add the sugar. Set aside for 5-10 minutes or until you see foam or bubbles start rising to the surface.
In a separate bowl, add the olive oil and 2 cups of flour, then pour in the yeast mixture. Blend for about 30 seconds, then add the salt. (NOTE: Be sure to mix well before adding salt – the salt can cause the yeast to die if it comes in direct contact with it). Continue to mix the flour mixture by hand or in a mixer at low speed until the dough is thoroughly blended.
Pour the doughy mixture onto a lightly floured surface, then knead the dough for about 5 minutes by hand (2-3 minutes in a mixer). Mix until smooth. If the dough is too sticky, add small amounts of flour (about a tablespoon at a time) until smooth.
Once smooth, transfer the dough to a bowl that's been coated with a light coating of olive oil. Cover the bowl with a towel or plastic wrap, and place in a warm area place to rise.
While the dough is rising, prepare your favorite toppings to use, then set aside.
Allow the dough to rise until it doubles in size (approximately an hour up to three hours).
Preheat the oven to 450 degrees Fahrenheit.
Once the dough has doubled, dip your hands in flour and knead the dough to loosen it up.
Stretch out the pizza dough over parchment paper or onto a pan that's been brushed with olive oil. You can use a rolling pin or your hands – just be careful to not tear the dough.
When the dough is stretched, start adding your sauce and the toppings.
Cook the pizza at 450 degrees on the middle rack of your oven; or until the cheese is melted or the crust is golden. If you are making two smaller pizzas, check them in 15-20 minutes, then remove as directed.

Notes

You can store leftover cooked pizza in an airtight container or on a plate covered with foil or plastic wrap. It can last up to 3 days in the refrigerator – just reheat at 400 degrees Fahrenheit for about 10 minutes, or eat it cold for breakfast like I do 🙂

TIPS:

Store leftover pizza in an airtight container to enjoy your pizza the next day. It’ll last up to 3 days in the refrigerator. Reheat at 400°F for 10 minutes.
Make this easy vegan pizza dough ahead of time by stopping at Step 6. Store the dough in an airtight container in the refrigerator for up to 3 days. When you’re ready, let the dough sit on the counter for 10-15 to get soft and workable.
You can use this easy dough recipe to make garlic knots too! Instead of rolling out the dough in Step 8, separate your dough into 10-12 portions. Roll each into a long log and tie it in a knot. Tuck the edges down and bake at 450 for 10-20 minutes (depending on size). While the dough is baking, mix fresh garlic, oregano, salt, and melted vegan butter in a small bowl. When the rolls have slightly cooled, top with the butter mixture and enjoy!

Serving Ideas

Once you’ve made your pizza, then serve it with a delicious and simple side salad like my Easy Summer Salad and your favorite beverage. Bon appetit!

Easy Vegan Pizza Dough Recipe for One or Two