Vegan Pizza
Published
Pizza night is a tradition in my house, and I never want anyone to feel left out when those cravings hit. That’s why I love making this vegan pizza. It has a crisp, golden crust, gooey dairy-free cheese, and is ready to be topped with all your favorite pizza toppings. The best part is that the gluten-free and vegan dough comes together with only 20 minutes of hands-on time, and is perfect for beginners and seasoned cooks alike. It’s the kind of recipe that brings everyone to the table, no matter their diet, and keeps pizza night fun and delicious.
I love working with a yeast dough, so this recipe was a fun one to make. Pizza crusts are typically vegan, but I wanted to go a step further and use my favorite gluten-free flour as well. That’s the base of this vegan pizza, and once it comes out of the oven, topped with gooey plant-based cheese, I can never resist grabbing a slice right away. It’s the kind of recipe I turn to for weeknight dinners when I want comfort food without fuss, but it also holds its own at a pizza party where everyone gets to load up their slices with their favorite toppings. Honestly, it’s become one of those recipes I look forward to making because it always feels like a treat.
Gluten-Free Cooking Tips
- Adjust the dough as you go: Gluten-free flour blends can behave differently, so don’t be afraid to tweak. If your dough feels too sticky, sprinkle in 1 tbsp of flour at a time until it holds together. On the flip side, if it seems dry or crumbly, add 1 tbsp of warm water at a time until you reach a soft, slightly tacky texture that’s easy to shape.
- Help vegan cheese melt perfectly. Some dairy-free cheeses don’t melt the same way as traditional mozzarella. To encourage that gooey texture, cover the pizza loosely with foil for the last 2 minutes of baking. My personal favorites are Violife Mozzarella Shreds for stretchiness or Miyoko’s Creamery for a rich, creamy flavor.
- Quick rise. Instant yeast makes pizza night easier because you can mix it right in with the dry ingredients. There’s no need to proof it first. Just be sure your water is warm (around 110°F) so the yeast activates properly. If your dough isn’t rising, double-check that your yeast is fresh and not expired.
- Brush dough edges. Before baking, brush the edges of your dough with olive oil mixed with a pinch of garlic powder or Italian seasoning. It adds a savory finish and makes every bite, even the crust, worth savoring.
- Get crispy results. Bake your pizza on a preheated pizza stone or steel. The high heat transfers directly to the dough, creating that golden, crunchy bottom you’d expect from your favorite pizza shop. If you don’t have a stone, place your baking sheet on the lowest oven rack for a similar effect.
Vegan Pizza
Equipment
- 1 Stand Mixer
Ingredients
Gluten-Free Dough
- 2½ cups gluten-free all-purpose flour with xanthan gum, Plus an extra 1/4 cup. I like Pillsbury gluten-free all-purpose flour or Cup4Cup
- 2½ tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water, 110°F
- 2 tbsp olive oil
Toppings
- ¾ cup pizza sauce, store-bought or homemade
- 1 cup shredded vegan cheese
- fresh basil leaves, optional garnish
Instructions
- In a large bowl, mix flour, yeast, sugar, and salt. Add water and olive oil and stir until a dough forms.
- Knead in a stand mixer with the dough attachment for 5–7 minutes until smooth. Since different flours and environments will affect the moisture of the dough, I recommend starting with 2½ cups of flour and adding 1 tablespoon at a time if the dough is too soft to hold its shape. If it is too dry, add 1 tablespoon water at a time to create a soft and slightly sticky dough as seen in the pictures.
- Lightly oil the top of the dough, cover, and let rise in a warm spot for 1 hour or until doubled.
- Preheat oven to 475°F. If using a pizza stone, place it in the oven while preheating.
- Transfer the dough to lightly floured parchment paper and flatten into a 12-inch circle using your fingers.
- Spread sauce evenly over the dough and sprinkle with vegan cheese.
- Transfer with the parchment paper to a baking sheet or preheated stone.
- Bake for 10-12 minutes or until crust is golden and cheese is melted.
- Remove from oven and garnish with fresh basil if desired. Slice and serve hot.
Notes
- If you don’t have a stand mixer, knead the dough by hand for about 8–10 minutes.
- For easier cleanup, shape the dough directly on parchment paper.
- Letting the dough rise a little longer (up to 90 minutes) will give an even lighter texture.
- If you like a softer crust, bake on a baking sheet instead of a stone or steel.
- Try adding dried Italian herbs to the dough for extra flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Vegan Pizza Step by Step
Gather all the ingredients together.
Mix the dry ingredients: In a large bowl, mix 2 ½ cups gluten-free all-purpose flour with xanthan gum, 2½ tsp instant yeast, 1 tsp sugar, and 1 tsp salt.
Add the wet ingredients: Add 1 cup warm water (110°F) and 2 tbsp olive oil, stirring until a dough forms.
Knead the dough: Knead the dough in a stand mixer with the dough attachment for 5–7 minutes until smooth. Since different gluten-free flours and environments affect moisture, start with 2½ cups of flour and add more in 1-tbsp increments if the dough is too soft. If the dough is too dry, add 1 tbsp warm water at a time until it becomes soft and slightly sticky.
Let the dough rise: Lightly oil the top of the dough, cover, and let rise in a warm spot for 1 hour or until doubled in size. Preheat the oven to 475°F. If using a pizza stone, place it in the oven while it preheats.
Shape the dough: Transfer the dough onto lightly floured parchment paper and flatten it into a 12-inch circle using your fingers.
Add the toppings: Spread ¾ cup pizza sauce evenly over the dough, then sprinkle with 1 cup shredded vegan cheese. Transfer the parchment paper with the pizza to a baking sheet or the preheated stone.
Bake the pizza: Bake for 10–12 minutes, until the crust is golden and the vegan cheese is melted.
Garnish and serve: Remove from the oven and garnish with fresh basil leaves, if desired. Slice and serve hot. Enjoy!
What Else to Add
- Fresh veggies like mushrooms, bell peppers, zucchini, or spinach
- Roasted garlic or caramelized onions for extra depth
- Red pepper flakes or sliced jalapeños for a spicy kick
- Plant-based proteins such as vegan sausage, pepperoni, or marinated tofu
- A drizzle of balsamic glaze, dairy-free pesto, dairy-free ranch, or chili oil to finish
Serving Suggestions
This vegan pizza is so versatile that you can make it fit any kind of meal. I love using homemade gluten-free marinara as the base, but store-bought is also great for a quicker meal. For a classic pairing, I love serving it with a simple side salad. It’s also perfect alongside a bowl of cozy soup, like tomato soup or hearty minestrone.
Storage Instructions
Leftovers keep really well, so you can enjoy this pizza beyond the night you make it. Store any slices in an airtight container in the fridge for up to 3 days, then reheat them in the oven, air fryer, or toaster oven to bring back that crispy crust.
You can also make the dough ahead of time by letting it rise, then refrigerating it for up to 2 days or freezing it for up to a month. When you’re ready to use it, thaw the dough in the fridge overnight and let it come to room temperature before shaping and baking.
