Vegan Veggie Pizza Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105-115°F / 40-46°C), sugar and instant yeast. Stir and let sit 5-7 minutes until foamy. In a large bowl, whisk together flour and salt. Make a well, add yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Knead and proof

Turn dough onto a lightly floured surface and knead 6-8 minutes until smooth and elastic (or knead 4-5 minutes in a stand mixer with dough hook). Lightly oil a clean bowl, place dough inside, cover with a damp towel or plastic wrap and let rise in a warm draft-free place until doubled, about 60-75 minutes.

Shape crust

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack if available. Punch down the risen dough and transfer to a lightly floured surface. Divide into 2 equal portions for two 12-inch pizzas or keep whole for one large. Roll or stretch each portion into a 12-inch round, forming a slightly thicker rim. Place on parchment paper or a lightly oiled pizza peel/baking sheet. Brush the rim lightly with 1 tablespoon olive oil.

While dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30-45 seconds until fragrant but not browned. Stir in crushed tomatoes and tomato paste until combined. Add dried oregano, dried basil, salt and black pepper. Bring to a gentle simmer, reduce heat to low and simmer 8-10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly before spreading.

Assemble the pizza: Spread about 1/2 cup of the prepared tomato sauce evenly over each 12-inch crust, leaving the rim uncovered. Sprinkle 1 cup vegan shredded mozzarella evenly over the sauce (use remaining cheese for the second pizza if making two).

Distribute toppings evenly: scatter sliced green peppers, tomato slices, black olive slices and pineapple chunks over the cheese. Arrange jalapeño slices to taste (use fewer if you prefer mild). Sprinkle red pepper flakes over the top if desired. Finish with a light drizzle of olive oil over the toppings.

Bake the pizza: Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8-12 minutes, rotating halfway, until crust is golden and cheese is melted and starting to brown. If using two pizzas, bake one at a time for best results.

Finish and serve: Remove pizza from oven and let rest 2-3 minutes. Tear fresh basil leaves and scatter over the top. Slice into 8 wedges and serve hot.