The Spicy Vegan Recipe

1. Activate yeast

In a small bowl, combine warm water and sugar, sprinkle the active dry yeast over the top. Let sit 5–10 minutes until foamy.

2. Make dough

In a large bowl (or stand mixer bowl), whisk together the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes (or 5–6 minutes with a dough hook) until smooth and elastic.

3. First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

4. Build flavor

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in tomato paste and cook 30 seconds.

5. Add crushed tomatoes, dried oregano, red pepper flakes, sugar (if using), salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12–15 minutes until slightly thickened. Taste and adjust seasoning. Keep warm until assembly.

6. Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line it.

7. While the oven heats, sauté the vegetables: heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced onions and mushrooms, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté 4–5 minutes until mushrooms release moisture and onions begin to soften and caramelize slightly. Remove from heat and set aside.

8. Thinly slice jalapeños; if you prefer milder heat, remove seeds and membranes. Keep raw jalapeño slices separate so they retain some bright heat during baking.

9. Shape the dough: punch down the risen dough and transfer to a lightly floured surface. Stretch or roll into a 12-inch (30 cm) round (or shape to fit your pan). Transfer to a pizza peel dusted with semolina or cornmeal, or to a prepared baking sheet.

10. Assemble pizza: Spread a thin, even layer (about 1/2–3/4 cup / 120–180 ml) of the prepared red sauce over the dough, leaving a 1/2-inch border for the crust. Sprinkle the vegan shredded mozzarella evenly over the sauce. Distribute the sautéed onions and mushrooms over the cheese, then arrange the raw jalapeño slices on top (use fewer for milder heat).

11. Bake the pizza on the preheated stone or baking sheet for 8–12 minutes, rotating halfway, until the crust is golden and blistered and the vegan cheese is melted. Baking time will vary with oven and stone; watch closely after 7 minutes.

12. If you prefer a crisper crust, bake an additional 1–2 minutes. Remove pizza from oven using a peel or large spatula and transfer to a cutting board.

13. Tear fresh basil leaves and scatter over the hot pizza so they wilt slightly. Drizzle 1 teaspoon extra-virgin olive oil over the top and sprinkle crushed red pepper if extra heat is desired.

14. Slice pizza into 8 slices and serve immediately.