Vegan Mini Pizza Recipe

Activate yeast (optional)

If using active dry yeast instead of instant, combine warm water and sugar and sprinkle yeast over top. Let sit 5–8 minutes until foamy. (If using instant yeast, skip and mix directly into flour with warm water.)

In a large bowl, whisk together 2 cups flour, 1 tsp instant dry yeast, 1 tsp sugar and 1 tsp salt.

Make a small well in the flour and add 3 tbsp warm water and 1 tbsp extra virgin olive oil. Stir with a wooden spoon or your hand until it comes together into a shaggy dough. If dough is too dry, add up to 1 tbsp more warm water; if too sticky, dust with up to 1 tbsp more flour.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. Alternatively, knead in a stand mixer with a dough hook on medium-low for 4–5 minutes.

Form the dough into a ball, lightly coat with a little oil, place in a clean bowl, cover with plastic wrap or a towel and let rise in a warm draft-free spot for 45–60 minutes, or until roughly doubled in size. (If short on time, let rest 20–30 minutes — it will still be workable.)

After rising, punch down the dough and divide into 6 equal pieces for mini pizzas (about 2–2.5 oz / 55–70 g each). Roll each piece into a ball, cover and let rest 10 minutes to relax the gluten.

Preheat the oven to 475°F (245°C). If using a baking stone, place it in the oven to heat. If using a baking sheet, lightly oil it or line with parchment.

On a lightly floured surface or sheet of parchment dusted with 1 tbsp cornmeal or flour, press or roll each dough ball into a 5–6 inch round about 1/4-inch thick, leaving a slightly thicker rim. Transfer rounds to the prepared baking surface, leaving space between them.

While dough is resting or oven is preheating, make the sauce. In a small bowl combine 1 cup crushed tomatoes, 1 tsp tomato paste, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/4 tsp black pepper and 1 tsp extra virgin olive oil.

Stir until well combined. Taste and adjust seasoning — add a pinch of sugar if the tomatoes taste very acidic. The sauce should be fairly thick so it doesn’t make the mini pizzas soggy.

Season the tomato slices: place the 1 medium tomato slices on a plate and sprinkle with 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper. Let sit 5 minutes to draw out a little moisture, then pat with a paper towel to remove excess liquid.

Shred or slice the vegan mozzarella if not pre-shredded. Prepare fresh basil leaves by stacking and tearing or chiffonading into smaller pieces.

Have the vegan parmesan, extra virgin olive oil for finishing, and red pepper flakes ready for assembly.

Lightly brush or spray the prepared baking sheet or stone with 1 tsp oil and dust with the reserved 1 tbsp cornmeal or flour to prevent sticking.

Spread about 1–2 tbsp of the tomato sauce evenly over each 5–6 inch dough round, leaving a small border for the crust.

Top each sauced round with a thin layer (about 2–3 tbsp) of shredded vegan mozzarella, then arrange 3–4 seasoned tomato slices on top of the cheese per mini pizza. Sprinkle a pinch (about 1/4 tsp) of vegan parmesan over each pizza and a light pinch of crushed red pepper flakes if desired.

Bake the mini pizzas on the preheated stone or sheet at 475°F (245°C) for 8–10 minutes, until the crust is golden at the edges and vegan cheese is melted and starting to brown in spots. Rotate baking sheet halfway through if your oven has hot spots.

Remove pizzas from oven. Immediately drizzle each with about 1/4 tsp (total 2 tsp divided) extra virgin olive oil and scatter torn fresh basil leaves over the top.

Finish with an additional light sprinkle (about 1/4 tsp each across all pizzas) of vegan parmesan and a small pinch of flaky sea salt if desired. Let cool 2–3 minutes, then serve hot.