Vegan Pizza Recipe

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive—start again with fresh yeast.

In a large mixing bowl (or stand mixer bowl), combine flour and salt. Make a well and pour in the foamed yeast mixture and olive oil.

Mix until a rough dough forms. If using a stand mixer, use the dough hook on low for 3–4 minutes; by hand, turn the dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.

Shape the dough into a ball. Lightly oil a clean bowl, place the dough inside, cover with a clean kitchen towel or plastic wrap, and let rise in a warm draft-free spot for 1–1.5 hours, until doubled in size.

After rising, punch down the dough and transfer to a lightly floured surface. For one 12–14-inch pizza, shape it into a disk and let rest 10 minutes before rolling/stretching. If making two smaller pizzas, divide into two equal portions and let rest 10 minutes.

While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant, do not brown.

Add the crushed tomatoes, dried oregano, salt, black pepper and red pepper flakes (if using). Stir, reduce heat to low, and simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, preheat the sheet or lightly oil it and dust with cornmeal or semolina.

On a lightly floured surface, stretch or roll the rested dough into a 12–14-inch circle (or desired size). Transfer the dough to a pizza peel dusted with cornmeal or to the prepared baking sheet.

Lightly brush the edge/crust with a thin layer of olive oil to encourage browning.

Spread an even layer (about 3/4 cup) of the cooled tomato sauce over the dough, leaving a 1/2–1 inch border for the crust.

Scatter shredded vegan mozzarella evenly over the sauce (use about 1 to 1 1/2 cups). Arrange sliced mushrooms, red bell pepper, red onion, and olives on top in an even layer. Season toppings lightly with a pinch of salt and a grind of black pepper.

If using a pizza stone, slide the pizza onto the preheated stone. If using a baking sheet, place it in the oven on the middle rack. Bake for 10–12 minutes, or until the crust is golden and the vegan cheese is melted and bubbling (time may vary by oven). Rotate once halfway through baking for even browning.

Optional: For a crisper crust, bake 1–2 minutes longer or briefly broil (watch closely) for 30–60 seconds until the desired char appears.

Remove the pizza from the oven and transfer to a cutting board. Immediately sprinkle fresh basil leaves over the top, add baby spinach or arugula if using, and drizzle about 1 teaspoon olive oil. Tear any large basil leaves and gently scatter.

Let the pizza rest 2–3 minutes before slicing so the cheese and sauce settle. Slice into 6–8 pieces and serve hot.