Homemade pizza is the perfect weekend meal. It’s an easy and scalable recipe to make; it can be made just for you, or your whole family! Everyone will love adding their favourite toppings to create a personalized, delicious meal.
The best part about making pizza at home, however, isn’t the toppings; it’s the ability to use fresh dough. No more artificial texture modifiers or preservatives that are included a store-bought pizza (especially from any chain restaurant).
This vegan pizza crust recipe comes together with ease and bakes perfectly ever time. However, if you prefer, you can use this same recipe to make a panzerotti! I’ve also shared two ideas for topping the pizzas below: one classic and one gourmet option. Use whatever you like or whatever you have in your kitchen.
To make the dough, you will need 1 cup of lukewarm water. Make sure it’s not too hot, or too cold. Pour the water into a large mixing bowl, then dissolve 1 tablespoon of sugar into the water. Sprinkle on 1 tablespoon of yeast.
Let this mixture sit for about 10 minutes or until the yeast has bubbled up and covered the surface of the water in a layer of foam. While you wait for this reaction to occur, you can start to prepare your pizza toppings (see below).
After the yeast is activated, stir in ¼ teaspoon of salt and 2 teaspoons of olive oil. Next, mix in the 2 cups of flour until it is dissolved before adding in the next ½ cup of flour. At this point, you will need to take the dough out of the bowl and onto a floured surface so you can knead the dough. Knead it for 1-2 minutes or until the dough feels smooth and there are no flour lumps. You may need to add 2-3 extra tablespoons of flour if the dough gets too sticky.
After the dough is kneaded, place it back in the bowl and spread a thin layer of olive oil onto the surface; this is to prevent the surface from drying out. Let the dough rise until it is doubled in size; this should take approximately 10-15 minutes. Again, take this time to prepare the pizza toppings.
Once the dough has risen, cut it in half for 2 medium-large pizzas or into thirds for medium-small sized pizzas and roll the dough out on a well-floured surface.
Once the dough is rolled out, you can fold the outer edge in and press it down to create a crust. Transfer the dough onto a baking tray that has been sprinkled with some corn meal (the corn meal prevents the dough from sticking).
Cover with your favourite toppings and bake at 375oF for 12-15 minutes.
For the toppings, you should use whatever you like. Here are two ideas:
- Classic Pizza
- Tomato sauce
- Sliced green bell pepper, red onion, mushrooms
- Non-dairy cheese shreds
- Gourmet Pizza
- Grilled zucchini: melt some vegan margarine into a pan on medium-high heat and place in sliced zucchini; cook each side until browned; add salt and pepper to taste
- Caramelized onions: place a sliced onion into a pan on high heat with some vegan margarine; cook for 10-15 minutes constantly scraping the bottom of the pan to pull up the brown caramelization; it is helpful to periodically pour in a few tablespoons of water to help deglaze the caramelization from the bottom of the pan
- Sliced tomato
- Fresh basil, added after the pizza is out of the oven
- 1 C lukewarm water
- 1 tbsp sugar
- 1 tbsp active dry yeast
- ¼ tsp salt
- 2 tsp olive oil
- 2 ½ C flour (plus more for covering surface for kneading and rolling)
- Corn meal to cover baking pan
- Pizza toppings
- Pour the lukewarm water into a large mixing bowl and dissolve in the sugar. Sprinkle the yeast over the surface and let sit for 10 minutes or until the yeast has become foamy and covers the surface of the water.
- Stir in the salt, olive oil, and 2 C of flour. Once the flour has been incorporated, add in the next ½ C and put dough onto a floured surface. Knead until the dough is smooth, adding flour a tablespoon at a time if it becomes too sticky. Do not knead for more than 2 minutes or the dough will become tough.
- Press the dough into a ball and place back in the bowl. Lightly spread some olive oil on the surface of the dough to prevent it from drying out. Let the dough rise for 10-15 minutes, until it is doubled in size.
- Roll the dough on a floured surface into 2-3 pizzas. You can roll the edges in to create a crust.
- Transfer dough onto a baking pan lightly covered in corn meal.
- Cover with toppings of your choice.
- Bake at 375oF for 12-15 minutes.