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Close up of a rolled out pizza dough with pinched crust edge on slate board.

Vegan Pizza Dough

This vegan pizza dough recipe creates the ultimate crust that’s crisp outside and soft inside. It’s the best way to enjoy a fully homemade vegan pizza at home, anytime you want!
Course Main Course
Cuisine American-inspired, Vegan
Keyword Vegan pizza crust, Vegan pizza dough
Prep Time 15 minutes
Cook Time 10 minutes
Rise time (prep toppings) 20 minutes
Total Time 45 minutes
Servings 3 Pizza doughs
Calories 470kcal



  • 1 cup lukewarm water
  • 2 teaspoons sugar
  • 1 tablespoon active dry yeast (14 g)
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 2 ½ cups all-purpose flour (370 g) + extra for rolling
  • cornmeal (to coat pan)
  • olive oil (to brush onto crust)

To Serve

  • pizza sauce
  • toppings


Step 1: Activate Yeast

  • Add lukewarm water, sugar and dry active yeast to a large mixing bowl. Lukewarm water is about 100 °F and should feel warm to the touch but not release steam.
  • Allow the yeast to activate; it should become completely foamy over the surface of the water in 5-10 minutes.

Step 2: Make Dough and Let Rest

  • When the yeast activates, add salt and olive oil.
  • Start adding the flour, beginning with about 2 cups (295 g).
  • Stir until a ball of dough starts forming and you can no longer stir. Then, switch to using your hands to knead the dough (you can dump the dough onto your counter for this).
  • Add extra flour, 1-2 tablespoons at a time, until the dough feels smooth. It should feel slightly tacky but not stick to your hands.
  • Shape your dough roughly into a ball and place it back into the mixing bowl. Coat the dough with a light layer of extra olive oil.
  • Cover the bowl with a kitchen towel and let the dough rest/rise for at least 10-30 minutes; 15-20 minutes is ideal.
  • Use this time to prep toppings.

Step 3: Roll Dough

  • Preheat your oven to 425 °F.
  • Once the dough has rested, cut it into 2-3 pieces (2 larger pizzas or 3 medium pizzas).
  • Generously coat your countertop with flour, then place a piece of the dough onto it. Dust extra flour over the top of the dough.
  • Roll the dough into a circle as thinly as you like; the dough will nearly double in size once baked, so keep this in mind when deciding on the thickness of your pizza crust.

Step 4: Assemble Pizza and Bake

  • Coat a baking tray with a light sprinkle of cornmeal, then carefully transfer the pizza dough onto it.
  • Pinch around the edges to form a crust (I fold a small amount of dough underneath itself to form a raised edge).
  • Now you can top your pizza however you like; I used tomato sauce, vegan cheese, vegan pepperoni, sliced red onion and green peppers for this recipe.
  • Brush a small amount of olive oil over the crust edge of the pizza.
  • Place the assembled pizza into your preheated oven and cook for 10-13 minutes, until the crust turns golden brown.
  • When out of the oven, carefully transfer to a cutting board, slice and serve.
  • Only bake one pizza at a time. While the first pizza cooks, assemble the second one.



Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Nutrition information accounts for pizza crust/dough only and does not include toppings including sauce or vegan cheese.


Serving: 1Pizza dough (⅓ of recipe) | Calories: 470kcal | Carbohydrates: 90g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 400mg | Potassium: 172mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1IU | Calcium: 18mg | Iron: 5mg