Fluffy Homemade Vegan Pizza Dough

Head-on shot of a ball of pizza dough sitting on a counter with a hand sprinkling all purpose flour on top. There is a bottlw of olive oil and rolling pin in the background.

This is the BEST homemade vegan pizza dough recipe. It makes two pizzas worth of dairy free and egg free dough, so you can make one now and freeze another for later. As with all yeasted dough recipes, it takes a little time to make, but the methods are simple and the directions are easy to follow. The results are the best fluffy pizza crust with the perfect amount of chew. This dough, made with all purpose flour, is perfect for making incredible plant based pizzas, breadsticks, and calzones every single time! 


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You know those happy little discoveries that sometimes happen in the kitchen while you’re making something else? This fantastically perfect vegan pizza dough recipe came about one day while I was making our egg free onion bagels

I loved the texture the vital wheat gluten gave to the bagels, and I happened to have some tomato sauce and vegan mozzarella in the fridge and nothing planned for dinner. So, I thought “I wonder what would happen if I saved half the bagel dough and tried it as a pizza crust.” 

It was amazing! Strong and firm but still soft and fluffy in texture and with just enough chew. See, I love a slightly thicker crust (It also works really well as a thinner crust too) with a bit of density to it, and this instantly reminded me of the best parts of all the best pizza crusts I’d ever tasted.

B was super impressed by it too. I think we may have also tripled our monthly pizza intake with this recipe, but boy, is it worth it! I’m so excited to share this simple homemade recipe with you, and I hope you love it as much as we do!

Click here to Pin this recipe for later.

Overhead shot of the ingredients you need to make a fluffy homemade pizza dough: all purpose flour, active dry yeast, light brown sugar, vital wheat gluten, and olive oil.

Homemade Vegan Pizza Dough Ingredients

Here’s what you need to make the best vegan pizza dough:

  • Warm water – If your water is too hot, it will kill the yeast and the pizza dough won’t rise properly; too cold and it won’t activate the yeast at all. 
  • Light brown sugar – This is what activates the yeast! If you don’t have light brown sugar, you can use raw sugar, turbinado sugar, or coconut sugar.
  • Active Dry Yeast 
  • Unbleached all-purpose flour – Make sure you have a little extra all purpose flour for rolling and kneading the dough.
  • Vital wheat glutenThis ingredient is the key to that perfect texture.
  • Salt
  • Olive oilThis is used for the proving bowl and not in the actual dough.

How to Make Fluffy Dairy Free Pizza Dough

As with all yeasted dough recipes, a great homemade vegan pizza dough does take time for the dough to prove, but the methods are very simple:

Step 1: Activate the yeast.

Side by side photos showing before and after the yeast blooms.

First, you’ll activate the yeast by putting the light brown sugar and yeast in a small bowl or measuring cup and stirring in the 1.5 cup very warm water.  

The water should be very warm but not too hot (like bath water) between 105-115F/40-45C. Let this sit for about 7-10 minutes as yeast “blooms.” You’ll know it’s ready when there’s a thick foamy layer on top.

Step 2: Make and knead the pizza dough.

Side by side photos showing the steps to make vegan pizza dough. Mix the dry ingredients in one bowl and bloom the yeast in warm water in another bowl. Then, mix these two bowls together and knead for 3-5 minutes.

Next, measure and mix the dry ingredients together in a large bowl. Add the yeast/water mix to the dry ingredients and mix together well with a gloved hand or a wooden spoon until the side of the bowl is relatively clean of flour. You may need to add another tablespoon of water during this process.

Then, transfer this dough ball to a lightly floured counter and knead the dough well for 3-4 minutes incorporating all ingredients and activating gluten. While you’re kneading, keep a small bowl of flour nearby and give the dough a light sprinkle as needed if it’s still sticking to your hands / the counter.

Step 3: Prove and shape the pizza dough.

Three side by side photos showing the process of proving a batch of homemade pizza dough.

Now, it’s time to prove the vegan pizza dough! Add the olive oil to the sides of the bowl so it runs down. This will help the dough from sticking to the bowl as it proves and rises. Place the dough ball in the oiled bowl, cover, and set in a warm dry place to prove 60-90 minutes. The dough should almost double in size.

Finally, it’s time to shape the dough. Turn your dough out onto a lightly floured counter. “Punch down” dough mixture to release the extra air. Split your dough into TWO equal portions (Usually around 460 grams/16.2 oz each when I make it). 

Take a piece in the palm of one hand, and with the other hand, tuck/push the back of the dough gently inward with your fingers so a rough ball is formed. Form a “C” with one hand so you can cup the dough between your palms. Roll the dough on the counter between your hands in a circular motion to smooth it out and form a better, smoother ball. You should hear little squeaks as the gas bubbles break/escape.

Overhead shot of two hands holding a ball of homemade vegan pizza dough.

How to Use Homemade Pizza Dough

If you are using the pizza dough now: Sprinkle a thin bit of flour on your counter and place your rolled dough ball on the flour and cover with a tea-towel or a large bowl (so the dough is not exposed to the air). Let the dough go through a second prove for 30-40 minutes before using. 

If you’re using the dough within 24 hours, you can do a slower second rise in the refrigerator. Place in the refrigerator covered in the oiled bowl for up to 24 hours, and when you’re ready to use it, let it rest (in the bowl) on the counter for at least 20 minutes so the dough isn’t so cold and tight. 

To make a pizza: Press the dough onto a pizza stone, cast iron pan, or baking sheet. Top with desired toppings and bake at 450F for 16-18 minutes. 

Vegan Pizza Dough Recipes

Overhead shot of half of a homemade vegan cheese pizza with one slice pulled out a bit. There is a pizza cutter and salt and pepper shakers to the side.

Can you freeze homemade pizza dough with yeast?

Absolutely! This vegan pizza dough recipe is very freezer friendly, and because it makes 2, you can use one now and freeze another for later. 

Here’s how to freeze the pizza dough: After rolling your dough balls, oil them lightly and immediately wrap in plastic wrap to be placed in the freezer. Dough will be good for 3-4 months. 

How do you make frozen pizza dough? Defrost in a covered bowl 6-8 hours on the counter or 24 hours in the refrigerator. 

Head-on shot of a ball of pizza dough sitting on a counter. There is a bottle of olive oil and rolling pin in the background.

Let us know what you think!

When you make this homemade vegan pizza dough, let us know about it! We LOVE when you rate the recipe and leave a comment below (That helps more people find it!). 

And don’t forget to tag us in your pizza-rific photos on Instagram! If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”.

More Vegan Baking Recipes:

Fluffy Homemade Vegan Pizza Dough

Head-on shot of a ball of pizza dough sitting on a counter with a hand sprinkling all purpose flour on top. There is a bottlw of olive oil and rolling pin in the background.
This is the BEST homemade vegan pizza dough recipe. It makes two pizzas worth of dairy free and egg free dough, so you can make one now and freeze another for later. It takes a little time to make, but the methods are simple and the directions are easy to follow. The results are the best fluffy pizza crust with the perfect amount of chew.
Prep Time 30 minutes
Cook Time 17 minutes
Additional Time 2 hours
Total Time 2 hours 47 minutes

Instructions

    1. ACTIVATE THE YEAST: Activate the yeast by putting the brown sugar and yeast in a small bowl or measuring cup and stirring in the 1.5 cup very warm water. (* Water should be very warm/not-too-hot, between 105-115F/40-45C.) Let sit for approx. 7-10 minutes as yeast “blooms.”
    2. MAKE THE DOUGH: Measure and mix the dry ingredients together in a large bowl. Add yeast/water mix to the dry ingredients and mix together well with a gloved hand or a wooden spoon until the side of the bowl is relatively clean of flour. You may need to add another tablespoon of water during this process.
    3. KNEAD THE DOUGH: Transfer to a lightly floured counter and knead the dough well for 3-4 minutes incorporating all ingredients and activating gluten.
    4. PROVE THE DOUGH: Add oil to the sides of the bowl so it runs down. This will help the dough from sticking to the bowl as it proves and rises. Place the dough ball in the oiled bowl, cover, and set in a warm dry place to prove 60-90 minutes. Mixture should almost double in size.
    5. SHAPE THE DOUGH: Turn your dough out onto a lightly floured counter. “Punch down” dough mixture to release the extra air. Split your dough into TWO equal portions (Usually around 460 grams/16.2 oz each when I make it). Take a piece in the palm of one hand, and with the other hand, tuck/push the back of the dough gently inward with your fingers so a rough ball is formed. Form a “C” with one hand so you can cup the dough between your palms. Roll the dough on the counter between your hands in a circular motion to smooth it out and form a better, smoother ball. You should hear little squeaks as the gas bubbles break/escape.
    6. TO USE THE DOUGH NOW: sprinkle a thin bit of flour on your counter and place your rolled dough ball on the flour and cover with a tea-towel or a large bowl (so the dough is not exposed to the air). let the dough go through a second prove for 30-40 minutes before using. 
    7. TO USE THE DOUGH WITHIN 24 HOURS: Alternatively, you can do a slower second rise in the refrigerator: place the dough ball in a lightly oiled bowl and cover. Place in the refrigerator for up to 24 hours, and when you’re ready to use it, let it rest (in the bowl) on the counter for at least 20 minutes so the dough isn’t so cold and tight. Bake your pizza at 450F for 16-18 minutes
    8. TO FREEZE THE PIZZA DOUGH: After rolling your dough balls, oil them lightly and immediately wrap in plastic wrap to be placed in the freezer. Dough will be good for 3-4 months. Defrost in a covered bowl 6-8 hours on the counter or 24 hours in the refrigerator.

Notes

  • Use weight measurements when available. They’ll be more consistent than cup measurements.
  •  If your water is too hot, it will kill the yeast and the dough won’t rise properly; too cold and it won’t activate the yeast at all. 
  • Although baking is scientific, it’s never exact. Weather, altitude, etc will all play a part on the recipe EVERY time you make it.

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Nutrition Information:

Yield:

8 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 258Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 587mgCarbohydrates: 47gFiber: 2gSugar: 2gProtein: 12g

Nutrition information is for 1/4 of 1 pizza crust without toppings. Nutrition information is automatically calculated and may not always be accurate.

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