There are a handful of recipes I make so often I don't even think about them anymore, and this Basic Vegan Pizza Dough is one of them. It's dependable, unfussy, and made with ingredients I almost always have in the pantry. No specialty flours, no obscure techniques-just a solid, hearty crust that works every single time.
Sometimes I just want pizza. Tonight. Do you know the feeling? This super simple vegan pizza dough is my answer to that mood.
It's sturdy enough to hold generous toppings (because I refuse to skimp), but still tender with those chewy edges that make you want to eat the crust first. The mix of whole wheat and white flour gives it a bit of extra texture and flavor. And makes it feel perhaps a little healthier than it really is. 😉
And because pizza dough is naturally vegan, there's nothing to compromise on here. It just works.
Isn't all pizza dough vegan?
Not always - but most traditional pizza dough is naturally vegan.
Classic pizza dough is typically made with just flour, water, yeast, salt, and sometimes oil. That basic formula contains no dairy or eggs, which makes it accidentally vegan.
However, there are a few exceptions to watch for:
- Milk or milk powder: Some commercial or enriched doughs add dairy for softness.
- Butter: Occasionally used instead of oil, especially in thicker or "pan-style" crusts.
- Honey: Sometimes added as a sweetener instead of sugar (common in certain artisan or whole wheat recipes).
- Eggs: Rare, but sometimes used in specialty or enriched crusts.
If you're ordering out or buying store-bought dough, it's always worth checking the ingredient list. Most traditional Italian-style crusts are vegan, but some American-style or prepackaged versions sneak in dairy.
If you're making it at home with flour, water, yeast, salt, and oil? You're almost certainly in the clear.
Key Ingredients & Substitutions
Active Dry Yeast: This is what gives your dough life (literally). Dissolving it in warm water for about 10 minutes wakes it up and ensures a good rise. Alternatively, you can use instant yeast. Just mix it directly with the flour and skip the proofing step.
Olive Oil: Oil adds moisture and helps create that golden, slightly crisp crust. I usually reach for olive oil for the subtle flavor boost. Avocado oil works well also.
Granulated Sugar: Just a little sugar feeds the yeast, so you can get that wonderful fluffy rise. It won't make your dough sweet.
Whole Wheat Flour: I like using whole wheat flour because it adds structure and a mild nutty flavor. It's what makes this crust feel hearty without being dense. But you can also make this recipe with all white flour, if you prefer.
Unbleached White Flour: Adding some white flour helps keep the dough soft and stretchy, so it's still easy to roll and shape.
Salt: Essential for flavor. Fine sea salt or kosher salt both work.
Helpful Tips
If your kitchen runs cold, you can let the dough rise inside your oven with just the light on. It creates a cozy environment without overheating!
A sprinkle of cornmeal on the pan adds a subtle crunch to the crust and helps prevent the dough from sticking to the pan.
If the dough keeps shrinking back while rolling, let it rest for 5-10 minutes. It just needs to relax.
Also worth trying: our Italian-style vegan sausage and peppers.
Variations
- Garlic Herb Crust: Add garlic powder and dried Italian herbs to the flour mixture.
- Thin & Crispy: Roll it extra thin and go lighter on toppings.
- Stuffed Crust: Roll vegan mozzarella-style shreds into the outer edge.
Storing and Freezing
One of the reasons I love this dough so much? It fits real life. You can make it ahead, stash it, forget about it for a bit-and it still shows up beautifully when you're ready for pizza.
Storing in the Refrigerator
If you're planning to use the dough within a couple of days, the fridge is your friend.
- After the first rise, lightly coat the dough with oil and place it in an airtight container or tightly wrapped bowl.
- It will keep well in the refrigerator for up to 3 days.
- The flavor actually deepens a bit as it rests, which is a nice little bonus.
When you're ready to use it, let the dough sit at room temperature for about 30-60 minutes before shaping. Cold dough fights back. Room temp dough cooperates.
Freezing for Later
Pizza emergencies are real. Having dough in the freezer feels like a small act of self-care.
- After the first rise, divide the dough into portions.
- Lightly coat each piece with oil.
- Wrap tightly in plastic wrap and place in a freezer-safe bag.
The dough freezes beautifully for up to 3 months.
To use, transfer it to the refrigerator overnight to thaw. Then let it sit at room temperature for about 30-60 minutes before shaping. It should feel soft, pliable, and ready to stretch-not stiff or icy.
If you're anything like me, future-you will be extremely grateful when pizza night requires exactly zero effort beyond choosing toppings.
Vegan Pizza Ideas
If you need some inspiration for your pizza creations, be sure to check out these tasty vegan pizzas recipes:
- Vegan Mexican Pizza
- Veggie Pesto Pizza
- Easy Vegan Pizza Recipes
- Broccoli, Mushroom, and Sun Dried Tomato Pizza
Recipe
Basic Vegan Pizza Dough
Ingredients
- 4 ½ teaspoon active dry yeast two packets
- ¼ cup olive oil
- 2 tablespoon sugar
- 2 ½ cups whole wheat flour
- 2 ½ cups unbleached white flour
- 1 teaspoon salt
Instructions
- Combine the yeast with 2 cups of warm water. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.
- In a large mixing bowl, combine the flours and salt. Make a well in the center and stir in the yeast mixture. Work everything together. first with a wooden spoon and then your hands, to form a dough.
- Turn it out onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let rise until doubled in bulk, 1 to 1 ½ hours.
- Punch the dough down. divide it. and form into two rounds. Roll out each round on a well-floured board and stretch it to fit a 12- to 14-inch round pizza pan. Lightly oil the pans and sprinkle them with cornmeal.
- Lay the rounds on the pans and make a lip of dough around the edge. Arrange topping of choice on the dough. Bake in a preheated 450°F oven for 15 minutes, until crust is golden.
Jenna says
Thanks for sharing this recipe...can't wait to make pizza! What is the measurement for 2 packets of yeast? I have a jar and will need to measure it out. Thanks.
Nava says
Jenna, each standard packet of yeast is equivalent to 2 1/4 teaspoons.
Nancy says
Can you give suggestions for the best pizza crusts and tortillas that you have found?
Thank you!
Melissa says
Tried this last night and it was really easy. We used the Daiya cheese shreds, peppers, onions, and sauce. Yum.