Vegan Pizza Dough

Close up of pizza dough being flattened.

Image Source RF / Chad Spring / Getty Images

Ratings (57)
  • Total: 80 mins
  • Prep: 80 mins
  • Cook: 0 mins
  • Yield: 1 lb (2 servings)
Nutritional Guidelines (per serving)
356 Calories
20g Fat
39g Carbs
6g Protein
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Nutrition Facts
Servings: 1 lb (2 servings)
Amount per serving
Calories 356
% Daily Value*
Total Fat 20g 26%
Saturated Fat 3g 17%
Cholesterol 0mg 0%
Sodium 710mg 31%
Total Carbohydrate 39g 14%
Dietary Fiber 5g 16%
Protein 6g
Calcium 107mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is my basic pizza dough recipe that I use for vegan and dairy-free pizzas. If you prefer, you can also create pizza dough with whole wheat flour, instead.

Ingredients

  • 1 package active dry yeast
  • 1 cup warm water
  • 1 tablespoon sugar
  • 2 tablespoons olive oil
  • 2 cups all-purpose flour (plus more as needed)

Steps to Make It

  1. In a large mixing bowl, combine the yeast, warm water, and sugar, mixing gently until combined. Allow the mixture to rest for about 5 minutes, or until bubbly. (If your yeast does not bubble, toss the batch and do this step again, as you most likely have “dead” yeast.)

  2. Add the olive oil, flour, and salt, adding more flour as necessary until forming a soft dough. The dough should pull away from the sides of the bowl and should feel just a little sticky. On a lightly floured surface, knead the dough for 5 to 7 minutes, or until elastic. Place the dough in a well-oiled bowl, covered, in a warm place for about 1 hour, or until​ the dough has doubled in bulk. (I usually place a bowl of warm water beneath my dough bowl to help it rise, especially if the air in my kitchen feels dry.)

  3. Once the dough has doubled in bulk, punch down the dough and turn it out onto a lightly floured surface. Knead the dough for several minutes until smooth and elastic. Use immediately to make pizzas or stromboli, or wrap tightly in plastic wrap and refrigerate until ready to use.