Vegan Pizza Dough

Close up of pizza dough being flattened.

Image Source RF / Chad Spring / Getty Images

Prep: 80 mins
Cook: 0 mins
Total: 80 mins
Servings: 2 servings
Nutrition Facts (per serving)
605 Calories
15g Fat
102g Carbs
14g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 605
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 1066mg 46%
Total Carbohydrate 102g 37%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 14g
Vitamin C 0mg 0%
Calcium 24mg 2%
Iron 6mg 33%
Potassium 153mg 3%
*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 a basic pizza dough recipe for vegan and dairy-free pizzas. If you prefer, you can also create pizza dough with whole wheat flour, instead.


  • 1 package (2 1/4 teaspoons) active dry yeast

  • 1 cup warm water

  • 1 tablespoon sugar

  • 2 tablespoons olive oil

  • 2 cups all-purpose flour, more as needed

  • 1 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. On a lightly floured surface, knead the dough for 5 to 7 minutes, or until elastic.

  5. 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.)

  6. 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.

  7. Use immediately to make pizzas or stromboli, or wrap tightly in plastic wrap and refrigerate until ready to use.


  • If your yeast does not bubble when you combine the ingredients in step one, toss the batch and do this step again, as you most likely have “dead” yeast.