- Prep-time: / Ready In:
- Makes one 12-inch pizza
- Serving size: ⅙ of recipe
- Print/save recipe
Here is your go-to recipe for an easy-to-work-with vegan pizza dough that makes tender and tasty oil-free crust. Use this super-quick crust as a base for our Brussels Sprouts, Sweet Potato, and Balsamic Pizza or for any of your plant-based pizza creations. Simply roll dough into a 12-inch circle, brush with a teaspoon of plant milk, bake at 400°F for eight minutes, add your toppings of choice, and continue baking until crust is golden and crisp.
Now that you know how to make vegan pizza dough, check out all of our favorite plant-based pizza recipes.
Ingredients
- 1¾ to 2 cups white whole wheat flour
- 1½ teaspoons fast-rising active dry yeast
- ¾ teaspoon pure cane sugar
- ¼ teaspoon sea salt
Instructions
- In a medium bowl stir together 1¾ cups of the flour, the yeast, sugar, and salt. Stir in 1 cup warm water (120°F to 130°F), adding gradually until you get a dough-like mixture.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining ¼ cup flour to make a dough that is smooth and elastic (2 to 3 minutes). Cover and let rest 10 minutes. Use as directed in recipes. (See suggestions in recipe intro.) To make ahead, cover and chill up to 4 hours.
Per serving (⅙ of recipe): 141 calories, 30 g carbohydrates, 5.7 g protein, 1.1 g total fat, 0.2 g saturated fat, 0 g cholesterol, 89 mg sodium, 4.5 g fiber, 0.7 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (90)
(5 from 23 votes)I use this simple dough a lot. Either for pizzas or on the vegetable pot pie. Thank you
Could I make up and bake several pizza crusts, freeze them and use them for a variety of pizzas at a later date?
Hi Eunice. Yes, that's a great idea!
Can I use bread flour instead?
Can regular whole wheat flour be used?
Hi Sue, Yes, that should work fine. I see another commenter had good results with this substitution. Let us know how it goes!
How can I make this recipe gluten-free?
Hi Angel, Wheat has such unique properties that make bread stretchy, air-filled, and light, and is such an integral part of this recipe that for a good gluten-free pizza crust you'd be better to try another recipe, such as: Polenta Pizza Pie https://www.forksoverknives.com/recipes/amazing-grains/polenta-pizza-pie/ (This makes a thick crust, if you prefer it thinner, cut the recipe in half.) Quick Cornmeal Pizza Crust https://www.forksoverknives.com/recipes/vegan-baked-stuffed/cornmeal-pizza-crust-gluten-free/ Chickpea Flour Pizza Crust. https://www.forksoverknives.com/recipes/vegan-baked-stuffed/lotsa-vegetables-chickpea-crust-pizza/ We hope that helps!
The dough does freeze! Thaw the dough ball gently in the fridge - and then use it as you would with freshly made pizza dough.
This recipe does not work! Ratios are way off.
Seth, I had the same problem. I ended up using closer to 2 and 1/2 c. flour just to get it to hold together a little. I have no idea yet if it will rise or bake right.
I couldn't believe this worked so well with such a short resting time. The easiest pizza dough to make and to work with! Delicious and so quick. Definitely using this as my regular dough recipe now. I used a tiny bit less water than the recipe calls for, it was perfect with around 200ml.
I cook oil free vegan all the time. Your recipes are good idea motivation but you need someone to improve your recipes. The idea is to inspire people to eat oil free vegan, not turn them off by recipes we can’t execute that are tasty. Please! Hire people to write good recipes! This recipe uses too much water! I had to add another 1/2c flour to make correct density. I have made many pizza doughs. This recipe was bad
Just amazing.
Can this recipe be used for patio wood burning ovens like the Ooni or Solo Stove Pi ovens? If so, make as is or how would this be adapted? Thank you!!
Can you clarify that you do not need to let the dough rise other than the 10 minute rest. (As opposed to bread, which has to rise once or twice.)
My "go to" pizza dough recipe now!! I've made this note multiple times and each has NOT disappointed. Now I make them and freeze for easy dinners when short on time.
Can I make and freeze or put in fridge for later
I do this and it works well. I parbake them and then freeze.
Can I sub the sugar for date syrup? Or date sugar? Thank you!
This is a tasty, quick and easy recipe! I like that it wasn't complicated, works well as a last minute recipe and that it holds up nicely to wfpb toppings. It has a mild flavor which is perfect for a pizza crust. Definitely adding this to my repertoire!
hi I glad to have found your recipe! I am having difficulty...I measured everything to the gram and the dough is so wet that it is impossible to knead it and it's sticking to my hands, etc. I even added the extra 1/4c that was supposed to be kneaded in- to the actual bowl and it is so wet. what am I doing wrong? thanks
I commented earlier that one cup of water is too much but there are two ways to proceed. Add water slowly to an amount that gets the dough where you can work it and stop adding the water OR use all the water at once and continue to add more flour until you can work it. Dont worry about how much, just get the dough to your liking. I prefer the latter (more dough better than not enough). Simple recipe that makes tasty crust.
Wow great results made a really good pizza definitely recommend
1 cup water is way too much, misprint maybe. Easy fix but just notng.
If I’m SOS free, how would the recipe be modified?
You could leave out the salt but the yeast needs a sugar to feed on and to activate it. You could try maple syrup, honey, or rice bran syrup.
Hi Eric, You can leave out the sugar for the yeast. Although it's common to add a sugar or some sort for the yeast to wake up and feed on, the yeast will be feeding on the sugars in the flour and they'll do that with or without an added sugar wake up call. I never add sugar or any "food source" for the yeast, I just let them have at the flour. With the salt, you can leave it out, but the consequences are: your crust won't be as flavorful (it might even be slightly bitter), but if you're used to baking your own bread without salt and like it, this won't bother you. The other consequence is that your crust won't be as chewy, since salt kinks up the gluten strands in the dough. The other thing to be aware of, is that salt slows down yeast activity, so without the salt, your dough may ferment faster (it already ferments quicker because of whole grain flour). I know this is a year later, but I hope you read this and that this helps. Or if you figured your dough out already, I hope you share how it worked for you!
Easy to make and came out delicious! I doubled the recipe and divided it into 4 “mini” pizzas (each roughly half the size of a standard size cookie sheet), which made the crusts thick and hearty. It very filling, too—just two slices from a mini pizza were *plenty* to eat. Thanks for a recipe I’ll be coming back to again! :)
Is it possible to triple the recipe to produce enough for three doughs at the same time.
I thought you had to let the dough rise first until it is doubled. Is this correct, just let it rest for 10 minutes and then use it for pizza?
Hi Janice, This recipe is correct, you just need to let it rest for 10 minutes before it's ready to use! Let us know how it turns out.
I would like to use this recipe to make vegan calzones. The recipe calls for 1 pound 8 oz of whole-wheat pizza dough. How much, weight wise, does this recipe make? I'd appreciate a response if possible. Thank you very much
This turned out really good. I made it with spinach and mushrooms as toppings. I am wondering if using almond or oat flour would turn out nearly as well.
This recipe is simple and never fail the many times I have made it. However I would like to try rolling out the dough and then freezing it before baking, has anybody tried this?
Making this pizza dough is so easy and it’s delicious. I use the bread hook on my Kitchen Aid to work the dough for a couple minutes. I’ve used this dough with many different toppings and it always turns out perfect.
Do you think there's any way I can get away with not using a rolling pin to roll it out?
This recipe doesn't say how long you have to cook the dough for? Do I cook it for 10 or 30 minutes at 350F or 400F and then put my toppings on and then cook it again? Can you please add in the additional needed information Thank you!
Hi Jozy, This recipe is intended to provide the dough base that you can use in other FOK pizza recipes, and bake times will vary depending on the recipe. Each recipe will specify the bake time that's appropriate for the type of sauce/toppings it calls for. But if you want to create your own pizza and not use a prewritten recipe, we recommend taking a look at our article about how to make the best homemade pizzas. It will give you suggestions on whether to parbake the crust before topping it or pop everything in the oven at once: https://www.forksoverknives.com/how-tos/how-to-make-the-best-homemade-vegan-pizza/
I did not have white whole wheat but it turned out great with regular whole wheat. Made the sauce with tomato paste, herbs and water and topped with zucchini, spinach and mushrooms. My non vegan partner said it was wonderful. Thanks!
This worked with a Bob's Red Mill gluten free flour and coconut sugar. Rolling it out was challenging though, just make sure you use tons of flour to keep it from sticking. Great recipe!
Helpful, thank you!
Because it says to pre-cook the dough before adding toppings, I wanted to ask if anyone had tried using this to make calzone type pizza? Obviously doing that I couldn't precook the dough. I am a walker/hiker, and want something that is portable, easy to hold in one hand and eat but still relatively healthy. It used to be I would have sausage rolls or pasties (UK) but they are obviously loaded with oils and fats, so I thought no oil pizza dough, might be a good alternative. I can stuff them with veggies, and tomato sauce, etc. Any thoughts or suggestions appreciated.
Silicone baking mats! Life changing when comes to rolling out dough
Nice no butter nor oil recipe! Thank you. I wonder if this will work in a bread machine on the dough setting.
I was wondering the same thing? Did you try it in the bread machine?
What is the total calorie for the base please?
What if yeast isn’t fast rising? How can I adjust the recipe?
If you use sorghum flour instead of whwh ole wheat..it is gluten free amd plant based. Add a teaspoon of apple cider vinedar it also belps bind the crust together...
Can I make several of these and form into a ball to freeze for later?
I would say yes..but stay to the lighghter side of flour..as it freezes it will create more moisure, esp when thawing..then when you thaw amd roll it out you will not create a drier crust when using a little flour to keep from sticking to surface...you also might try using cornmeal instead when rolling out ....
Can you use the whole wheat flour (from red wheat) if you prefer? Will it still be good?
So interesting
amazing
L
I don’t see where it states the calories in the crust. Also what size is it stretched out to please.
It says at the top…Makes one 12” pizza
how many grams of each ingredient?
I’m interested in trying this recipe. What I’m wondering, do I pre-bake it before adding my toppings or do I layer my toppings on the dough before I bake it.
In the balsamic pizza recipe, it says to bake the crust alone for 8-10 min at 400, then take it out, add the toppings, and continue baking for another 8-10 minutes
I was really pleased with how this recipe turned out. It was fast, easy, delicious. I will have to try using baking powder and omitting the sugar to see how it compares. Instead of a traditional round crust, we rolled it out into a basic rectangle then fit it into a half-sheet steel pan with a silicone liner. My daughter said it was better than delivery (which is good because I'm trying to teach her how much better plant-based eating is).
Awesome to hear it worked with silicon liner. I have my epicure pan which is half a pound with that silicone liner and I wasn’t sure if it would work. :)
I’m trying to teach my granddaughter (19), and her diabetic bf
please tell me what white whole wheat flour is? Thank you.
White whole wheat flour is wonderful. It's whole wheat flour made from a variety of whole wheat that is milder in flavor and lighter in color than red wheat, which is the variety used to make "whole wheat flour." You get the fiber goodness, but it tastes closer to all-purpose flour. https://www.forksoverknives.com/how-tos/types-whole-grain-flour-guide-whole-wheat-flours/
White whole wheat is whole grain - just from a white wheat berry instead of the harder red wheat berry. Both include bran germ and endosperm. Compared to the red wheat berry, the white berry's bran produces a lighter color and sweeter taste. As opposed to whole-wheat flour, which tastes nutty, white whole-wheat flour is more mild-tasting. It's a good choice for people who want the nutritional benefits of whole-wheat, but don't like the earthy whole-wheat taste.
Has anyone got a suggestion for a yeast free option?
Sourdough starter works great if you have any
How would I sub sourdough for the yeast?
Thank you, Carla. I tried with baking powder or baking soda, I can't remember, so shall have to have another go to be sure :-) Whatever, it worked and was easy to make...and delicious. Can one freeze this dough?
Can’t wait to hear which it was!
As baking soda would have needed an acid to help activate it, my assumption would be you used baking powder as it already has the acid mixed in with it.
Excellent results!!
Can I use date sugar. Please answer
Sure can. The sugar is used to feed the yeast so any sugar will work. Even honey can be used as it is a sugar.
The best pizza dough recipe I've found. I was even able to replace the flour with a one to one gluten free flour. I've made it several times now and love it.
I'm diabetic and can't use sugar cane. Can I use a sugar substitute instead?
Just made this pizza dough for the 6th time. Easy and delicious. Well-liked by my whole family.
I’ve just made this pizza dough for the 6th time. Easy and delicious! Well-liked by my whole family. Thank you!
I was really confused by "White wholewheat flour" until I did a bit of digging. Here in the UK our wholewheat flour is milled from 'white' wheat, whereas in the USA wholewheat flour is usually milled from red wheat. So, for any other UK visitors to this recipe just use the wholewheat flour you can buy in any store! Off to make pizza now :-)
Thanks for this info. I was wondering about the type of flour to use. I’m going to try this now ☺️
I didn't read the directions...put the toppings on, then baked!! I hope it turns out!
This crust is easy to make and delicious. It's a keeper in my book.
Can you substitute Gluten Free flour ?
Is it possible to make without sugar?
The yeast needs something to work on... perhaps you could try date paste or maple syrup. I think it would work with gluten free flour.
I was so surprised how easy this pizza dough is to make. I've made very complicated breads over the years, but this recipe is fast and delicious. There is no reason to buy prepared dough again! I use Red Mill dry yeast (yes, it must be refrigerated) and Red Mill white whole wheat flour. Yummy.
I'm assuming the only reason for the sugar is to proof and feed the yeast?
Can I makes this work Maple syrup or coconut sugar instead of white sugar? Also, is while wheat flour ok to use? Thanks!