Today, I’m sharing my recipe and methods for making homemade vegan pizza. I based this on a recipe that I found in Vegan with a Vengeance by Isa Moskowitz, with several changes along the way. Let’s start with the pizza crust.
Pizza crust is really quite simple to make, so long as you have the time to let it rise a couple times. It’s also important to use a thermometer to check the temperature of the water before you add the yeast. If the water is too hot, it will kill the yeast. If it’s too cool, and the yeast won’t activate. If it happens to be a cool day, as it was when I made my pizza, you might try heating the oven for several minutes, then placing the bowl containing the pizza dough on top of the stove, where it’s slightly warm.
Makes 3 – 13-inch pizza crusts
1 1/2 Cups Warm water, between 100° and 110°, plus extra as needed
1 – 0.25oz Packet Dry active yeast
5 Cups All-purpose flour, plus extra as needed
1 1/2 tsp Sea salt
Olive oil, for drizzling
- Put the water in a small bowl. Add the yeast and stir until dissolved.
- In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
- Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.
- If making pizzas, roll out the dough into a 13-inch diameter circle on a floured surface, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Top with sauce and toppings of your choice. Bake at 475° for about 12-15 minutes.
Add whatever yummy vegan toppings appeal to your appetite! Based on the recipe that I had, I added a few dollops of pizza sauce and pesto sauce, tofu basil ricotta, kalamata olives, and sliced mushrooms. I brushed the mushrooms with olive oil to keep them from burning during cooking. Be sure to use a slotted spoon for any toppings that contain liquid, such as olives, because adding too much of the liquid can cause the pizza crust to get soggy. My pizzas cooked for about 12 minutes. The crust may not brown as much as you’d expect, but it should be done by the 12-minute mark. Top with delicious vegan Parmesan cheese, and enjoy!