Delicious & Easy Vegan Pizza Dough

I’ve been talking about making a Delicious & Easy Vegan Pizza Dough for homemade pizza for years. I’ve made bread and pie crusts and homemade bagels, so I’m not intimidated by dough or baking – I’m not sure why I haven’t tried it until now. I recently saw a dough recipe online, promptly wrote it down, then could not find it again. The recipe I thought I was making was a totally different dough! Doh! Wherever it came from, this thin crust pizza dough is easy and crispy. I rolled mine out super thin, but if I make it again, I’ll leave the dough thicker on the edges for slightly smaller pizzas.

Check out Two Yummy Homemade Vegan Pizzas if you’d like to try a couple of delectable veggie pizzas I’ve made.

Print Recipe

Delicious & Easy Vegan Pizza Dough

If you're a thin crust lover, this will be a great go-to pizza crust. It crisps nicely on the bottom and is very crunchy.

Course

Bread, Main Dish

Cuisine

Italian

Keyword

crunchy, dough, easy, pizza, quick, thin, vegan

Prep Time

10 minutes

Cook Time

20-30 minutes

Passive Time

30 minutes for rising

Servings

large pizzas

Ingredients

• 2 cups all purpose flour
• 2/3 cup warm water
• 2 teaspoons instant yeast
• 2 tablespoons olive oil optional, I included it in my crust
• 1 teaspoon maple syrup
• pinch each salt and pepper

Course Bread, Main Dish Cuisine Italian Keyword crunchy, dough, easy, pizza, quick, thin, vegan Prep Time 10 minutes Cook Time 20-30 minutes Passive Time 30 minutes for rising Servings large pizzas Ingredients 2 cups all purpose flour 2/3 cup warm water 2 teaspoons instant yeast 2 tablespoons olive oil optional, I included it in my crust 1 teaspoon maple syrup pinch each salt and pepper

Instructions

1. Preheat oven to 400 F. Mix together the flour, water, yeast, oil (if using), syrup, salt and pepper in a large bowl. Knead the dough for a minute, adjusting with water or flour if needed.
2. Scrape the dough onto a lightly floured surface and knead into a smooth, firm ball. Cover with a kitchen towel and let rise for 20 to 30 minutes, or until double in size. While the dough is rising, prepare your topping ingredients, chopping or slicing as necessary.

   
3. Once the dough has doubled in size, turn it out onto a lightly floured surface and divide it into two equal pieces for large pizzas, or 8 smaller balls for individual pizzas (or anything in between for the sizes you desire). Pat or roll into round pizza doughs. (I found a roller to be much easier and quicker.) Add your prepared toppings and bake in the preheated oven for 20 to 30 minutes, until the edges begin to brown.
4. In addition to pizza sauce, I sprinkled 1/2 teaspoon dried thyme and 1/4 teaspoon dried crushed rosemary on each pizza, plus a nice sprinkling of crushed red pepper, before adding the rest of my toppings. The second pizza I rolled out was round, as a pizza should be. This first one was a little bit more "artisan."

   

Recipe Notes

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