Best Vegan Pizza Dough Recipe (2024)

• 5 cups organic all-purpose flour (or bread flour) + more as needed
• 2.25 cups cold water (ice cold is best)
• 1.5 tsp active dry yeast
• 1.5 tsp sea salt

Vegan Mozzarella Cheese

• 2 cups cashew milk
• 1/3 cup firm tofu
• 3 Tbsp tapioca
• 1 Tbsp agar agar
• 1/4 cup coconut oil (or extra light olive oil)
• 1 Tbsp nutritional yeast
• 3/4 tsp garlic powder
• 1 tsp sea salt

Pizza Dough Mixer Method:

• Add the flour, yeast and salt to the large bowl of a mixer and combine well.

• Start adding in the cold water and keep mixing using the paddle attachment until everything is combined well.

• Switch to the dough hook and knead on medium - low speed for 10 minutes until a smooth dough has formed. It should stick a little to the bottom of the bowl but not the sides. Sprinkle a bit more flour if it seems too sticky. (Sometimes you will need more flour sometimes less, just learn to feel it as you go).

• Sprinkle some flour on a kitchen counter or cutting board and dump the dough on top.Use a sharp knife and cut it into 6 or 8 pieces.

• Lightly oil your hands with a drop of olive oil and shape each piece into round balls. Place them on a lightly oiled cookie sheet at least 4 inches apart from each other. Loosely cover with plastic wrap and allow to rise for 2 hours at room temperature. (Alternatively you can individually wrap each one and refrigerate or freeze for later.)

• Meanwhile preheat a pizza stone with your oven for at least one hour at 500”F or as high as your oven will go.

• Sprinkle some flour on a board or the kitchen counter and place a piece of dough on top. Sprinkle some more flour on top and using the palm of your hand press down on it until a thin round forms, about 1/2 inch thick. Stretch it out as thin as possible without tearing it and transfer it to a floured pizza peel or a piece of cardboard.

• Spoon a couple of tablespoons of sauce in the middle and spread it evenly with the back of the spoon leaving about 1/2 inch border. Add your favorite vegan cheese on top and transfer the pie carefully to the preheated stone in the oven. ( Remember to also sprinkle some flour or cornmeal on top of the pizza stone before transferring your pizza).

• Bake for 5 to 8 minutes to your liking.

Pizza Dough By Hand:

• Mix the flour, salt and yeast in a large mixing bowl then add the water. Use a wooden spoon and stir until a dough forms. Add more flour If the dough still sticks to the sides, remember you want it to be a bit sticky on the bottom.

• Dump it onto a floured work surface and use the palm of your hand to knead it for a good 15 minutes or so until smooth and just a little sticky.

• Follow the above steps to bake accordingly.

Vegan Cashew Mozzarella:

• To the bowl of a powerful blender add the cashew milk, tofu, coconut oil, tapioca, agar powder, nutritional yeast, garlic powder and sea salt. Process until smooth and creamy.

• Transfer the cheese mixture to a small saucepan and bring to a boil. Simmer for a few minutes while whisking continuously until nicely thickened.

• Pour the cheese into lightly oiled ramekins and cover with plastic wrap. Alternatively you can use large and round silicone ice cube trays or a small glass container with a lid. Refrigerate for a couple of hours or until completely chilled and set. Use on your pizza!

• You can use the included homemade vegan mozzarella cheese recipe on this pizza or a store bought one. My favorites are the cultured mozzarella from Miyoko's, provolone and smoked gouda from Follow Your Heart or Violife.
• If you don't have a pizza stone i strongly recommend that you use a cast iron skillet to bake your pizza on. Follow the same instructions and preheat it with the oven for the crispiest crust.

Course: Main Course

Cuisine: Italian

Keyword: pizza, plant based, vegan pizza

Author: Florentina