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  • Prep-time: / Ready In:
  • Makes one 12-inch pizza

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. 

Pizza dough with flour sprinkled over


  • 1¾ to 2 cups white whole wheat flour
  • 1½ teaspoons fast-rising active dry yeast
  • ¾ teaspoon pure cane sugar
  • ¼ teaspoon sea salt


  1. 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) until combined.
  2. 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. To make ahead, cover and chill up to 4 hours.

Comments (5)

(5 from 4 votes)
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Sheila Kelly2 days ago
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This crust is easy to make and delicious. It’s a keeper in my book.

Nancy Webb2 weeks ago
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Can you substitute Gluten Free flour ?

Vikki1 week ago
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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.

Cheryl Kelley1 week ago
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Is it possible to make without sugar?

Joanne3 weeks ago
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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.

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about the author

Carla Christian

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

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