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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. 

Now that you know how to make vegan pizza dough, check out all of our favorite plant-based pizza recipes.

Pizza dough with flour sprinkled over

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

  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.
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Comments (30)

(5 from 9 votes)
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ben dover2 days ago
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amazing

Morgan2 weeks ago
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I don’t see where it states the calories in the crust. Also what size is it stretched out to please.

Tommy2 months ago
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how many grams of each ingredient?

Tammy3 months ago
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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.

Natalie3 months ago
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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

Jane4 months ago
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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).

Denise Berry3 months ago
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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. 🙂

marie4 months ago
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please tell me what white whole wheat flour is? Thank
you.

Liz Turner4 months ago
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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/

Sharmila Hume4 months ago
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Has anyone got a suggestion for a yeast free option?

Leanna Merrill2 months ago
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Sourdough starter works great if you have any

Harriet4 months ago
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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?

Dean S4 months ago
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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.

Nina4 months ago
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Can’t wait to hear which it was!

JT5 months ago
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Excellent results!!

Mary Ann5 months ago
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Can I use date sugar. Please answer

MMG4 months ago
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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.

Abbie5 months ago
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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.

Kathleen Reay4 months ago
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I’m diabetic and can’t use sugar cane. Can I use a sugar substitute instead?

Cathy5 months ago
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Just made this pizza dough for the 6th time. Easy and delicious. Well-liked by my whole family.

Cathy5 months ago
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I’ve just made this pizza dough for the 6th time. Easy and delicious! Well-liked by my whole family. Thank you!

Helganog6 months ago
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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 🙂

Chrism4 months ago
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Thanks for this info. I was wondering about the type of flour to use. I’m going to try this now ☺️

R Escober7 months ago
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I didn’t read the directions…put the toppings on, then baked!! I hope it turns out!

Sheila Kelly7 months ago
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This crust is easy to make and delicious. It’s a keeper in my book.

Nancy Webb7 months ago
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Can you substitute Gluten Free flour ?

Vikki7 months 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 Kelley7 months ago
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Is it possible to make without sugar?

Joanne8 months 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.

James6 months ago
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I’m assuming the only reason for the sugar is to proof and feed the yeast?

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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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