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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 (51)

(5 from 15 votes)
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Heidi3 months ago
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This recipe is simple and never fail the many times I have made it. However I would like to try rolling out the dough and then freezing it before baking, has anybody tried this?

Rebekah Welch7 months ago
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Making this pizza dough is so easy and it’s delicious. I use the bread hook on my Kitchen Aid to work the dough for a couple minutes. I’ve used this dough with many different toppings and it always turns out perfect.

Natalie7 months ago
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Do you think there’s any way I can get away with not using a rolling pin
to roll it out?

Bill Meyers8 months ago
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I did not have white whole wheat but it turned out great with regular whole wheat. Made the sauce with tomato paste, herbs and water and topped with zucchini, spinach and mushrooms. My non vegan partner said it was wonderful. Thanks!

Taylor8 months ago
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This worked with a Bob’s Red Mill gluten free flour and coconut sugar. Rolling it out was challenging though, just make sure you use tons of flour to keep it from sticking. Great recipe!

Cheryl8 months ago
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Because it says to pre-cook the dough before adding toppings, I wanted to ask if anyone had tried using this to make calzone type pizza? Obviously doing that I couldn’t precook the dough.

I am a walker/hiker, and want something that is portable, easy to hold in one hand and eat but still relatively healthy. It used to be I would have sausage rolls or pasties (UK) but they are obviously loaded with oils and fats, so I thought no oil pizza dough, might be a good alternative. I can stuff them with veggies, and tomato sauce, etc.

Any thoughts or suggestions appreciated.

Anna5 months ago
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Silicone baking mats! Life changing when comes to rolling out dough

Frank8 months ago
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Nice no butter nor oil recipe! Thank you. I wonder if this will work in a bread machine on the dough setting.

Jenifer2 months ago
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I was wondering the same thing? Did you try it in the bread machine?

Sonia8 months ago
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What is the total calorie for the base please?

SJW8 months ago
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What if yeast isn’t fast rising? How can I adjust the recipe?

Lil9 months ago
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If you use sorghum flour instead of whwh
ole wheat..it is gluten free amd plant based. Add a teaspoon of apple cider vinedar it also belps bind the crust together…

Michi Story10 months ago
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Can I make several of these and form into a ball to freeze for later?

Lil9 months ago
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I would say yes..but stay to the lighghter side of flour..as it freezes it will create more moisure, esp when thawing..then when you thaw amd roll it out you will not create a drier crust when using a little flour to keep from sticking to surface…you also might try using cornmeal instead when rolling out ….

Shannon10 months ago
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Can you use the whole wheat flour (from red wheat) if you prefer? Will it still be good?

ben dover10 months ago
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amazing

Jannatun Nesa8 months ago
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L

Morgan10 months 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.

Suzanne Priolo9 months ago
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It says at the top…Makes one 12” pizza

Tommy12 months ago
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how many grams of each ingredient?

Tammy1 year 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.

Natalie1 year 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

Jane1 year 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).

Suzanne Priolo9 months ago
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I’m trying to teach my granddaughter (19), and her diabetic bf

Denise Berry1 year 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. 🙂

marie1 year ago
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please tell me what white whole wheat flour is? Thank
you.

Alison9 months ago
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White whole wheat is whole grain – just from a white wheat berry instead of the harder red wheat berry. Both include bran germ and endosperm.
Compared to the red wheat berry, the white berry’s bran produces a lighter color and sweeter taste. As opposed to whole-wheat flour, which tastes nutty, white whole-wheat flour is more mild-tasting. It’s a good choice for people who want the nutritional benefits of whole-wheat, but don’t like the earthy whole-wheat taste.

Liz Turner1 year 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 Hume1 year ago
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Has anyone got a suggestion for a yeast free option?

Margie10 months ago
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How would I sub sourdough for the yeast?

Leanna Merrill1 year ago
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Sourdough starter works great if you have any

Harriet1 year 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 S1 year 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.

Nina1 year ago
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Can’t wait to hear which it was!

JT1 year ago
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Excellent results!!

Mary Ann1 year ago
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Can I use date sugar. Please answer

MMG1 year 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.

Abbie1 year 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 Reay1 year ago
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I’m diabetic and can’t use sugar cane. Can I use a sugar substitute instead?

Cathy1 year ago
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Just made this pizza dough for the 6th time. Easy and delicious. Well-liked by my whole family.

Cathy1 year 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!

Helganog1 year 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 🙂

Chrism1 year 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 Escober1 year ago
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I didn’t read the directions…put the toppings on, then baked!! I hope it turns out!

Sheila Kelly1 year ago
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This crust is easy to make and delicious. It’s a keeper in my book.

Nancy Webb1 year ago
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Can you substitute Gluten Free flour ?

Vikki1 year 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 year ago
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Is it possible to make without sugar?

Joanne1 year 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.

Jozy7 months ago
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Can I makes this work Maple syrup or coconut sugar instead of white sugar? Also, is while wheat flour ok to use? Thanks!

James1 year 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, RD, LD

Carla Christian 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. Find her on LinkedIn. Photo by Jason Donnelly.

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