Pizza if done well is healthy food. Avoid meat and ‘four cheeses’ and it’s a good way of getting veggies into reluctant tummies. In Italy, pizza slices are sold from street carts, although ‘pineapple’ is not considered an authentic flavour!
Making it at home is simple and fun. You control the crust, the sauce, and every topping. The kitchen fills with garlic and herbs, the base crisps up, and you get to eat it hot from the oven.
This vegan pizza (Jessica in the Kitchen) is a basic margarita pizza, use a good pizza sauce without high water content (or else you’ll end up with soggy pizza!)
Keep fresh dough away from children and pets. Read more on food safety for people and pets. Just bin allium scraps (garlic, onion, shallots, chives, leeks) as like citrus/rhubarb, acids could harm compost creatures.
You can’t recycle greasy parts of pizza boxes (so tear off oily parts and bin, then recycle the rest). Also never give leftover pizza crust to garden birds or wildfowl (it could choke them).
Make Your Own Pizza Dough (no palm oil)
This Italian pizza dough (Ela Vegan) is topped with passata, veggies and vegan cheese to make your own pizza, anytime you want.
Made with a blend of spelt and pizza flours, you can add Italian seasoning or red pepper flakes to the dough. Also find recipes for gluten-free or potato pizza dough.
The Northern Dough Co offers palm-oil-free pizza dough in plain, Italian, chilli, herbs or wholemeal. Made with high-protein flour. Just defrost, roll out, add your toppings and bake.
Vegan Cheese Pizza Toppings
- Mozzaloumi is a plant-based hybrid of mozzarella and halloumi cheese, ideal for Italian and Greek dishes. This Somerset company sells vegan cheeses in glass jars or compostable packaging.
- Bluffalo Notzarella (London) is another option, sold in a plastic-free pouch with a mild ‘milky’ flavour. Or make your own stretchy cashew mozzarella.
Avoid unpasteurised miso and cultures during pregnancy/nursing and for weak immune systems (including children). Keep nuts (macadamia, cashews, almonds) away from children and pets.
You will find a short ingredients list, clear steps, and flavour ideas. The method suits beginners and makes one 12-inch pizza, enough for four with a side salad. Ready to build a better slice?
Select the Best Vegan Ingredients
Good pizza starts with good basics. Choose ingredients that pack flavour and bake well. All items below are easy to find in supermarkets.
- Strong white bread flour, 250 g: Gives a chewy, light crust. Use gluten-free bread flour if needed.
- Instant yeast, 1 tsp: Helps the dough rise quickly.
- Warm water, 160 ml: Aids gluten and yeast activity.
- Olive oil, 1 tbsp: Adds tenderness to the crust and sauce.
- Fine salt, ½ tsp: Lifts flavour in both dough and sauce.
- Tomato sauce base:
- Tinned chopped tomatoes, 200 g
- Garlic, 1 clove, minced
- Dried oregano, ½ tsp
- Pinch of sugar, to balance acidity
- Salt and black pepper, to taste
- Olive oil, 1 tsp
- Vegan cheese alternatives, 80 to 120 g:
- Vegetable toppings, 250 to 300 g total:
- Peppers, mushrooms, red onion, cherry tomatoes, spinach, olives.
- Add artichokes or capers for a briny kick.
- Protein boosts:
- Marinated tofu cubes, 80 to 100 g.
- Chickpeas, 80 g, patted dry.
- Vegan pepperoni or sausage, sliced thin.
Build a Strong Base with Vegan Dough and Sauce
Dough method:
- Mix 250 g strong white bread flour, 1 tsp instant yeast, and ½ tsp salt in a bowl.
- Add 160 ml warm water and 1 tbsp olive oil. Stir with a spoon until it forms a shaggy dough.
- Knead on a lightly floured surface for 7 to 8 minutes, until smooth and springy. If sticky, dust with a touch of flour.
- Place in a clean bowl, cover, and rest in a warm spot for 45 to 60 minutes. It should roughly double.
Gluten-free note:
- Swap in gluten-free bread flour, add 1 tsp psyllium husk, and mix until it comes together. Rest for 20 minutes. Handle gently and press out rather than stretch.
Simple tomato sauce:
- Warm 1 tsp olive oil in a small pan. Add 1 minced garlic clove and cook for 30 seconds.
- Tip in 200 g tinned chopped tomatoes, ½ tsp dried oregano, a pinch of sugar, and a pinch of salt.
- Simmer for 8 to 10 minutes until slightly thick. Season with black pepper. Cool before spreading.
Choose Tasty Toppings and Cheese Alternatives
Vegetables that roast well:
- Peppers: Sweet and colourful, slice thin for quick cooking.
- Mushrooms: Savoury and juicy, slice and pat dry to avoid excess moisture.
- Red onion: Sharp and sweet once baked, keep slices thin.
- Spinach: Fresh leaves wilt in the heat, scatter sparingly.
- Olives and capers: Salty notes that lift the whole pizza.
- Artichokes: Tender and tangy, great with tomato and basil.
Layering for even baking:
- Sauce first, then a light layer of cheese, then vegetables, then a final sprinkle of cheese. Finish with a drizzle of olive oil and a pinch of salt.
Master the Steps to Vegan Pizza
Set yourself up before you start. Clear the worktop, get a baking tray or pizza stone, and warm the oven well. Hot ovens make crisp bases, which is half the battle.
Tools you need:
- Large mixing bowl, measuring jug, wooden spoon
- Rolling pin or your hands for stretching
- Baking tray or pizza stone
- Semolina or flour for dusting
- Spatula or peel for transfer
- Oven gloves for safety
Preheat the oven to 220 C, fan if possible. If using a stone, place it in the oven while it heats. A hot surface helps the crust crisp.
Time guide:
- Prep, 10 minutes once the dough has risen.
- Bake, 15 to 20 minutes, until the edges are golden.
Safety tips:
- Use oven gloves when moving trays or stones.
- Keep children and pets clear of the hot oven.
- Let the pizza rest for 2 minutes before cutting to avoid burns.
Prepare and Stretch the Dough
- Knead and rest: After the first rise, punch down the dough to release air. Shape it into a ball and rest for 5 minutes. This relaxes the gluten and makes stretching easier.
- Stretch or roll: Dust your surface with flour or semolina. Press the dough from the centre out with your fingertips. Lift and rotate over your knuckles, letting gravity help. Aim for a 12-inch round. If it fights you, rest it for 2 minutes, then try again.
- Avoid tears: Keep the centre slightly thicker than the edges. If a hole forms, pinch it closed and rest the dough for a minute.
- Semolina trick: Dust your tray or peel with semolina. It acts like tiny ball bearings and helps the pizza slide onto the hot stone or stay loose on the tray.
Assemble, Bake, and Serve Hot
- Sauce: Spread 3 to 4 tbsp tomato sauce over the base, leaving a 1.5 cm border.
- Cheese: Add a light layer of vegan cheese, about half your amount.
- Toppings: Scatter vegetables and protein in an even, thin layer. Do not overload. Add the rest of the cheese. Finish with a drizzle of olive oil and a pinch of salt.
- Bake: Slide onto the hot stone or place the tray in the oven. Bake for 15 to 20 minutes. Turn the tray halfway if your oven has hot spots.
- Check doneness: Look for golden edges and bubbling cheese. The base should feel firm when lifted with a spatula.
- Rest and slice: Let it sit for 2 to 3 minutes. Slice with a sharp knife or wheel. Serve with a simple green salad and a squeeze of lemon.
Refine Your Vegan Pizza
Great pizza is a sum of small choices. Tweak your technique, then play with flavours that suit your mood.
Avoid Mistakes and Boost Flavour
- Soggy crust: Pat mushrooms and spinach dry. Roast watery veg like courgette for 5 minutes first. Keep toppings thin and well spaced.
- Bland taste: Season each layer. Add a pinch of salt to the sauce, a touch to the veg, and pepper at the end.
- Cheesy depth: Sprinkle nutritional yeast over the sauce or mix it into cashew cream for a savoury kick.
- Dry top: A small drizzle of olive oil before baking helps the veg roast instead of steam.
- Uneven baking: Preheat for at least 20 minutes. Use the top third of the oven for better colour. Rotate the tray halfway.
- Gluten-free handling: Press the dough out on oiled baking paper and bake it on the paper for easy transfer.
Try Fun Variations for Every Mood
- Mediterranean: Tomato sauce, olives, artichokes, roasted red peppers, and a few dollops of cashew cream. Finish with oregano and a drizzle of olive oil.
- Pesto base: Use vegan basil pesto instead of tomato. Top with roasted courgette, cherry tomatoes, and spinach. Add a light sprinkle of vegan mozzarella.
- Spicy arrabbiata: Stir chilli flakes into the sauce. Add mushrooms, peppers, and a few capers. Finish with fresh basil.
- Sweet potato white pizza: Mash roasted sweet potato with garlic and salt. Spread as a base, then add spinach, red onion, and a little vegan feta style cheese.
Storage and reheating:
- Cool leftovers, then store slices in an airtight box for up to 2 days.
- Reheat on a hot pan for 3 to 4 minutes or in a 200 C oven for 6 to 8 minutes. The crust will crisp again.
