Easy Veggie Vegan Pizza with 20 minute Almost No Knead Crust! Pizza Sauce, Veggies, Mushrooms, Kalamata Olives, Garlic + olive oil for amazing flavor, baked to perfection. Dressed with Vegan Parmesan and fresh basil. The Best Simple Vegan Pizza Dough Soy-free Recipe. Can be Nut-free. Pin this post for later. Jump to Recipe
There are all kinds of Pizza on the blog.. With Buffalo chickpeas & ranch, with Tandoori Tempeh, Mediterranean Pizza, or Samosa Pizza, with regular crusts, focaccia crust, gf crusts, yeast-free crusts, deep dish and many more. 35+ Pizzas with 18 different crusts!
I tend to post creative stuff before the usual, don’t I! So today’s post is all about the basic veggie pizza in all its glory. Simple 20 minute crust, topped with mushrooms, peppers, onion, other veggies like zucchini, chopped garlic tossed in olive oil, and kalamata olives over a simple tomato sauce. Baked to perfection, then sprinkled with vegan parmesan (or use any of my other vegan cheese recipes for mozzarella, cheddar), fresh basil and red pepper flakes. Simple and amazing! The garlic tossed in olive oil cooks faster and does not taste raw. Use roasted garlic for variation. I generally chop the mushrooms and mix them with the garlic, add some oregano and thyme and fennel seeds to use it as veggie crumble. For gluten-free crusts, see here.
I also made a video of the whole process! And it is easy.
Subscribe to my youtube channel
Add toppings of choice, slice and serve.
More Pizzas from the blog
- Pizza with chipotle red lentil tomato sauce and vegan ricotta
- Sriracha BBQ Tofu Pizza with almond milk pepperjack
- Deep dish Black eyed pea Pizza
- Buffalo Chickpea Pizza with celery ranch dressing.
If you make the pizza crust or the whole pizza, do leave me a comment and rating below on how it turned out! Tag me on social media if you share.
Easy Veggie Vegan Pizza with 20 minute Crust
Ingredients
No Knead Crust:
- 1 tsp active yeast
- 1/2 cup (125 ml) warm water
- 1 tbsp flour
- 1 1/4 cup (156.25 g) flour unbleached white or a combination of white and whole wheat
- 1/3 tsp (0.33 tsp) salt
- 1 tsp olive oil
- 1/2 tsp (0.5 tsp) dried oregano or other herbs
- 1/4 tsp (0.25 tsp) garlic powder optional
Pizza toppings
- Red Pizza sauce of choice
- Sliced bell pepper
- Sliced red onion
- thinly sliced white mushrooms
- sliced zucchini or other sliced veggies of choice
- sliced kalamata olives
- 2 cloves of garlic finely chopped
- 1 tsp extra virgin olive oil
- fresh basil
- vegan parmesan
- Or use any of my other homemade cheeses like cheddar, feta etc
- pepper flakes
Instructions
- In a bowl, mix warm water, yeast and 1 tbsp flour. Let it sit for a few minutes to activate.
- Add 1 cup flour, salt, herbs and garlic and olive oil and mix in. Add another 3 tbsp flour and mix in. Get your hands in there to mix and knead for a few seconds into a soft slightly sticky dough.. Add another tbsp flour if needed. Gather the dough into a ball and let it sit for 15 minutes in a warm place.
- Add a 1/2 tsp oil over the dough and spread with your hands. Gather the dough into a ball and place on parchment lined sheet.
- Use a bit of flour to spread the dough into a 13 to 14 inch size oval. Spread it depending on on how thick or thin you want the crust to be. Keep the edges thicker than the center (see video). Let it sit for a few minutes. Preheat the oven to 435 degrees F / 220ºc.
- Spread the pizza sauce on the crust. Distribute the sliced veggies, mushrooms and olives evenly.
- Mix chopped garlic with a tsp of olive oil and a pinch of salt and oregano. Sprinkle over the pizza.
- Sprinkle salt over the veggies. Sprinkle meltable vegan cheese on the veggies if using at this point.
- Bake the pizza for 17 to 18 minutes or until golden on the edges. Sprinkle vegan parm of choice, chopped fresh basil, and pepper flakes. Slice and serve!
Video
Notes
Chop the mushrooms and mix with the garlic and olive oil and use. Add some coarsely crushed fennel seeds to the mushroom mixture. Saute the veggies + other sliced seasonal veggies for a few minutes with salt, pepper, garlic and oregano, then add as toppings. Crust Tips: The crust will thicken considerably when baked. If it comes out thick and bread like, it was most likely kept too thick during shaping. Keep spreading the crust using hands or a rolling pin to make a thin large pizza. You will get a hang of the thickness you prefer after baking it a couple of times. Nutritional values based on 1 of 2 serving, does not include additional vegan cheese or toppings.
Nutrition
Made this recipe scaled to 2 servings. It made one 16” pie. Perfect to split with a friend. I happened to have everything on hand so it was perfect for an impromptu pizza night.
It did take longer to rise and bake than suggested in the recipe. We baked at 450°F too. We are in St. Louis, MO. Average elevation.
Don’t skip on the salt and fresh or dried herbs on top! We also used VioLife Vegan Just Like Parmesan and shredded on top. Used jalapeño stuffed olives, sliced. White onions. Brown mushrooms. And no zucchini.
Will definitely make again with small adjustments. But overall an amazing, spot on recipe
Awesome!
Scaled to 4*
Absolutely delicious !!! just made this it was so flavorful and easy to put together. This was my first time using jack fruit (canned) I served it over cauliflower rice. This recipe is a keeper.
thank you!
I made this vegan pizza last night and it was amazing! I am new to the vegan world and recipes like this make it feel easy to be one.
so glad to hear about your transition!
Incredible!!! This was my first trying to making pizza. Thank you 🙂
Awesome! Please do add a rating when you make again!
excellent recipe, I really enjoyed preparing it this weekend.
Thanks for sharing.
Greetings!
that’s great to hear
Wow! This recipe is awesome. We made it for “10” servings. As a vegan family I prefer to make my pizza’s ourself. This came out so good. Flavor and rise on point! Bookmarked it because I found my new go to recipe for crust. Thank you!
Yay
Hi Richa, I had a question how can we make Vegan Pizza 100% Vegan meaning even the ingredients used to be plant based that is what I am looking for, please advise? As I don’t want any fat, no sugar, no flour, gluten free, etc
great! try this one https://www.veganricha.com/no-yeast-pizza-dough-vegan/ and for oil you can omit and use a bit more yogurt/water. or this gluten free option: https://www.veganricha.com/recipe-pages/vegan-gluten-free-pizza-crust-recipe/
This has been my go-to crust for a while now, after a bit of tinkering. Sometimes I use a mix of wholemeal and plain flour (healthier, though I prefer the taste and texture with plain flour).
I usually about double the yeast. What has made the biggest impact, though, is making the dough well in advance, so it can cold prove in the fridge for 5 days. It really enhances the texture and taste.
All in all, I love all your pizza recipes that I’ve tried so far. I think my favourites are the mushrooms/jalapeño and the pesto/potato ones. Thanks for all the great ideas!
Would you be able to double or triple the batch and make one large pizza on a sheet pan? Or does it need to be the round 13″-14″ style pizzas? Would cooking time be different?
You could use a sheet pan for sure and maybe 6-9 min. more – but you’ll be able to see when it’s ready!
First time making homemade pizza dough and it was a huge hit!! I doubled the recipe and made four personal pizzas. Thanks for the great recipe!!
off to a great start
Would this work with oat flour?
Nope. Oat flour is Glutenfree. See my Glutenfree crust that uses a combination of oat flour and starch
This crust was amazing! Tasted like a take out except I knew exactly only the healthy things it was made with!
excatly. thanks
LOVE this recipe! I double it and make two pizzas. Simple as a can of kidney beans and your white sauce (Buffalo chickpea pizza recipe page) makes delicious “breadsticks”!! I need to find a way to keep the taste and texture (the beat part, in my opinion, it’s so fluffy and amazing) with a different flour! 10/10 recommend! So easy and good.
Excellent ! and you can fiddle with this one: https://www.veganricha.com/recipe-pages/vegan-gluten-free-pizza-crust-recipe
Thank you! This saved me when I had to make pizza in a hurry. I also quadrupled the recipe and put it all in the bread machine to mix, while I chopped up veggies. I added lemon juice, oregano, and sun dried tomatoes to a jar of marinara for the sauce. By the time I was done, the dough was ready, no rise needed and a dream to roll out thin. Made 3-16” pizzas.
yay! nice flavour additions
I found your recipe when looking for a vegan pizza dough and it was AMAZING! Terrific flavor, a nice crunchy crust with the perfect amount of chewy, air-pocket filled bread under the toppings. So good! I’ll definitely be checking out your other recipes and making big batches of dough to freeze. Thank you!
perfecto! thank you
Great recipe! Can I make the dough in the morning and refrigerate and then bring out for dinner in the evening?
sure – just take it out of the fridge for about 20 minutes to get the chill off
I did that and oh my perfection! thank you for all your your recipes!
Love this recipe! So easy and I made it in the morning and took it out like you suggested an hour ahead of time. It was perfect!
So easy to make and much better than store bought.
Yay! exactly what I was hoping for
This crust was great! I doubled the recipe and let it rise for an hour just because that’s when I had time to make it. It benefitted from a little longer in the oven and was airy and crispy. We used our own toppings.
excellent! thanks for your feedback
This is a great recipe! I added scallions broccoli and cauliflower to the veggies. Delicious!
Awesome!! even better
I tried this recipe for the first time today and loved it! I made my dough but then got busy so kept it refrigerated for 3 days and then made the pizza- it still turned out fantastic! I also had some sunflower cheese I had made earlier laying around so I made stuffed-crust pizza- yum!!!
good to know! yummy – sunflower cheese stuffed – that;s next level pizza!!
Looks delicious! Do the vegetables need to be partially cooked before being put on the pizza, or do they cook well if added raw?
no pre-cook required !! go for it 🍕
I have made this pizza twice now and it is sooo delicious I am newly vegan and recipes like this one make it easy to stay this way. I feel much better, have more energy, and my skin looks better. Thank you for sharing and I am going to tag you on Facebook right now Vegan Richa you Rock!
This is our go-to pizza dough! The herbs in the dough make it even tastier (plus my kids don’t seem to mind– BONUS!). Thank you for this amazing recipe!
Yay
Really good and SUPER easy! Thanks for sharing!
Hooray. I’m glad
This looks incredible. I love bbq on pizza! This vegan option looks absolutely tantalizing. Love the mix including cauliflower and mushroom!
I know, right? thank you so much for popping in
So. Delicious. We use Trader Joe’s Garlic Herb Crust.
nice touch – thanks for stopping by
It was delicious pizza dough.I made it an eggplant with vegan cheese pizza. Everybody loved it, thanks!
yay!!! i’m a big eggplant fan too
I refrigerated the dough and used it after 3 days. It tasted different. Do you think it could have become too “yeasty”?
This was my first time making homemade pizza. The dough turned out fantastic and the pizza was delicious! Your recipes are easy to follow and not intimidating. Thank you Richa!
I’ve been eating vegan for 6 month now and this is the first time making pizza and it was delicious! This is better than one’s I’ve bought from restaurants. Thank you for this deliciousness!
wow!! It’s not delivery – it’s vegan richa! thank you!
This turned out so well!! Thanks!!
Awesome!
This was absolutely amazing and soooo delicious !!! I like quadrupled your recipe!!! Literally 😊 We has pizza night and everyone made their own personal pizzas and it was such a hit!!! Thank you soooo much! Definitely will be on rotation in our home! My brother in law even made a calzone!!!
Awesome
Love this recipe. The crust was so quick to make and absolutely delicious. We like a little be more of a seasoned crust so I added a little bit of cayenne, nutritional yeast and pepper.
Will make this forever lol!
Mmmmm… extra spices are always a great idea!
It worked a treat! I’ve never worked with yeast before, was a bit apprehensive, but it turned out really well. I cooked it on fan forced at 200 degrees C. Thank you for the extra detail in the instructions, I’m sure that helped! Thansk Richa!
Awesome!
Omg!!! This was really easy to make! It was my first veg pizza ever! Thank you! ❤️❤️❤️
wow!! 1st time & a 5Star rating – amaaaaaazzzingg!!! Thanks Nelly
Do you mean mix a TBSP of SUGAR with the yeast (instead of flour)? I tried four times with two different active dry yeasts and they did not activate without sugar.
four times? hmmmm. No sugar – any type of flour will work as long as the yeast is fresh and your room is not too cold.
Use 1 tsp sugar to activate. Flour is also carbs and that should activate the years but if doesn’t use 1tsp sugar. Tbsp will be good much
My family I never make pizza because we’re vegan and apprehensive about the dough but this was hand down, the best we’ve ever eaten/made! Thank you so much for this wonderful and easy recipe. You’re the best!
winner winner vegan dinner!!
Would this work as breadsticks ?
yes! That’s a fabulous idea!
Great ! Thank you!
This recipe is great! I’ve never baked anything but bread in my life, yet everything went without a single hitch with a fab pizza waiting for me in the oven in no time. Next time I think I’ll add a little bit more salt, but that’s probably because I’m a terrible salt maniac.
Thank you so much!
Great to hear Vladimir! First times a charm =). or maybe tangy toppings like artichokes as well.
Hi! I’d love to make this but don’t have oil at home because we don’t cook with oil. Is it ok to omit it in the dough recipe, or is there a substitute I can use? Thanks!
Omit it. I have an oil free pizza dough that you can try as well https://www.veganricha.com/recipe-pages/basic-vegan-pizza-dough-oil-free/
I usually use my bread maker to make pizza dough. However, it takes 90 mins. Today, I decided to make pizza for dinner later in the day and didn’t have time to make it this way. I found your recipe and it came out very good. I doubled it up as I was making it for 3 of us. It was very good. Nice texture and flavor and quick and easy to make.
Excellent! sometimes good things don’t need that much time!!
Hello- I was going to give this a try and luckily I have yeast, but it is instant. Do I still make the dough the same as your direction or should I do something different. Thank you for the recipe, it looks delicious!
Instant yeast can just be added right into the dry ingredients.
came out really nice.
I actually used a combination of whole wheat and teff flour.
Amazing !!!
Split into two personal pies and was perfect! Baked for 17 mins and was amazing
perfect!
This was my very first pizza and it was extra delicious. Thank you so much ❤️🍕
This was my first vegan pizza and hubby and I thoroughly enjoyed it. Easy and yummy.
Thank you.
I am diabetic. 64 carbs is huge for per serving. Can I substitute Almond Flour. Nutrition Facts
label doesn’t mention how many servings for this recipe. Important to know. Thanks.
May be try one of my gluten free crust. Nutrition facts are for 1 serving, number of servings are mentioned up along with the times.
https://www.veganricha.com/recipe-pages/vegan-gluten-free-pizza-crust-recipe
Hi Richa. This is still the one-and-only pizza dough recipe for me; it is perfect every time! (Even exceptional with whole wheat.) I get a lot of joy from your blog and appreciate all your hard work.
<3 <3
This sounds amazing for a party I’m hosting. Can I make the dough a day early? Will it keep? Should i make the pizza and just warm it the night of the party? Its an appetizer. Thanks 🙂
yes assemble and freeze.Then bake when needed. it will take 2-3 mins longer