Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

Easy Veggie Vegan Pizza with 20 minute Crust

By 173 Comments

Jump to Recipe   Print Recipe

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   

Easy Veggie Vegan Pizza with 20 minute Almost No Knead Crust! Pizza Sauce, Veggies, Mushrooms, Kalamata Olives baked to perfection. Dressed with Vegan Parmesan and fresh basil. Easy Vegan Pizza dough Vegan Soy-free Recipe. Can be Nut-free | VeganRicha.com

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

Easy Veggie Vegan Pizza with 20 minute Almost No Knead Crust! Pizza Sauce, Veggies, Mushrooms, Kalamata Olives baked to perfection. Dressed with Vegan Parmesan and fresh basil. Vegan Soy-free Recipe. Can be Nut-free | VeganRicha.com

Add toppings of choice, slice and serve.

Easy Veggie Vegan Pizza with 20 minute Almost No Knead Crust! Pizza Sauce, Veggies, Mushrooms, Kalamata Olives baked to perfection. Dressed with Vegan Parmesan and fresh basil. Vegan Soy-free Recipe. Can be Nut-free | VeganRicha.com

More Pizzas from the blog

Easy Veggie Vegan Pizza with 20 minute Almost No Knead Crust! Pizza Sauce, Veggies, Mushrooms, Kalamata Olives baked to perfection. Dressed with Vegan Parmesan and fresh basil. Vegan Soy-free Recipe. Can be Nut-free | VeganRicha.com

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 Almost No Knead Crust! Pizza Sauce, Veggies, Mushrooms, Kalamata Olives baked to perfection. Dressed with Vegan Parmesan and fresh basil. Vegan Soy-free Recipe. Can be Nut-free | VeganRicha.com #glutenfree #veganricha #vegan
Print Recipe
4.95 from 59 votes

Easy Veggie Vegan Pizza with 20 minute Crust

Easy Veggie Vegan Pizza with 20 minute Almost No Knead Crust! The Best Pizza with simple Sauce, Veggies, Mushrooms, Kalamata Olives baked to perfection. Dressed with Vegan Parmesan and fresh basil. Vegan Soy-free Recipe. Nut-free with nut-free vegan parm. Easy Vegan Pizza Dough
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Pizza
Cuisine: fusion
Keyword: vegan pizza crust, vegan pizza dough
Servings: 2
Calories: 350kcal
Author: Vegan Richa

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

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

Other variations:
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

Nutrition Facts
Easy Veggie Vegan Pizza with 20 minute Crust
Amount Per Serving
Calories 350 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 394mg17%
Potassium 102mg3%
Carbohydrates 64g21%
Fiber 2g8%
Protein 9g18%
Vitamin C 0.9mg1%
Calcium 17mg2%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Veggie Vegan Pizza with 20 minute Almost No Knead Crust! Pizza Sauce, Veggies, Mushrooms, Kalamata Olives baked to perfection. Dressed with Vegan Parmesan and fresh basil. Vegan Soy-free Recipe. Can be Nut-free | VeganRicha.com



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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 🙂

    Reply

  2. 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.

    Reply

  7. 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!

    Reply

  8. 5 stars
    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.

    Reply

  9. 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!

    Reply

  10. 5 stars
    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!

    Reply

    • Great to hear Vladimir! First times a charm =). or maybe tangy toppings like artichokes as well.

      Reply

  12. 5 stars
    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!

    Reply

  13. 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.

    Reply

    • 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.

      Reply

    • 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

      Reply

  15. 5 stars
    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!

    Reply

  16. 5 stars
    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!

    Reply

  17. 5 stars
    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!!!

    Reply

  19. 5 stars
    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!

    Reply

  20. 5 stars
    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!

    Reply

  21. I refrigerated the dough and used it after 3 days. It tasted different. Do you think it could have become too “yeasty”?

    Reply

  26. 5 stars
    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!

    Reply

  27. 5 stars
    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!

    Reply

  29. 5 stars
    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!!!

    Reply

  31. 5 stars
    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.

    Reply

  34. 5 stars
    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!

    Reply

  35. 5 stars
    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.

    Reply

  36. 5 stars
    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.

    Reply

  39. 5 stars
    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!!

    Reply

  40. 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?

    Reply

    • 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!

      Reply

  41. 5 stars
    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!

    Reply

  42. 5 stars
    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!

    Reply
LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers