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    Home » Comfort Food Recipes

    No Yeast Pizza Dough – Vegan

    Published: May 2, 2020 by Richa 87 Comments

    Jump to Recipe   Print Recipe

    Don’t spend hours making pizza dough and try this easy vegan no-yeast pizza dough recipe for a quick pizza fix! Yeast-free Vegan Pizza Dough from scratch made out simple ingredients! Jump to Recipe

    overhead shot of vegan no yeast pizza with vegetable topping

    Pizza lovers, this vegan no yeast pizza dough recipe is for you!

    Home is where the pizza is, right?  I LOVE me a slice of pizza and there are already all kinds of pizza recipes on the blog. Classic ones like Margherita, and pretty special ones such as BBQ Sweet Potato, some with regular crusts, some with tortilla crust or gluten-free crusts. Today, we add my new favorite quick fix for all those spontaneous pizza cravings! Yeast-free crust!

    Those of you who love homemade pizza as much as I do know that yeasted dough can take time and that’s why I created this quick Vegan Pizza Dough Recipe that uses NO yeast! Ain’t nobody got time for that dough to rise until doubled in size, right? Especially in winter, when it takes hours.

    This is a great dough to get you in the kitchen with friends, your kids, and family making pizza from scratch. I guarantee you that you will get this into the oven in 15 minutes flat!

    a no yeast vegan pizza cut into slices

    How do you make pizza dough from scratch without yeast?

    You would think that yeast is the one ingredient any pizza dough needs the most as it is the primary leavening agent, meaning it’s what causes the pizza dough to rise

    But is yeast necessary for pizza dough? I guess it depends on your expectation and cultural background. Ask any Italian and they would tell you that it is “imposibile” to skip the yeast.

    However, I find I can use a blend of baking soda and baking powder instead of yeast for this vegan pizza dough recipe and get a result that is not only 100 % “delizioso” but also stupid easy.

    overhead shot of half a vegan pizza

    While yeast provides nice flavor it is not necessary to create a delicious homemade vegan pizza. The recipe can be made and the whole pizza can be baked in a fraction of the time it takes to make traditional yeasted pizza dough.

    This is a great easy weeknight dinner recipe to make with the kids as it really is foolproof. This is something any baker of any level of experience can make.

    overhead shot of ingredients used for making vegan yeast-free pizza dough

    Ingredients for making Yeast-free Pizza Dough:

    • non-dairy milk, such as almond soy or light coconut
    • vinegar – reacts with the baking powder and help to raise the dough without yeast
    • extra virgin olive oil – use the good stuff to add a wonderful Mediterranean flavor
    •  all-purpose flour – for health reasons, you could try making this pizza dough recipe with whole wheat flour but it will crisp up more and be a bit more like a flatbread or chapati pizza.
    • baking powder and baking soda – The dough’s raising agents, which activate once you add the water, so there is no waiting around for proofing dough
    • dried oregano and salt as seasonings

    Tips and Substitutions:

    • For super crispy edges, brush olive oil on the crust before baking. I like to use leftover oil from any marinated veggies like olives, bell peppers, or artichokes for this one because it adds more flavoring.
    • Add any dry fresh herb into your dough for extra flavor.
    •  I like to bake the dough on parchment paper because it keeps the dough softer and prevents it from getting too hard.
    • Forgot to add spices to the dough? Another way to add flavor to the crust is to brush it with garlic oil or herb oil before and/or after baking.
    • The baked pizza can be stored in the fridge for up to 3 days and you can freeze the unbaked pizza as well as the baked pizza for up to a month.

    overhead shot of a glass bowl with vegan pizza dough


    Warm the water and nondairy milk until lukewarm, mix in the extra virgin olive oil and vinegar.

    In another bowl mix in rest of the dried ingredients, until they are well combined Add the dry ingredients to the wet bowl and mix.

    vegan yeast-free pizza dough being mixed in a glass bowl Press and mix or use your hands to lightly knead. Depending on the non-dairy milk and the flour used you might need a tsp or so more water to get the dough together. As soon as the dough forms, bring it together and cover the bowl and let it sit for half an hour.

    rolled out pizza dough on parchment paper

    Remove the dough from the bowl and spread it using a rolling pin or hands on a parchment-lined baking sheet. Use flour if the dough is sticky to help spread.

    overhead shot of unbaked vegan pizza on a baking sheet topped with vegetables and vegan cheese shreds

    Put your favorite pizza sauce on top, veggies and vegan cheese or other toppings of choice.

    Bake at 425F (220C) for 16-18 minutes depending on the size of the pizza and thickness of the crust.

    Broil for half a minute to brown if needed and then take the pizza out of the oven, let it sit for a minute and slice and serve.

    overhead shot of freshly baked vegan pizza made with no yeast

    Topping ideas for making Vegan No-Yeast Pizza:

    • sautéed mushrooms
    • vegan Parmesan cheese or any of these homemade vegan cheeses 
    • fresh herbs
    • arugula
    • tomato sauce
    •  kalamata olives
    • pineapple
    • onions
    • bell peppers
    • corn, black beans or chickpeas

    overhead shot of a freshly baked vegan pizza cut into wedges

    More Pizza Recipes from the blog:

    • Pizza with Chipotle Red Lentil Tomato sauce and Vegan Ricotta
    • Sriracha BBQ Tofu Pizza with Vegan Pepperjack
    • Deep dish Black-eyed Pea Pizza
    • Buffalo Chickpea Pizza with Celery Ranch Dressing.

     

    Recipe Card

    overhead shot of vegan pizza made with no yeast pizza dough
    Print Recipe
    4.96 from 25 votes

    No Yeast Pizza Dough - Vegan

    Don't spend hours making pizza dough and try this easy vegan no-yeast pizza dough recipe for a quick pizza fix! Yeast-free Vegan Pizza Dough from scratch made out simple ingredients!
    Prep Time15 minutes mins
    Cook Time18 minutes mins
    Resting30 minutes mins
    Total Time1 hour hr
    Course: Main Course
    Cuisine: American, Italian
    Keyword: no yeast pizza dough, pizza dough without yeast, yeast free pizza recipe
    Servings: 4
    Calories: 192kcal
    Author: Vegan Richa

    Ingredients

    • 1/4 cup (60 ml) non-dairy milk such as almond soy or light coconut
    • 1/4 cup (60 ml) water
    • 1/2 tsp vinegar , white vinegar or apple cider vinegar
    • 2 tsp extra virgin olive oil
    • 1 1/2 cup (190 g) flour , I use unbleached all purpose
    • 1/3 tsp salt
    • 1 tsp baking powder
    • 1/8 tsp baking soda
    • 1/2 tsp oregano

    Instructions

    • Warm the water and non-dairy milk until lukewarm, mix in the extra virgin olive oil and vinegar
    • In another bowl mix in rest of the dried ingredients, until they are well combined
    • Add the dried ingredients to the wet bowl and mix
    • Press and mix or use your hands to lightly knead. Depending on the nondairy milk and the flour used, you might need a tsp or so more water to get the dough together. As soon as the dough forms, bring it together and cover the bowl and let it sit for half an hour.(15 Mins if near a warm oven)
    • Remove the dough from the bowl and spread it using a rolling pin or hands on a parchment lined baking sheet. use flour if dough is sticky to help spread. Use hands or roll it out.
    • Put your favorite pizza sauce on top, veggies and vegan cheese or other toppings of choice.
    • Bake at 425F (220C) for 16-18 minutes depending on the size of the pizza and thickness of the crust.
    • Broil for half a minute to brown if needed and then take the pizza out of the oven, let it sit for a minute and slice and serve.

    Video

    Notes

    • for gf crusts and gf yeast free crusts see my gluten-free crusts
    • for super crispy edges, brush olive oil on the crust before baking. You use leftover oil from marinated olives, canned peppers, or artichokes for this one because it adds even more flavoring.
    • Add any dry fresh herb into your dough for extra flavor.
    •  I like to bake the dough on parchment paper because it keeps the dough softer and prevents it from getting too hard.
    • Forgot to add spices to the dough? Another way to add flavor to the crust is to brush it with garlic oil or herb oil before and/or after baking.
    • Store: The baked pizza can be stored in the fridge for up to 3 days and you can freeze the unbaked (rolled out) pizza as well as the baked pizza for up to a month.
    • The calories do not include any toppings - 1/2 pizza crust adds up to 393 cal, 783 cal for the whole pizza without any toppings. 

    Nutrition

    Nutrition Facts
    No Yeast Pizza Dough - Vegan
    Amount Per Serving (1 /4 pizza)
    Calories 192 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Sodium 243mg11%
    Potassium 151mg4%
    Carbohydrates 36g12%
    Fiber 1g4%
    Sugar 1g1%
    Protein 5g10%
    Calcium 73mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    1. Angela Greene

      January 30, 2023 at 7:15 am

      5 stars
      My husband and I loved this recipe. I can’t have yeast, and we have struggled to find a good easy recipe to make. I’ll definitely be making this again!!

      Reply
      • Vegan Richa Support

        January 30, 2023 at 6:05 pm

        Thrilled to hear, Angela!

        Reply
        • Aubrey

          May 29, 2023 at 10:40 pm

          5 stars
          Made this tonight, topped it with some tomato basil sauce from Aldi and miyokos vegan mozzarella cheese and holyyyyy cow I don’t think I’ll buy pizza again for a while. Thank you so much for this awesome crust recipe!!!!! Followed the directions and it came out perfect c:

          Reply
          • Vegan Richa Support

            June 01, 2023 at 7:14 pm

            yay!

            Reply
    2. Frank

      March 19, 2022 at 6:52 pm

      4 stars
      Recipe works okay. It’s a canvas to make your own. Followed it precisely with same ingredients and had to add much more flour form a dough. If you like thin limp pizza this is for you. Too salty for me, yet, again it’s a canvas to make your own. It bakes. Make it your own.

      Reply
      • Richa

        March 19, 2022 at 7:16 pm

        Hmm not sure why you needed that much flour. What liquid did you use?
        Reduce the salt to just scant 1/4 tsp. Baking powder and soda also adds some saltiness so you might be feeling that.
        The dough is to be moist is somewhat sticky. Too stiff a dough makes for a thin and crispier crust. Moist dough will rise better and be somewhat fluffy

        Reply
    3. Frank

      March 19, 2022 at 8:48 am

      5 stars
      Richa thank you for this recipe. Although I haven’t made it yet, I rated the recipe 5 stars because of its simplicity.

      Question: using name brand grocery store frozen pizza as a basis for comparison, what is the texture of your pizza like? Phrases like “thin and crispy” or “thick and chewy” come to mind.

      Thank you

      Reply
      • Richa

        March 19, 2022 at 7:13 pm

        It’s think and crispy.

        Reply
    4. rose

      August 18, 2021 at 4:12 am

      Richa, can you please, please, pretty please come up with a good recipe for a vegan pepperoni? I tried a tofu one recently, but the texture didn’t cut it. You always come up with the best recipes, so I’m hoping you’ll come through with one. Thank you!

      Reply
    5. Atharv Kulkarni

      August 02, 2021 at 12:22 pm

      This recipe is awesome! It makes thigns much easier!! Thank you!!!

      Reply
      • Richa

        August 02, 2021 at 5:41 pm

        ❤️❤️

        Reply
    6. Val

      June 03, 2021 at 6:21 am

      Thanks for your recipe! May I know what’s the best way to defrost the (rolled out) frozen dough?

      Reply
      • Vegan Richa Support

        June 04, 2021 at 11:59 am

        freeze the unbaked (rolled out) pizza *TO THAW* make sure that you cover with plastic wrap and let it sit overnight IN THE FRIDGE.. It will thaw AND go through a short second rise at the same time. Bring the dough to room temperature (30-60 minutes) before topping and baking.

        Reply
        • Val

          June 04, 2021 at 8:40 pm

          thank you! i didnt see this msg in time, so what i did was to put it in the fridge in the morning for 1-2 hours, and then on the counter for another 1-2 hours before topping and baking. worked well! thanks a lot for a great recipe 🙂

          Reply
    7. Brian

      March 07, 2021 at 4:22 pm

      5 stars
      Love this recipe! We use this recipe every week for pizza night.

      Reply
      • Vegan Richa Support

        March 09, 2021 at 12:03 pm

        sounds fun

        Reply
    8. Sheridan

      February 03, 2021 at 11:06 pm

      5 stars
      My go to for the best and easiest vegan yeast free pizza dough xx

      Reply
    9. Brianne Hout

      December 02, 2020 at 9:27 am

      Made it so many times!!! So good!!!

      Reply
      • Vegan Richa Support

        December 02, 2020 at 11:25 am

        So glad to hear! Thanks for stopping by!

        Reply
    10. Sarah

      November 29, 2020 at 1:19 pm

      5 stars
      I haven’t before left a comment on a recipe blog but holy cr#p this recipe was amazing. Stupid-easy, as you said, and my kids devoured it like they never do with anything! THEY EVEN ATE THE CRUSTS, and it was the easiest thing in the world. Wow.

      Reply
      • Vegan Richa Support

        November 29, 2020 at 3:14 pm

        welcome to the club!! Thank you kindly. that’s awesome to hear 🙂

        Reply
    11. Nekema Hunte

      November 10, 2020 at 1:40 pm

      5 stars
      Thank you! Thank you! Thank you! The BEST vegan pizza recipe ever. I made it with 1/2 spelt flour and 1/2 organic whole wheat flour. My friend loved it and asked me to make another one this week when I made it for the first time last week, lol. Anyway, again thank you.

      Reply
      • Nekema Hunte

        November 10, 2020 at 1:43 pm

        Clarification: 1 1/2 cups asked in recipe was altered to 3/4 c spelt flour and 3/4 organic whole wheat flour.

        Reply
      • Vegan Richa Support

        November 12, 2020 at 9:59 am

        thank you for the info and review! that’s great

        Reply
    12. Gina

      September 30, 2020 at 7:56 am

      5 stars
      Hello – this looks so good and easy! I will make this later! Can this dough be used for your black eyed pea deep dish pizza by any chance?

      Reply
      • Richa

        September 30, 2020 at 12:08 pm

        Yes. Add a tablespoon of semolina or use half wheat half all purpose so that the dough is sturdier

        Reply
    13. Bri

      September 24, 2020 at 9:00 am

      5 stars
      Great recipe. I used homemade oat milk and apple cider vinegar.

      Reply
      • Vegan Richa Support

        September 24, 2020 at 12:20 pm

        homemade oat milk – nice! thank you Bri.

        Reply
    14. ardelle

      September 21, 2020 at 9:43 am

      5 stars
      I love this recipe and use it all the time!! Can I make the dough and leave it in the fridge for a couple days before I use it?

      Reply
      • Vegan Richa Support

        September 21, 2020 at 8:21 pm

        Store: The baked pizza can be stored in the fridge for up to 3 days and you can freeze the unbaked (rolled out) pizza as well as the baked pizza for up to a month. ( & other handy tips I wrote in Notes Section)

        Reply
    15. Enoch Tamulonis

      September 13, 2020 at 7:39 pm

      5 stars
      I love this dough it turned out really good

      Reply
      • Vegan Richa Support

        September 15, 2020 at 7:58 pm

        I’m glad to hear it, thank you

        Reply
    16. Amanda

      August 26, 2020 at 5:27 am

      5 stars
      This worked pretty well even on the first try! I used almond mik and did need the extra teaspoon of water to get the dough to come together. I used 1 c unbleached ap flour and 1/2 c whole wheat flour. It has more of a biscuit-like texture than regular pizza crust with yeast, but it was tasty and much easier and faster than yeast dough. I think I need to adjust the temperature down just a bit next time since I’m using a toaster oven (with a bake function). Thanks for a nice shortcut dough!

      Reply
    17. Crystal Williams

      August 18, 2020 at 10:06 am

      I would like to try this recipe. Will wheat flour work for this recipe?

      Reply
      • Vegan Richa Support

        August 18, 2020 at 12:54 pm

        thnaks for your question ! this would work well Tomato Garlic Coconut Mozzarella on 100% Whole Wheat crust Pizza. vegan recipe. or you could use or 1cup AP and 1/2 cup whole wheat for this one. (but not 100% for this recipe)

        Reply
    18. Ella

      July 29, 2020 at 1:11 pm

      5 stars
      This recipe is sooo good!!! First attempt ever making pizza and I’ve now made 3 pizzas and my favorite part is the dough 🙂 I add extra spices and brush the crust with garlic oil and it is the best!! Going to attempt to make breadsticks since I like it so much. Best part-it’s incredibly easy to make 🙂 Thank you for sharing this recipe which has now become a staple in my home 🙂

      Reply
      • Vegan Richa Support

        July 29, 2020 at 9:27 pm

        3 pizzas! wow that’s amazing – the flavoured oil & spices sound extra delish! great snack idea; thank you

        Reply
    19. Amanda

      July 18, 2020 at 9:38 pm

      How big does this wind up being? I just have a toaster oven (it has regular and convection settings), so my pan is only about 12″ square. If I roll the dough out to that size, would it be too thick i.e would the cooking time need adjustment?

      Reply
      • Richa

        July 18, 2020 at 10:33 pm

        Should be fine

        Reply
    20. Gretha

      July 18, 2020 at 10:41 am

      How many pizzas does this recipe make?

      Reply
      • Vegan Richa Support

        July 20, 2020 at 2:31 pm

        One

        Reply
    21. Maia

      July 06, 2020 at 2:09 pm

      5 stars
      I made this recipe for the first time 2 days ago and now have made 5 so far for my family who is going through it every day. It’s a great recipe! the taste is fantastic! After storing the pizza (upon cooking) in the refrigerator, the dough doesn’t get hard, or brittle. It’s easy to chew through, yet keeps it’s form for a thin crust pizza, and I pile high the toppings, and it still doesn’t break. I used “pizza flour by Hayden Flour Mills, which happened to be a mixture of 3 different flours with a good fiber to carb profile. It’s local to Arizona but it was the perfect flour to use. Also I really liked the suggestion of using baking parchment paper as I rolled out the dough, then layered it was sauce and toppings and then dragged it onto a cookie sheet for 18 minutes and 20 minutes if I piled it too high with toppings. Absolutely perfect every time it came out of the oven. Once again, a keeper for many pizzas to come! Thank you Richa! Beautiful recipes as always.

      Reply
    22. Roma .

      May 31, 2020 at 5:30 am

      I quite like your blog Richa…have come across it for a few times since I turned Vegan.

      Reply
      • Vegan Richa Support

        May 31, 2020 at 4:57 pm

        Thank you, I’m so glad you are here again! 🙂

        Reply
    23. Kayy

      May 30, 2020 at 9:23 am

      would This still work if I used GF flour?

      Reply
      • Richa

        May 30, 2020 at 10:11 am

        No direct subs don’t work. I already have a yeast free gf crust linked on the post. https://www.veganricha.com/?s=gluten+free+pizza
        Use that recipe

        Reply
    24. radhika kapoor

      May 26, 2020 at 7:55 am

      Hi Richa, would regular atta work?

      Reply
      • Richa

        May 26, 2020 at 6:07 pm

        Yes. You will need a few tbsp lesss

        Reply
    25. Margo

      May 24, 2020 at 9:37 am

      5 stars
      So easy. So delicious. I’ve made it twice, so far. I’ve shared your recipe with a couple of friends who were impressed with my pizza pictures. Thanks for this recipe!

      Reply
    26. Sheetal Shenoy

      May 15, 2020 at 9:57 am

      5 stars
      This turned out to be a great and easy lunch with the kids.

      Reply
      • Vegan Richa Support

        May 15, 2020 at 11:43 am

        I’m so glad you all enjoyed it!

        Reply
    27. Jessica

      May 09, 2020 at 3:12 pm

      5 stars
      Really good! This dough was much easier to work with than other no yeast dough recipes.

      Reply
      • Richa

        May 10, 2020 at 12:04 am

        Thanks!

        Reply
    28. Rishika Agrawal

      May 07, 2020 at 9:31 pm

      Can this be made with whole wheat flour?

      Reply
      • Vegan Richa Support

        May 08, 2020 at 11:53 am

        Tomato Garlic Coconut Mozzarella on 100% Whole Wheat crust Pizza. vegan recipe. this or this would work well 12 Healthy Vegan Pizzas: 12 crusts, 5 glutenfree, 3 cheeses. Round up.. or 1cup AP and 1/2 cup whole wheat for this one.

        Reply
    29. Margo

      May 07, 2020 at 11:27 am

      5 stars
      I made this today. The dough was easy to make! I added Italian herbs to it. I brushed the edges with truffle oil, garlic and parmesan cheese. Topped it with a delicious assortment of sauteed veggies. Definitely will use this recipe over and over again. Thank you!

      Reply
      • Richa

        May 07, 2020 at 11:39 am

        Great

        Reply
    30. Rose

      May 06, 2020 at 9:22 am

      5 stars
      O. M. G.!! Richa, how much do I love you!! I just made this pizza crust and it is AMAZING!! I’ve been waiting for a good, no yeast, no rise (well, almost – 1/2 hour rest – pfft) and this dough is soooo delicious. I used 1 cup AP flour and 1/2 cup whole wheat. And, it made a whole cookie sheet sized pizza (I like a really thin crust)!! Seriously, I can’t thank you enough and I will making this time and time again; thank you!!!!

      Reply
    31. Tyla

      May 05, 2020 at 7:06 am

      Can we use water instead of milk?

      Reply
      • Vegan Richa Support

        May 05, 2020 at 5:52 pm

        yes just double the water

        Reply
    32. Carol

      May 04, 2020 at 5:41 pm

      5 stars
      The Force is With Me for supper tonight while I watch the Star Wars movies on Disney+.
      I just took my pizza out of the oven and will soon be enjoying it.
      Thanks so much for this easy, delightful pizza dough recipe. I wish I could share my photo with you – it looks absolutely delicious and wonderful!

      Reply
      • Vegan Richa Support

        May 05, 2020 at 6:53 pm

        Do. Or Do Not. There is no try. Yoda would totally approve!!

        Reply
    33. Wilma

      May 03, 2020 at 7:26 am

      5 stars
      Hi Richa
      This looks amazing and I will try it today. I have flour.
      I was just speaking with our son – who loves to make his own pizza dough and of course – during Covid 19 – yeast is a luxury – so finding your recipe is a GIFT – thank you.

      I spoke with my son and told him I would forward your recipe and he just said he went to the grocery store in Toronto – and now can’t get flour either. Do you think oat flour would be okay in you recipe?

      Take care Richa

      Reply
      • Richa

        May 03, 2020 at 1:45 pm

        Oat flour won’t work as it’s Glutenfree. Try my Glutenfree crusts that are linked witb oat flour

        Reply
    34. Siobhan

      May 03, 2020 at 5:32 am

      This looks amazing, thanks for sharing. You’re cheese looks like it melts really well, what vegan cheese did you use?

      Reply
      • Richa

        May 03, 2020 at 1:44 pm

        Daiya mozzarella

        Reply
    35. Jai

      May 02, 2020 at 11:24 pm

      Can baking soda be replaced by more baking powder?? I ran out of baking soda!

      Reply
      • Vegan Richa Support

        May 03, 2020 at 8:40 pm

        no, they work together and both are necessary for this recipe.

        Reply
    36. doemora

      May 02, 2020 at 8:50 pm

      what size should the dough be rolled to-8 inches?

      Reply
      • Richa

        May 02, 2020 at 9:38 pm

        You can shape it to anywhere between 9 and 14 inches depending on your preference of thickness. Thinner will be larger

        Reply
    37. Bina Doshi

      May 02, 2020 at 7:18 pm

      5 stars
      Great reciepe

      Reply
    38. Olwyn

      May 02, 2020 at 7:05 pm

      Would aquafaba work instead of oil?

      Reply
      • Richa

        May 02, 2020 at 7:10 pm

        The dough will still dry out esp edges. You can try it.

        Reply
    39. Michele

      May 02, 2020 at 5:25 pm

      Can this be made oil-free and still turn out?

      Reply
      • Richa

        May 02, 2020 at 6:43 pm

        Try my Oilfree yeasted dough. https://www.veganricha.com/recipe-pages/basic-vegan-pizza-dough-oil-free/

        Without oil the baking powder version will dry out a lot

        Reply
    40. Doreen

      May 02, 2020 at 5:19 pm

      Thank you so much for this recipe. Have you tried it with white whole wheat flour? Will I need to make adjustments?

      Reply
      • HABIB REDISSI

        February 05, 2021 at 10:11 pm

        Same question here?

        Reply
        • Richa

          February 06, 2021 at 11:33 am

          You can use white whieat flour. The crust will tend to dry out more. So add a bit more oil and keep the dough soft and moist

          Reply
    41. Shannan

      May 02, 2020 at 12:49 pm

      This looks great! Can I double it and freeze half the dough for later, or should it be cooked right away?

      Reply
      • Vegan Richa Support

        May 02, 2020 at 1:02 pm

        Absolutely – just make sure that you let it rise first in its own bowl for half an hour.

        Reply
      • Richa

        May 02, 2020 at 1:26 pm

        It’s easier to spread the dough and freeze, then You don’t to wait for thawing and struggle with rolling it out.

        Reply
    42. Valerie

      May 02, 2020 at 9:56 am

      Thanks for making it yeast-free! (I am fiercely allergic!)

      Reply
    43. Vishal

      May 02, 2020 at 8:48 am

      5 stars
      This is awesome!I was hunting for Yeast for the dough this coronavirus season but the search stops now!

      Reply
    44. ramesh

      May 02, 2020 at 8:20 am

      wow,its amazing…which flour u used?

      Reply
      • Richa

        May 02, 2020 at 9:20 am

        All purpose

        Reply
    45. ramona

      May 02, 2020 at 7:14 am

      I am so excited to make this tomorrow! We’ve been craving pizza but don’t have yeast — so perfect timing!!!

      Reply
      • Ramona

        May 03, 2020 at 3:06 pm

        Ok, we just made this and it was Great!! First time making pizza at home and this will now be our go-to recipe. Thanks!

        Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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