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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.
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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 warm water
- 1 tbsp flour
- 1 1/4 cup flour, unbleached white or a combination of white and whole wheat
- 1/3 tsp salt
- 1 tsp olive oil
- 1/2 tsp dried oregano , or other herbs
- 1/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe. I have made it a number of times. It’s my go to pizza crust! Thank you!!
great to hear!
This is my family’s favorite pizza dough recipe. I make it once a month. I add garlic (vegan) butter to the crust before baking and it is *chefs kiss*
lol
Awesome!! My 8 y/o son and husband both loved this pizza more than delivery! Thank you for sharing!
success!!!
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://fettabbau-trim.today/no-yeast-pizza-dough-vegan/%3C/a%3E and for oil you can omit and use a bit more yogurt/water. or this gluten free option: https://fettabbau-trim.today/recipe-pages/vegan-gluten-free-pizza-crust-recipe/%3C/a%3E%3C/p%3E
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!