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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.
Just made this. It is awesome. Will definitely be making this again. I put your mozzarella cream on it from the dinner roll pizza recipe. Was delicious. I can’t stop eating it. Thank you for all your recipes. Every one of them has been a hit in our house. Keep ‘em comin!!!!!
awesome!
This pizza was really amazing, never thought I would say that after giving up dairy… So what a pleasant surprise! I made a half wholewheat, half white crust with sautéed mushrooms, peppers and onions and topped with your vegan parmesan. The crust was very easy and incredibly tasty and the parmesan sinfully good! This was my first recipe from your blog and am inspired to try more, thank you so much! I also really appreciate you positive outlook and generous spirit, overall finding your blog has added something truly special to my life – much gratitude for all your giving.
Thats amazing that it turned out so well! So glad you found the blog. Happy cooking!
Stop reading this post and make this pizza now! So delish! Rolled the dough out to the size of a pizza stone. Pan fried veggies as recipe variation stated. It was tasty and the crust was so good! Even my non vegan husband enjoyed it. I would even use this crust for my meat eating friend’s pizza! So impressed!
yay!
I have made this dough so many times! Love how quick and simple it is. I end up needing less flour than called for, but it always turns out great:)
Amazing pizza and so easy to make!
My friend George (the real vegan) loved it!
Did anyone else have trouble with the dough being sticky?
it depends on the flours, measurement, etc. Sometimes the flour is fluffed so it doesnt pack enoug. Just add more flour and let the dough sit for 15 minutes. Spray oil and then bring it together. After sitting for 15 20 minutes the flour absorbs quite some of the moisture.
it depends on the flours, measurement, etc. Sometimes the flour is fluffed so it doesnt pack enough. Just add more flour and let the dough sit for 15 minutes. Spray oil and then bring it together. After sitting for 15 20 minutes the flour absorbs quite some of the moisture.
Id like to make this, but not sure about the flour, are the flours you use plain/self raising?
Thanks in advance
jennie
its all purpose flour or use bread flour. Self raising has baking powder and other ingredients. Use just plain flour
Thank you very much for your quick response 🙂
Hi there! Love your recipes! Can I freeze the dough?
Thanks,
Christina ❤️
yes you can. Mix it up, let it rise for 15 minutes, then brush oil on it and place in airtight container or wrapped in plastic and freeze. Thaw and let rise on the counter (about 2 hours) before using. I dont freeze this dough since it takes 10 minutes to put together, faster than the thaw time 🙂
Quite good! I doubled the recipe to make a larger pizza, and used whole wheat flour only, and it turned out great.
Great! with all whole wheat, add less of the flour to keep the dough moist and soft and it should work out well.
Hi – this looks amazing! Wondering if you have ever tried it with 100% whole wheat flour only (no white)? Also, what about without oil?
You can make this all whole wheat. You will need a few tbsp less flour. For oil free dough, the process is a bit different. See this recipe https://fettabbau-trim.today/recipe-pages/basic-vegan-pizza-dough-oil-free%3C/a%3E and use whole wheat flour, use less to begin with.