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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.
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://fettabbau-trim.today/recipe-pages/vegan-gluten-free-pizza-crust-recipe%3C/a%3E%3C/p%3E
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