Vegan Pizza Dough (No Yeast)

The EASIEST, quick, best-ever Vegan Pizza Dough! And the best part? You don't even need yeast for this recipe. Whip this homemade pizza dough up in no time at all and have a wholesome dinner on the table that the whole family will love!

Course Dinner

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings Slices

Calories 164kcal

Author Christine McMichael

Ingredients

Vegan Pizza Dough

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp salt
1 tsp oregano
1 tsp garlic powder
3/4 cup unsweetened almond milk or water
1 Tbsp apple cider vinegar
2 Tbsp olive oil

Crust Topping (optional)

1 Tbsp olive oil
1 tsp minced garlic
1/2 tsp dried basil

Instructions

Preheat the oven to 400 degrees F.
Mix the flours, baking powder, salt, oregano, and garlic powder together in a large mixing bowl.
In a separate bowl, whisk the almond milk (or water), apple cider vinegar, and olive oil together.
Pour the liquid ingredients into the dry ingredients and mix.
Place the dough on a floured surface and knead 10-12 times (dough should be soft, but not overly sticky).
Roll the dough into a ball, place in the mixing bowl, cover, and let rest for 10 minutes.
Flatten the pizza dough on to a pizza pan, creating a raised "crust" around the edges.
Using a fork, poke holes in the center of the pizza where the toppings will go.
Brush the mixed crust topping over the outer edge of the dough (optional).
Bake for about 8 minutes.
Add pizza toppings.
Bake for another 15-20 minutes.
Let cool for a few minutes, cut into slices, and enjoy!

Notes

Make Ahead: To make in advance, mix the ingredients, knead, and roll into a ball. Place the pizza dough in an airtight container and store in the refrigerator for up to 1 day.

To Freeze: Place the pizza dough in a freezer bag and store for up to 3 months. When you're ready to use it, thaw out the pizza dough in the refrigerator the night before.

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