Vegan Pizza

Ingredients

• 1 tspactive dried yeast
• ¾ tspsalt
• 220 g (1¾ cups)plain flour
• 133 ml (½ cup + 1 tbsp)lukewarm water
• 1 tsp, optionalsugar
• for the bowloil
• 2 mediumtomatoes
• 3 clovesgarlic
• ½ cup, loosely packedbasil
• ¼ tspsalt
• ½ tspground black pepper
• 1 tbspolive oil
• ½ mediumcourgette
• ¼ mediumred onion
• ½ cupsweetcorn kernels
• ½ smallred pepper
• about 200 g (2 cups)grated vegan mozzarella

Instructions

1. 1

   Activate yeast

   In a cup or small bowl, mix 1 tbsp (8 g) of the flour with the lukewarm water, yeast and sugar, if using. Leave for 15–20 minutes, until bubbly.

2. 2

   Mix dough

   Combine the salt and remaining flour in a large bowl and make a well in the centre. Add the yeast mixture and mix until combined and all the flour is moistened; if the dough is dry, add water 1 tbsp (15 ml) at a time.

3. 3

   Rest dough

   Bring the dough together into a ball, cover it and leave it to rest for 15 minutes.

4. 4

   Knead dough

   On a lightly floured surface, knead the dough for 5 minutes, until smooth and elastic.

5. 5

   Let dough rise

   Put the dough in an oiled bowl and turn it to coat all sides. Cover the bowl with cling film or a damp tea towel and leave it somewhere warm until tripled in size, about 1½ hours; it will rise faster in a warmer spot.

6. 6

   Prepare sauce

   Finely chop the garlic and basil, and dice the tomatoes.

7. 7

   Cook sauce

   Put the tomatoes and garlic in a pan over medium heat and cook for 7 minutes, stirring occasionally. Turn the heat to low, add the basil, ¼ tsp salt and pepper, then cook for a further 10–12 minutes until thick.

8. 8

   Heat oven

   Preheat the oven to 230°C (450°F). If you have a pizza or bread stone, put it in the oven to heat as well for a crisper base and better expansion.

9. 9

   Slice vegetables

   Thinly slice the courgette, onion and red pepper, keeping the slices to 6 mm or thinner.

10. 10

    Shape dough

    On a floured piece of baking parchment, use your hands to stretch one portion of dough into a 35 cm circle. Brush the dough with olive oil. If you are not using a pizza stone, place the parchment and dough on a baking tray.

11. 11

    Spread sauce

    Spread a thin, even layer of tomato sauce over the dough, leaving about 12 mm clear around the edge. Use as much sauce as you prefer.

12. 12

    Add toppings

    Scatter the grated vegan mozzarella evenly over the sauce, then distribute the vegetables on top.

13. 13

    Bake pizza

    Bake for 15 minutes, or until the crust is lightly golden and the cheese is bubbling.

14. 14

    Cool briefly

    Leave the pizza to stand for 1–2 minutes before cutting.

What is vegan pizza?

Pizza has its roots in Italy, while vegan pizza adapts the familiar topped flatbread without dairy or other animal products. This version uses a yeast-raised homemade base, a tomato and basil sauce, and vegan mozzarella.

The fresh vegetables add colour and contrast, while cooking the sauce until thick helps keep the topping from making the crust soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 133 calories, 6g protein, 25g carbs, 3g fat.

The flour and sweetcorn provide most of the carbohydrates, while the olive oil and vegan mozzarella contribute fat; the mozzarella also supplies some of the protein. Pair a slice with a green salad or extra vegetables for a more balanced plate.

A dough that needs time

Yeast: Give the yeast mixture its full 15–20 minutes to become bubbly before mixing the dough. That visible activity is a useful sign that it is ready to use.

Rising: The dough needs about 1½ hours in a warm place to triple in size. Room temperature affects the pace, so use the increase in volume as the cue rather than relying on the clock alone.

Build a thick sauce

Tomatoes and garlic: Cooking these together first softens the tomatoes and mellows the garlic. Stir now and then during the initial 7 minutes.

Basil: Add the basil, salt and pepper after lowering the heat, then simmer for 10–12 minutes until the sauce is thick. A thin, watery sauce can leave the centre of the pizza damp.

Keep the toppings thin

Vegetables: Slice the courgette, onion and pepper to 6 mm or thinner so they have time to cook through during the short bake.

Layering: Spread the sauce in a thin layer, leaving a 12 mm border, then distribute the mozzarella and vegetables evenly. This helps the crust bake consistently and makes the pizza easier to slice.

Shape and bake

Parchment: Stretch the dough into a 35 cm circle on floured baking parchment; the parchment makes transferring it easier. Use a baking tray if you are not baking on a pizza stone.

Hot oven: Preheat to 230°C and heat the stone at the same time if using one. Bake for 15 minutes, checking for a lightly golden crust and bubbling cheese.

When it is ready

Crust: Look for a lightly golden edge rather than relying only on the timer, as ovens can vary. The cheese should be bubbling when the pizza is done.

Rest: Wait 1–2 minutes before cutting. This brief pause gives the toppings a moment to settle.

What to serve with it

A simple green salad or a side of roasted vegetables makes an easy accompaniment to the pizza. Keep the side lightly dressed if you want the tomato, basil and vegetables on the pizza to remain the focus.

For a more filling meal, serve a larger slice or add a side of beans or another plant-based protein.

Recipe notes & tips

• Use lukewarm rather than hot water when mixing the yeast.
• If the dough feels dry, add water gradually, 1 tbsp (15 ml) at a time.
• Let the sauce thicken before spreading it over the dough.
• Slice the vegetables no thicker than 6 mm so they cook during the bake.
• Preheat the pizza stone with the oven if you are using one.
• Leave the baked pizza to stand for 1–2 minutes before slicing.

Variations

• Add mushrooms: Slice them thinly and scatter them over the pizza with the other vegetables.
• Use spinach: Add a handful of spinach to the vegetable topping.
• Try a different pepper: Swap the red pepper for another colour of bell pepper.
• Add chilli: Sprinkle chilli flakes over the sauce for a spicier topping.
• Change the herbs: Use a little dried oregano in place of some of the basil.

Common mistakes to avoid

• Water too hot: It can affect the yeast; use lukewarm water for activation.
• Rushing the rise: The dough needs time to expand; leave it until it has tripled in size.
• Runny sauce: It can make the base damp; simmer until the sauce is thick.
• Thick vegetable slices: They may not cook through in time; slice them to 6 mm or thinner.
• Overloading the centre: A heavy topping can make the middle difficult to bake; spread the sauce and toppings evenly.
• Cutting straight away: The toppings can shift; let the pizza stand for 1–2 minutes first.

How to store

Refrigerate leftover pizza in a covered container and eat within 3 days. Reheat in an oven until hot and the crust has crisped up.

Frequently asked questions