Easy and delicious no yeast vegan pizza dough! Perfect for dinner or just because. Super easy to make, completely vegan, and can be gluten free!
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If you are looking for a no yeast vegan pizza dough, then you’ve come to the right place.
We know that you may be looking for a yeast free vegan pizza dough for a multitude of reasons.
May you choose not to consume yeast or maybe it’s hard to find.
No matter the reason, we are here to tell you that you can in fact have a vegan pizza dough recipe without yeast.
It’s quick and easy. This vegan dough also requires no rise time since you have no yeast. It’s a win-win.
What ingredients do you need to make a no yeast vegan pizza dough?
You may be surprised to learn that you don’t need that many ingredients in order to make this recipe.
*Full ingredient amounts listed in the printable recipe card below.
In order to make this vegan pizza recipe, you’re going to need:
- flour
- baking powder
- sugar
- salt
- warm water
- apple cider vinegar (optional)
- olive oil (optional)
That’s just 5 required ingredients and 2 more that we choose to use for texture purposes.
WHAT IS THE BEST FLOUR TO USE FOR NO YEAST VEGAN PIZZA DOUGH?
We prefer using bread flour for this vegan dough recipe; however, all purpose or wheat flour would also work.
Even a mix of half all-purpose and half whole wheat will work with this recipe.
We have tested this recipe with King Arthur Gluten Free Measure for Measure flour and it worked.
How do you make no yeast vegan pizza dough?
It is so easy to make this vegan pizza dough.
First, preheat your oven to 550 degrees F. If you have a pizza stone, place it in the oven to heat up.
Add all your dry ingredients to a large bowl. Stir or whisk them together.
Make a well in the middle of your dough.
In a large measure cup, add your water, apple cider vinegar, and olive oil.
Pour them together into the well you created in your pizza dough.
Use a spatula to combine your ingredients together until a ball almost completely forms.
Turn out your dough ball onto a lightly flour surface and knead together for a few minutes, adding a tablespoon more flour at a time, until you no longer have a sticky dough ball.
Lay out a sheet of parchment paper and sprinkle corn flour down (or more flour that you are using).
Place your dough ball on the paper and roll out into a circle.
Use your fingers to lightly indent a crust about ½ inch into the pizza dough.
Add sauce lightly, especially in the middle. Don’t add too much or you will have a soggy dough.
Add your desired toppings.
In the photo we added sauce, vegan mozzarella and parmesan, sliced tomatoes, red onions, garlic and basil.
Carefully transfer your dough to the pizza stone in the oven or place on a baking sheet.
Bake pizza for 8-12 minutes or until starting to turn golden brown on the crust.
Remove from oven and brush the crust with vegan butter if desired.
Let cool and slice and serve.
Can I prep this no yeast vegan pizza dough ahead of time?
Yes. You could make the dough ball and let it sit in the fridge for up to 3 days before making.
You can also fully make your pizza and eat it within 3 days once made. Make sure to store in an air tight container in the fridge.
Can I make this a Top 8 Allergen free Recipe?
The only ingredient in this recipe that is a top 8 allergen is flour.
We have tested this recipe with King Arthur Gluten Free Measure for Measure flour and it worked.
We recommend that you make a thin crust if using gluten free flour. Potentially even making 2 thin crusts from this recipe instead of just one, simply because of have dense/chewy gluten free flour blends make pizza.
What are topping ideas for pizza?
Literally toppings are endless.
In the photo we added sauce, vegan mozzarella and parmesan, sliced tomatoes, red onions, garlic and basil.
Pick and choose your favorites. Pizza is also a great way to use up ingredients around the kitchen.
Pick a pizza sauce that you love and a good vegan shredded cheese.
We also love added vegan parmesan too.
Add vegetables like onions, peppers, slice tomatoes, mushrooms, even roasted broccoli.
And maybe or maybe not things like pineapple.
Don’t skimp out on seasonings either. Fresh basil and garlic, red pepper flakes or dried Italian seasoning can all add another layer of flavor.
WHAT OTHER VEGAN MEALS SHOULD I TRY?
Once you try our vegan pizza dough without yeast, you may be wondering what other delicious vegan meal ideas you should try. We’ve rounded up a few that we love ourselves and think you will too!
- Vegan Pizza Casserole
- The Best Vegan Black Bean Burger
- Cashew, Chickpea, and Broccoli with Garlic Sauce Skillet
- Best Vegan Chickpea Burgers
- Vegan Cauliflower Coconut Curry
- The Best Vegan Lasagna
- Vegan Walnut Taco Meat
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No Yeast Vegan Pizza Dough
Ingredients
Dry Ingredients
- 3 cups bread flour (see post for other flour recommendations – can use GF)
- 1 tablespoon baking powder
- 1 teaspoon sugar (optional)
- ½ teaspoon salt
Wet Ingredients
- 1 cup warm water
- 1 tablespoon olive oil (optional)
- 1 teaspoon apple cider vinegar (optional)
Instructions
- Preheat oven to 550 degrees F. *If you have a pizza stone, place it in the oven to heat up.
- Add dry ingredients to a large bowl. Stir or whisk together. Make a well in the middle of ingredients.
- In a large measuring cup, add water, apple cider vinegar, and olive oil. Pour them together into the well created in dry ingredients. Use a spatula to combine ingredients together until a ball almost completely forms.
- Turn out dough ball onto a lightly flour surface and knead together for a few minutes, adding a tablespoon more flour at a time, until no longer sticky.
- Lay out a sheet of parchment paper and sprinkle corn flour down (or more or whatever flour using). Place dough ball on the paper and roll out into a circle.
- Use fingers to lightly indent a crust about ½ inch into the pizza dough. Add sauce lightly, especially in the middle. Add desired toppings. *Don't add too much or you will have a soggy dough.
- Carefully transfer dough to the pizza stone in the oven or place on a baking sheet. Bake pizza for 8-12 minutes or until starting to turn golden brown on the crust. Remove from oven and brush the crust with vegan butter if desired. Let cool and slice and serve.
Notes
Video
Nutrition
Hey l tried your pizza dough and for some reason when adding the wet my to dry and soon as l start mixing with the spoon it starts to form into pieces and not into a ball l think l may know what the problem is it may be too dry but am adding the same amount of water and oil and apple vinegar so l thought that couldn’t be the problem. What do you think? I sent a picture of my dough on Andrews instagram message page if you like to see a picture. Also, my boyfriend thinks the pizza was too doughy so he mentioned baking just the dough first to then after that baked then add toppings. What are your thoughts? Please help
Sometimes you have to push the dough around for a few minutes to make sure it doesn’t need more liquid, but honestly, yes, you can just add a tablespoon or two more water at a time until you get the texture seen in the video. Just water though – not oil or vinegar. Also make sure you aren’t mismeasuring the flour. As far as the “doughy” texture of the pizza – it may not have been spread thin enough – meaning the heat can’t cook all the way through in the time and it needed more time. There’s nothing wrong with cooking the dough first, but you’ll still end up with the same results if the first things mentioned weren’t done properly.
Im not even vegan but I got a request from a customer, so I try and WOW delicious dough. I used Walmart vegan mozzarella very impressive with the flavor. Will be using that cheese for my lactose intolerant husband. THANK You for sharing the recipe!
Glad to hear that
So pleased with how this came out! Fast, easy, crispy outside and soft inside. We made 2 pizzas out of this recipe but the dough easily could’ve been split into 3 pizzas for us. Topped with red sauce, 1.5 cups spinach, seasoned TVP and black olives. Thank you!
Sounds like a wonderful combo. Glad you enjoyed!
I’m a pizza addict – and rather skeptical when messing with my good things here. And then my misses introduced me to your channel and sure enough we tried your no-yeast-pizza dough last night. From start to finish less than 30 mins (ok, the ‘slacker’ oven needed 30 mins to heat up to 550F) – that in itself is impressive. We were rather spartan in topics (tomatoe spread, tomatoes, few onions, few mushrooms, garlic) – and I can honestly say : we’re in love with this recipe! For our taste the dough was a little thick for ‘Italian style pizza’ – so, next time for OUR TASTE: your standard recipe will make enough dough for 2 pizzas (but tastebuds are highly subjective). THANK YOU – your videos make me laugh (and hungry and curious) and your recipes make have been amazing. Please keep it up.
Hi Roxster! We’re so happy that this recipe got a thumbs up! Thanks for sharing your feedback
Can I use almond flour or chickpea flour instead?
We haven’t tried a single flour like that. We do know it works with a gluten free 1:1 blend
Can this dough be baked at aower temperature and using a standard pizza pan instead of a pizza stone?
Yes to both. You really just want to get your oven as hot as it can go.
Great recipe. Easily adaptable.
So glad that you loved it