Vegan focaccia pizza is a thick and fluffy crust that needs just 6 ingredients! No kneading necessary! No dairy or eggs. Use any of your favorite toppings!
We have made vegan focaccia bread before, but this vegan focaccia pizza is even more of a must try! It’s insanely easy too. In fact, the crust to make vegan focaccia is just 6 ingredients.
If you aren’t sure what focaccia is, then you may not get it But vegan focaccia is just as delicious as any other. It has a super airy and soft texture on the inside with a crispy, crunchy, crust around the outside.
Add your favorite sauce and toppings and you have an absolutely incredible vegan focaccia pizza.
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Frequently Asked Questions:
What is the best flour to use for Vegan Focaccia?
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 cannot currently recommend a gluten free flour or mix at this time. We are adamantly working on creating a gluten free dough.
What is the best milk to use for this dairy free focaccia?
We prefer using oat milk in this recipe because of the consistency and taste.
You can use any non-dairy milk in this recipe. We do recommend that you stay away from strong flavors like coconut, banana, etc.
Alternatively, for a cheaper version of this bread, you could even swap for water.
What is the best type of sugar source for this Vegan Focaccia Pizza?
We use vegan cane sugar for this pizza; however, you can also use agave or maple syrup.
No matter which type of sugar that you use, you don’t need to adjust any other ingredient amounts.
Can I prep vegan focaccia pizza ahead?
Yes! You sure can!
Once your bowl is covered, you can place the bowl in the fridge up to 2 days before you plan to use it.
Just make the recipe as written, cover and place in fridge until ready to use.
Alternatively, you could make the entire pizza. Once made, let it cool and this store in an air tight container in the fridge for 3-5 days.
Can I freeze this vegan dough recipe before making the focaccia pizza?
Yes! Make the recipe all the way through rising. Then, once it has doubled in size, you can place in a ziplock bag and place in the freezer for up to 3 months.
To use, let set in the fridge overnight until thawed.
Is this vegan dough Top 8 Allergen Free?
Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe. Please know that we are working on a gluten free dough, but it’s just not quite there yet.
Otherwise, as long as you use a safe dairy free milk, (like we said Oat is our favorite) then you will be all set.
What else could I use vegan everything dough to make?
This is another recipe using our vegan everything dough.
The possibilities are really endless for this dough. Some recipes that we have created are:
- Vegan Raspberry Cinnamon Rolls or Vegan Blueberry Cinnamon Rolls
- Vegan Cinnamon Pull Apart Bread (some places call this Monkey Bread)
- Easy Vegan Soft Pretzel Bites
- Walnut Meat Skillet Pizza
- Vegan Chimichurri Monkey Bread
- Vegan Sticky Buns
- Easy Vegan Garlic Knots
- Chocolate Vegan Babka
- Vegan Artisan Bread
- Easy Vegan Bread Loaf
- Vegan Focaccia
- Vegan Naan
Pin this vegan focaccia pizza for later:
Vegan Focaccia Pizza
Ingredients
- 3 1/2 – 4 cups flour (we prefer bread, can use all-purpose or whole wheat – see post for details)
- 1/4 cup vegan cane sugar (sub for agave or maple syrup)
- 1 package instant yeast (1 package = 2 1/4 tsp)
- 1 tsp salt
- 1 1/2 cups dairy free milk (we like oat – can use any non-strongly flavored dairy free milk) *can also use water if needed
- 2 tbsp olive oil* (see notes below)
- 1/4 – 1/2 cup marinara or pizza sauce
- favorite pizza toppings
Instructions
- In a large bowl, whisk together 3 1/2 cups flour, sugar, yeast, and salt.
- Then, add in the dairy free milk.
- Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
- Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- When ready, on a pizza stone, lay down parchment paper and lightly flour. Stretch the dough out into a circle.
- Cover it and let it sit until doubled in size, approximately 20 minutes.
- Once doubled, add 2 tablespoons oil over the top.
- Using your finger tips, press down into the dough to make dimples all over the dough (literally push down to make dents into the dough that touch the bottom of the stone).
- Add a thin layer of marinara to cover the dough.
- Add any of your favorite pizza toppings. *In the photo we use, vegan cheese, sliced bell peppers, vegan walnut crumbles, and red pepper flakes.
- Bake at 400° for 20 – 25 minutes or until the bread is golden brown on top.
Very good pizza dough, I was a little worried about the addition of 1/4c of sugar but it just adds a subtle sweetness to the dough and I assume it helps the yeast bloom faster too. Quicker than most focaccia pizza dough’s as well!
So happy to hear that. Thanks for taking time to leave a review!
Hi!
I made this yesterday…Oh my goodness! It was so good. I used water instead of milk and it was amazing. My husband took one bite and said it was great. We make pizza all the time using a recipe from a leading flour brand but this is by far easier and much more delicious.
Thank you all so much!
We’re so happy to hear it was a hit! Thanks so much for leaving a review! We really appreciate that.
where do i put the 1/4c olive oil? i only see it being used once
Sorry for the confusion. It was pulled from just the normal focaccia. The post has been updated