Vegan Pepperoni Pizza
The absolute best vegan pepperoni pizza is perfect for any occasion. Super easy to make and completely dairy free and meat free.
Servings: 8 slices
Calories: 260kcal
Ingredients
- 3 cups flour, divided (use Gluten Free Cup for Cup flour if GF)
- 1 tablespoon sugar (make sure it's vegan, if you are)
- 2 ¼ teaspoon active dry yeast (or 1 package)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 1 ½ cups warm water
- 2 tbsp olive oil
- 1 cup marinara sauce (more or less depending on preference)
- 1 cup dairy free cheese (Daiya Cutting Board is what we use in photo)
- 4.2 oz package Yves Vegan Pepperoni (can swap for another brand or see post for DIY)
- ¼ cup Dairy Free Parmesan
- Optional: Any additional toppings desired, cooked
Instructions
- In a large bowl, add 1 ¾ cups flour with the sugar, yeast, garlic powder, Italian seasoning, and Salt. Whisk together
- Add the warm water and oil. Stir with a silicone spatula until a thick pancake like batter forms.
- Add 1 more cup of flour to the mixture and using spatula stir together, enough so the mixture holds together by itself.
- Lightly flour a flat surface and with a little flour on your hand, remove the dough mixture from your bowl onto the surface.
- Knead in another ¼ cup flour (may need to add up to ½ cup) stopping once the dough is lump free. Do not overwork your dough.
- Place dough in a bowl and cover with a tea towel (or other kitchen towel that is large enough to cover bowl completely)
- Let the dough in the bowl sit, covered, for 45-60 minutes. (We like waiting until 60 minutes, but you can use after 45 if needed)
- Heat the oven to 500 degrees with a pizza stone inside.
- Lightly flour a large piece of parchment paper
- Roll dough out onto floured surface. and spread out with your hands into approximately a 17 inch diameter.
- Poke the pizza with a fork gently all over except for the edge which will become your crust.
- Top with your pizza sauce, dairy free shredded , vegan pepperoni, and Parmesan cheese and any optional toppings you plan to use.
- Place dairy free pizza crust in in oven (still on parchment paper) for 8-10.
- Remove from oven. Let cool slightly. Cut into slices and serve immediately.
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
1. Make sure you are adding warm water. This is what activates the yeast.
2. Do NOT overwork the dough. Each step should be just enough that you can move to the next one. This is especially important when you are kneading.
3. If you want to make a personal pizza size or very thin crust, you may cut the dough into two equal parts after kneading. You can make two pizzas this way or freeze half for later use.
4. You can let the dough sit up to 2 hours.
5. Don't put a lot of sauce in the center of your dough or it will get soggy.
2. Do NOT overwork the dough. Each step should be just enough that you can move to the next one. This is especially important when you are kneading.
3. If you want to make a personal pizza size or very thin crust, you may cut the dough into two equal parts after kneading. You can make two pizzas this way or freeze half for later use.
4. You can let the dough sit up to 2 hours.
5. Don't put a lot of sauce in the center of your dough or it will get soggy.
Nutrition
Serving: 1slice | Calories: 260kcal | Carbohydrates: 43g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 415mg | Potassium: 167mg | Fiber: 2g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 2.1mg | Calcium: 16mg | Iron: 2.6mg
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