Vegan Dairy Free Sausage Pizza

Total time1 hr 40 min

Prep time25 min

Cook time15 min

This homemade pizza starts with a from-scratch dough that gets a proper knead and a full hour to rise, so the crust bakes up with real chew and a golden, blistered edge. The sauce is built the right way too — garlic bloomed in olive oil, then simmered down with crushed tomatoes, oregano, and a pinch of red pepper flakes until it's thick, deep red, and packed with flavor. Melted dairy free mozzarella blankets the top and gets bubbly and golden under high heat, while a final scatter of fresh torn basil and a drizzle of good olive oil right out of the oven brings brightness to every slice. It's the kind of pizza night that feels like a real pizzeria pie, sliced up and ready to share. This one's a great pick for a vegan kitchen, letting you build a genuinely satisfying, from-scratch pizza without any second-guessing.

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct Food Lion Active Dry Yeast
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1 tsp granulated sugar
2 ½ cups all-purpose flour, plus more for dusting
1 tsp fine salt
2 tbsp olive oil, plus more for the bowl

For the sauce

1 can (14 oz) crushed tomatoes
2 cloves garlic, minced
1 tbsp olive oil
½ tsp dried oregano
¼ tsp red pepper flakes
salt and pepper, to taste

For the topping

¾ lb italian sausage, casings removed
Chef's tip
Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
1 ½ cups dairy free mozzarella, shredded
½ tsp dried oregano

For serving

1 tbsp fresh basil leaves, torn (optional)
1 tbsp olive oil, for drizzling (optional)

Instructions

1
In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
In a large mixing bowl, whisk together the flour and fine salt. Pour in the yeast mixture and 2 tbsp olive oil, then stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise at room temperature for 1 hour, until roughly doubled in size.

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