Rye Free Vegan Pepperoni Pizza

Total time1 hr 35 min

Prep time20 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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)
1 tsp organic cane sugar
Wholesome Sweeteners Natural Cane Sugar, 24oz C&H Certified Organic Raw Cane Sugar Zulka Morena Pure Cane Sugar Florida Crystals Cane Sugar, Raw 32 oz Now Foods Organic Cane Sugar - 2.5 lb Granule
See all
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 (15 oz) crushed tomatoes
2 cloves garlic, minced
1 tsp dried oregano
½ tsp red pepper flakes (optional)
½ tsp fine salt

For the topping

1 ½ cups vegan cheese, shredded
3 oz vegan pepperoni, sliced

For serving

1 tbsp fresh basil leaves, torn (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 salt. Pour in the yeast mixture and olive oil, then stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth, elastic, and springs back when poked.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!