Vegan Pepperoni Pizza
Pizza night just got a serious upgrade, and nobody at the table will feel like they're missing out. The homemade dough comes together with just a handful of pantry staples — flour, olive oil, yeast, and a little patience while it rises — and the result is a crust that's golden at the edges and perfectly chewy in the middle. A quick no-cook sauce of crushed tomatoes, minced garlic, and dried oregano brings bold, classic flavor without any fuss. Shredded vegan cheese melts and bubbles beautifully over the top, while the vegan pepperoni crisps up at the edges during those final minutes in a screaming-hot oven. The whole thing bakes in under 15 minutes once it's assembled, making this a genuinely weeknight-friendly dinner that serves four. Torn fresh basil scattered over the slices right before serving adds a bright, fragrant finish that takes it from good to great.
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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
- 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.
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