A crackly, golden crust anchors this loaded veggie pizza, and it all starts with a simple yeasted dough that rises into something wonderfully light and chewy. The sauce is a bright, garlicky crushed tomato base spiked with oregano, basil, and a touch of red pepper flakes for warmth. Golden sautéed cremini mushrooms, sweet bell peppers, red onion, briny black olives, and fresh baby spinach pile on in every bite, while a generous layer of shredded vegan cheese melts and bubbles under the high oven heat. Torn fresh basil scattered on right after baking adds a fragrant, herby finish before slicing. It's a satisfying, colorful pie that proves plant-based pizza night can still deliver that classic melty, bubbling-cheese moment. This one's an easy win for a dairy free dinner rotation, no fuss required.
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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.
In a large mixing bowl, whisk together the flour and 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 5–6 minutes, until the dough is smooth and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 hour, until roughly doubled in size.
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