Vegan Veggie Supreme Pizza
This is the kind of pizza that makes you forget you're missing anything at all. The homemade dough gets a proper hour-long rise before hitting a screaming-hot 475°F oven, which means you get those deep golden, crispy-edged crusts that delivery can rarely match. A garlicky crushed tomato sauce seasoned with oregano, basil, and a pinch of red pepper flakes forms the base, and the toppings are genuinely loaded — sautéed cremini mushrooms, red and yellow bell peppers, red onion, black olives, and a handful of baby spinach all pile on before the whole thing goes into the oven. Shredded vegan cheese melts and bubbles over everything, so each slice pulls apart with that satisfying stretch. The trick of pre-sautéing the mushrooms until golden keeps the crust from getting soggy, which is one of those small steps that makes a big difference. Torn fresh basil scattered on at the end adds a bright, aromatic finish that ties it all together. This one serves four and is the kind of weekend project that pays off in a seriously impressive, plant-based pie.
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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 sugar
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp 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 dried basil
- ¼ tsp red pepper flakes
- salt and pepper, to taste
For the toppings
- 1 tbsp olive oil
- 1 cup cremini mushrooms, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ red onion, thinly sliced
- ½ cup black olives, sliced
- 1 cup baby spinach
- 1 ½ cups vegan cheese, shredded
For serving
- 2 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 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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