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Best Vegan Pizza Dough Recipe

The absolute best thin crust vegan pizza dough recipe you’ll ever need - easy to make using the cold water method and simple ingredients: organic all purpose flour and instant yeast. 
Course Main Course
Cuisine Italian
Keyword pizza, plant based, vegan,
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 382kcal
Author Florentina


  • 5 cups organic all-purpose flour (or bread flour) + more as needed
  • 2.25 cups cold water (ice cold is best)
  • 1.5 tsp active dry yeast
  • 1.5 tsp sea salt

Vegan Mozzarella Cheese

  • 1/4 cup raw cashews
  • 2 tbsp tapioca
  • 1 tbsp agar agar
  • 1/3 cup deodorized coconut oil (or extra light olive oil) (melted)
  • 2 tbsp nutritional yeast
  • 1 tbsp maple syrup
  • 1 tsp lemon juice
  • 1.5 cups water
  • 1 pinch sea salt


Pizza Dough Mixer Method:

  • Add the flour, yeast and salt to the large bowl of a mixer and combine well.
  • Start adding in the cold water and keep mixing using the paddle attachment until everything is combined well.
  • Switch to the dough hook and knead on medium - low speed for 10 minutes until a smooth dough has formed. It should stick a little to the bottom of the bowl but not the sides. Sprinkle a bit more flour if it seems too sticky. (Sometimes you will need more flour sometimes less, just learn to feel it as you go).
  • Sprinkle some flour on a kitchen counter or cutting board and dump the dough on top. Use a sharp knife and cut it into 6 or 8 pieces.
  • Lightly oil your hands with a drop of olive oil and shape each piece into round balls. Place them on a lightly oiled cookie sheet at least 4 inches apart from each other. Loosely cover with plastic wrap and allow to rise for 2 hours at room temperature. ( Alternatively you can individually wrap each one and refrigerate or freeze for later.)
  • Meanwhile preheat a pizza stone with your oven for at least one hour at 500”F or as high as your oven will go.
  • Sprinkle some flour on a board or the kitchen counter and place a piece of dough on top. Sprinkle some more flour on top and using the palm of your hand press down on it until a thin round forms, about 1/2 inch thick. Stretch it out as thin as possible without tearing it and transfer it to a floured pizza peel or a piece of cardboard.
  • Spoon a couple of tablespoons of sauce in the middle and spread it evenly with the back of the spoon leaving about 1/2 inch border. Add your favorite vegan cheese on top and transfer the pie carefully to the preheated stone in the oven. ( Remember to also sprinkle some flour or cornmeal on top of the pizza stone before transferring your pizza). 
  • Bake for 5 to 8 minutes to your liking.

Pizza Dough By Hand:

  • Mix the flour, salt and yeast in a large mixing bowl then add the water. Use a wooden spoon and stir until a dough forms. Add more flour If the dough still sticks to the sides, remember you want it to be a bit sticky on the bottom. 
  • Dump it onto a floured work surface and use the palm of your hand to knead it for a good 15 minutes or so until smooth and just a little sticky. 
  • Follow the above steps to bake accordingly. 

Vegan Cashew Mozzarella:

  • Cover the cashews with boiling hot water and soak for 20 minutes.
  • Drain and transfer to a powerful blender together with 1.5 cups water and the rest of the ingredients. Process until smooth and creamy.
  • Transfer the cheese mixture to a small saucepan and bring to a boil. Simmer for a few minutes while whisking continuously just until thickened.
  • Pour the cheese into lightly oiled ramekins and cover with plastic wrap. Refrigerate for a couple of hours or until completely chilled and set. Use on your pizza!



  • You can use the included homemade vegan mozzarella cheese recipe on this pizza or a store bought one. My favorites are the cultured mozzarella from Miyoko's, provolone and smoked gouda from Follow Your Heart or Violife.
  • If you don't have a pizza stone i strongly recommend that you use a cast iron skillet to bake your pizza on. Follow the same instructions and preheat it with the oven for the crispiest crust. 


Calories: 382kcal | Carbohydrates: 79g | Protein: 11g | Fat: 1g | Sodium: 588mg | Potassium: 121mg | Fiber: 3g | Calcium: 18mg | Iron: 4.8mg