Pizza Dough for Large or Mini Pizzas (plant-based)

5 from 3 votes
This is our go-to family pizza crust recipe. I make it about once a week and it's a favourite.
It takes about 2 hours from start to finish, so it might be a fun weekend activity for you.
Feel free to top it with any pizza garnishes you like, as long as they're not too watery. I always cook the mushrooms and greens down in a pan first (with lots of garlic and some olive oil) before putting them on top of the tomato sauce, vegan mozzarella, and plant-based pepperoni.
You can make 1 large pizza or multiple mini pizzas with this recipe. I made mini pizzas for the vegan Great British Bakeoff season 1 bread showstopper.
The crust comes out very soft and fluffy, and you can dip the crust in soy milk or olive oil mixed with balsamic vinegar.
For today's inspiration, here's a quick reminder to take care of ourselves first.
Just because someone is suffering, that doesn't give them an excuse to treat you badly.
You can always treat yourself kindly, as a place to start.
What's one small thing you can do today to make yourself happy?
Great British Bakeoff Vegan: Season 1, Episode 3, Showstopper
Prep Time 1 hour 50 minutes
Cook Time 10 minutes
Total Time 2 hours
Course Main Course
Cuisine Italian
Keyword baking, bread, comfort food, GBBO, kids, pizza, plant-based, season1, showstopper, weekend


  • 1 Tbsp active dry yeast
  • 1 tsp coconut sugar or brown sugar
  • 1 ½ cups hot water (105-115 F)
  • 3 ¼ cups all-purpose flour
  • 1 cup whole wheat flour
  • ¼ cup olive oil
  • 1 tsp salt
  • Pizza toppings! Plant-based cheese and pepperoni, mushrooms, peppers, tomato sauce, garlic, oregano, basil, spinach, etc.


  • In a small plastic (non-metal) bowl, mix the yeast and sugar, then add the water. Let it sit for 5-10 minutes to form a foam over the surface.
  • With a wooden spoon, stir in 1 1/4 cups of the flour until smooth. Rapidly mix for 5 minutes to develop the gluten, then cover and rest for 5 minutes more.
  • Next, thoroughly stir in the olive oil and salt, followed by the whole wheat flour. Once that’s smooth, knead in the remaining 2 cups of white flour with your hands.
  • When the flour is all incorporated, knead for an additional 5 minutes. Return the dough to the bowl, cover, and let it rise in a warm spot for about an hour or until it has doubled.
  • Punch the dough down after it has risen. If you're making mini pizzas, cut the dough at this stage into 4 or 8 equal balls. If you're making one large pizza, use the whole dough. With a bit of flour on your hands, stretch the dough out as thin as you can get it, and lay it down on a parchment-lined pan, ready for toppings.
  • Decorate your pizza with your favorite toppings. I start with olive oil, then a fresh tomato sauce, then everything else.
  • Bake at 475F for 10 minutes until the edges start to turn brown. If you're making 8 mini pizzas, check them after 7 minutes to see if they need the whole time. Cut your pizza into pieces and enjoy warm from the oven!
  • If you have leftovers, you can store them in the fridge or freezer and reheat in the oven at 350F for about 10 minutes.
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8 thoughts on “Pizza Dough for Large or Mini Pizzas (plant-based)”

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  2. 5 stars
    Becky says on her blog Baking with Becky (link below): “I was a little skeptical about a pizza without a sauce, but this was wonderful! Give it a try!”

  3. Pingback: Caramelized Onion & Leek Pizza – Baking with Becky

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