Oil-Free Vegan Pizza Dough Recipe (5 Ingredients)

Vegan whole wheat pizza dough on parchment paper and pizza stone.

5 from 1 vote

Oil-Free Vegan Pizza Dough Recipe (5 Ingredients)

Oil-free vegan pizza dough recipe with 5 simple ingredients is easy to make with whole wheat, bread flour or a mix for delicious, healthy homemade pizza from scratch.

Prep Time25

Cook Time10

Rising Time1 30

Total Time1 5

Course: Main Course

Cuisine: Italian

Diet: Vegan

Servings:

Calories: 145kcal

Author: Denise Perrault

Ingredients

2 cups whole wheat flour see notes
1 teaspoon instant yeast see notes
1 ½ teaspoons salt
1 teaspoon coconut sugar or date sugar
1 cup warm water see notes

US Customary - Metric

Instructions

For best results, start with a warm bowl for mixing and rising the dough.
In a medium bowl, mix the flour, salt, sugar and yeast. Add the water and mix with a spoon until all the flour is covered. Cover the bowl and let the dough rest for 5 minutes.
Mix the dough with your hands until you can form a ball.
Place the dough on a lightly floured surface and knead the dough for 10 minutes. Add more flour, if needed, until you have a smooth dough that can be stretched without easily tearing. Form a large bowl with the dough.
Lightly flour a large bowl and add the dough ball. Cover with a damp kitchen towel or plastic wrap. Place the dough somewhere warm and draft-free. like a warmed oven or near a heater on low. Leave the dough rising for about 1 ½ hours until it nearly doubles.
Preheat the oven to 450 F (230 C). Add the pizza stone or pan to heat.
Cut a piece of parchment paper the size of the pizza stone or pan.
Lightly flour the parchment paper and add the dough ball in the center. Roll the dough into a pizza shape, pinching the edges if desired.
Remove the pizza stone from the oven and carefully transfer the pizza with the parchment paper to the stone. Bake in the center rack of the oven for 10 -12 minutes until the edges start to slightly brown.
Remove the pizza crust and carefully peel the parchment paper from the bottom. Load the pizza with sauce and toppings and return the pizza to the oven to finish baking.

Video

Notes

You can use a variety of flour for this recipe, including whole wheat, whole grain, strong wheat, bread flour, or a combination. Remember, the higher the protein, the higher the gluten, and the firmer and chewier the texture.
Instant yeast or self-rising are the best yeast options. If using active dry yeast, mix it with the warm water to activate it before adding it to the dry ingredients.
For yeast dough, warm water means 110 F (43C). A good rule of thumb is to use ¼ cup of hot water with ¾ cup of cool water.
If you plan to store or freeze pre-baked pizza crust, bake it for 3-5 minutes after removing the parchment paper to firm the bottom.
Wrap baked pizza crust in plastic wrap or a large sealed bag and store for 4 days in the refrigerator or 3 months in the freezer. Individual slices of pizza can be stored in an airtight container and reheated in the oven or air fryer.

Nutrition