Enjoy a guilt-free pizza night with our oil-free vegan pizza recipe, complete with a whole wheat crust and vibrant, nutritious toppings.
Pizza night is a beloved tradition in many households, but if you’re trying to eat healthier or stick to a plant-based diet, you might think you have to give up this delicious treat. Think again!
With a little creativity and the right ingredients, you can enjoy a mouthwatering, oil-free vegan pizza that’s not only good for you but also packed with flavor.
When you find out just how easy this recipe is, it’s going to become a regular for pizza night. I’ve used quick rising yeast to make the crust without all the extra kneading and rising time. It’s also made with whole wheat pastry flour – a little lighter than regular whole wheat flour, but still whole grain.
My homemade pizza sauce can be made in minutes with items you probably have in your pantry. It’s thick and rich giving deep flavor to your pizza.
I’ve used my homemade vegan mozzarella. To save time on pizza night, I like to make this ahead of time. It keeps in the refrigerator for up to a week. You can use your favorite cheese substitute. Or skip the cheese altogether and sprinkle on a bit of nutritional yeast instead.
Then top it with whatever veggies you desire, bake it, and enjoy!
Ingredients for this Pizza
For the Crust
- Whole wheat pastry flour
- Vital Wheat Gluten
- Quick Rise Yeast
- Organic sugar, maple syrup, or coconut sugar
- Water
- Salt
For the Pizza
- Pizza sauce or marinara – Use my Pizza Sauce recipe or your favorite pizza sauce.
- Vegan cheese (optional) – I used my Oil Free Vegan Mozzarella, which can be made in advance. Or use whatever cheese substitute you prefer.
- Veggies of choice – I used red onion, green bell pepper, mushrooms, and fresh tomatoes.
How to Make Homemade Vegan Pizza
Make the Pizza Dough
This is the fastest pizza dough I’ve made, and the best whole wheat crust I’ve tasted. You’ll love how easy it is – you can make it faster than you can order and pick up take-out pizza!
Place the warm water, yeast and sweetener in a bowl and mix them around to dissolve the yeast. Let it sit for a few minutes to proof it. Although it is not absolutely necessary to proof the yeast, I like to do it to make sure my yeast is still fresh.
Combine the flour, vital wheat gluten, and salt in another bowl (reserving 1/4 cup of the flour). This is to make sure that the gluten and salt are well distributed in the flour. I add the gluten to improve the texture of the pizza crust, since we are not kneading the whole wheat flour to develop the gluten.
Add the flour to the liquid, and stir them together. Use the reserved flour to knead the dough for a few minutes until it forms a smooth ball.
Divide the dough into two equal portions. Spread out the dough into approximately 10 inch rounds on a parchment lined baking sheet.
If you only want to bake one of the pizzas at this time, the remaining dough can be refrigerated or frozen. For details on refrigerating or freezing this pizza dough, see my Whole Wheat Pizza Dough recipe post.
Top Your Vegan Veggie Pizza
Spread some pizza sauce on your pizza crust. I like lots of sauce for lots of flavor, but you can spread it as thick or thin as you like.
Sprinkle on some of my Oil Free Vegan Mozzarella or other vegan cheese of your choice. Cheese free pizza is also good. A sprinkle of nutritional yeast gives a nice cheesy flavor, too.
Now top with whatever veggies you desire. I used red onion, green pepper, mushrooms, and tomatoes. Some other great veggie options are spinach, basil, broccoli, jalapenos, corn, sun-dried tomatoes, artichoke hearts, black olives, eggplant, zucchini, kale, . . . you name it!
Now pop it in your preheated oven and bake until the crust is golden brown.
Let it cool for just a few minutes before you slice it. Enjoy your plant-based veggie pizza!
Vegan Veggie Pizza Variations
- Instead of pizza sauce, my Oil Free Marinara makes a nice sauce. Or opt for Vegan Pesto in place of a red sauce.
- Vary the veggies. Be creative and add as many as you like. Fresh basil, chopped broccoli, black olives, artichoke hearts, zucchini, kale, and corn are all delicious on pizza.
- Add some flavor and texture with a vegan meat substitute like my Vegan Pepperoni, my Vegan Italian Sausage, or my Vegan Ham.
- Leave off the vegan cheese and sprinkle with nutritional yeast or some of my Vegan Parmesan after baking.
Serving Suggestions
We like to serve this pizza with a salad like our Vegan Caesar Salad or a basic green salad with our Vegan Ranch Dressing or our Green Goddess Dressing.
Frequently Asked Questions
Wrap the leftover slices in a bit of foil or place them in an airtight container. Leftover pizza is delicious and may even taste better the next day! Our favorite way to reheat leftover pizza is to heat it for a few minutes in the air fryer. But it can also be reheated in an oven at 375℉ until it is hot. I don’t recommend reheating in the microwave because the crust will become rubbery.
Pizza is usually considered to be “junk food”, but when made with whole grain flour, no oil or dairy, and loaded with vegetables, it can be a healthy meal. It’s a great way to get your family to eat more vegetables.
Leftover pizza should be wrapped in foil or placed in an airtight container and placed in the refrigerator soon after you’re done eating. The leftover pizza will last about 4 days in the refrigerator – but ours is always eaten up the next day!
More Vegan Italian Recipes You’ll Love
- Vegan Stromboli
- Easy Vegan Lasagna
- Fettuccine Alfredo
- Vegan Stuffed Shells
- Vegan Pesto
- Oil Free Marinara
- Vegan Ravioli
- Pesto Pasta Salad
- Oil Free Tomato Bruschetta
If you make this recipe, please be sure to leave a rating and a comment below. It only takes a few seconds, but helps other visitors to my site. Thank you for taking the time to leave your comment!
And come join our Oil Free Vegan Recipes and Support Facebook group, where you can share your favorite oil free vegan recipes, and give and receive support on your plant based journey.
Vegan Veggie Pizza
Ingredients
- 1 cup warm water
- 2 ¼ teaspoons quick rise yeast
- 1 tablespoon organic sugar, coconut sugar, or maple syrup
- 2 ¼ cups whole wheat pastry flour
- 3 tablespoons vital wheat gluten
- ½ teaspoon salt
Pizza Toppings
- ⅓ recipe Oil Free Pizza Sauce or your favorite pizza sauce
- ⅓ recipe Vegan Mozzarella or your favorite vegan cheese substitute
- ½ cup sliced mushrooms
- ½ green bell pepper, sliced
- ½ red onion, sliced
- 1 medium tomato, sliced
Instructions
- Preheat oven to 425℉.
Make the Pizza Dough
- In a large bowl, stir together the warm water, yeast, and sweetener. Let it sit for about 5 minutes to proof the yeast.
- Combine 2 cups of the whole wheat pastry flour, vital wheat gluten, and salt in a small bowl.
- Add the flour mixture to the bowl of water and stir to combine
- Using the remaining flour, knead the dough for about 5 minutes, until it becomes smooth.
- Divide the dough into 2 balls. Form each one into a 10-inch pizza crust on a parchment lined baking sheet.
Top the Pizza
- Spread a layer of pizza sauce on each formed pizza crust.
- Top with vegan mozzarella and sliced vegetables.
Bake the Pizza
- Bake at 425℉ for about 15 minutes, or until the crust is golden brown. Broil for a minute or two if you want to cook the toppings more.