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Vegan pizza with vegan cheese and vegetables
Light and delicious vegan pizza with vegetable toppings

Vegan pizza with vegan cheese

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The foundation of a good pizza is patience and high heat. Although the topping is vegan, the technique follows classic Neapolitan traditions: the dough needs time for the gluten strands to develop, creating an airy, crisp structure when baked. Vegan cheese behaves differently from dairy-based cheese, so we adjust the baking technique slightly to ensure the result is creamy and delightful.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Baking sheet or pizza stone
  • Baking parchment
  • Rolling pin (or hands)

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Activate the yeast: mix the sugar and yeast into the lukewarm water. Let it stand for 5-10 minutes until a frothy layer forms on top.

Tip: If it doesn't froth, the yeast is no longer active. Start again with fresh yeast! Yeast needs sugar to multiply (fermentation).
2 ✓

Mix the flour with the salt in a large bowl. Pour in the yeast mixture and the olive oil.

Tip: Never mix salt directly with the yeast, as it inhibits its action. Mixed with flour, it is safe.
3 ✓

Knead the dough by hand or machine for about 8-10 minutes until smooth, elastic, and it pulls away from the sides of the bowl.

Tip: Kneading is essential for developing the gluten structure, which will hold the gas bubbles, making the dough airy.
4 ✓

Cover the bowl with a kitchen towel and leave to prove in a warm place for about 45-60 minutes, until doubled in volume.

Tip: A draught-free, lukewarm place is best.
5 ✓

Meanwhile, slice the mushrooms and pepper thinly. Preheat the oven to the highest possible setting (min. 220°C, preferably 250°C).

Tip: Pizza needs a heat shock so the dough rises suddenly and forms a crust instead of drying out.
6 ✓

Tip the risen dough onto a floured surface, divide into 4 parts (or leave as one for a large tray). Roll out thinly by hand or with a rolling pin.

Tip: If you stretch it by hand, the dough remains airier than if you press the bubbles out with a rolling pin.
7 ✓

Spread with tomato sauce, sprinkle with vegan cheese, then top with mushrooms, peppers and sweetcorn.

Tip: Don't overload the pizza! Too many wet toppings (mushrooms, sauce) will make the dough soggy and the centre won't cook through.
8 ✓

Bake in the hot oven for 12-15 minutes until the edges are browned. Sprinkle with fresh basil before serving.

Tip: Add the basil after baking, otherwise it will blacken and become bitter from the heat.

Recipe FAQ

Why isn't the vegan cheese melting?
Most vegan cheeses are starch-based and contain less fat. Try spraying it with a little oil before baking, or cover the pizza for the first 5 minutes.
Can I use wholemeal flour?
Yes, but you will need more water for the dough, and the result will be denser.

Ingredients

  • 400 g Strong white bread flour or Pizza flour ('00')
  • 250 ml Lukewarm water
  • 7 g Dried yeast (1 sachet)
  • 1 tsp Granulated sugar
  • 1 tsp Salt
  • 3 tbsp Olive oil
  • 200 ml Thick tomato sauce (passata)
  • 200 g Vegan cheese (grated)
  • 1 bunch Fresh basil
  • 150 g Mushrooms (button)
  • 1 pc Bell pepper
  • 100 g Sweetcorn (tinned)