Vegan Pizza Recipe – Thin Crust! Recipe
By Loving It Vegan
🔪Prep Time: 30 mins
👩🍳Cook Time: 16 mins
2 cups (250g) All Purpose Flour
1 and 1/2 tsp Salt
1 tsp Instant Yeast
3/4 cup (180ml) Warm Water
1 cup (260g) Tomato Paste
2 Tbsp Olive Oil
2 tsp Dried Oregano
1/4 tsp Salt
1/4 tsp Ground Black Pepper
Vegan Ricotta Cheese
Fresh Basil or Baby Spinach Leaves
Ground Black Pepper
1Add the flour to a mixing bowl along with the salt and instant yeast and mix together. Add in the warm water and mix into a dough. Flour your hands and knead the dough, adding more flour as needed and kneading until it is no longer tacky and sticking to your hands, depending on how strong your hands are, this will generally be 3-5 minutes of kneading.
2Return the ball of dough to the mixing bowl and cover with a tea towel and leave to rise for 1 hour. Don’t worry if it doesn’t rise a large amount, it doesn’t need to, as long as it has risen a bit, it’s fine.
3Cut out two pieces of parchment paper to roughly match the shape of your pizza stone and then set aside.
4Place the pizza stone into your cold oven at the base of your oven and turn your oven to 465°F (240°C) and let it preheat from cold with the pizza stone inside and let it heat the pizza stone for 1 hour.
5When your dough has risen after 1 hour divide it into two. Don’t compress or squash the dough, just gently break it into two pieces.
6Dust one of the pieces of parchment paper that you cut out with flour and then place one of the balls of dough on top of the parchment paper.
7Roll the dough with a rolling pin to the edges of the parchment paper. Add flour to your rolling pin so it doesn’t stick.
8Add your ingredients for the pizza sauce into a bowl and mix them together. Add half of the pizza sauce to the top of the rolled out pizza and spread it out using the back of a spoon.
9Add chunks of the vegan ricotta on top of the pizza.
10Carefully slide the pizza with the parchment paper underneath it onto a wooden board.
11When the pizza stone has been heating for 1 hour, you’re ready to go.
12Open the oven and carefully slide the pizza and the parchment paper underneath it from the wooden board and onto the hot pizza stone.
13Close the oven and let it bake for 8 minutes. After 8 minutes open the oven and use a spatula to gently lift the pizza and check underneath it, it should be lightly browned underneath and crispy on the edges.
14Get the wooden board and now slide the cooked pizza and parchment paper off the pizza stone and onto your wooden board and remove from the oven. Close the oven again and let it reheat for at least 10 minutes before you repeat the identical process with the second pizza.
15Add fresh basil leaves to the pizza and sprinkle some dried basil and black pepper on top, cut into slices and serve.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.