Vegan Pizza Base Recipe
Written by McDonald, T. | Date 11th of September 2023
Although I am not one to advocate for junk food, sometimes people like to have something different. Pizza is by no means healthy even if it is vegan; nonetheless, it is fun to eat. You can, of course, buy vegan pizzas these days, but it is never the same as making your own. This is a great recipe for making a pizza base leaving only the toppings to be decided by you.
You have two options:
- Deep pan pizza base (Is like Italian flat bread and uses yeast)
- Thin and crispy pizza base (no yeast)
Deep Pan Base
Notes for deep pan pizza base
It is OK if it doesn't rise that much because it is a pizza base.
Yes you can freeze any extra dough if you made too much or wrap it up to keep in the fridge. I will keep for a few days.
- You don't need to go over the top with the kneading. Gentle stretching is the way to go.
While you are kneading, you will find that the dough keeps sticking to the work top or board that you are using. Whatever you do, resist the urge to add more flour. Instead, use your dough scraper to scrape it off the surface while kneading. If it is sticking to your hands a lot and stopping you from kneading, you have added too much water and you will need to add a little more flour, but not much. Hydration is at 58%
Working out hydration 350g of flour x 0.58 hydration = 203ml
|It is perfectly OK to add herbs to the dough.|
Deep pan base: One 12 inch (ca. 30 cm) pizza or two 6 inch (ca. 15 cm) pizzas.
Total Time 2 hours from start to finish approximately.
- Preparing time 30 minutes
- Cooking time between 15 – 20 minutes
Thin base (no yeast dough): Two 12 inch (ca. 30 cm) pizzas or four inch pizzas.
Time 50 minutes from start to finish approximately. This does not include cooking time, which is between 15 – 20 minutes.
Ingredients for deep pan pizza base
- 150g strong wholemeal bread flour
- 200g of all purpose flour
- 1 tsp golden caster sugar
- 0.5 tsp salt
- 0.5 tsp instant yeast
- 203 ml warm water
- 2 tbsp olive oil + 1 tsp for baking
- Mixing bowl
- Measuring Spoons
- Wooden spoon
- Basting brush
- 30 cm/12 inch baking pan or similar size
Method for deep pan pizza base
In a large mixing bowl, add both flours, salt, sugar, yeast, and mix with a whisk.
Add the water a bit at a time and 2 tablespoons of oil then stir together until you get a shaggy dough.
When the dough comes together, transfer to a floured board and gently knead 10 – 15 times until combined. Depending on the flour you use, you might end up with a much stickier dough in which case it is OK to use a little more flour just to knead it a few times. When kneading, you will not need to put a lot of effort into it or it will stick to the surface and your fingers. Keep using the scraper to scrape it off the surface and knead. If it keeps getting sticky, it is because you are kneading it too much, so stop.
Transfer the dough back to the mixing bowl, cover with a clean tea towel and let it proof (rise) for an hour in a warm part of your kitchen.
After proofing, heat the oven to 200C. This step depends on how long it takes your oven to reach the desired temperature. If it takes 30 – 40 minutes, complete this step now.
While the oven is heating, use 1 teaspoon of olive oil in a 30 cm/12 inch rimmed baking tin or similar size. I used my square roasting tin. Use a brush to spread the oil all over the tin.
Before transferring the dough to the baking tin, shape the dough out with your hands into a circle or the shape of the tin you are using. Now press the dough down into the pan with your fingertips to create a rim around the edge making a crust that is higher than the rest. Use your fingers to press the dough all around the tin. The idea is to spread it out rather than flatten it down. Cover the dough and let proof again for 15 minutes in a warm part of your kitchen.
Deep pan pizza base results
This base is very bready and you can make it as thick as you like.
- This makes 2 pizza bases.
- If you are just need one pizza bass, you can wrap the other ball of dough in cling film and keep it in the fridge for another day.
- Will last 3-4 days in the fridge if wrapped in cling film
Ingredients for thin base (no yeast dough)
- 350g plain flour
- 3 tsp baking powder
- 3/4 tsp salt
- 1 tbsp oil
- 172ml water
- Mixing bowl
- Wooden spoon
- Measuring spoons
- Pizza oven try
Method for thin base
- Heat the oven to 180 C fan.
- Mix together flour, baking powder and salt in a small bowl with the whisk.
- Add 1 tbsp oil and the water and stir with a wooden spoon until it comes together as a shaggy dough. If to dry, add more water.
- Use your hands to pull it together. You are looking for something that is soft. If it is
sticky, add a little more flour. Transfer to a work surface.
- Knead on a surface for 3-4 mins. Divide in half and roll into 2 balls, then flatten them with your hand and roll out to about 25 cm in diameter.
- Add toppings and bake each on a baking sheet for 15 mins.
Thin base results
A smooth elastic dough.