This Easy Vegan Pizza Crust is so simple to make, requires no yeast and is also just 5 main ingredients and oil-free! It takes only 15 minutes prep and about 15 minutes in the oven and it's ready to eat!
3tablespoons (45g)dairy-free plain, unsweetened high fat yogurt (I used Kite Hill almond yogurt that is high fat, super thick and creamy. Coconut or soy yogurt should work fine as well, just do not use a low-fat, watery one.)
3/4 cup + 3 tablespoons (225g)room temperature water
Always when working with flours and especially dough, you want your measurements accurate. Please weigh your ingredients if possible, so you get the exact right ratios. You don't need to use the cups to compare measurements, just simply use my gram weights listed, hitting zero before and after each ingredient addition. Everybody scoops flour differently, so this is important when working with dough and makes it so easy.
Please keep in mind since this is a no-yeast pizza dough, it will not taste the same as a traditional light and airy, fluffy pizza crust, obviously. It is a thin and crispy crust that is perfect for quick pizza night. We all love it and I make it weekly, but it is not comparable to a yeasted pizza dough, so just keep that in mind. The dough is obviously more dense because of no yeast, so this is why we roll out the dough very thin, so it bakes up nice and crispy. This recipe is not meant to be used for a fluffy pizza crust.
The great thing about this dough is it yields 2 large pizzas, about 10-12 inch in size OR yields 3 personal size pizzas, about 8 inch in size. You can use all the dough at once or divide it in half and freeze the rest.
Preheat the oven to 400°F and line a pizza pan or large sheet pan with parchment paper.
To a large bowl, add the flour, baking powder, garlic powder, Italian seasoning and salt. Whisk very well until thoroughly blended.
To the same bowl, add the yogurt and water.
Use a large wooden spoon and stir together the ingredients until it all comes together into a rough ball and no longer sticking to the bowl. It should be slightly sticky, but not wet.
Flour a large work surface, as you will need to use the flour to add as you work and knead the dough and so the bottom doesn't stick.
Add the ball of dough to the floured work surface and knead the dough for just a few minutes until smooth and cohesive, patting the palms of each hand with the flour from the surface, as needed, to work and knead the dough to prevent sticking. If will be slightly sticky so you will need the flour. If you are new to kneading dough, the method is pressing the dough with your hands, folding it over on itself, flipping it over, etc. and basically massaging it until it becomes smooth and pliable and no longer breaking off into pieces. It should be holding its shape but not be overly tough. (Refer to pics)
Form it into a smooth round even ball as pictured. This dough will yield 2 large pizzas or 3 personal size pizzas. Sometimes I divide the dough into 3 and make a different pizza for each my daughter, myself and my husband. OR, I will make 2 large separate pizzas. In this case, you will divide the dough in half. If making just one large pizza, you can freeze the other half of the dough. Or bake them both right away onto separate pans. See freezing instructions under Notes below.
TIP: If you are nervous about transferring your rolled out pizza dough to the pan, then roll it out onto a large piece of parchment paper so you can easily pick it up and move it. Otherwise, make sure your surface is floured and roll the dough out directly on it. (That is what I do, since I find rolling annoying on paper.) Get a rolling pin and flour it well. After halving the dough, roll out repeatedly in every direction to form a large round-ish shape. Now, super important, roll the dough out to 1/8 inch thick. Get out a ruler if you need to, to make sure. If you don't roll it out this thin, it will bake and fluff up TOO much and the texture will not turn out right or be crispy on the edges. Remember, as mentioned, this is a no yeast dough, therefore it is not meant to be a fluffy, airy dough, only thin and crispy. The dough will still bake up plenty, regardless of how it may seem for rolling it out that thin.
Do your best to make it an even 1/8 inch thick across. It doesn't matter what size round you make it (personal size if you are doing 3 or 2 large ones), as long as the 1/8 inch thickness is correct, so don't stress over making it exactly round or 12 inches wide. It should be roughly between 10-12 inches when doing 2 large ones and about 8 inch round doing personal size.
Carefully transfer the dough to the lined pan and prebake it for ONLY 4 minutes. Set the timer. This is just to slightly bake it before adding our toppings, so the center is cooked through and yields a better texture. You will notice how much it rises just from that 4 minutes!
Add any toppings of choice. My favorite toppings are to add my homemade pizza sauce spread out generously right up the edge with a small gap as pictured. Add lots of diced bell peppers, sliced olives, sliced pickled jalapenos and then huge dollops and drizzles of my vegan mozzarella and a generous sprinkling of my Italian seasoning all over!
Bake for another 10-15 minutes (I went the full 15 minutes) until the cheese is golden brown on top. Ovens can vary. For my oven, the full 15 minutes yielded nice crispy/crunchy edges and browned cheese. If you don't want an extra crispy crust, cook only 10 minutes. After removing from the oven, add fresh basil leaves if desired. Serve!
FREEZING INSTRUCTIONS: Yay, this dough can be frozen! You will take any unused dough and wrap it tightly with plastic wrap and place inside a freezer-safe container. Once ready to use, remove from the freezer and let it come back to room temperature and soft before making the pizza crust. This should take anywhere from 4-5 hours depending on how long it has been frozen.
GLUTEN-FREE: Can this be made gluten-free? I do not know. You are welcome to try an all-purpose gluten-free blend if you like, but since those all perform so differently, I cannot give advice on how it will work or bake up. I only ever make this with white flour, so I do not know how other flours will perform.
YOGURT: The yogurt adds a lot of flavor to the dough and replaces any oil that normally would be used, so it's an important ingredient. I love the Kite Hill almond artisan yogurt because it is high fat and exceptionally thick and creamy. You can find this yogurt at Sprouts, Kroger or Whole Foods. But a soy or coconut yogurt or cashew yogurt should all work. Just make sure to not use a low-fat yogurt. If you absolutely cannot find yogurt where you live, maybe try a vegan sour cream? Or try thick coconut cream (not milk!) with adding a teaspoon of lemon juice mixed into the cream first. Please note I have not tested this, but it would be my best suggestion.