Traditional Pizza Dough

Recipe is from The Buddhist Chef.

This pizza dough is only 5 basic ingredients and 5 easy steps!

Pizza dough, like many breads, are already “accidentally vegan”, meaning they usually don’t contain animal products. There’s always an exception, but traditional pizza dough is vegan.

This recipe makes two 12-inch pizzas, or one very large pizza. It also works really well as calzones, breadsticks, & more.

Let’s get right to it!

-More pictures below-


4 cups (or more) of flour (600g)

1 Tbsp sugar

1 envelope of active dry yeast (1 Tbsp)

1 teaspoon salt

2 cups warm water (500 ml)


1. Using a wooden spoon, mix all ingredients in a large mixing bowl.

2. Turn dough onto your floured work surface.

3. Knead the dough for 2-3 minutes. If the dough is sticky, add more flour.

4. Place the dough ball back into the bowl, cover with a towel & let rise in a warm place for 30 minutes- 1 hour, or until doubled in size.

5. Time to make your pizza! Roll it out & decorate how you like. This dough will make 1 very large pizza, or two personal/12-inch pizzas.

Preheat your oven to 425° F (220°C) and bake for 10-15 minutes!

Scroll down to see more pictures + vegan cheese and meat that I ❤ and recommend!

Notes/ Observations:

-Most traditional tomato sauce will already be vegan too. I love using barbecue sauce on my pizzas though.

-This recipe doesn’t require proofing your yeast, so you can make it all in one bowl! You need to have active years, though. If you’re unsure if your yeast is active or dead, you’ll need to put the warm (not hot) water, sugar, and yeast into a bowl for a few minutes. After around 5 minutes, the yeast should be feeding on the sugar, and if all goes well, the mixture should be a little foamy or cloudy.

-I sometimes find with this recipe that I either need to add more flour or use a little less water, otherwise it’s quite sticky.

-The pizza dough sometimes appears pale in my pictures, but it is all the way cooked. If you’d like a darker crust, I’d suggest before baking to brush on the crust either canola oil, coconut oil, vegan butter, or another oil or “fat” to darken it.

-This dough will “puff up” a lot when baking in the oven, so I try and make my crusts thin.

The above three pictures were made using my homemade bbq seitan. I decided to go all-out with a cheesy stuffed crust

The everything pizza- bbq chickpeas, bbq seitan, roasted cauliflower, & spinach.

This dough works great for calzones too.

Below are my favorite dairy-free/ vegan cheeses & meats to add to the pizzas.

I love Tofurky brand! You can find vegan cheeses and meats at most stores now. Winco, Walmart, Safeway, Costco, Fred Meyer, Roth’s, Trader Joe’s, etc all carry these products & so many more.

Since pizza dough is a pretty basic bread recipe, here are a few of my other experiments using this crust:

These might get their own post in the future- they were so tasty!

❤️ Autumn

All credit for the pizza dough recipe goes to The Buddhist Chef. I’m just sharing the recipe with my own pictures 🌱

I found the original recipe here: