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Risen pizza dough in a glass bowl

Quick Vegan Pizza Dough

  • Author: Liz Madsen
  • Total Time: 40 minutes
  • Yield: One 16-inch pizza or two 10-inch pizzas 1x
  • Diet: Vegan


Easy, flavorful, and inexpensive, this Quick Vegan Pizza Dough will become your go-to for easy homemade pizza no matter when!


  • ¾ cup warm water (110°F (43°C) – 115°F (46°C))
  • 1 teaspoon organic cane sugar
  • 1 packet (.25 oz / 2 ¼ teaspoons) quick rise yeast
  • 2 cups unbleached all purpose flour (see note 1)
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano, optional (see note 2)
  • 2 tbsp canned coconut milk/cream or oil of choice (see note 3)


  1. Note: This recipe makes one 14-16 inch pizza or two 10-inch pizzas.
  2. Proof the yeast: Nothing is worse than finding out your yeast was old or dead when you’re already well into the baking process, so I recommend proofing your yeast as it only takes 5 minutes. Add the warm water to a measuring cup and then add the yeast and sugar to it. Give it a quick mix with a small whisk or a fork and let it sit for 5 minutes.
  3. Prep the dry ingredients: While the yeast is going, add your flour, salt, and any dried herbs you’d like to a large bowl and whisk it together. Create a well in the center.
  4. Check the yeast mixture: The yeast will have become a bit foamy if it is live. It won’t grow as much as regular active dry yeast (at least in my experience), but it will look a little bubbly.
  5. Mix the dough: Add the yeast mixture and the coconut milk/cream or oil to the flour and stir with a strong spoon until you have a moist and not sticky or crumbly dough. If it’s sticky, add a sprinkle of flour and mix with your hands. Don’t add a lot of flour though, just a pinch at a time until it’s perfect. If it’s crumbly and won’t come together, add warm water a tablespoon at a time, mixing with your hands until it comes together. 
  6. Prep another bowl: Take a medium large bowl (at least twice the size of your dough, but ideally 3 times the size) and grease it with a bit of coconut cream/milk (and your fingers or a pastry brush).
  7. Let it rise: Shape the dough into a smooth ball and plop it into the greased bowl. Cover the bowl with a damp kitchen towel or plastic wrap and place somewhere warm. I like to put it in the oven with the oven light on, but if you’re someplace warm or with a sunny window, that will work too. Let the dough rise for about 20-30 minutes, no need to be super exact.
  8. Knead dough for a few seconds: Punch down the dough and turn it out onto a lightly floured surface. Knead the dough around 4-6 times until it’s a smooth dough, about 10-15 seconds.
  9. Pizza time: It’s ready! If making pizza immediately, roll out the dough with a rolling pin or stretch it out by hand. 
  10. Or store it: If not ready, keep the dough lightly covered on the counter for up to an hour, or refrigerate wrapped tightly in plastic wrap for up to 5 days. Let dough come to room temperature (about 20-30 minutes) before using. You can also freeze the dough wrapped in plastic and then wrapped in freezer paper for up to 3 months. If using frozen dough, defrost and let come to room temperature and knead on a lightly floured surface for 30-40 seconds.
  11. Try this: Highly recommend using this in my air fryer pizza recipe, but I’ll be coming out with more uses for it soon!


  • Note 1: I have not tested this recipe with any other flour. I would venture a guess (based on experience with other recipes) that this recipe would work well with whole wheat flour (you may need extra liquid) or also with a good gluten-free flour. I have had success when baking with King Arthur Measure for Measure Gluten-Free Flour. I have also had good luck with Bob’s Red Mill 1:1 Gluten-Free Flour. Though I haven’t tried it myself, I’ve heard great things about Cup4Cup as well. Bread flour would give you a very chewy dough, kind of like a bagel.
  • Note 2: Not necessary, but I like to add a pinch dried oregano into my dough. SO GOOD. You could also add dried basil leaves or you could try an Italian seasoning blend.
  • Note 3: Either canned coconut milk/cream or oil (same amount of each, 2 tablespoons) can be used as the dough conditioner in this recipe to make a delicious and soft pizza dough. I’d highly recommend not leaving it out entirely. I’ve had better results with the coconut, and no, you can’t taste it. But do what is best for you!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Entree, Ingredient
  • Method: Baking
  • Cuisine: American, Italian

Keywords: Vegan, Oil-Free, Nut-Free, Soy-Free, vegan pizza dough, quick pizza dough