Servings
Font
Back
No Yeast Pizza Dough - Vegan
5 from 90 votes

No Yeast Pizza Dough - Vegan

This no yeast vegan pizza dough uses baking powder and baking soda as leavening agents to create a soft and lightly risen crust without yeast. The dough combines non-dairy milk, water, vinegar, olive oil, and flour with herbs like oregano for added flavor. After resting the dough for about half an hour, it is shaped and topped with sauce and preferred vegan toppings before baking at 425°F to develop a tender crust with subtle herb notes. This recipe suits those avoiding yeast or seeking a simple vegan pizza base.

Prep Time
15 mins
Cook Time
18 mins
Resting
30 mins
Total Time
1 hr
Servings: 4
Calories: 192 kcal
Course: Main Course
Cuisine: Italian, American

Ingredients

  • 1/4 cup non-dairy milk such as almond soy or light coconut
  • 1/4 cup water
  • 1/2 tsp vinegar , white distilled vinegar( is usually more tolerated for yeast-free) or apple cider vinegar(which contains some yeas) or 1 teaspoon lemon juice
  • 2 tsp extra virgin olive oil
  • 1 1/2 cup flour I use unbleached all purpose
  • 1/3 tsp salt
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp oregano

Instructions

    Cup of Yum
  1. Warm the water and non-dairy milk until lukewarm, mix in the extra virgin olive oil and vinegar
  2. In another bowl mix in rest of the dried ingredients, until they are well combined
  3. Add the dried ingredients to the wet bowl and mix
  4. Press and mix or use your hands to lightly knead. Depending on the nondairy milk and the flour used, you might need a tsp or so more water to get the dough together. As soon as the dough forms, bring it together and cover the bowl and let it sit for half an hour.(15 Mins if near a warm oven)
  5. Remove the dough from the bowl and spread it using a rolling pin or hands on a parchment lined baking sheet. use flour if dough is sticky to help spread. Use hands or roll it out.
  6. Put your favorite pizza sauce on top, veggies and vegan cheese or other toppings of choice.
  7. Bake at 425F (220C) for 16-18 minutes depending on the size of the pizza and thickness of the crust.
  8. Broil for half a minute to brown if needed and then take the pizza out of the oven, let it sit for a minute and slice and serve.

Notes

  • Brush olive oil on the crust before baking for crisper edges and added flavor.
  • You may adjust water quantity slightly to achieve a workable dough consistency.
  • Bake dough on parchment paper to maintain softness and prevent hardening.
  • Store baked pizza in the refrigerator for up to 3 days; freeze unbaked or baked pizza for up to one month.
  • Add fresh or dried herbs to the dough for extra flavor variety.
  • Brushing garlic or herb oil on the crust before or after baking enhances the taste if spices were omitted during mixing.

Nutrition Information

Serving 1/4 pizza Calories 192kcal (10%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 243mg (10%) Potassium 151mg (3%) Fiber 1g (4%) Sugar 1g (2%) Calcium 73mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 192

% Daily Value*

Serving 1/4 pizza
Calories 192kcal 10%
Carbohydrates 36g 12%
Protein 5g 10%
Fat 3g 5%
Saturated Fat 1g 5%
Sodium 243mg 10%
Potassium 151mg 3%
Fiber 1g 4%
Sugar 1g 2%
Calcium 73mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.