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pizza with tomato, vegan cheese, spinach, mushroom, and onion toppings

Vegan Garlic Herb Pizza Dough

The absolute BEST Vegan Pizza Dough. So good you'll never buy a pre-made dough again!
4.88 from 8 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 1 large 16 inch pizza or 2 8-inch pizzas


  • 1 cup warmed water*
  • 2 ¼ teaspoons yeast 1 standard packet
  • ¼ cup olive oil
  • 3 ¼ cups all-purpose flour add 1-2 Tbsp more as needed if dough too sticky
  • 1 ½ teaspoons salt do not use less
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder


  • First add the warmed water and yeast to the mixing bowl and mix together. Let sit to proof the yeast for around 5 minutes. The yeast is ready when it is producing bubbles and the water is cloudy.
  • Next, add in the olive oil and stir. Then, add in the remainder of the ingredients including the flour, salt, basil, oregano, and garlic powder. It's okay to add all at once, or add gradually if you prefer to mix as you go.
  • Once a dough forms, remove the dough from the bowl and knead on a well floured surface for 5-8 minutes until stretchy and elastic. If using a standing mixer, add the bread hook at this time to knead the dough. The dough will still be slightly sticky, so add flour as needed to help knead the dough.  You will know the dough is ready when it can be stretched and pulled without easily breaking.
  • Next, add the kneaded dough to a well-oiled bowl and roll it around in the oil to coat. Then, cover the bowl tightly and let rise until doubled in size. If you would like to enjoy the pizza day of, let it rise for 1-2 hours in a warm place. Pizza dough is best if left to rise in the fridge for 6-48 hours for more complex flavors.
  • Once the dough has doubled in size, preheat the oven to 450F and add the pizza stone to the oven to "preheat" (this helps to prevent the pizza from sticking).
  • Then, shape the dough into a pizza. To do this, draw an imaginary line about 1 fingers width all around the edge of the pizza. This is the "line" we don't want to cross as this will be our crust. Then, draw an imaginary line down the middle of the pizza. Use your fingers to dimple and stretch the pizza dough from the middle line towards the crust. Then, flip the pizza and repeat on the other side. This action traps the air bubbles inside the dough and helps to keep the structure.
  • Once you can fit your hands inside the dough, spread out the dough with your palms. You can do this as I did in the video by gently stretching the dough outwards OR you can lift the dough into the air and stretch with your hands in fists. If any tears form in the dough, simply pinch the dough back together. The middle of the dough should be thin, but not translucent (that would be too thin).
  • Once the pizza is shaped gently place it onto the preheated pizza stone (which can be coated with oil or dusted with flour to prevent the dough from sticking) and add on the toppings.. Make sure to only add a thin layer of sauce and cheese for the best crispy pizza crust. If you would like, you can also brush the crust with olive oil for an extra crispy crust.
  • Then, bake the pizza for 14-20 minutes until the crust is browned and the pizza is cooked through. Half way through baking, remove the pizza and turn it 180 degrees in the oven. The time you bake your pizza depends on the thickness and size.
  • Remove the pizza from the oven and slice into 8 even slices using a pizza cutter. Enjoy immediately!


  • Water should be warm (around 110F), not boiling hot, or it will kill the yeast. I prefer to heat my water in the microwave for 20 seconds to achieve this temperature.
  • Pizza dough can rise in the fridge anywhere from 6-48 hours. If the pizza dough rises too much in the fridge during this time, just remove the bowl, punch down the dough, roll it back into a ball, cover, and add back to the fridge.
  • If you are making this as one large 16-inch pizza it will need about 16-20 minutes of baking time. If you are baking this as two smaller 8-inch pizzas it will need 12-16 minutes of baking time.
  • To freeze this dough let the dough rise completely and then lightly coat the dough ball with oil. Then, place the dough ball in a freezer safe bag and seal tightly while making sure to squeeze out all the air. The day before you plan to make the pizza, place the frozen dough in the fridge to defrost for 8-12 hours. Remove from the dough 30 minutes before baking and then follow the instructions from step 5 onwards. Homemade pizza dough will keep frozen for 3-4 months.
  • Please note, if you are using a pizza stone it is best to preheat the stone and dust some flour on the bottom of the stone before adding the pizza to prevent the pizza from sticking, If you are using a coated pizza pan, it can be lightly oiled before adding on the dough.
  • To help the pizza cook evenly, always bake it in the middle rack of the oven with a tray or pizza stone on the top rack. This helps the crust bake more evenly and not browning too quickly before the dough has time to cook throughout.


Calories: 258kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 441mg | Potassium: 98mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!