This pizza crust is soft, thick and chewy. It is simple to make and only takes 15 minutes to bake. When I think of my favorite pizza I think of a pizza with a flakey crust, packed with veggies, cheese and savory tomato sauce. This tomato and basil pizza is all of that plus more.
To make this pizza dough you only need 6 main ingredients, flour, water, oil, yeast, salt and agave. You can also add additional seasoning to flavor your dough. Some of my favorites are oregano, basil, thyme and garlic.
With this pizza you do not have to use a stand mixer. You just need your good ole hands to knead the dough into a ball. This dough does not require a ton of kneading but just enough to make sure the dough forms into a large ball around 3-5 minutes.
After kneading the dough you will place it back in the bowl and cover it with a kitchen linen and place it in a dark and warm area for about 35 minutes. I usually place it in my microwave or pantry. The yeast in the dough will allow it to rise, almost doubling in size.
Now to my favorite part, rolling out the dough. I love how you can shape your pizza dough into any shapes and sizes that you want. For this pizza I separated the dough 2 sections making 2 large pizzas. However, in the past I have separated them into 4 smaller pizzas and put the extra one in the freezer for later on in the week. Talk about an easy meal prep!
To make the pizza crust thick I folded 1 inch from the outside of the pizza then gently compressed the dough into the rest into the middle. You will then transfer to a pizza pan, drizzle with oil and pre bake for 5 minutes at 400 degrees.
After the pizza has prebaked take the pizza out and spread out the toppings. For this pizza I went very traditional with minimal pizza toppings. You will first spread the pizza sauce out evenly making sure the entire middle of the pizza is covered. Sprinkle the shredded vegan cheese on the pizza. Then add the sliced tomatoes and crushed red pepper. Place the pizza back in the oven for an additional 10 minutes. To get a golden brown crust brush melted vegan butter on the thick crust, and broil for 2 more additional minutes. Top pizza off with dried oregano and fresh basil. Let cool, cut, enjoy
Although, I used these traditional topping for this pizza any type of pizza toppings taste as wonderful.
Some of my favorite combinations include:
Spinach + Artichoke + Vegan Cream Cheese
Assorted Mushrooms + Caramelized Onions + Garlic
Red Pepper + Mushroom + Spinach + Sun Dried Tomatoes
If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
This pizza crust is soft, thick and chewy. It is simple to make and only takes 15 minutes to bake.
- 1 tsp of Agave or maple syrup
- 2 tsp of active dry yeast or 1 packet
- 1 cup of warm water 105° -110° fahrenheit.
- 1 Tbsp of olive oil
- 1 tsp of salt
- 3 cups of flour
- 1 tsp of oregano, basil, garlic, and thyme (optional)
- 2 large tomatoes, sliced round
- 3 cups of shredded vegan cheese
- ½ cup fresh basil, chopped in ribbons
- 1 Tbsp of crushed red pepper (optional)
- 1 Tbsp dried oregano (optional)
- In a small bowl mix the warm water and yeast and set aside. The yeast should start to foam in the bowl of water.
- Mix the flour, agave, salt, and warm water and yeast together in a bowl. Add oregano, basil, garlic and thyme to the bowl (optional).
- Knead dough for 3-5 minutes forming it into a ball.
- Cover dough with a kitchen linen and place in a dark and warm place for 30 minutes. Allowing dough to rise almost doubling in size.
- Preheat the oven to 400 degrees.
- Prepare the toppings by cutting the tomatoes into slices and the fresh basil into thin ribbons.
- Roll out the dough using a rolling pin. I use parchment paper for the surface but a clean counter will work. Fold one inch from the edge of the pizza toward the middle to create a thick crust. Prebake the pizza dough for 5 minutes.
- Sprinkle the pizza toppings evenly on the pizza and bake for 10 minutes or until the crust is golden brown.
- Leftovers will last in the refrigerator for 2 to 3 days. Place in the freezer for up to a month.
- Want your pizza extra crispy? Melt vegan butter and brush on the crust. Turn your oven on broil and bake for an additional 2 more minutes.
- Don’t have a round pan? Make a rectangle size pizza, it still is pretty and taste as yummy as the round pizzas.
- Substitute olive oil for another oil like avocado oil.