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In a large mixing bowl, combine warm water, yeast, sugar, and oil. Let sit for 10 minutes so yeast can activate.
In a medium-sized bowl, combine flour, salt, Italian seasoning, garlic powder, oregano, and parsley flakes.
Add flour mixture to the water mixture. Knead into a ball.
Knead the dough for 10 minutes. Grease the mixing bowl with oil, place dough in oiled bowl and cover.
Let rise in a warm spot for an hour and a half.
Take the dough out of the bowl, punch down and form into a ball again. Cut dough in half or into quarters depending on what size pizzas you want.
Preheat oven to 425, line a baking sheet with parchment paper.
On the parchment paper, spread pizza dough out into two small, 9" circles. Poke holes in the top of the dough with a fork to prevent air bubbles. I usually let the crust rise for about 5 minutes in the warm oven before adding toppings.
Top with pizza sauce, edge to edge. Top with mozzarella cheese.
Add Yves veggie pepperoni, green peppers, and onions.
Top with parsley flakes.
Bake at 425 for 20 minutes. Broil for 4 minutes on medium to melt the cheese more if desired.
*The Italian pizza dough recipe makes enough for 4 small (9″) pizzas or 2 medium (15″) pizzas. I used 1/4 of the dough ball to make the pizza pictured in this recipe.
I used Yves Veggie Cuisine Pepperoni in this vegan pepperoni pizza recipe! They’re really good, subtle and nonoffensive! They also cook really well!
I used Daiya Mozzarella Cutting Board Shreds in this recipe. They’re pretty good, but I still prefer Follow Your Heart Pizza Shreds.
Italian seasoning and garlic are totally optional, but the flavored dough really makes for a pizzeria experience!