Classic Vegan Pizza
classic vegan pizza

Classic Vegan Pizza

A vegan twist on a classic comfort food favorite, cheese pizza! Topped with vegan cheese and sun dried tomatoes, this is my go-to recipe for pizza night!

Before You Begin


Pizza Dough

  • 1 cup Warm Water
  • 2 1/2 tsp Yeast (or one packet)
  • 2 tbsp Oil
  • 1 tbsp Sugar
  • 2 1/2 cups Flour
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tbsp Parsley Flakes
  • 1/2 tbsp Oregano

Classic Vegan Pizza

  • Pizza Dough
  • 1/3 cup Pizza Sauce
  • 1/2 cup Vegan Cheese (Mozza)
  • 1/4 cup Sun-Dried Tomatoes 
  • 1 tbsp Italian Seasoning
  • 2 tbsp Vegan Parm (Optional)


Pizza Dough

  • In a large mixing bowl, combine warm water, yeast, oil, and sugar. Let sit for 15 minutes while the yeast activates.
  • Pour in flour, salt, garlic powder, parsley flakes, and oregano. Give a light mix.
  • I make my dough in a stand mixer using the dough hook attachment on speed 3. Let mix (or knead by hand) for 10 minutes until the dough has formed into a smooth ball.
  • Remove the dough from hook, lightly oil the bowl, and place the dough back in, coating it evenly in the oil.
  • I preheat my oven on low, turn it off, and let some heat escape to create a warm place for the dough to rise. Make sure the oven isn't too hot for your bowl!
  • Cover the dough, place in the oven to rise for 40 minutes to 1 hour.
  • Punch the dough down, form into a ball again. Use the full batch to make a large pizza, or cut it in half and save some for later by refrigerating in an airtight container overnight.

Classic Vegan Pizza

  • Preheat oven to 420, line a baking sheet with parchment paper.
  • Press the dough into a square or circle, about 1/2" thick. For an even crust, poke light holes in the dough with a fork before topping. 
  • Spread the pizza sauce, edge to edge over the dough. Brush the sauce lightly over the edges of the crust. This will turn crispy and dark when cooked. 
  • Top with vegan cheese, sun-dried tomatoes, parm, and Italian seasoning.
  • Bake at 420 for 15-18 minutes. Broil for 4 additional minutes to brown the crust and melt the cheese.  
  • Cut into triangles, or squares, and enjoy. 


  • I use Follow Your Heart Mozzarella Shreds, sub your favorite vegan cheese. 
  • Instead of Italian seasoning, you can use a mix of oregano, parsley, and garlic powder.
  • I like to let my dough rise for 40 minutes to one hour. You can let it rise longer, but I find the maximum time is 1.5 hours. Past that the dough gets too sticky and weak. 


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Hi I’m Alex, and I’m a potato addict. I’m one half of Chickpea Express, a vegan couple on the East Coast of Canada. We create vegan comfort food and junk food recipes with a healthy, plant-based twist. Oh, and did I mention we love bread and potatoes?

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