Easy Vegan Pepperoni Pizza
vegan pepperoni pizza hero shot

Easy Vegan Pepperoni Pizza

Vegan pepperoni pizza has never been easier, or tastier! Swap regular pepperoni for Yves Veggie Cuisine Pepperoni, and cheese for Daiya Cutting Board Shreds for the best vegan pizza ever! Italian seasoned pizza crust takes this pepperoni pizza recipe to the next level.

Before You Begin


Italian Pizza Dough

  • 2 ½ cups White Flour
  • 1 cup Warm Water
  • 2 ¼ tsp Yeast (one packet)
  • 1 tbsp Oil (grapeseed)
  • 1 tsp Sugar (coconut or brown)
  • 1 tsp Salt
  • 1 tbsp Italian Seasoning
  • 1 tbsp Garlic Powder
  • 2 tsp Oregano
  • 2 tsp Parsley Flakes

Vegan Pepperoni Pizza

  • ½ Ball of Italian Pizza Dough
  • 1 cup Pizza Sauce
  • 10 Slices Yves Veggie Cuisine Pepperoni
  • 1 cup Daiya Mozzarella Cutting Board Shreds
  • ¼ cup Green Peppers chopped
  • ¼ cup Spanish Onions chopped
  • 2 tsp Parsley Flakes for topping (optional)


Italian Pizza Dough

  1. In a large mixing bowl, combine warm water, yeast, sugar, and oil. Let sit for 10 minutes so yeast can activate.
  2. In a medium-sized bowl, combine flour, salt, Italian seasoning, garlic powder, oregano, and parsley flakes.
  3. Add flour mixture to the water mixture. Knead into a ball.
  4. Knead the dough for 10 minutes. Grease the mixing bowl with oil, place dough in oiled bowl and cover.
  5. Let rise in a warm spot for an hour and a half.
  6. 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.

Vegan Pepperoni Pizza

  1. Preheat oven to 425, line a baking sheet with parchment paper.
  2. 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.
  3. Top with pizza sauce, edge to edge. Top with mozzarella cheese.
  4. Add Yves veggie pepperoni, green peppers, and onions.
  5. Top with parsley flakes.
  6. 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!
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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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