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Ultimate Vegan Pizza

kid friendly
2 spoon difficulty rating

Serves: 4

Ultimate Vegan Pizza

Don't be put off by the homemade base because it's really really worth it! It's actually very easy and tastes delicious... the best base we've ever had! Choose from your favourite toppings and get creative!



  • 500g strong white bread flour
  • ¾ tsp salt
  • 1x7g sachet/1½ tsp of fast action dried yeast
  • 1 tbsp golden caster sugar
  • 2 tbsp extra virgin olive oil
  • 325ml lukewarm water

Tomato Sauce

 (If you're short of time, use a shop-bought passata or dairy-free pesto eg La Sacla, Meridian, Zest)

  • Olive oil
  • 1 clove garlic (finely diced)
  • 1 tin (400g) plum tomatoes
  • Pinch of salt


  • Melting vegan cheese...our favourite melting varieties are: Violife Mozzarella, Bute Island Sheeze Mozzarella, Bute Island Greek Style Sheese (also found in Tesco and Sainsbury's), MozzaRisella

Choose from:

  • Artichokes 
  • Broccoli 
  • Candied walnuts 
  • Capers 
  • Caramelised onion 
  • Caramelised pineapple 
  • Chilli oil
  • Fresh basil 
  • Fresh rocket 
  • Grilled courgettes
  • Homemade 'ricotta' 
  • Hummus 
  • Jalapenos 
  • Mushrooms 
  • Olives
  • Onions
  • Pineapple 
  • Roast aubergine 
  • Roast garlic 
  • Roast peppers 
  • Rosemary
  • Spinach 
  • Sun dried tomatoes
  • Sweetcorn
  • Tomatoes 
  • Vegan pepperoni 


The VRC pizza pictured above has a topping of:




1.    Sieve the flour and salt into a large bowl and make a well (hole) in the middle.
2.    In a jug, mix the yeast, sugar, oil and water and leave for a few minutes, then pour into the well.
3.    Bring the flour in gradually from the sides and whirl it into the liquid using a fork. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy   dough.
4.    Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
5.    Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
6.    If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about 3-4 medium pizzas.
7.    Use the dough straight away unless storing. 
8.    Roll out into whatever shape you fancy (circle ish) until the dough is about 1/2 cm thick. It should be springy but not sticky. 

Tomato Sauce

  1. Heat a tablespoon of olive oil in a pan on a low-medium heat and then add the chopped garlic. 
  2. Cook for a minute or two until the garlic is light golden in colour. 
  3. Add the tomatoes, a pinch of salt and leave on a low-med heat for 20-25 minutes. 
  4. Give it a final stir, breaking up the tomatoes with a spoon. 


1. Heat oven to 250ºC/480ºF/Gas Mark 9. 
2. Spread the passata or pesto onto the freshly rolled (uncooked) dough.
3. Add the cheese first (this prevents the toppings sliding off).
4. Add a combination of toppings.
5. Put in the oven for 7-10 minutes until golden and crisp.



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Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

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