Easy store cupboard vegan pizza from scratch in under 30 minutes
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vegan pizza

Who doesn’t love pizza? To me, it is Friday night food – the perfect alternative to a take away. The base is mainly store cupboard ingredients and I bet you can have this on the table quicker than a take away! I have to admit the dough is not my own, I have been making it for years and have seen no reason to amend the recipe – it is perfect. There is no lengthy rising time, this results in a slightly harder, thinner crust (which is blooming delicious!) If you want to leave it rise you can, this will result in a deep pan style dough. We prefer the ‘no rise’ version and with vegan pizzas coming it at approx £5 for a pizza for one in the supermarkets and £10-£15 at a take away, it is a recipe well worth having up your sleeve! I have included two pizza sauces, one is a very quick one and the other requires a bit of simmering. If you choose the latter, you can double the recipe and freeze some for next time.

vegan pizza

Ingredients – makes 2 large/4 small pizzas

  • 375g plain flour
  • 7g quick action dried yeast sachet
  • 1 x tablespoon caster sugar
  • 1 x teaspoon salt
  • 2 x tablespoon oil of choice – olive or rapeseed work well
  • 225ml warm water (45 degree)


  1. Combine all dry ingredients in a large bowl
  2. In a jug, mix oil and warm water, mix into dry ingredients
  3. Pull the mixture together with your hands until it forms one large ball. If it is too dry add warm water a drop at a time. If too wet, add plain flour a bit at a time.
  4. Knead the dough for 3-5 minutes until a smooth ball is formed.
  5. Divide dough into two large pizzas (or smaller pizzas if preferred but remember to reduce cooking time)
  6. Top as desired and cook in oven preheated to 190 C/ Gas mark 5 for 15 – 20 minutes on a flat tray.

Original recipe can be found here: http://allrecipes.co.uk/recipe/2122/quick-and-easy-pizza-dough.aspx

Quick pizza sauce

  • 1/2 cup of tomato ketchup
  • 1/4 cup of tomato puree
  • 2 x teaspoons dried mixed herbs

Authentic pizza sauce

  • 3 x garlic cloves
  • 1 x bunch basil
  • 2 x tins of whole plum tomatoes
  • Olive oil
  • Salt and pepper to season


  1. Peel and thinly slice garlic, fry in a pan with 1 tablespoon of olive oil and a pinch of salt until lightly browned
  2. Add basil and tinned tomatoes and squash with a potato masher to break tomatoes up and squeeze out the flavour. Once squashed bring to boil, reduce and simmer for 5 minutes
  3. Remove from heat, push mixture through a sieve to remove ‘bits’. Scrape off all tomato mix from bottom of sieve.
  4. Return to heat and simmer to reduce. The sauce is ready when it is the thickness of pizza sauce.
  5. Season to taste.

Remaining sauce can be used as pasta sauce, a simple sauce for roasted veg or frozen for next time.

I hope you enjoy!

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