Vegan Garlic Herb Pizza Dough Recipe
If you’ve ever wished you could whip up a pizza dough that’s bursting with flavor and completely plant-based, this Vegan Garlic Herb Pizza Dough Recipe is your new best friend. I love this dough because it’s soft, chewy, and infused with the perfect balance of garlic, basil, and oregano—making every slice taste like you just ordered in from your favorite local pizzeria. Plus, it’s surprisingly simple to make at home, even if you’ve never tackled pizza dough before.
This dough is especially fantastic when you’re craving a comforting meal that you can customize from crust to toppings. Whether you’re hosting a casual pizza night or just want a delicious base for your weekday dinner, this Vegan Garlic Herb Pizza Dough Recipe holds up beautifully, giving you all the flavor without any animal products. I promise, once you try it, you’ll wonder why you ever settled for store-bought crust!
Ingredients You’ll Need
Each ingredient in this Vegan Garlic Herb Pizza Dough Recipe plays a crucial role. The herbs and garlic powder bring that signature pizza flavor straight into the dough, while the yeast and olive oil give it the perfect rise and tenderness. Here’s a quick rundown of what you’ll want to have on hand before you start:
- Warmed water: Warm, not hot—that wakes the yeast up without killing it, which is key for a good rise.
- Yeast: I use active dry yeast, but instant yeast works too; just adjust how you incorporate it slightly.
- Olive oil: Adds richness and helps create a soft dough with a nicely browned crust.
- All-purpose flour: Gives structure; sometimes I add a tablespoon or two more if the dough feels sticky, so keep some extra nearby.
- Salt: Essential—not just for flavor but also to help control yeast activity.
- Dried basil: Adds a touch of herby sweetness that’s classic on pizza.
- Dried oregano: Brings that essential Italian pizza vibe.
- Garlic powder: Infuses the dough with friendly garlic flavor without the harshness of raw garlic.
Variations
One of the things I love most about this Vegan Garlic Herb Pizza Dough Recipe is how easy it is to make your own by tweaking the herbs or adding extras. You can really make it your own, depending on what mood you’re in or what’s in your pantry.
- Fresh herbs: I sometimes swap out the dried basil and oregano for fresh chopped rosemary or thyme—gives a lovely kick and feels super fresh.
- Spiced up: Adding a pinch of red pepper flakes to the dough gives a little heat that I adore, especially for a spicy veggie pizza.
- Whole wheat flour: For a heartier dough, I’ve switched out half the all-purpose flour with whole wheat—your crust will be denser but full of wholesome flavor.
- Garlic butter finish: Once baked, brushing the crust with vegan garlic butter is my guilty pleasure upgrade.
How to Make Vegan Garlic Herb Pizza Dough Recipe
Step 1: Activate Your Yeast
Start by warming your water until it’s pleasantly warm to the touch—think cozy bathwater temperature, around 100-110°F (37-43°C). Sprinkle the yeast over the surface and let it sit for 5–10 minutes. You’ll know it’s ready when it starts to foam and bubble a bit — that’s the yeast waking up and getting ready to work its magic!
Step 2: Mix in the Ingredients
In a large bowl, combine the flour, salt, dried basil, oregano, and garlic powder. Once your yeast mixture is foamy, add the olive oil in and then pour the wet ingredients into the dry. Stir with a wooden spoon or your hands until everything just starts to come together.
Step 3: Knead the Dough
Flour your surface lightly and turn the dough out onto it. Knead for about 8 to 10 minutes until you have a smooth, elastic dough. If it feels sticky, sprinkle a little more flour gradually, but don’t overdo it—you want a dough that’s soft and a bit tacky, not dry. This part is so satisfying; kneading really wakes up the gluten and shapes the texture of your crust.
Step 4: Let It Rise
Lightly oil a clean bowl and place your dough inside, rolling it once to coat it in oil. Cover with a damp kitchen towel or plastic wrap and let it rest in a warm spot for about 1 to 1 ½ hours until it doubles in size. Don’t rush this—good things take time, and a well-risen dough makes all the difference.
Step 5: Shape and Bake
Once risen, give the dough a gentle punch to release some air, then shape it into your desired pizza shape—round, square, or even mini pizzas if you want fun personal pies. Top with your favorite vegan toppings and bake in a preheated oven at 475°F (245°C) on a pizza stone or baking sheet until the crust is golden and crispy, about 12-15 minutes.
How to Serve Vegan Garlic Herb Pizza Dough Recipe
Garnishes
When I serve pizza made with this dough, I always add fresh basil leaves right after baking. It adds that pop of color and fresh herby brightness that is irresistible. Sometimes I drizzle a little olive oil or sprinkle a pinch of flaky sea salt on the crust edges for extra flavor.
Side Dishes
My go-to sides are a simple arugula salad with lemon vinaigrette or roasted garlic and herb potatoes. Both complement the herbal notes in the dough and round out the meal nicely without overpowering your pizza.
Creative Ways to Present
For special occasions, I like to make a pizza board with an array of colorful veggies, olives, vegan cheeses, and fresh herbs—letting everyone assemble their personal slices right at the table. It makes the experience fun and interactive while showing off that amazing Vegan Garlic Herb Pizza Dough Recipe in all its glory.
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover dough tightly in plastic wrap or store it in an airtight container in the fridge for up to 3 days. When you’re ready to use again, just let it come to room temperature and give it a gentle knead before shaping. It keeps surprisingly well and saves you prep time.
Freezing
If I’m making dough ahead or don’t want to waste any, I freeze it after the first rise. I portion it into balls, drizzle with a bit of olive oil, wrap each tightly in plastic, and stash in a freezer-safe bag. When thawing, I leave it in the fridge overnight, then bring to room temp before shaping and baking.
Reheating
For leftover pizza, I love reheating in a skillet over medium heat with a lid for a few minutes to crisp the crust back up without drying it out. It’s a game-changer compared to microwaving and keeps the Vegan Garlic Herb Pizza Dough Recipe feeling fresh.
FAQs
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Can I use whole wheat flour instead of all-purpose flour in this Vegan Garlic Herb Pizza Dough Recipe?
Absolutely! I recommend substituting half the all-purpose flour with whole wheat for a nuttier, heartier crust. Just keep in mind that whole wheat can make the dough a little denser, so you might need to adjust liquid quantities slightly and knead a bit longer for the best texture.
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How long can I store the dough in the fridge before it goes bad?
Your dough should be good for up to 3 days when properly stored in an airtight container or wrapped tightly. The yeast will continue to ferment slowly in the fridge, which can enhance flavor, but after 3 days it may begin to degrade in texture and rise capability.
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Can I use fresh garlic instead of garlic powder in the dough?
You can, but I suggest mincing it finely and using just a small amount to avoid overpowering the dough or having raw garlic bits interfere with the texture. Garlic powder blends more evenly throughout the dough, delivering consistent flavor without the bite of fresh garlic.
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Do I need a pizza stone to bake this dough?
Not at all! While a pizza stone helps achieve a crispier crust by distributing heat evenly, you can bake this dough on a regular baking sheet lined with parchment paper or a non-stick pan with excellent results.
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Can this dough be made gluten-free?
This particular recipe relies on gluten development for its texture, so swapping in gluten-free flours would require a completely different approach. If you’re after a gluten-free vegan pizza dough, I recommend looking for recipes specifically designed for gluten-free baking.
Final Thoughts
This Vegan Garlic Herb Pizza Dough Recipe holds a special place in my kitchen because it’s both approachable and so rewarding. There’s something truly satisfying about pulling warm, herbaceous pizza crust fresh from the oven that you made with your own hands. If you’re looking for a reliable, flavorful, and flexible dough recipe that’s 100% vegan and perfect for any pizza occasion, you really can’t go wrong here. I hope you enjoy making it as much as I do—now, let’s get baking!
PrintVegan Garlic Herb Pizza Dough Recipe
This Vegan Garlic Herb Pizza Dough recipe creates a flavorful, soft, and chewy base for your favorite plant-based pizza toppings. Enhanced with dried basil, oregano, and garlic powder, this dough offers an aromatic twist to a classic pizza crust that is easy to prepare and perfect for a homemade vegan meal night.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 pizza crust (12–14 inches) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Dry Ingredients
- 3 ¼ cups all-purpose flour (plus 1–2 tablespoons more as needed if dough is too sticky)
- 2 ¼ teaspoons yeast (1 standard packet)
- 1 ½ teaspoons salt (do not use less)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Wet Ingredients
- 1 cup warmed water
- ¼ cup olive oil
Instructions
- Activate the Yeast: In a small bowl, combine the warmed water with the yeast. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, dried basil, dried oregano, and garlic powder until evenly distributed to create a well-seasoned dough base.
- Mix Wet and Dry Ingredients: Pour the activated yeast mixture and olive oil into the dry ingredients. Begin mixing with a spoon or using a stand mixer fitted with a dough hook until the ingredients come together into a shaggy dough.
- Knead the Dough: Transfer the dough onto a floured surface and knead by hand for about 8-10 minutes, or knead with a mixer for 5-7 minutes, adding an extra tablespoon or two of flour if the dough is too sticky. The goal is a smooth, elastic dough that’s slightly tacky but not overly sticky.
- First Rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for 1 to 1 ½ hours, or until doubled in size.
- Shape the Dough: Once risen, punch the dough down to release air bubbles. Turn it onto a lightly floured surface and shape it according to your pizza pan or stone size, typically into a circle or rectangle, depending on your preference.
- Preheat Oven and Prepare for Baking: Preheat your oven to 475°F (245°C) and prepare your pizza toppings. Optionally, you can let the shaped dough rest for another 10-15 minutes for a slightly puffier crust.
- Top and Bake: Add your favorite vegan toppings on the prepared dough and bake in the preheated oven for 12-15 minutes or until the crust is golden and cooked through.
Notes
- Make sure the water is warm (about 105-110°F) but not hot to avoid killing the yeast.
- You can substitute the all-purpose flour with bread flour for a chewier crust.
- For added flavor, brush the crust edges with a little olive oil before baking.
- The dough can be refrigerated overnight for a slower fermentation that enhances flavor; bring it to room temperature before using.
- This dough recipe yields one 12-14 inch pizza crust.
Keywords: vegan pizza dough, garlic herb pizza crust, homemade pizza dough, vegan pizza base, easy pizza dough recipe, plant-based pizza crust
