Main Dishes

XL Pizza Dough for any Topping

Pizza is everybody’s darling, including me. There are endless ways to get to the result of a delicious plant-based pizza with a crunchy crust and juicy, flavorful toppings. This is an easy dough recipe that can be used for any topping, even sweet. I don’t know anyone who doesn’t like pizza. What about a delicious one loaded with healthy veggies? I am showing you a few examples as an inspiration to get creative and discover your homemade favorites. Once you have made your first dough and realize that it’s not a magical hidden secret, you might want to do it more often!

Marinara with peppers, mushrooms, caramelized red onions, Tempeh crumbs, scallions and seaweed

What else can anyone write about pizza other than it is delicious, and we love it! These pictures show our favorites, but I am sure there will be more pizza inspirations to add in the future. Savory or sweet, no one ever said no to a slice of fresh homemade pizza. Try your combination, I am curious to know what it is!

Mushrooms, artichokes, peas, coriander marinade, and a lot of vegan mozzarella
Baked sweet potato slices, macaroni, tomatoes, and crumbed Merguez on a herbs-garlic-olive oil base
Sweet version with vanilla pudding as base. The veggies are replaced with Dark Morello Cherries and Streusel mock the cheese.
Yield: Family Pizza

Pizza Dough for any Topping

Pizza Dough for any Topping

The ingredients are for a big pizza (one large baking sheet or two round pizzas). If you want to make a smaller one, just use half of the ingredients.

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes


  • 4 cups flour (I used organic whole wheat but all-purpose flour works too)
  • 2 cups lukewarm water (a BIT more if the dough is to dry)
  • 2 tsp dry active yeast
  • 2 tsp salt
  • 1 tsp brown sugar
  • 1 Tbsp olive oil


Mix all ingredients in the bowl of a stand mixer. Mix on the lowest setting until all ingredients form a rough dough. If needed, carefully scrape the sides of the bowl with a rubber spatula to make sure all flour is processed. 

Increase the speed to the second-lowest setting and mix until a smooth dough forms, approximately 3 to 4 minutes.  Increase speed one more time and mix another 4-6 minutes until the dough is smooth and elastic. Slightly oil another bowl and transfer the dough into the oiled bowl. Rub a little oil on the dough’s surface and cover with a shower cap, a damp cloth or plastic wrap. Let the dough proof at room temperature until it doubles in volume.

While the dough is proofing, prepare the toppings. On a lightly floured surface, roll out the dough and transfer it to a large baking sheet layered with baking paper. You can also roll the dough out on the baking paper, which makes the transfer to the baking sheet easier.

Here are some of my recipes for delicious Pizza bases:

Spiced tomato sauce base:

1 medium tomato (1 cup canned tomatoes)

1 tsp salt

1 tsp pepper

1 tsp oregano

2 cloves garlic

1 tsp chili flakes (optional)

Mix everything in a blender and top the pizza dough with it.

Cilantro base:

1 bunch chopped cilantro

2 big cloves of garlic

1 Tbsp salt

1 Tbsp pepper 1

1 Tbsp lemon-garlic spice

1 tsp chili flakes (more to taste)

1/4 cup olive oil (more to taste)

Chop the greens and the garlic, mix with the rest of the ingredients and top the pizza dough with it.

You can use any veggies you like as toppings; my favorite toppings are: onions (cut in slices), mushrooms, artichokes, scallions, olives, peppers, grilled eggplants, kale, vegan sausage, and of course vegan cheese.

Once you topped your XL pizza, bake it at high temperature (230°C/450°F) for approx. 20 min. or until it turns golden brown.

Tip: If you
have arugula at hand, serve the cooked pizza with a bunch of fresh arugula leaves as the last topping, you will love it!

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