Pizza Dough for Large or Mini Pizzas

This is our go-to family pizza crust recipe. I make it about once a week and it’s a favorite.

It takes about 2 hours from start to finish, so it might be a fun weekend activity for you.

Feel free to top it with any pizza garnishes you like, as long as they’re not too watery. I always cook the mushrooms and greens down in a pan first (with lots of garlic and some olive oil) before putting them on top of the tomato sauce, vegan mozzarella, and plant-based pepperoni.

You can make 1 large pizza or multiple mini pizzas with this recipe. I made mini pizzas for the vegan Great British Bakeoff season 1 bread showstopper.

The crust comes out very soft and fluffy, and you can dip the crust in soy milk or olive oil mixed with balsamic vinegar.

Great British Bakeoff Vegan: Season 1, Episode 3, Showstopper


  • 1 Tbsp active dry yeast
  • 1 tsp coconut sugar or brown sugar
  • 1 ½ cups hot water (105-115 F)
  • 3 ¼ cups all-purpose flour
  • 1 cup whole wheat flour
  • ¼ cup olive oil
  • 1 tsp salt
  • Pizza toppings! Plant-based cheese and pepperoni, mushrooms, peppers, tomato sauce, garlic, oregano, basil, spinach, etc.


In a small plastic (non-metal) bowl, mix the yeast and sugar, then add the water. Let it sit for 5-10 minutes to form a foam over the surface.

With a wooden spoon, stir in 1 1/4 cups of the flour until smooth. Rapidly mix for 5 minutes to develop the gluten, then cover and rest for 5 minutes more.

Next, thoroughly stir in the olive oil and salt, followed by the whole wheat flour. Once that’s smooth, knead in the remaining 2 cups of white flour with your hands.

When the flour is all incorporated, knead for an additional 5 minutes. Return the dough to the bowl, cover, and let it rise in a warm spot for about an hour or until it has doubled.

Punch the dough down after it has risen. If you’re making mini pizzas, cut the dough at this stage into 4 or 8 equal balls. If you’re making one large pizza, use the whole dough. With a bit of flour on your hands, stretch the dough out as thin as you can get it, and lay it down on a parchment-lined pan, ready for toppings.

Decorate your pizza with your favorite toppings. I start with olive oil, then a fresh tomato sauce, then everything else.

Bake at 475F for 10 minutes until the edges start to turn brown. If you’re making 8 mini pizzas, check them after 7 minutes to see if they need the whole time. Cut your pizza into pieces and enjoy warm from the oven!

If you have leftovers, you can store them in the fridge or freezer and reheat in the oven at 350F for about 10 minutes.


For today’s inspiration, here’s a quick reminder to take care of ourselves first.

Just because someone is suffering, that doesn’t give them an excuse to treat you badly.

You can always treat yourself kindly, as a place to start.

What’s one small thing you can do today to make yourself happy?

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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