Vegan Garlic Herb Pizza Dough Recipe

I’ve been making this Vegan Garlic Herb Pizza Dough Recipe for years now, and honestly, it’s become my go-to anytime I crave something homemade but effortless. The mix of garlic and herbs in the dough itself gives the crust this subtle, irresistible flavor that makes every bite feel special, even before you add the toppings. Whether it’s a casual weeknight pizza or a gathering with friends, this dough never disappoints.

One of the best parts is how versatile and forgiving this dough is. It’s perfect for beginners because it’s straightforward, but also rewarding if you’re looking to step up your homemade pizza game. Plus, it uses pantry staples you probably have on hand, so whipping up a batch whenever pizza night rolls around is surprisingly simple and satisfying.

Ingredients You’ll Need

The ingredients for this Vegan Garlic Herb Pizza Dough Recipe are simple but carefully chosen to create that perfect balance of flavor and texture. Each component plays its part to make the dough chewy, fragrant, and easy to handle—plus, the herbs and garlic powder add a subtle punch that makes this dough anything but ordinary.

• Warmed water: Activates the yeast; make sure it’s warm, not hot, to avoid killing the yeast.
• Yeast: The magic behind the rise; I always use active dry yeast from a fresh packet for best results.
• Olive oil: Adds moisture and richness; good quality olive oil really enhances the dough’s flavor.
• All-purpose flour: The dough’s base; sometimes I add an extra tablespoon or two if the dough feels a bit sticky.
• Salt: Essential for flavor; don’t skimp on it because it balances the dough beautifully.
• Dried basil: Adds a sweet, slightly peppery aroma that pairs great with garlic.
• Dried oregano: Brings that classic pizza herb flavor, earthy and slightly minty.
• Garlic powder: Infuses the dough with subtle garlic notes which make the crust extra tasty even without toppings.

Variations

I love tweaking this Vegan Garlic Herb Pizza Dough Recipe depending on what I have on hand or the mood I’m in. Feel free to make it your own—this dough is like a blank canvas with flavor already built in, which makes experimenting fun and easy!

• Whole wheat flour: I once swapped half the all-purpose flour with whole wheat for a nuttier, heartier crust—it was delicious and added great texture.
• Fresh herbs: If you have fresh basil or oregano, chop them finely and mix them in for a brighter, more vibrant herb flavor.
• Spicy kick: Adding a pinch of red pepper flakes to the dough gives it a nice surprise of heat, which is awesome if you like your pizza with a little zing.
• Garlic cloves: For extra garlic punch, you can mix in a little finely minced fresh garlic instead of powder—but be careful not to overdo it.

How to Make Vegan Garlic Herb Pizza Dough Recipe

Step 1: Activate the Yeast

Start by warming your water to about 105°F to 110°F—that’s the perfect temperature for yeast to wake up without getting shocked. Stir in the yeast and let it sit for 5 to 10 minutes until it becomes foamy and bubbly. This step’s crucial because it shows your yeast is alive and ready to work its magic in the dough.

Step 2: Mix the Dry Ingredients

While the yeast activates, combine the flour, salt, dried basil, oregano, and garlic powder in a large bowl. Mixing the herbs into the flour helps distribute the flavors evenly throughout the dough so every bite bursts with that garlicky herbal goodness.

Step 3: Combine Wet and Dry

Make a well in your flour mixture and pour in the foamy yeast water along with the olive oil. Use a wooden spoon or your hands to slowly bring the dough together. It’ll look shaggy and sticky at first, but that’s okay—just keep folding and kneading as you add a little extra flour if it’s too sticky to handle.

Step 4: Knead Until Smooth

Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes. You’ll know you’re done when it’s soft, slightly tacky but not sticky, and springs back when you poke it. Kneading is the workout that develops gluten, giving you that chewy, airy texture we all love in pizza crust.

Step 5: Let It Rise

Place your dough ball in a lightly oiled bowl and cover with a damp towel or plastic wrap. Pop it somewhere warm and cozy—like near a sunny window or inside an off oven—and let it rise for about 1 to 1.5 hours, or until doubled in size. This patience pays off with a light, fluffy dough ready for your favorite toppings.

Step 6: Shape and Bake

Once risen, punch down the dough gently and transfer it to a floured surface. Shape it into your preferred pizza form—thin and crispy or thick and chewy. Top as desired and bake at 475°F (245°C) for 12-15 minutes until the edges turn golden and slightly crisp. Keep an eye on it so you don’t overbake!

How to Serve Vegan Garlic Herb Pizza Dough Recipe

Garnishes

For garnishes, I usually stick with fresh basil leaves and a drizzle of good-quality olive oil right after baking. Sometimes, a sprinkle of crushed red pepper flakes or a pinch of flaky sea salt on the crust edges really amps up the flavor.

Side Dishes

I love pairing this pizza with a simple arugula salad tossed in lemon juice and olive oil or some roasted veggies on the side. Garlic bread made from leftover dough works great too—because why waste that amazing flavored crust?

Creative Ways to Present

For special occasions, I like to roll the dough into mini pizza rolls or braid it with herb butter brushed on top before baking—guests always ask for the recipe when I do that! It’s fun, festive, and makes pizza night feel like a little celebration.

Make Ahead and Storage

Storing Leftovers

Leftover dough stores beautifully in the fridge for up to 3 days. I put it in a sealed container or plastic wrap to keep it from drying out. When I want to use it again, just bring it back to room temperature before shaping for best results.

Freezing

Freezing this dough works like a charm! After the first rise, I punch it down, shape it into a ball, and wrap it tightly in plastic wrap, then pop it in a freezer bag. It freezes well for up to 3 months. When you’re ready, thaw overnight in the fridge and let it warm up before pulling it out to bake.

Reheating

For reheating leftover pizza made with this dough, I prefer the oven over the microwave to keep the crust crisp. Pop it in a 375°F oven for 5-7 minutes or until warmed through and nicely crisped. This way, you get that fresh-baked feeling all over again!

FAQs

Final Thoughts

Sharing this Vegan Garlic Herb Pizza Dough Recipe always feels like passing along a secret to a good friend—because it’s genuinely that good and easy to make. It transforms pizza night from ordinary to something you look forward to all week. Once you try it, I bet you’ll find yourself making pizza from scratch way more often, and that’s a win in my book!

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