mini vegan pizza

These individual pizzas are light and airy, customizable, and so delicious! They take just 10 minutes to cook straight from the freezer. Vegan and just 10 ingredients!

Vegan Freezer-Friendly Mini Pizza

00 flour

water

salt

tsp sugar

dry instant yeast

tomato purée

olive oil

basil (chopped)

black pepper

sautéed mushrooms

vegan cheese (or vegan cheese fondue*)

basil leaves, sliced onions, olives

To the bowl of a stand mixer fitted with the dough hook, add the water and the salt. Turn on the speed to low and gradually add the flour.

Once you have added all of the flour, slowly add the sugar and the dry yeast. Turn on the speed to medium-high and knead for 3-5 minutes or until the dough is smooth. Note: It should be very soft but not sticky. If the dough appears too dry, add an extra 1-2 tablespoons of water and knead again. If it seems too sticky, add more flour.

Transfer the dough to a clean mixing bowl and cover with a damp clean kitchen towel. Let the dough rise for about 2 hours and 30 minutes in a warm place. It should double in volume.

Transfer the dough to a lightly floured surface and punch it to deflate it. Divide the dough into 4-5 smaller balls (depending on how large you want your mini pizzas).

Lightly oil a large baking dish and place the balls of dough inside the dish, leaving 2-3-inch between each (as they will rise a bit more). Cover the baking dish with plastic wrap and refrigerate overnight.

The next day, remove the baking dish from the refrigerator and let it sit at room temperature for about 30 minutes.

Transfer a ball of dough to a well-floured surface. Using your hands, press down from the center of the dough to the edges, turning the dough from time to time.  You want to transfer the air bubbles from the center to the edges as you stretch the dough in order to get a puffy crust. Once done, carefully transfer the dough to a baking sheet. Repeat with the remaining balls of dough and cover the baking sheet with a damp towel to prevent the dough from drying.

Preheat the oven to 425°F (220°C). Once hot, prick the pizza dough using a fork: you want to prick the dough everywhere except on the edges. If you don&#39;t prick the dough, it will puff up like a balloon in the oven.

Slightly brush the sides of each pizza with olive oil and bake in the oven for 5 minutes or until just lightly golden brown. Do not overbake. The dough should not be fully cooked. Remove from the oven and let cool completely.

Pizza Dough

For the pizza sauce: Combine all of the ingredients in a small bowl. Taste and adjust the saltiness to taste.

To garnish: Spread 2-3 tablespoons of tomato sauce in the center of each pizza crust. Top with sautéed mushrooms, your vegan meat of choice (optional), and some vegan cheese. Garnish with onion slices, fresh basil, and olives. You can then wrap each pizza in plastic wrap and freeze them.

To bake the frozen pizza: pre-heat the oven to 425°F (220°C). Once hot, remove the frozen pizza from the plastic wrap and transfer to a baking sheet. Bake for 8-10 minutes or until the crust is golden brown. Serve immediately!

Pizzas will keep for up to 3 months in the freezer.

Garnish

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Vegan Freezer-Friendly Mini Pizza

Top 1 mini vegan pizza recipes from across the web

The most viewed mini vegan pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Freezer-Friendly Mini Pizza

The most viewed mini vegan pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine