Make it vegan: the pizza night guide you’ll actually use

I love a good pizza night because it’s the most low-stress way to feed friends, experiment in the kitchen, and actually enjoy the evening.

If you’ve ever overcomplicated it or wound up with soggy crust and sad cheese, this guide fixes that.

Below is the exact, repeatable plan I use, with options if you’re short on time, avoiding gluten, or cooking for picky eaters.

Let’s roll dough.

1. Set the vibe and the plan

Pizza night is about flow, not fuss. I choose a lane before I start:

• Time: Weeknight (60–90 minutes total) or weekend (slow dough, extra toppings).

• Heat: Home oven on max heat (most reliable), pizza stone/steel if you have it, or a heavy sheet pan.

• Format: One big sheet-pan pie to share, or individual 10–12-inch rounds.

I also pre-decide two topping “stories” so shopping is streamlined. Example:

• Classic comfort: Red sauce, basil, torn vegan mozz, olive oil.

• Veg-forward: Pesto, blistered zucchini, lemon zest, almond ricotta, chili flakes.

Decision made, stress reduced.

2. Pick your dough (three foolproof paths)

You’ve got range here. I use all three depending on the week.

A) Store-bought (fastest)
Grab fresh pizza dough from the grocery bakery (usually 450–500 g per pizza) or a par-baked crust. Let fresh dough rest at room temp in an oiled bowl for 45–60 minutes so it relaxes and stretches easily. If gluten-free, look for brands that include psyllium husk or xanthan gum for elasticity.

B) One-hour same-day dough (weeknight hero)

• 2 ¼ tsp (1 packet) instant yeast

• 1 tsp sugar

• 1 ¼ cups warm water (300 g), ~40–45°C

• 3 cups all-purpose flour (360 g)

• 2 tsp fine sea salt

• 1 ½ tbsp olive oil

Whisk water, yeast, sugar. Rest 5 minutes. Stir in flour and salt, then oil. Knead 3–4 minutes until smooth. Cover and rise warm for 45 minutes. Divide into 2 balls, rest 10 minutes. Done.

C) Overnight cold-fermented (weekend flex, best flavor)
Use the same ingredients but with ¼ tsp yeast. Mix until just combined. Lightly oil, cover, and refrigerate 24–72 hours. The long rest builds flavor and a supple, stretchy crumb. Bring to room temp 60–90 minutes before shaping.

3. Make a vegan sauce that actually pops

You only need one of these, but I rotate based on craving.

Bright red blitz (no cook)

• 1 (14 oz/400 g) can crushed tomatoes

• 1 small garlic clove, grated

• 1 tbsp olive oil

• ½ tsp sugar

• ¾ tsp sea salt

• Pinch dried oregano

Stir. That’s it. The high heat will “cook” it on the pie.

Green basil pesto (5 minutes)

• 2 packed cups basil

• ¼ cup toasted almonds or walnuts

• 2 tbsp nutritional yeast

• 1 small garlic clove

• ⅓ cup olive oil

• Lemon juice, salt to taste

Blend smooth. If basil is pricey, swap in half parsley or spinach.

Creamy white (garlic-cashew)

• ¾ cup raw cashews (soaked 20 minutes in hot water, drained)

• ½ cup water

• 1 tbsp lemon juice

• 1 tbsp nutritional yeast

• 1 small garlic clove

• ½ tsp salt

Blend until silky. This doubles as a drizzle after baking.

4. Choose your vegan “cheese” strategy

Here’s where most plant-based pies flop. Aim for flavor + melt + moisture control.

From the store

• Violife Mozzarella Shreds melt predictably and brown lightly.

• Miyoko’s Liquid Pizza Mozzarella gives that stretch and pools like classic mozz—great on a blazing-hot stone or steel.

• Daiya Cutting Board Shreds are crowd-friendly for kids.

DIY quick wins

• Tofu ricotta: Crumble 1 block firm tofu with 2 tbsp lemon juice, 2 tbsp nutritional yeast, 1 tbsp olive oil, ½ tsp salt, and a handful of chopped herbs. Dollop in small spoonfuls.

• Creamy cashew mozz dollops: Blend 1 cup soaked cashews with ¾ cup hot water, 1 tbsp tapioca starch, 1 tbsp olive oil, 1 tsp lemon juice, 1 tsp salt until smooth. Warm in a small pot, stirring, until glossy and stretchy. Spoon onto the pie in little clouds.

5. Prep toppings that shine (and don’t sog out your crust)

I think in three lanes: fresh, roasted, and punchy finishing bits.

Fresh (minimal water)

• Sliced cherry tomatoes (halved and patted dry)

• Thin red onion

• Sliced black or castelvetrano olives

• Baby arugula (add after baking)

Roasted/sautéed (concentrated flavor)

• Mushrooms sautéed until they release liquid and take on color

• Zucchini coins or strips tossed with olive oil and roasted 10 minutes at 230°C

• Bell peppers, blistered under the broiler, skins slipped

• Broccoli florets roasted until crisp-tender

Finishing bits (flavor spikes)

• Basil ribbons or torn mint

• Lemon zest

• Chili oil or flakes

• Toasted pine nuts or almonds

• A swirl of that garlic-cashew cream

6. Bake like you mean it (stone, steel, or sheet pan)

High heat is your friend. I go as hot as my oven allows.

Oven setup

• Place a stone or steel on the top third of the oven if you have one. Preheat at 260–290°C for a full 45–60 minutes.

• No stone? Use an inverted heavy sheet pan. Preheat it too.

• Keep a second rack low in case you need to finish the bottom.

Shaping and topping

• Flour your counter and hands. Press the dough from center outward, leaving a gentle rim. Avoid popping every bubble.

• Transfer to a floured peel or parchment.

• Thin sauce layer, then cheese, then drier toppings. Save tender greens and delicate herbs for after baking.

Bake

• On stone/steel: 6–10 minutes at max heat, rotating once.

• On sheet pan: 12–15 minutes. If the bottom needs more color, slide the pan to the lower rack for 2–3 extra minutes.

• Optional finish: 30–60 seconds under the broiler for charred blisters—watch closely.

7. The weeknight sheet-pan pizza (my base recipe)

When I don’t want to think, I make this. It serves 3–4.

Ingredients

• 1 ball pizza dough (450–500 g), rested

• ¾ cup red blitz sauce (from above)

• 1 ½–2 cups vegan mozzarella (store-bought shreds or Miyoko’s liquid)

• 1 cup sautéed mushrooms (dry, browned)

• ½ small red onion, thinly sliced

• Olive oil, salt, pepper

• After baking: fresh basil, chili flakes

Method

1. Preheat oven with a sheet pan inside at 260°C for 30 minutes.

2. Stretch dough to a rough rectangle on parchment. Dimple with fingertips.

3. Spread a thin veil of sauce. Add cheese, mushrooms, and onion. Drizzle 1 tsp olive oil.

4. Slide parchment onto the preheated pan. Bake 12–15 minutes until the cheese is molten and the underside is deeply golden.

5. Rest 2 minutes, finish with basil, chili, a whisper of salt, and a graze of olive oil. Slice and serve.

8. Crowd-pleasing combos (copy these)

When indecision hits, I borrow from travel memories and past wins. I’ve mentioned this before but constraints are creative fuel.

• Margherita-ish: Red sauce, vegan mozz, basil, olive oil, flaky salt.

• Green market: Pesto, zucchini ribbons, almond ricotta, lemon zest, chili flakes.

• Smoky mushroom: White cashew sauce, roasted mushrooms, thyme, black pepper, finish with arugula.

• Hot-honey-ish: Red sauce, mozz, thin jalapeño slices, pickled shallots, drizzle maple-chili oil after baking.

• Potato & rosemary: Paper-thin potato, olive oil, garlic, rosemary, almond ricotta, cracked pepper.

If you’re into nutrition upgrades, a sprinkle of nutritional yeast adds savory depth and B-vitamins. The key is balance: something creamy, something bright, something punchy.

9. Make-ahead, gluten-free, and air-fryer notes

Make-ahead

• Sauce keeps 5 days in the fridge or 2 months frozen.

• Dough: ball and refrigerate up to 72 hours (see cold-ferment). Freeze up to 3 months; thaw overnight in the fridge, then bring to room temp before shaping.

• Pre-roast veg the morning of your party and store dry on paper towels.

Gluten-free
Use a 1:1 gluten-free blend with xanthan gum, or buy a premade GF dough. Press, don’t stretch. Par-bake 4–5 minutes before saucing to lock in structure.

Air-fryer personal pies
Great in summer. Shape 6–7 inch rounds on parchment. Air-fry at 205°C for 6–8 minutes, checking at 5. Finish with a quick 1–2 minute blast if you add post-bake cheese dollops.

10. Troubleshooting like a pro

• Soggy middle: Too much sauce or wet veg. Use less, and pre-cook watery toppings. Drain marinated artichokes and pat dry.

• Pale bottom: Increase preheat time. Move the rack down.

• Tough crust: Over-mixing or too little rest. Let dough relax at room temp until it’s easy to stretch.

• Cheese not melting: Cover for the last minute of bake or switch brands next time (moisture and oil content vary). For DIY, add a bit more tapioca starch to your cashew mozz and warm it first.

• Burnt top, raw bottom: Lower the rack or finish directly on the hot steel/stone for 1–2 minutes after the initial bake.

11. The simple shopping list

Copy/paste this into your notes app and you’re basically done.

• Dough (store-bought or ingredients for the one-hour dough)

• Crushed tomatoes, garlic, olive oil, oregano

• Fresh basil (or parsley), lemon

• Vegan mozzarella (Violife/Miyoko’s) + tofu and/or raw cashews

• Mushrooms, zucchini, red onion, cherry tomatoes

• Nutritional yeast, chili flakes, flaky salt

• Optional: pine nuts or almonds for crunch

12. Serve it right

Let pizzas rest 1–2 minutes so the crust sets and the cheese stops sliding.

Cut on a wooden board to protect that crisp bottom.

Put out a little bowl of chili oil, a lemon wedge plate, and a green salad. That’s the whole night sorted.

Short and sweet: pick a dough lane, go hot, keep toppings dry, and finish with something fresh.

Do that, and your vegan pizza night graduates from “good idea” to weekly ritual.