Vegan Pepperoni Pizza Recipe

If you've been craving pizza, this Vegan Pepperoni Pizza will blow your mind! Made with my smoky, spicy homemade seitan pepperoni (or store-bought if you prefer), this pizza is cheesy, meaty, crispy, downright delicious and totally plant-based. Perfect for a weeknight dinner or a pizza party, this recipe includes step-by-step instructions for making the best slice-whether you're using a pizza oven, pizza stone, or just a regular oven! 🍕🔥

Making homemade vegan pepperoni pizza is SO much better than delivery. Not only is it healthier, but you get to control the flavors and toppings-pile on as much pepperoni and gooey vegan mozzarella as you like! It's a party favorite, an easy dinner idea, and a classic that'll satisfy everyone at the table.

This Vegan Pepperoni Pizza is everything you've been craving-crispy crust, smoky-spicy seitan pepperoni (or store-bought for convenience), and melty homemade vegan mozzarella. It's the ultimate comfort food, made completely plant-based.

So gather your ingredients, crank up the heat, and let's make a pizza that's going to steal the show on your next pizza night. Whether you're baking in a regular oven, on a pizza stone, or if you're lucky enough to own a pizza oven (I have this one and LOVE it!), I've tailored the instructions to help you get the perfect pizza every time. Get ready for a slice of perfection!

INGREDIENTS:

Vegan Pepperoni: For the best flavor and texture, I highly recommend making my Easy Vegan Seitan Pepperoni made using vital wheat gluten. It is smoky, spicy, and packed with bold flavor! Make it ahead, store it in the fridge for a week, or freeze it for later. You control the ingredients, spice level, and can even make it oil-free. Short on time? Store-bought vegan pepperoni (like Yves, Gusta, or Field Roast) crisps up beautifully. For a quick whole-food option, sliced sundried tomatoes tossed with soy sauce or tamari and smoked paprika add a delicious smoky bite!

Vegan Mozzarella: For the best taste and texture, I highly recommend making my homemade Vegan Bocconcini Balls made from cashews and plant-based yogurt. You can prepare them ahead of time and store them in brine in the fridge for a few days to enhance their flavor, or even freeze them for convenience. If homemade isn't an option, your favorite store-bought vegan mozzarella cheese will work just as well. Look for brands designed to melt, such as Miyoko's or Violife.

Pizza Dough: You'll find my tried-and-true homemade vegan pizza dough recipes in my cookbooks, Fuss-Free Vegan and Craving Vegan. For a quick option, store-bought pizza dough is perfectly fine. Better yet, grab some from a local pizzeria-it's often fresher and higher quality than grocery store dough. If you can find sourdough pizza dough, even better! It adds incredible flavor and an extra crispy crust.

Pizza Sauce: Skip the store-bought stuff (often loaded with sugar and lacking flavor) and make your own in minutes! Just mix passata with olive oil, garlic, salt, and oregano for a simple, flavorful pizza sauce every time

HOW TO MAKE VEGAN PEPPERONI PIZZA:

Preheat Your Oven:

1. Pizza Oven: Preheat to 700°F (371°C).

• Pizza Stone: Place the pizza stone on the middle rack and preheat the oven to its highest setting (500-550°F / 260-288°C). Allow the stone to heat for at least 30 minutes.
• Regular Oven: Preheat to 500-550°F (260-288°C). Have a large baking sheet ready (a round or rectangular one will work).

Make the Tomato Sauce:

2. In a small bowl, mix the passata, olive oil (if using), garlic, oregano, and salt. Set aside.

Assemble the pizza:

3. Lightly flour a clean work surface. Stretch or roll out the dough to your desired size and thickness (10-12 inches / 25-30 cm is ideal). Have your ingredients ready and ensure your oven is properly preheated. Work quickly at this point.
4. If using a pizza peel (pizza oven or pizza stone): Dust the peel generously with flour or cornmeal. Place the stretched dough on the peel and give it a gentle wiggle to ensure it slides easily. If it sticks, lift the edges and sprinkle more flour or cornmeal until it moves freely.

• If using a baking sheet: Sprinkle the sheet generously with cornmeal or line it with parchment paper. Transfer the dough onto the prepared sheet and reshape as needed.

5. Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust. Evenly distribute slices (or shreds) of vegan cheese on top of the sauce. Next, arrange the vegan pepperoni slices evenly across the pizza. For an extra touch, drizzle or brush the pepperoni with a bit of olive oil to achieve that delicious, greasy effect. Optionally, sprinkle with crushed red pepper flakes for a bit of heat.

Bake the Pizza:

6. Pizza Oven: Ensure the dough still slides easily on the peel. Slide the pizza onto the stone with a quick, confident motion. Bake for about 5 minutes, keeping a close eye on it, until the pizza crust is bubbly and browned.

• Pizza Stone: Slide the pizza onto the stone with a quick, confident motion and bake for 8-10 minutes, watching for bubbly, browned edges.
• Regular Oven: Bake the pizza on the baking sheet for 10-12 minutes, or until the crust is golden and crisp.

7. Remove the pizza from the oven. Optionally garnish with a bit of fresh basil. Slice with a pizza cutter or knife, and serve hot as is or with your favorite dipping sauce.

This Vegan Pepperoni Pizza Recipe is…

• Bold and Flavorful - Smoky, spicy homemade seitan pepperoni with melty vegan mozzarella on a crispy crust.
• Better Than Delivery - Made with simple, high-quality ingredients for the ultimate homemade pizza night.
• Easy and Customizable - Works with a pizza oven, stone, or regular oven, plus store-bought shortcuts if needed!

If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.

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