The Ultimate Vegan Pepperoni Pizza Recipe

Name: The Ultimate Vegan Pepperoni Pizza Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 cup(s) passata ((puréed tomatoes)); 1 tablespoon(s) olive oil ((omit for oil-free)); 1 clove(s) garlic (minced or pressed); ½ teaspoon(s) dried oregano; ¼ teaspoon(s) salt; 1 pizza dough (homemade or store-bought, room temperature (about 9 oz / 260 g of dough per pizza)); Flour or cornmeal (for dusting); 1 batch(s) of my Vegan Seitan Pepperoni (or store-bought vegan pepperoni (such as Yves, Gusta, or Feild Roast)); 1 batch(s) of my Vegan Bocconcini (or store-bought vegan mozzarella (such as Miyoko’s or Violife), sliced or shredded); A bit(s) of olive oil ((optional, for greasy pepperoni!)); A pinch(s) of crushed red pepper flakes ((optional))

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The Ultimate 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!

My Notes:

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Prep Time30

Cook Time12

Total Time42

Meal Type: Dinner, Lunch, Main Course

Keyword: pizza

Special: Freezer-Friendly, Kid-Friendly, Vegan Cheese, Vegan Meat

Tool: Oven

Ingredient: Seitan

Servings: 2 - 4 servings per pizza

Ingredients

For the Simple Tomato Sauce (makes enough for 2–3 pizzas):

1 cup(s) passata (puréed tomatoes)
1 tablespoon(s) olive oil (omit for oil-free)
1 clove(s) garlic minced or pressed
½ teaspoon(s) dried oregano
¼ teaspoon(s) salt

For the Pizza:

1 pizza dough homemade or store-bought, room temperature (about 9 oz / 260 g of dough per pizza)
Flour or cornmeal for dusting
1 batch(s) of my Vegan Seitan Pepperoni or store-bought vegan pepperoni (such as Yves, Gusta, or Feild Roast)
1 batch(s) of my Vegan Bocconcini or store-bought vegan mozzarella (such as Miyoko’s or Violife), sliced or shredded
A bit(s) of olive oil (optional, for greasy pepperoni!)
A pinch(s) of crushed red pepper flakes (optional)

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Instructions

Preheat Your Oven:

Pizza Oven: Preheat to 700°F (375°C).
Pizza Stone: Place the stone on the middle rack and preheat the oven to its highest setting (500–550°F / 260–290°C). Allow the stone to heat for at least 30 minutes.
Regular Oven: Preheat to 500–550°F (260–290°C). Prepare a baking sheet by sprinkling it with cornmeal or lining it with parchment paper.

Make the Tomato Sauce:

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

Assemble the Pizza:

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.
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.
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, 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:

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 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.
Remove the pizza from the oven. Slice with a pizza cutter or knife, and serve hot as is or with your favorite dipping sauce.

Notes

Tips for Success:

Pizza oven: if you really love making homemade pizza, consider investing in an indoor pizza oven. I have this one and LOVE it. It makes the best pizza I have ever had and it's so easy to use!!!

High Heat is Key: For a crispy, perfectly cooked crust, a super-hot oven is essential. Preheat your oven or pizza stone for at least 30 minutes to ensure it’s piping hot and ready to go. This step makes all the difference!

Make Freezer Pizzas: Save time by prepping homemade freezer pizzas! Par-bake the crust without sauce or toppings at 475°F (245°C) for 5 minutes to set it without overbaking. Let it cool completely, then add your toppings and freeze for up to 1 month. When ready to enjoy, bake directly from frozen following the recipe instructions—no thawing needed.

Storage: Store leftover pizza slices in an airtight container for up to 3 days. Reheat in a toaster oven or skillet to keep the crust crisp.

Reheating Leftover Slices: While cold pizza is always a treat, reheating slices in a skillet over medium heat works wonders. It crisps up the bottom beautifully and melts the cheese perfectly—no soggy microwave results here!

Nutrition

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan