This pizza is a thin-crust rustic style so pretty much anything goes. When I first started making pizza I used a cookie sheet to bake on. Then I graduated to a round metal pizza pan and now I have a ceramic pizza stone that makes a wonderful crisp crust. The point is if you don’t have a pizza stone, use what you have on hand. It will be delicious!
1–1/3 cups hot tap water. Between 100-110 degrees
2 1/4 tsp yeast
1 Tbs granulated sugar
2 Tbs olive oil
1 tsp salt
3 1/2 cups flour or 1 for 1 gluten-free flour
Marinara sauce (I use our Simple Homemade Marinara Sauce recipe that I always have in the freezer)
1 1/2 tsp Italian seasoning
1 small head of broccoli chopped into small pieces
1/4 cup chopped red onion
1 cup baby spinach or kale
Olive oil to drizzle
- In the bowl of a stand mixer, whisk hot water, yeast, and sugar together and let stand 5 minutes.
- After 5 minutes add salt, olive oil, and flour. With dough hook attachment mix on low speed for 2 minutes. Increase speed to medium-low and knead in the stand mixer for 8 minutes. When the dough is done it will be stretchy when pulled apart. If the dough immediately breaks away when pulled from the rest of the dough mix another 2 minutes.
- Place the dough in a well-oiled bowl large enough for the dough to double in size and leave at room temperature for 90 minutes.*
- Once the dough has doubled in size, punch it down to release the air that has built up inside.
- Preheat oven to 475 degrees
- Form a large ball with the dough and cut the ball in half. There is enough dough for 2 large thin-crust pizzas.
- Turn one chunk of dough out on a floured work surface and begin rolling crust into the shape of your baking sheet, pizza pan or pizza stone.
- Place crust on the baking pan.
- Follow the same instructions with the other half of the dough or store for later in the refrigerator or freezer.
- Let dough rest while you are prepping toppings.
- Apply a thin layer of marinara sauce onto the crust
- sprinkle Italian seasoning over the marinara sauce
- Lay baby spinach leaves in a single layer over the sauce
- Sprinkle broccoli evenly over the pizza
- Sprinkle onions over pizza
- Drizzle olive oil over the veggies on of pizza
- Place pizza (s) in the oven and bake until the crust is golden brown — 10-15 minutes if you are using a stone, longer if you are using a baking sheet.
You can make the dough ahead of time and store in the refrigerator for about 24 hours. You can also freeze the dough to use at a later date. Just remember to thaw in the refrigerator for at least 8-10 hours.
- Prep Time: 1 Hour
- Cook Time: 20 Minutes
- Category: Lunch/Dinner
- Method: Bake
- Cuisine: Italian/American
Keywords: healthy vegan pizza, vegan pizza recipe, vegan pizza dough recipe, vegan pizza crust recipe