Our Vegan Pizza Bread is a mouthwatering treat that combines the irresistible flavors of pizza with the convenience of a bread loaf. With its super fluffy texture and slightly crunchy crust, this recipe is sure to become a favorite in your household.
Jump to:
Why you’ll love this recipe
- Quick and straightforward preparation
- Bursting with delicious pizza flavors
- Versatile - perfect for lunch, dinner, or as a party appetizer
- Can be customized with your favorite toppings
Tools
- Mixing bowls
- Rolling pin
- Loaf pan
- Basic measuring cups and spoons and a kitchen scale
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- All-purpose flour — Provides structure and texture to the bread.
- Instant dry yeast — Acts as a leavening agent, helping the dough to rise.
- Salt — Enhances the flavor of the bread.
- Water, olive oil, and maple syrup — Combine to create a moist and tender crumb.
- Tomato sauce — Adds a rich, savory flavor to the bread.
- Vegan cheese — Melts beautifully and adds creaminess.
- Fine herbs — Infuse the bread with aromatic flavors.
- Toppings — Vegan deli meats, olives, or your favorite pizza toppings.
How to Make this Vegan Pizza Bread
MAKE THE DOUGH
Mix wet ingredients: In a small bowl, combine warm water, olive oil, and syrup. Set aside.
Mix dry ingredients: In a large bowl, mix flour, yeast, and salt. Gradually add the water mixture, stirring with a wooden spoon until a sticky dough forms.
Knead the dough: Transfer the dough to a floured surface and knead without adding any extra flour for at least 6-7 minutes. After this time, add 1-2 tablespoons of flour and finish kneading until it looks smooth and almost stops sticking to your hands. Alternatively, use a mixer with a dough hook for about 8 minutes until the dough is barely sticky.
Grease a large bowl with olive oil and place the dough inside. Cover with a kitchen towel and let it rise in a warm place until doubled in size, about 1 hour.
PREPARE THE PIZZA BREAD
Prep pan: Grease a loaf pan and set aside.
Roll the dough out: Punch the dough gently to release excess air and deflate it. Roll out the dough into a large rectangle on a floured surface, with the shorter part facing towards you.
Add toppings: Spread tomato sauce evenly over the dough, then sprinkle with fine herbs, vegan cheese, and optional toppings (vegan deli meats and olives).
Shape the dough: Roll the dough tightly from the longest side of the rectangle. Cut through the center of the roll, leaving a small portion uncut at one end and braid the two parts of the roll to reveal the inner layers (it will look sloppy, just trust the process).
Transfer to pan: Carefully transfer the braided dough to the greased loaf pan.
Second proof: Allow the dough to proof for an additional 30 minutes in a warm spot. You can cover it with a piece of plastic to prevent moisture loss.
Prep oven: About 15 minutes before the dough has finished proofing, preheat the oven to 350°F (175°C).
BAKE THE BREAD
Bake on the medium-high rack of the oven for 30 minutes. Then cover with foil, rotate the pan, and bake for another 15 minutes until golden brown.
Allow the bread to cool completely before removing it from the pan and slicing.
Storage & Freezing
To keep your Vegan Pizza Bread fresh, store it in an airtight container in the refrigerator for up to 5-6 days. Alternatively, you can freeze individual slices for longer storage. Simply wrap them tightly in plastic wrap and place them in a freezer bag.
Top Tips for this Pizza Bread Recipe
- Don’t add extra flour: Achieving the perfect texture for your bread requires patience. Though it may be tempting to add more flour, resist the urge, just keep kneading until your dough is almost non-sticky. Excess flour can dry out the dough, resulting in a less fluffy and soft bread.
- Ensure your yeast is fresh: Fresh yeast is essential for a successful rise. Check the expiration date on your yeast packet before using it.
- Let the bread cool before slicing: Resisting the temptation to slice into the bread while it's still warm allows the crumb to set properly, resulting in cleaner slices.
- Slice with a serrated knife: A sharp serrated knife is the best tool for slicing through the crusty exterior of the pizza bread without squishing the soft interior.
Frequently Asked Questions
1. If you're aiming for an extra fluffy texture, I recommend sticking to all-purpose flour. However, if you prefer whole wheat, try a 50/50 ratio for a denser result.
Absolutely! The dough used for our Vegan Pizza Bread doubles as a perfect base for traditional circular pizzas. The process remains unchanged: prepare the dough, let it proof, roll it out, add sauce and toppings, then bake.
Certainly! While the essentials are tomato sauce, herbs, and vegan cheese, feel free to get creative. From olives to onions, sun-dried tomatoes to pineapple, and bell peppers, the options are endless. If adding "cold cuts" or other toppings, go for it, but avoid overloading the bread to ease the braiding process.
Yes, reheating leftover slices is easy. Simply use the microwave for a few seconds, or the oven/toaster oven until warmed through.
More bread recipes to try
Recipe
THE BEST VEGAN PIZZA BREAD (Super fluffy)
INGREDIENTS
DOUGH
- 1 ¼ cups warm water
- 1 tablespoon olive oil
- 1 tablespoon maple or agave syrup
- 3 ½ cups of wheat flour, (415 g)
- 2 teaspoon instant dry yeast
- ½ teaspoon salt
TOPPINGS
- ¾ cup thick tomato sauce, (180 g)
- Vegan cheese, grated and to taste, (~120 g)
- 1 teaspoon fine herbs
- Pepperoni and vegan turkey slices, optional and to taste
- Sliced black olives, to taste
INSTRUCTIONS
Make the dough
- Mix wet ingredients: In a small bowl, combine warm water, olive oil, and syrup. Set aside.
- Mix dry ingredients: In a large bowl, mix flour, yeast, and salt. Gradually add the water mixture, stirring with a wooden spoon until a sticky dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead without adding any extra flour until at least 5-6 minutes have passed. After this time, add 1-2 tablespoons of flour and finish kneading until it looks smooth and it almost stops sticking to your hands. Alternatively, use a mixer with a dough hook for about 8 minutes until the dough is slightly sticky.
- Poke test: To determine if your dough is ready, gently press your finger into it. If the indentation slowly springs back, it's ready to proof.
Proof the Dough
- Grease a large bowl with olive oil and place the dough inside. Cover with a kitchen towel and let it rise in a warm place until doubled in size, about 1 hour.
Prepare the Pizza Bread
- Prep pan: Grease a loaf pan and set aside.
- Roll the dough out: Punch the dough gently to release excess air and deflate it. Roll out the dough into a large rectangle on a floured surface.
- Add toppings: Spread tomato sauce evenly over the dough, then sprinkle with fine herbs, vegan cheese, and optional toppings (vegan deli meats and olives).
- Shape the dough: Roll the dough tightly from the longest side of the rectangle. Cut through the center of the roll, leaving a small portion uncut at one end and braid the two parts of the roll to reveal the inner layers (it will look sloppy, just trust the process).
- Transfer to pan: Carefully transfer the braided dough to the greased loaf pan.
Second proof
- Allow the dough to proof for an additional 30 minutes in a warm spot. You can cover it with a piece of plastic to prevent moisture loss.
- Prep oven: About 15 minutes before the dough has finished proofing, preheat the oven to 350°F (175°C).
Bake the Bread
- Bake on the medium-high rack of the oven for 30 minutes. Then cover with foil, rotate the pan, and bake for another 15 minutes until golden brown.
Serve and Store
- Allow the bread to cool completely before removing it from the pan and slicing.
- Store leftovers in an airtight container in the fridge.
NOTES
NUTRITION
More Bread Recipes
Looking for other recipes like this? Try these:
Leave a Reply