Vegan mini pizzas

Vegan mini pizzas

mini vegan pizzas macro

Hope you guys survived Xmas unscathed? We’ve had a nice, chilled Xmas time that featured some (not a crazy amount of) cooking, some gingerbread making (lots of batches and all of them ended up in our stomachs despite my intention to make them for my elderly neighbour…we are bad!!), some family and friends time, some running and some quality Netflix time too. All in all, it’s been nice and not too stressful, which we were both trying to avoid.

Tina has been overjoyed at having Duncan at home and the pair of them are just plain adorable together. Her favourite part of the day is when we both chill in front of our new favourite show and she gets to sleep on Duncan’s outstretched legs – something that Duncan cunningly refers to as ‘being catted’ and it’s suddenly my job to make us tea, bring stuff, clear away stuff, you get the gist! Cheeky little sods! 😉

Today’s recipe is my last bout of indulgence before I am ready to get intimately acquainted with stir-fries, salads and soups again. With the upcoming New Year’s Eve in mind, I’ve made an army of mini pizzas and I reckon you should too!

A while ago, we made a little too much pizza dough and we simply stuck it in the fridge for the night. When I made a pizza from it the next day, I realised that the pizza was tastier than when I made it straight after proving. I later came across this pizza recipe , which confirmed that making pizza from cold ingredients (which goes against the traditional wisdom) and letting the dough ferment slowly in the fridge instead of proving does in fact gives you a superior pizza. It was a revelation. Not only is it less fussy to make a dough this way, but it also happens to have a better texture. Whaaaat? I’m soooo on board.

This is the method I used here, for these little mini pizzas and I suggest you give it a crack too. A pizza stone or at least an old fashioned (not teflon-coated) stainless steel tray that gets preheated with the oven is another secret to a good, crispy bottom pizza, so be sure to use it if you have one.

mini vegan pizzas ingredients

mini vegan pizzas making

mini vegan pizzas board

mini vegan pizzas hands

45 min
8 min
45 min
8 min
PIZZA DOUGH (make a day ahead)

  • 500 g / 4 cups high-gluten all-purpose or bread flour, plus extra for dusting
  • 10 g / 1½ tsp salt
  • 1 tsp instant dried yeast
  • 4 tbsp / ¼ cup olive oil
  • 300 ml / 1¼ cups ice-cold water
  • semolina flour, to prevent dough sticking


  • favourite tomato sauce, shop-bought or homemade
  • favourite vegan pesto, shop-bought or homemade (I made mine with rocket and pistachios)
  • 1 tbsp pine nuts, raw
  • 2 small courgettes, sliced thinly on a mandolin
  • 15 black olives, sliced
  • 10 cherry tomatoes, halved
  • 30 g / 1 oz fresh baby rocket / arugula
  • a chunk of vegan cheese, I used homemade vegan feta (optional)
  • ½ tsp pul biber (mild chilli flakes)
  • salt & pepper
  1. Mix the flour, salt and yeast in a large mixing bowl.
  2. Pour in the olive oil and water. Stir everything together with a large wooden spoon. Bring the mixture together with your hands – you may need to add a touch more water if the dough is too dry.
  3. When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.
  4. Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand (see photo below). Reform the dough, turn it 90 degrees and start again. Repeat this for 10-15 minutes, until the dough is elastic and smooth.

bread kneading

  1. When the dough is smooth, put it in a large mixing bowl, coat it in a thin layer of olive oil and cover with a piece of cling-film. Place in the fridge to ferment it overnight.
  2. On the next day, punch the air out of your dough and divide it into 20 even portions.
  3. Heat up the oven to as hot as it will go (for me, it was 250° C / 480° F with fan function on). If you have a pizza stone, place it in the oven and allow it to heat up for 45 minutes at least. If you don’t have a pizza stone, use a stainless steel baking tray if you have one. Place it in the oven 10 minutes before baking the mini pizzas.
  4. Sprinkle the workbench with a generous amount of semolina flour. Roll each portion of the dough into a ball and then flatten it into a small disc – as thin as you can manage.
  5. Spread the tomato sauce or vegan pesto on the base and decorate it with raw zucchini slices, raw tomato slices, olives and pine nuts, leaving a bit of room for things like fresh rocket or vegan feta cheese (if using).
  6. Place as many mini pizzas as you can fit on the preheated pizza stone or baking tray. Use a floured spatula to lift each mini pizza off the floured workbench.
  7. Bake for about 7-8 minutes, until the crust and the toppings are gently charred and the base is cooked.
  8. Decorate with fresh rocket, sprinkle with pepper, pul biber (mild chilli) and salt if needed.

Pizza dough recipe is adapted from Peter Reinhart’s method as seen on the 101 cookbooks blog.

1 g
5 g
1 g
3 g
19 g
*per pizza
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10 reviews, 12 comments
Turned out great!! We actually made it after a day and a half sitting in the fridge and it was fine. I also added some oat flour just for a change. Delicious. As always, thanx for the great recipe!
    Yay, thank you, that's fantastic to hear Evy! And thanks so much for taking the time to review - much appreciated. x Ania
Angry Pizza:
Thank you for this amazing recipe.
    My pleasure, thanks for commenting! Ania
Hi Ania! Looks fabulous! Do you have any recipe for gluten free dough? I think I could use the same process to make pizza without gluten. Thanks in advance!!
    Hi Ivana,
    Thank you. No, I have not yet attempted making gluten-free pizza dough and pizza relies on gluten for texture so it is a difficult one to crack. Ania
is one of my favorite item. Thank you for sharing this awesome stuff here.
These look absolutely delicious! You have amazing food photography too :] As much as I know my girl’s will love these, I know I will too!
    That's great to hear! x
It looks yummy!
Thank you for sharing. I love it..
WIll definitely try.
    Thanks, Maria! I do hope you'll enjoy these! x Ania
callum brown:
Thanks for sharing this important and i will definitely do in my kitchen, so this important to all us and one more thing your blog is very great, i love it. Thanks
This was a winner at our New Years Eve party. The dough was soooooo tasty. I am going to make it again this Friday for my brother returning from his xmas break. Thank You, Ania!
    I'm so happy to hear that, Tatiana! Hope your brother will love them too! x Ania
Jemma Stevenson:
Currently whipping up a batch of these as its new years eve here in Aus. So excited to see how they turn out. Thanks for the sweep,e recipes as always :)
    My pleasure! I hope you'll enjoy the result! Ania
Hi Ania! Do you think this recipe would work with fresh yeast? And if so, what amount would you substitute the dry one for ? I assume I need to "activate it" with a bit of sugar and milk... What are your thoughts? I would love to make these mini pizzas for tomorrow night (NYE celebrations!), but only have fresh yeast in the fridge...
Thanks so much for your help and happy new year!
    I'm pretty sure it will work just fine, but you will need to google the conversion to be sure you use correct amount and yes, I think activation is necessary although I do not have much experience with fresh yeast. Ania
Bryan Martinez:
I think making these as mini pizzas is a great idea! I'm sure my son would enjoy them. I'll have to give it a try soon , thank you!
    Thanks, Bryan. I hope you will give them a go and that you and your son will both enjoy them! They are a fun thing to make together as a family too! Ania
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