This easy skillet No-Oven Vegan Pizza is a quick and delicious way to enjoy homemade pizza without the need for an oven. Using self-rising flour and water, this simple dough comes together swiftly, eliminating the wait for yeast to rise. Cooked entirely on the stovetop, the pizza boasts a crispy crust topped with tomato sauce, melty vegan cheese, and your favorite plant-based toppings. It's a convenient and satisfying meal perfect for vegans and anyone seeking a hassle-free pizza experience.
Ingredients
For the Dough
2 cups Self-Rising Flour (I have a recipe on this website)
¾ to 1 cup Water
2 Tablespoons Olive Oil
pinch of Salt
Optional: 1 tsp Dried Herbs (e.g., Oregano, Basil, Garlic Powder) for added flavor
For the Toppings
½ cup Tomato Sauce or Pizza Sauce
1 cup Vegan Shredded Cheese (e.g., Dairy-Free Mozzarella or regular Mozzarella)
Your choice of Vegan Toppings: sliced Bell Peppers, Onions, Mushrooms, Olives, Spinach, Tomatoes, etc.
Instructions
In a large mixing bowl, combine the self-rising flour and any optional dried herbs.
Add the olive oil to the flour mixture and stir until you get crumble size pieces of flour.
Gradually add water while stirring until a soft, pliable dough forms. You may not need the full cup of water.
Knead the dough on a lightly floured surface for about 2-3 minutes until it's smooth and elastic.
Divide the dough into two equal portions for two medium pizzas or keep it whole for one large pizza.
Roll out each portion into a circle or rectangle about ¼ inch thick, matching the size of your skillet.
Heat a non-stick skillet or frying pan over medium heat and lightly brush it with olive oil.
Carefully place the rolled-out dough into the skillet. Use the pie folding dough method. Dust the top of dough with light flour, fold in half, then half again. Place the point of the folded dough in the center of the pan and unfold until the dough fits into the pan evenly.
Cook for about 3-4 minutes until the bottom is lightly golden and bubbles start to form on the top. Flip the dough to cook the other side.
Spread a layer of tomato sauce over the cooked side. Sprinkle vegan shredded cheese evenly over the sauce. Add your chosen vegan toppings.
Reduce the heat to low and cover the skillet with a lid to create an oven-like environment.
Cook for an additional 8-12 minutes until the vegan cheese melts and the bottom is golden brown. Check occasionally to prevent the crust from burning.
Carefully remove the pizza from the skillet using a spatula. Allow it to cool for a couple of minutes. Slice and enjoy your homemade vegan stovetop pizza!
Tips:
Adjust the water quantity as needed to achieve a soft, non-sticky dough.
Some vegan cheeses melt differently. Covering the skillet helps the cheese melt evenly.
Drizzle with a bit of extra virgin olive oil and sprinkle fresh herbs like basil or arugula on top before serving.
Consider adding roasted garlic, sun-dried tomatoes, artichoke hearts, or plant-based meat substitutes for extra flavor.
If you know your dough is cooked on the one side before flipping, you have the option to not flip it and add the toppings, cover until the cheese is melted and veggies are warmed through. If you use this method you can form a crust around the pizza like in the picture above.
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