Vegan Neapolitan Pizza Recipe

Author: Andrea Asciuti

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Vegan Neapolitan Pizza Recipe

True to Italian tradition, this vegan Neapolitan pizza dough is made up of very few ingredients, water, salt, yeast and all-important flour.

An authentic Neapolitan pizza typically consists of three key components – the tomatoes must be either San Marzano or Pomodorino del Piennolo del Vesuvio, the cheese must be Mozerella di Bufila campana (found in Naples) and it must be thin crust using organic flour and instant active yeast.

However, it might be a bit tricky for most of you at home to track down these ingredients, so we’ve created a simple recipe for a perfectly pillowy Vegan Neapolitan-style Pizza. Enjoy!

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Pizza is the ultimate comfort food, especially if you’re feeling the winter blues. But after over-indulging at Christmas, many of us want a fresh start into the New Year and aim to take on a healthier diet.

For anyone taking part in Veganuary 2022, you can tuck into a homemade, healthy and delicious Neapolitan-style pizza with this recipe from 081 Pizzeria, South London’s coolest contemporary Neapolitan pizzeria.

Total Time: 37 hours

Prep Time: 36 hours (allow at least 15 hours for the dough to prove)

Cook Time: 1 hour

Servings: 2


Total Time: 37 hours

Servings: 2




(Servings: 2)

  • To make the red chicory cream:
  • 0.5 0.5 red chicory
  • 0.5 0.5 shallot
  • 50 50 g vegan cheese, grated
  • 100 100 ml vegetable stock
  • Salt and pepper
  • Extra virgin olive oil
  • To make the dough:
  • 0.5 0.5 kg flour 00
  • 275 275 ml water
  • 1 1 g yeast
  • 50 50 g oil
  • 10 10 g salt
  • Optional toppings:
  • Vegan mozzarella
  • Walnuts
  • Vegan feta cheese
  • Basil
  • Extra virgin olive oil


To make the dough:

If you are not making your own dough, you should buy Caputo Flour (brand) if you can find it – otherwise any flour 00 works with this recipe.

  1. To make the dough you will need a big bowl to mix the flour and the water. Or in the mixer.
  2. Start mixing the water with the fresh yeast and then once mixed, add the flour and start to mix. Once all the flour is mixed with the water, add the salt and evo oil. Let it raise overnight.
  3. In the morning, fold the dough in a ball shape and let it raise again for 3 hours. Once ready, put the dough on a tray and stretch it. Spread the red chicory cream on the dough as a base, vegan mozzarella, basil and evo oil. Bake in the oven for 15-20 mins.

To make the pizza: 

  1. Slice the chicory very thin.
  2. On a pan, use some oil and start frying one shallot, then add the red chicory, let it cook for few minutes then add the glass of vegetable stock and let it cook for 10 minutes.
  3. Then add the vegan cheese and let cook for 2 more minutes.
  4. Then blend everything.
  5. Then we stretch the 36hours fermented dough and shape it round. Use the cream for the base, adding basil, evo oil and vegan mozzarella.
  6. Cook in the oven for 15-20 minutes at 200 degrees. Once cooked add the walnuts and the vegan feta.

If you love Italian food, check out these authentically delicious vegan Italian recipes

Written by

Andrea Asciuti

Born and raised in the traditional homeland of pizzas, Naples, Andrea Asciuti was captivated by the passion locals had for pizzas from an early age and quickly became fascinated with the art of making pizzas. Fast-forward a few decades and Andrea is now a Neapolitan pizza chef and connoisseur with over 15 years of experience in the industry. In 2021, Andrea launched 081 Pizzeria Peckham Levels in South East London - an authentic Neapolitan pizzeria with a contemporary twist.

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