There’s no better way to celebrate World Pizza Day than by making an incredible homemade Neapolitan-style Vegan pizza—because being vegan doesn’t mean missing out on the magic of pizza. I always use the Ninja Woodfire Electric Outdoor Oven when making vegan pizza because it’s the closest thing to a traditional pizzeria setup at home. Its blazing 370°C (700°F) heat creates that signature leopard-spotted crust, perfectly crispy on the outside yet light and airy inside. The subtle woodfire smokiness adds depth, and the even heat distribution ensures the cheese melts beautifully. Whether it’s a cosy night in or a pizza party, this vegan Neapolitan pizza proves that plant-based food can be just as indulgent and satisfying as any traditional slice.
If you don’t have a pizza oven, don’t worry—I’ve included alternative methods at the end so you can still achieve an amazing vegan pizza with a conventional oven, stovetop, or air fryer.
Recipe:
Serves: 4
Preparation time: 20 minutes (plus 24 hours resting time)
Cooking time: 6-8 minutes per pizza
Total time: 24 hours + 30 minutes
Ingredients:
For the Dough:
500g 00 flour (or strong bread flour)
325ml lukewarm water
10g salt
2g dry yeast
1 tsp olive oil
For the Sauce:
400g canned San Marzano tomatoes (or best quality plum tomatoes)
1 tbsp extra virgin olive oil
1 garlic clove, finely grated
½ tsp salt
½ tsp dried oregano
For the Toppings:
200g vegan mozzarella (homemade or store-bought)
Fresh basil leaves
1 tbsp extra virgin olive oil
½ tsp black pepper
Method:
In a large mixing bowl, dissolve the yeast in lukewarm water and let it sit for 5 minutes. Add the flour and salt, mixing with your hands or a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 1 hour at room temperature. After an hour, divide the dough into four equal portions, shape them into balls, and place them in an airtight container or cover with a damp cloth. Refrigerate for at least 24 hours for the best flavour and texture.
Crush the canned tomatoes with your hands or use a food mill to achieve a smooth consistency. Stir in olive oil, grated garlic, salt, and dried oregano. No need to cook—this fresh sauce will develop rich flavours while baking.
(If you don’t have a pizza oven, don’t worry Check out these alternative methods) Set the Ninja Woodfire Electric Outdoor Oven to Max Roast mode, letting it reach the ideal pizza temperature of 370°C (700°F). This oven has become my go-to for homemade pizzas because it delivers the perfect balance of high heat and subtle woodfire smokiness, giving the crust a crisp, airy texture with that signature Neapolitan char. It’s quick, easy, and consistently bakes a restaurant-quality pizza without the need for a traditional wood-fired oven. If using a pizza stone, place it inside to preheat—this ensures an even bake and enhances the crunch of the base.
Lightly flour a work surface and place a dough ball in the centre. Using your fingertips, gently press down from the centre outward, rotating the dough as you go, to create an even 10-inch round. Avoid using a rolling pin, as it can press out the air bubbles that give the crust its signature lightness and chew. Instead, lift the dough carefully and let gravity help stretch it while turning it between your hands. If the dough resists stretching, let it rest for a minute before continuing. Once shaped, place the dough onto a lightly floured pizza peel or baking tray, ensuring it's easy to slide off when ready to bake.
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Spread a thin layer of the prepared tomato sauce over the base, leaving a 1-inch border for the crust. Tear or slice the vegan mozzarella and distribute evenly. Drizzle a little olive oil on top.
Slide the pizza onto the preheated stone and close the lid. Bake for 6-8 minutes until the crust is blistered, golden, and crisp, and the vegan mozzarella is perfectly melted. The high-intensity heat of the Ninja Woodfire ensures a bubbly, lightly charred crust that rivals traditional wood-fired ovens.
Remove from the oven, scatter fresh basil leaves on top, drizzle with olive oil, and season with black pepper. Serve immediately while the crust is crisp and the cheese is gooey.
Alternative Cooking Methods
Conventional Oven: Preheat to the highest setting (250°C/480°F) and place a pizza stone or an inverted baking tray inside for at least 30 minutes before baking. Bake the pizza on the preheated surface for 8-10 minutes, or until golden and crispy.
Stovetop & Oven Combo: Heat a cast-iron skillet over medium-high heat and cook the pizza base for 2-3 minutes until bubbles form. Transfer to a preheated oven at 250°C/480°F and bake for another 5-7 minutes until golden brown.
Air Fryer: For smaller pizzas, air fry at 200°C (400°F) for 8-10 minutes, checking halfway to prevent burning.
Additional Tips:
The Ninja Woodfire Electric Outdoor Oven creates a unique smoky flavour that enhances the authenticity of this pizza—experiment with different wood pellets for subtle flavour variations.
If you don’t have a pizza peel, transfer the pizza onto parchment paper before baking for easier handling.
For an even more authentic Neapolitan-style crust, use a high-hydration dough (65% water to flour ratio) and let it ferment for up to 48 hours.
Allergy information / alternatives:
Gluten-Free Option: Use a high-quality gluten-free flour blend designed for pizza.
Soy-Free Option: Ensure your vegan cheese is soy-free or use a cashew-based alternative.
Nut-Free: This recipe is naturally nut-free, but check store-bought vegan mozzarella for nut content.
Nutritional Information (per serving):
Calories: 480 kcal
Protein: 12g
Fat: 14g
Carbohydrates: 72g
Sugar: 5g
Salt: 1.8g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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