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Make your own freezer-friendly individual pizzas! Perfect for a quick last-minute dinner, this recipe makes 4 single-serving vegan mini pizzas that are customizable and easy to prepare. Plant-based and 10 ingredients!

Mini vegan pizza with mushrooms, cheese, onions, and basil.

⭐️ Why You Will Love It

  • Perfect for meal prep. These mini pizzas will keep for up to 3 months in the freezer and take just 10 minutes to bake from frozen.
  • You can make different flavors in just one batch. This recipe yields 4-5 mini pizzas, and you can easily switch up the toppings on each one for a variety of flavors.
  • These are not dry. The unique thing about this recipe is that we pre-bake the crust before adding the toppings and freezing. The pizza finishes cooking for the last time just before serving.
Ingredients like flour, tomato sauce, onions, basil, and mushrooms.

🥣 How to Make It


It starts with the dough, which requires 2 rises, including one in the fridge overnight. To make the dough, you will need:

  • Flour – For the best results in terms of texture, I recommend using double zero flour. This type of flour is finer than all-purpose flour and yields a lighter and more airy crust.
  • Dry yeast – To help the dough rise, I used instant yeast for this recipe.
  • Salt and sugar – To season the dough.

First, knead all of the ingredients together for 3-5 minutes in a stand mixer or until the dough is very smooth. You can obviously knead by hand if you don’t own a stand mixer, but this step will take a bit longer.

Next, transfer the dough to a bowl and let it rise for about 2 hours and 30 minutes at room temperature. The dough should at least double in volume.

Once the dough has risen, deflate it and divide it into 4 balls.

Place each ball in a lightly oiled baking dish and cover with plastic wrap. Now, we will let the dough rise slowly in the refrigerator overnight. This will allow the flavors to develop as well.

To par-bake: Remove the dough from the refrigerator for about 30 minutes before stretching it. If you want to learn how to stretch the dough, feel free to check out this video, it’s super helpful.

Next, prick the dough using a fork a few times everywhere but on the edges. This step is essential to prevent the dough from puffing up during baking. Par-bake the crust for about 5 minutes or until just lightly golden brown. DO NOT overbake!

Please note: I couldn’t get a super puffy crust like Neapolitan pizzas, as my current oven cannot reach very high temperatures. With a good oven, you should be able to get a puffy, airy, and more evenly browned crust!


Now that the crust is done, it’s time to garnish our pizza!

  • Tomato sauce – Use your favorite tomato sauce recipe or the one I gave in the recipe card below. If you are short on time, feel free to use pre-made pizza sauce or marinara sauce.
  • Cheese – Any vegan cheese that melts will work here. You can use store-bought vegan mozzarella or use a homemade vegan cheese sauce. I personally love using my vegan cheese fondue as a topping for pizza!
  • Vegetables – Mushrooms, red bell peppers, zucchini, olives, etc.
  • Plant-based meat – If you want extra protein and meatiness, feel free to add vegan chicken, fried tofu, ground vegan meat, or chopped char siu ribs!
  • Herbs – I usually stick to the basics: fresh basil and dried oregano.
Spreading tomato sauce on a pizza crust.

Start by spreading a thin layer of tomato sauce on the par-baked pizza crusts. Garnish with mushrooms, onions, your vegan meat of choice (if using), and vegan cheese.

Wrap each pizza individually in plastic film and store in the freezer!

How to Bake These Frozen Pizzas?

Preheat your oven to 425°F (220°C). Once hot, add the frozen pizza to a baking sheet and bake for about 10 minutes or until the crust is golden brown.

Bar baked pizza with tomato sauce, shredded vegan cheese, and basil.

📔 Tips

  • Only brush the sides of the crust with olive oil. Since we are par-baking the crust, you don’t want it to become crispy in the center.
  • Prick the dough using a fork. While it might actually seem weird and unusual to prick pizza dough, it’s essential to prevent the dough from puffing like a balloon in the oven.
  • Baking time will depend on the thickness of your crust. If you prefer very thin pizzas, par-baking for 3 minutes should be enough.
Two mini vegan pizza on a wooden board.


Which vegan cheese should I use?

Any shredded vegan cheese that can melt! You can use vegan mozzarella, cheddar, or your favorite homemade vegan cheese sauce.

Can I use all-purpose flour instead of the 00 flour?

It will work. However, your pizza won’t be as light and airy. You might also have to adjust the amount of water, as all-purpose flour does not have the same absorption rate.

How long can I keep these pizzas in the freezer?

These mini pizzas will keep for up to 3 months in the freezer.

Tender, with a light and crispy crust, these vegan mini pizzas are SO good! Plus, it’s perfect for a last-minute lunch or dinner. Everyone loves them, including kids!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Mini vegan pizza with mushrooms, cheese, onions, and basil.
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Vegan Freezer-Friendly Mini Pizza

Author: Thomas Pagot
These individual pizzas are light and airy, customizable, and so delicious! They take just 10 minutes to cook straight from the freezer. Vegan and just 10 ingredients!
Prep Time : 45 minutes
Cook Time : 5 minutes
Resting Time : 1 day 3 hours 20 minutes
Total Time : 1 day 4 hours 10 minutes
Servings 4 mini pizzas


Pizza Dough

  • 2 cups 00 flour
  • 3/4 cup water
  • 3/4 tsp salt
  • 3/4 tsp sugar
  • 1/2 tsp dry instant yeast

Tomato sauce

  • 1/2 cup tomato purée
  • 1 tsp olive oil
  • 1 tsp sugar
  • 1/8 tsp salt or more to taste
  • 3-4 leaves of fresh basil chopped
  • a pinch of ground black pepper


  • 1/2 cup sautéed mushrooms
  • 1 cup shredded vegan cheese or vegan cheese fondue*
  • fresh basil leaves, sliced onions, olives


Pizza Dough

  • To the bowl of a stand mixer fitted with the dough hook, add the water and the salt. Turn on the speed to low and gradually add the flour.
  • Once you have added all of the flour, slowly add the sugar and the dry yeast. Turn on the speed to medium-high and knead for 3-5 minutes or until the dough is smooth. Note: It should be very soft but not sticky. If the dough appears too dry, add an extra 1-2 tablespoons of water and knead again. If it seems too sticky, add more flour.
  • Transfer the dough to a clean mixing bowl and cover with a damp clean kitchen towel. Let the dough rise for about 2 hours and 30 minutes in a warm place. It should double in volume.
  • Transfer the dough to a lightly floured surface and punch it to deflate it. Divide the dough into 4-5 smaller balls (depending on how large you want your mini pizzas).
  • Lightly oil a large baking dish and place the balls of dough inside the dish, leaving 2-3-inch between each (as they will rise a bit more). Cover the baking dish with plastic wrap and refrigerate overnight.
  • The next day, remove the baking dish from the refrigerator and let it sit at room temperature for about 30 minutes.
  • Transfer a ball of dough to a well-floured surface. Using your hands, press down from the center of the dough to the edges, turning the dough from time to time. You want to transfer the air bubbles from the center to the edges as you stretch the dough in order to get a puffy crust. Once done, carefully transfer the dough to a baking sheet. Repeat with the remaining balls of dough and cover the baking sheet with a damp towel to prevent the dough from drying.
  • Preheat the oven to 425°F (220°C). Once hot, prick the pizza dough using a fork: you want to prick the dough everywhere except on the edges. If you don't prick the dough, it will puff up like a balloon in the oven.
  • Slightly brush the sides of each pizza with olive oil and bake in the oven for 5 minutes or until just lightly golden brown. Do not overbake. The dough should not be fully cooked. Remove from the oven and let cool completely.


  • For the pizza sauce: Combine all of the ingredients in a small bowl. Taste and adjust the saltiness to taste.
  • To garnish: Spread 2-3 tablespoons of tomato sauce in the center of each pizza crust. Top with sautéed mushrooms, your vegan meat of choice (optional), and some vegan cheese. Garnish with onion slices, fresh basil, and olives. You can then wrap each pizza in plastic wrap and freeze them.
  • To bake the frozen pizza: pre-heat the oven to 425°F (220°C). Once hot, remove the frozen pizza from the plastic wrap and transfer to a baking sheet. Bake for 8-10 minutes or until the crust is golden brown. Serve immediately!
  • Pizzas will keep for up to 3 months in the freezer.


*I tried this recipe with both, shredded vegan cheese bought from the supermarket and my vegan cheese fondue. I personally prefer the pizza with the homemade cheese fondue.
Course : Entree, Main Course
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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Cant wait to make this and your cheese fondue soon for me i love mushrooms and pizza sooooooooooooo much i never had vegan freezer- friendly mini pizza before perfect for a quick dinner after work everyday Thanks for this recipe love your recipes as always brightens up my day everyday after work