My name is Hannah Bursey. I am a 20 year old vegan food blogger living in Montreal, Canada. I started my blog after being vegan for 1 year. After this year, my life had changed for the better in so many ways. I had transformed not only my health but also my outlook on life, growing into a more compassionate and open minded individual. Along the way I was able to carry on with the passion for food I have always had. My creativity in the kitchen blossomed as I was challenged to get more creative with my meals. I want to share my food creations with the world so that people can see that going vegan is not a sacrifice of good food but actually the opposite, all the while helping the earth by minimizing your environmental impact.

Yogurts by Yoso are so versatile, I have enjoyed them on their own and in recipes that range from smoothies to banana bread to pizza crust. There is so much you can do with these yogurts. And it is a great way for people who are dairy-free to still enjoy the taste and health benefits of cultured yogurt, minus the health concerns associated with dairy!

I love the recipe because it is so easy and decadent. It makes the idea of homemade pizza crust less daunting. Pizza is something that can be as simple or as creative as you would like for the toppings so this recipe really leaves the rest up to the chef for however they want their pizza to turn out.

2 Ingredient Vegan Pizza Dough

{servings: 2 | Total Time: 10 minutes}


For Dough

For Margarita pizza

  •  ¼ cup pizza sauce
  •  fresh basil
  •  half block of GUSTA grating block (thinly sliced or grated)


  •  Preheat oven and pizza stone or inverted baking sheet to 500 F
  • Combine dough ingredients and mix until they are evenly mixed and transfer to a floured bowl or surface
  •  Transfer to floured bowl or surface and knead for 10 minutes, sprinkling with extra flour where needed.
  • Spread pizza into a circle about 8-9 inches in diameter. Place on parchment paper and spread pizza sauce, basil leaves and vegan cheese.
  • Transfer the parchment paper onto the pizza stone or inverted cooking sheet and cook for 15-20 minutes.


  • Be sure to knead for a full 10 minutes or the dough will not toughen up. Don’t get discouraged, keep going!

Connect with Hannah at

This post is part of our series, How do you Enjoy Yoso? We asked friends in our healthy community to share one of their favourite ways to enjoy our dairy-free products.