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Make pizza in the van yourself (Non-Omnia-edition)

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Stove- top Pizza (Non-Omnia-edition)

Vegan, Vegetarian
Since we are two huge pizza fanatics, this was the ultimate criteria for our vanlife. If we can’t make a pizza without an oven or Omnia, then we would be forced to let our dream of vanlife die. But we wanted to travel so badly! So we sat down, tinkered and finally developed a really cool recipe, which we would like to share with you. And we can now rightly say, especially since we now have an Omnia, that we stick to the pan-pizza method. It is the best pizza you can make in a van!If you want, you can watch our pan pizza tutorial on YouTube in advance (german, English subs are following):
5 from 1 vote
Prep Time 5 mins
Cook Time 8 mins
Proving time 2 hrs
Course Dinner
Servings 4
Diet Vegan, Vegetarian


  • Pan with a lid


  • 500 g Flour
  • 300 ml Water
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 Pack of Dry Yeast
  • 1 tsp Sugar
  • Spread
  • Thinly Sliced Topping Ingredients
  • Grated Cheese or Finely Chopped Cheese
  • Chili oil, garlic oil or even olive oil
  • Oregano
  • Pepper


  • Pan-pizza recipe, without an oven and OMNIA. Only one pan is required, but then with a lid. If you don’t have a proper lid for your pan your can consider taking aluminium foil or a big plate that fits the pan.

Dough prep

  • The dough can be prepared in two different ways: the quick or short version. The long variant would be preferable so that the dough can rise properly and the digestibility after eating is better.
  • Long version: Put the flour and salt in a bowl and mix well. Make a hole in the middle with a spoon, add a large sip of warm water and stir sugar and dry yeast in it. Wait 10min so that the yeast can react with the sugar, then add the olive oil and begin to stir the dough. Add water in sips until there is still more flour than water. Now start kneading the dough by hand until all ingredients have been mixed well and the dough has achieved a homogeneous appearance. It should then no longer stick to the hand. Then covered for two hours with a damp towel so that the dough doesn’t get a thick skin and put it in a warm place. In summertime it works very well behind the car windows.
  • Short version: Put ALL ingredients in a bowl, stir, let the dough stand for 10 minutes, then process further. Here the fresh yeast as well as the sugar and warm water are not essential, as they would not have time to rise anyway. The (dry) yeast and olive oil could certainly be left out if necessary.
  • The golden craft: It is best to have the dough and topping ingredients ready together when the pan is placed on the stove. Allow it to heat up on a high setting with the lid on the pan. Now shred a handful of the prepared dough and shape the pizza out of it. Have the floured plate ready for temporary storage. When the pan is hot, turn down the heat to the medium setting, add the pizza –dough WITHOUT oil to the pan and bake for about 3-4 minutes, with the lid on. After that, turn the pizza to the other side, put one big tablespoon of the spread on it and add the ingredients you want. Add the cheese last, put the lid back on and bake for another 3-4 minutes.
  • Afterwards: season and ENJOY! Bon appetite!


Calories: 521kcalCarbohydrates: 96gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 588mgPotassium: 134mgFiber: 3gSugar: 1gCalcium: 21mgIron: 6mg
Keyword dough, italian, pizza, stove top
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