Pizza D’oh! Pizza Dough Vegan Recipe

vegan pizza dough

This recipe is my own adaptation from The  Joy of Cooking book. A create guide, for recipe ideas. I love to use existing recipes as inspiration and then turn them into something specific to my needs.

Once in a while, but not often, I love to  make a really great pizza dough from scratch for myself and a loved one. This is a time commitment, so really get into it. Play some good tunes, drinks a lot of wine and get your creative funny bone going! T knows it’s pizza night when I he comes home to the Fine Young Cannibals playing on the ipad and half the wine rack is missing…

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Pizza D'oh! Pizza Dough Vegan Recipe
 
The key to a really good pizza is, of course, the crust. This vegan pizza dough recipe is perfect for your next pizza night at home. Make this homemade pizza dough recipe, and finish it with your favorite toppings.
Author:
Recipe type: Dinner
Cuisine: Italian
Ingredients
  • 2¼ tsp active dry yeast
  • 1⅓ cups warm water
  • 3½ - 3¾ cups organic white flour*
  • 1 tbs olive oil
  • 1 tbs Himalayan rock salt
  • 1 tsp cayenne
  • 1 tbs agave or organic white sugar (Optional, it makes the crust puffier)
* I usually use 1 cup multigrain flour & 2 cups unbleached organic white flour.
Instructions
  1. Combine the yeast and the warm water in a large bowl. Let stand for 5 - 10 minutes until yeast is dissolved and is starting to foam up.
  2. Mix in the rest of the ingredients. Turn the dough onto lightly floured surface and knead for 10 minutes. The dough should be smooth and not sticky. Coast a bowl with olive oil, and ad the dough. Turn the dough over to coat completely with oil. Cover with a clean and floured dishtowel and let rise in a warm place. I like to place it on top of my oven. it will double in size.
  3. Punch the dough down and divide it in half. I like to freeze one half for next time, or if I'm feeding a large group I make two different pizzas.
  4. Roll your dough into a ball and let it rest, loosely covered, for about 10-15 minutes. Preheat the oven to 450F. Dust your baking sheet. The dough will be fairly elastic, so you’ll have to stretch it out with your rolling pin. Place the dough on your baking sheet. To prevent the toppings from making the crust soggy, brush the top of the dough with a bit of additional olive oil. pierce the surface area of the dough with a fork, this will prevent air holes bubbling up as it bakes.
  5. Now add the toppings - whatever you like. Sometimes I do the tomato sauce thing as a base, sometimes I’ll use pesto, avocado or just plain olive oil. Try this no cheese version of a traditional favourite.
  6. When you’re ready, pop it in the oven. Depending on your crust, the dough will take about 12 minutes.

Watch this video!!

[youtube=http://www.youtube.com/watch?v=NH59nWd1Q40]

 

vegan pizza dough

 

Order Edgy Veg Cookbook

One Comment

  • Joe says:

    Thanks Candice! Using your recipe I made for the first time restaurant quality pizza. This time I made sure to knead for the full 10 minutes; I didn’t hurry the rising process (2-1/2 hrs for the first one); and I put my cast iron comal in the oven (set at the max, 550) and when the oven was up to temperature I took the comal out, put the pizza into it and then put it back into the oven for 8 minutes. So happy it turned out so well.

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