I LOVE pizza. Seriously. Daniel & I could eat it every single day of our lives!!!! Noted, we try really hard not to!!! But this crust makes it even harder because it is SO delicious. It gets wonderfully crisp on the outside, has such a good flavor and holds up very nicely to LOTS of toppings!!! (see above and below!)
Enough chit-chat. Just make this crust because I know you will LOVE it. Even if you aren’t vegan…you’ll STILL love it!!! Best crust I have EVER made at home, hands down, vegan or otherwise!!!
TOPPINGS IDEA #1:
Soyrizo, red onion, spinach, tomato, black olives, crimini mushrooms.
When almost finished baking brush crust with melted vegan butter & garlic powder.
After baking add avocado.
Makes one 12-16″ pizza (depending on how think you like your crust)
- 1tsp sugar
- 1.5C warm water
- 1T active dry yeast
- 1T olive oil
- 1tsp salt
- 2C whole wheat flour
- 1.5C all-purpose flour (I always have bread flour on hand and use that)
- 1T melted vegan butter
- 1/2tsp garlic powder
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top & let stand for about 10 minutes, until foamy.
Stir olive oil & salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour & knead until all the flour has been absorbed & the ball of dough has become smooth (about 10 minutes). Place dough in a lightly-oiled(I use my Misto) bowl & lightly oil the top of the dough. Cover loosely with a towel & let stand in a warm place until doubled in size. Usually, this takes about 1 hour.
When the dough is doubled, tip dough out onto a lightly floured surface and form into a tight ball (could divide into 2 smaller balls for smaller pizzas). Let rise (either on surface or back in bowl) for about 45 minutes, or until doubled.
Preheat oven to 425°F. Roll dough with rolling pin until about 1/2-3/4 inch thick then drape over both of your fists & gently pull the edges outward while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Add toppings.
TOPPINGS IDEA #2:
Pesto (homemade or otherwise), crimini mushrooms, black olives, zucchini, red onion, green bell pepper, dried cranberries.
After baking top with Vegan Parm and/or plain nutritional yeast!
Bake for 12 minutes then pull out and brush crust with vegan butter & sprinkle with garlic powder. This is why the crust is SO amazing!!!!
Bake for an additional 5-10 minutes (depending on thickness and crispiness desired) until the crust is crisp and golden to your liking.
Eat. Enjoy. Love.