Vegan Pizza Dough
Have you been admiring my Friday Night Pizza Night posts on Instagram and craving some vegan pizza? Well here it is! Finally! My vegan pizza dough recipe. So go ahead, make yourself some delicious pizza this Friday.
Making dough is not as hard as you think, but it does take some time. I use my stand mixer to make the dough, but you can definitely just use your hands. In fact, when I first developed this recipe, I didn't have a stand mixer and was kneading dough by hand every Friday. When doing it by hand, don't be afraid to really work the dough until it is smooth and starts to become elastic. To save some time you can make it the day before, store it in the fridge, and bring it to room temperature before baking.
I've experimented with different types of flours and my favorite is half whole wheat, half 00 (superfine double zero pizza/pasta flour). You can use AP flour if that's what you have on hand and the dough will be fine. If you want to make it gluten-free, substitute with AP gluten-free flour, like King Arthur's. You won't get as much rise out of your dough if you choose gluten-free so it will be thinner, but it will still be delicious. Seth (my husband) prefers making it with all 00 flour. Even though it's my recipe, Seth is better at making dough than I am. How crazy is that? What about you, what kind of flour will you be using to make your pizza?
Recipe:
Ingredients
3 1/2 cups 00 flour (you can substitute half whole wheat or Gluten-Free)
1 tsp salt
2 1/4 (1 envelope) dry active yeast
1 Tbsp sugar
1 1/2 cup luke warm water
2 Tbsp Olive Oil (you technically can omit the oil if you want it oil-free)
In the bowl of the stand mixer (or a large bowl) mix the flour and salt. In a separate bowl mix water, sugar and yeast. Stir and let it sit for about 5 minutes until the top is frothy and smells yeasty. Add olive oil to the water. Make a well in the center of the flour and add your liquid. Turn on your mixer and let it go for about 8 minutes until the dough is smooth and slightly elastic. If you are kneading it by hand it will take a bit longer. Put your ball of dough into a greased bowl, cover it with clean dish towel and let it rise in a warm area until it doubles in size, about an hour or so. While your dough is proofing you'll want to preheat your oven. Heat your pizza stone in a 500°F (250°C) oven for about 30 minutes. Top with your favorite sauce and toppings and bake it on the stone for eight minutes or until the crust is golden and the top is bubbling. If you don't have a pizza stone, reduce your oven to 425°F (220°C) and par-bake your crust for two minutes on a baking pan before topping. Slice and enjoy. I strongly recommend using a pizza stone, you can get one here.
Some of my favorite toppings are:
chopped spinach or kale (thawed frozen spinach actually works best, just squeeze out excess moisture)
onions
garlic herb olive oil (mix 2 Tbsp olive oil with 1 crushed garlic clove, 1/2 tsp each dried oregano and basil)
sliced red chillies
eggplant
cherry tomatoes
artichoke hearts
bell peppers
olives
mushrooms
pickled jalepeños
What kind of toppings do you like on your pizza?
Disclaimer: This page contains affiliate links which means that if you click on a link and make a purchase within a set time I earn a commission at no extra cost to you.
