Vegan pizza dough recipe

Recipe taken from But I Could Never Go Vegan (An awesome cookbook)! Once you've got down the ability to make a tasty vegan pizza crust, the possibilities are endless!




Ingredients:

1 cup of warm water heated to 110 degrees (microwave for about 1 minute- use a thermometer if you can, if too hot it will kill the yeast and not warm enough won't activate the yeast)

1 teaspoon of vegan sugar

2 ¼ teaspoons (or one package) of active dry yeast

2 tablespoons of extra virgin olive oil

1 teaspoon of salt

2 ¼-3 cups of whole wheat or bread flour, divided, plus some extra

olive oil or coconut oil spray

(If you want to make an herb crust pizza, mix in herbs of choice to taste. IE- garlic & onion powders, fennel seeds & dried sage, rosemary thyme & parsley, basil oregano & marjoram, curry powder, or red pepper cumin & ancho chili powders)


Directions:

Combine the water and sugar in a large bowl (or in the bowl of your mixer or food processor fitted w/ dough hook if using). Add yeast and set aside for 10 minutes to allow it to activate. You'll know when it's ready because it will form a thick foamy layer at the top.

Once activated, add oil and salt, and blend/mix together. Gradually add flour ½ at a time and mix until a ball forms. If it's dry and crumbly, add more oil and if it's too sticky add more flour. You should be able to touch the ball without it sticking to your finger.

Lay the ball of dough inside a large bowl sprayed with oil. Cover with a damp kitchen towel and leave in a warm non-drafty place for 1 hour. The ball should double in size as it rises.

Gently punch the dough down a few times and knead it on a floured surface until flat, but no thinner than ¼ inch thick. Split in half for two small pizzas or use as is for one large pizza. Leftover dough can be placed in a resealable bag and refrigerated for 3-4 days or frozen for 1 month.

When ready to use, spread/roll out onto a floured pizza pan and bake at 475 degrees F for 10-12 minutes with the toppings of your choice.