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<![CDATA[Vegan Pizza Crust Recipes]]> http://www.veganbaking.net/ <![CDATA[Vegan Pizza Crust Recipes]]> http://www.veganbaking.net/images/stories/logo.png http://www.veganbaking.net/ http://www.veganbaking.net/recipes/breads/pizza-crusts/easy-pizza-crust <![CDATA[Easy Vegan Pizza Crust]]> http://www.veganbaking.net/recipes/breads/pizza-crusts/easy-pizza-crust Easy Vegan Pizza CrustI haven't yet met anyone who isn't a raging pizza fan. It was one of the hardest foods for me to give up when I lit the vegan torch. Luckily, I've developed this Easy Vegan Pizza Crust recipe that's easy to make and features a rich flavor with a crispy exterior and chewy interior. This has come at a price. The uneven road leading to this crust has made past girlfriends almost dump me over failed pizza prospects. I've lost many highly anticipated meals and wasted lots of time. Yes, the lowly pizza crust depends on some fundamental ingredients and methods that are to be mastered in order to bake itself to crispy perfection.
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I haven't yet met anyone who isn't a raging pizza fan. It was one of the hardest foods for me to give up when I lit the vegan torch. Luckily, I've developed this Easy Vegan Pizza Crust recipe that's easy to make and features a rich flavor with a crispy exterior and chewy interior. This has come at a price. The uneven road leading to this crust has made past girlfriends almost dump me over failed pizza prospects. I've lost many highly anticipated meals and wasted lots of time. Yes, the lowly pizza crust depends on some fundamental ingredients and methods that are to be mastered in order to bake itself to crispy perfection.

How I found my preferred vegan pizza crust texture

This pizza crust takes the middle road between thin crust and thick crust. It doesn't contain much yeast because it gets what rise it needs from oven spring. Bread flour is paramount in this recipe because its higher protein content allows the crust to develop a crackly outer crust with a chewy interior. Olive oil is a dough tenderizer because it slightly inhibits gluten strands from bonding. This allows the crust to have just the right amount of chewiness without being too robust.

This crust has a high moisture content and, as such, doesn't require excessive kneading. Stirring the dough is all that is necessary to work the moisture into the dough kick off gluten development that continues throughout fermentation.
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Long term versus short term dough resting

Finally, you have the option of doing a long term rest with this dough to develop maximum flavor. Allowing the dough to sit in refrigerated for an extended period of time significantly builds complex flavor. This is because naturally occurring amylase enzymes in the flour slowly break out sugars from the starch in the flour. You can think of starches as a necklace and the enzymes cutting off the beads  which are glucose molecules with their tiny little scissors. This activity has two benefits: It produces more food for the yeast so it can ferment the dough more effectively and produce more flavor. It also increases the sugar content in the dough. This sugar slightly caramelizes during baking, further building flavor. I recommend doubling or tripling this Easy Vegan Pizza Crust recipe and always keeping a batch in the freezer. This way all you need to do is move the dough from the freezer to the refrigerator about 24 hours before you want to make pizza for the best pizza with the least amount of effort.

Despite the above steps I still classify this as an easy recipe. Don't get too confused with my scientific jibber jabber. The end result will just be really great pizza crust!

Find more Savory recipes on Veganbaking.net

Easy Vegan Pizza Crust Recipe

¾ cup + 3 Tablespoons warm water
½ teaspoon active dry yeast

2 cups bread flour
¼ cup whole wheat flour
1 ¼ teaspoons salt

2 Tablespoons vegetable oil

1) Activate the yeast

In a small bowl, whisk together the warm water and yeast. Let it sit for about 10 minutes so the yeast activates.

2) Whisk together the dry ingredients

In a medium mixing bowl whisk together the bread flour, whole wheat flour and salt.

3) Form the dough

Add the water mixture and vegetable oil and stir with a large spoon until the dough comes together into a sticky ball.

4) Mix the dough

If Using an Electric Mixer

Mix on medium speed for about 30 seconds or until the dough forms into a smooth, sticky ball and starts to pull away from the sides of the bowl.

If Mixing by Hand

Use a large spoon and stir the dough clockwise for about 2 minutes, then reverse stirring directions and stir counter-clockwise for another 2 minutes or until the dough forms into a smooth, sticky ball and starts to pull away from the sides of the bowl.

5) Let the dough rise

If you're doing an overnight rise

Place the dough in a freezer bag, flatten it to a disk, squeeze all the excess air out and let it sit in the refrigerator from 12 hours to 3 days. Storing the dough in the refrigerator for more than 3 days isn't recommended because it can discolor. Feel free to store it in the freezer for up to one month if you need to store it longer.

Take the dough out of the refrigerator and allow it to reach room temperature, about 3 hours. Due to the small amount of yeast in the dough, it will not rise significantly.

If you're doing a conventional rise (the quick method)

Coat the dough with about 1 teaspoon of olive oil, cover the mixing bowl with a plastic bag and let the dough rise for about 1 ½ hours. The dough will not gain a significant of size during this rise.

Degass the dough by pressing out any gas with open palms. Allow the dough to have another rise for about 1 ½ hours. Due to the small amount of yeast in this dough it will not rise considerably.

Let the dough rise

6) Prepare your toppings

Now that we have some downtime, let's prepare our toppings. I could write an entire book on pizza toppings but the basic premise is to sauté savory, flavorful ingredients at high heat so they're partially cooked by the time it goes on the pizza.

Here's what I usually do: Heat some oil in a large pan or wok. Sauté onions in the oil with some salt and add some garlic and other spices if necessary. Deglaze the pan with a splash of flavorful liquid such as red or white wine, vinegar, beer or even water. Now add a protein element such as seitan, tofu or tempeh. The protein element will soak up these deglazing juices. Now add some aromatic spices such as basil, thyme, oregano or tarragon.

7) Preheat your oven and prepare your baking surface

Preheat your oven as high as it will go but not hotter than 1100F. Most come ovens have a dial that goes to 500F When I crank my oven to its maximum temperature it registers 525F on the oven thermometer. Liberally dust a baking sheet with semolina flour. Semolina flour will inhibit the crust from sticking while baking better than any other flour due to its hardness. It's worth having in your kitchen just for this purpose if you make pizza frequently.

8) Position the dough on the baking sheet or cooking surface

Dampen your hands with water. Pick up the ball of dough and flatten it into a disc with your hands as you rotate the dough. Position the dough so it's resting on the back of your hands and slightly pull your hands out as you rotate the dough. When you get to the point of where you think the dough might tear, place it on the baking sheet or pizza stone and pull it into formation so it's about 13 inches in diameter. Do not crimp the edges of the dough; It will create an edge for you during baking.

Prepare your crust

9) Apply a layer of tomato paste to the pizza dough

Coat the dough with a thin coat of tomato paste. I prefer tomato paste because it allows the crust to not get waterlogged and reduces the chances of a 'soupy' pizza. Add the toppings you created in Step 6 but don't overdo it; pizza is a celebration of simplicity.

10) Bake to perfection

Bake until the crust turns a deep golden color with some darker spots. At 525F this takes about 15 to 20 minutes. It's important to rotate the pizza 180 degrees halfway through the baking duration for even baking.

11) Cool slightly and slice the vegan pizza

Allow the pizza to cool for about 10 minutes before slicing and serving. Store your pizza in a covered container at room temperature where it will keep for up to 3 days. This recipe makes one 13 inch Easy Vegan Pizza Crust.

Vegan pizza ideas

Veggie Canadian bacon and pineapple
Tofu feta, kalamata olives, sun dried tomatoes and artichoke hearts
Tofu cheese with cauliflower and curry powder (indian style)
Garden style with caramelized onions, pine nuts and tons of other veggies
Tofu cheese with seitan sausages

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Mon, 23 May 2011 05:00:00 -0400
http://www.veganbaking.net/recipes/breads/pizza-crusts/sourdough-pizza-crust <![CDATA[Vegan Sourdough Pizza Crust]]> http://www.veganbaking.net/recipes/breads/pizza-crusts/sourdough-pizza-crust Vegan Sourdough Pizza CrustThis Vegan Sourdough Pizza Crust recipe has a little more oomph in the form of the flavors produced by wild yeast fermentation, also known as sourdough. The wild yeast isn't enough to leaven the dough completely on it's own so it's spiked with some bread yeast to help it along. This vegan crust is great for cheeseless pizzas or other pizzas where you're not using intensely flavored toppings and you'd like the crust to contribute more flavor to the pie. It's also a great way to use the sourdough starter you've been keeping in your fridge. You do have a resident starter in your fridge right? {loadposition share}Vegan Sourdough Pizza Crust

This Vegan Sourdough Pizza Crust recipe has a little more oomph in the form of the flavors produced by wild yeast fermentation, also known as sourdough. The wild yeast isn't enough to leaven the dough completely on it's own so it's spiked with some bread yeast to help it along. This vegan crust is great for cheeseless pizzas or other pizzas where you're not using intensely flavored toppings and you'd like the crust to contribute more flavor to the pie. It's also a great way to use the sourdough starter you've been keeping in your fridge. You do have a resident starter in your fridge right?

Find more Sourdough recipes on Veganbaking.net

Vegan Sourdough Pizza Crust Recipe

1 ½ cups sourdough starter
½ teaspoon yeast

1 ½ cups bread flour
2 Tablespoons vegetable oil
½ teaspoon salt

1) Activate the yeast

In a medium mixing bowl, whisk together the sourdough starter and yeast. Let it sit for about 10 minutes so the yeast activates.

2) Build the dough and kead it

Stir in the bread flour, vegetable oil and salt. Transfer the dough to a clean surface and knead it for 12 to 15 minutes, kneading 1 Tablespoon of water into the dough at a time until just before the dough starts to stick to your hands.

3) Allow the dough to rise

Form the dough into a ball, coat it with vegetable oil and place it inside a clean medium mixing bowl. Cover the bowl with a plastic bag or plastic wrap and let it sit for about 4 to 6 hours until it gets 80% to 100% bigger.

At this point the dough can either be used immediately or covered in plastic wrap and refrigerated for up to several days. If you're using it later, make sure the dough is room temperature before removing it from the plastic wrap and forming it into shape.

4) Form the dough to shape and allow it to rise once more

Preheat your oven to 500F (260C). Form the dough into a disc with your hands. Place the dough on a baking sheet or pizza pan dusted with corn meal or flour and it push into shape with your fingers. The crust should be about 14 to 16 inches in diameter and 1/8 to ¼ inch thick. Once the desired diameter is achieved fold the outer 1 inch edge over the crust. Cover the pizza with plastic bags or plastic wrap and let it proof for 1 hour.

5) Apply the toppings and bake your vegan pizza to perfection

Cover the crust with tomato paste and your preferred toppings. If you're using spinach as a topping, make sure it's laid down first, with the sauce going on top. Bake the pizza for 7 minutes then rotate it 180 degrees and bake for another 7 minutes or until the outer diameter of the crust is golden. This recipe makes one Vegan Sourdough Pizza Crust.

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Wed, 28 Jul 2010 03:28:53 -0400
http://www.veganbaking.net/recipes/breads/pizza-crusts/vegan-cornmeal-spelt-pizza-crust <![CDATA[Vegan Cornmeal Spelt Pizza Crust]]> http://www.veganbaking.net/recipes/breads/pizza-crusts/vegan-cornmeal-spelt-pizza-crust Vegan Cornmeal Spelt Pizza CrustThis Vegan Cornmeal Spelt Pizza Crust recipe is one of the fastest, easiest crusts around because it doesn't need lots of kneading and it doesn't require yeast. Although it's not gluten-free, it does have very low amounts of gluten which is good if you're trying to cut back on it due to food allergies. This recipe makes a vegan crust that is 12 to 14 inches. This dough can also be refrigerated for later use.
{loadposition share}Vegan Cornmeal Spelt Pizza Crust

This Vegan Cornmeal Spelt Pizza Crust recipe is one of the fastest, easiest crusts around because it doesn't need lots of kneading and it doesn't require yeast. Although it's not gluten-free, it does have very low amounts of gluten which is good if you're trying to cut back on it due to food allergies. This recipe makes a vegan crust that is 12 to 14 inches. This dough can also be refrigerated for later use.

Find more Savory recipes on Veganbaking.net

Vegan Cornmeal Spelt Pizza Crust Recipe

¾ cup + 3 Tablespoons warm water
¼ cup olive oil
2 Tablespoons golden flax meal
1 Tablespoon sugar
1 ¾ teaspoons salt
1 teaspoon onion powder
½ teaspoon garlic powder

1 ½ cups spelt flour
1 ½ cups corn meal

1) Whisk together the flax meal and flavoring ingredient mixture and allow it to thicken

Preheat your oven to 425F (218C). In a medium size mixing bowl whisk together the water, olive oil, flax meal, sugar, salt, onion powder and garlic powder. Set aside for a minimum of 5 minutes. 

2) Whisk together the spelt flour and corn meal

In another medium mixing bowl, whisk together the spelt flour and corn meal.

3) Build the pizza dough

Add the mixture from step 1 to the bowl containing the flour and mix with a spoon. When the dough becomes thick mix with your hands and knead on a lightly floured surface for about one minute. Alternatively, if your mixing bowl is large, you can knead it in the bowl. Feel free to add dustings of spelt flour if the dough gets too sticky to work with. 

4) Form the dough

At this point the dough can either be used immediately or covered in plastic wrap and refrigerated for up to several days. If you're using it later, make sure the dough is room temperature before removing it from the plastic wrap and forming it into shape.

Form the dough into a disc with your hands. Place the dough on a your pizza pan. Use your fingers to push it into shape, pushing out from the center, outward. The crust should be about 10 to 12 inches in diameter and about ¼ inch thick. Leave the outer perimeter of the crust about ½ inch thick so the crust can hold the sauce and toppings.

5) Add your vegan pizza toppings and bake to perfection

Cover the crust with tomato paste and your preferred toppings. If you're using spinach as a topping, make sure it's laid down first, with the sauce going on top. This crust does not need to be pre-cooked. Bake the pizza for 20 to 25 minutes or until the outer diameter of the crust starts to golden. This recipe makes one, 10 to 12 inch Vegan Cornmeal Spelt Pizza Crust.

Vegan pizza ideas

Veggie Canadian bacon and pineapple
Tofu feta, kalamata olives, sun dried tomatoes and artichoke hearts
Tofu cheese with cauliflower and curry powder (Indian style)
Garden style with caramelized onions, pine nuts and tons of other veggies
Tofu cheese with seitan sausages

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Thu, 16 Apr 2009 05:04:11 -0400