Recipe of the Day: Vegan Pizza
Ingredients
Any store-bought vegan crust or you can make a homemade one from recipes below
Vegan Cheese shreds (I like Diaya brand best)
Tomato basil sauce
Vegan sausage or vegan pepperoni
Any other veggie toppings
I tend to love vegan sausage with jalapeños, pineapple and chopped basil on my pizza cause I'm cool like that. Hahaha. Pizza really isn't a hard thing to make, it's a pretty basic thing we've all made at some point and choosing a vegan option for toppings is a lot easier than it was just 10 years ago (trust me). So have fun with your toppings and enjoy every bite of this delicious childhood staple.
Dough (regular) kitchennostalgia.com
2½ cup (550 ml, 550 g) non-dairy milk, lukewarm
2 tsp sugar
80 g fresh yeast (or 4 tsp active dry yeast or 4 tsp instant yeast)
6⅔ cup (1 kg) all-purpose flour
4 tsp baking powder
3 tsp salt
½ tsp lemon juice
4 Tbsp + 1 tsp oil
If you’re using instant yeast, mix it directly to flour. For other types of yeast, in a small bowl combine lukewarm milk with sugar and yeast. Let stand until yeast activates, about 10 minutes. The yeast will become foamy and start expanding.
Put the yeast mixture together with remaining ingredients in a bowl of your food processor or mixer. Mix well until you get soft dough, similar to pizza dough. If the dough seems too dry (depending on the kind of flour you’re using), add a little bit more of milk or water. If it is too soft, add just a little bit of flour.
You can start using Vegan Crazy Dough immediately. Shape it any way you like, wait a little bit until it starts expanding (about 15-20 minutes in the warm kitchen), then pop in hot oven.
Put the yeast mixture together with remaining ingredients in a bowl of your food processor or mixer. Mix well until you get soft dough, similar to pizza dough. If the dough seems too dry (depending on the kind of flour you’re using), add a little bit more of milk or water. If it is too soft, add just a little bit of flour.
You can start using Vegan Crazy Dough immediately. Shape it any way you like, wait a little bit until it starts expanding (about 15-20 minutes in the warm kitchen), then pop in hot oven.
Dough (gluten free) petiteallergytreats.blogspot.com
For those of you with a gluten allergy....
2 1/2 cup gluten free all purpose hybrid flour
1 3/4 cup water or milk of choice
1 packet or 2 1/2 tsp of dry active rapid rise yeast
1 tsp sugar
2 T oil
1 tsp salt
3 tsp guar or xanthan gum
3 tsp powdered pectin
1 3/4 cup water or milk of choice
1 packet or 2 1/2 tsp of dry active rapid rise yeast
1 tsp sugar
2 T oil
1 tsp salt
3 tsp guar or xanthan gum
3 tsp powdered pectin
Bake at 400 for about 8-10 minutes
Heat liquid to 110 degrees. Add yeast and sugar. Allow to sit for at least 5 minutes to start foaming.
In a separate bowl, combine all dry ingredients. Mix thoroughly
Pour all wet ingredients. Mix by hand for 2 minutes (or use a stand mixer if you own one)
Dough will be sticky. Grease hands lightly with oil. Scoop out and knead with your hands another 5 minutes on parchment paper or cutting board sprinkled with GF all purpose flour.
Cover dough in the bowl and allow to rise about 25 minutes in a warm place.
Preheat oven for at least 15 minutes prior to baking with the baking sheet inside the oven (measure the parchment paper size before placing in oven)
Deflate dough. Divide dough in half. Grease parchment paper with oil.
Press dough into desired shape (shape doesn't matter) making sure to keep dough approximately 1/8 inch thick for a chewy dough like crust. Prick with a fork to help eliminate bubbles.
Carefully remove the hot baking sheet from the oven and slide under pizza dough and place back into oven. (The hot pan really helps crisp and set the crust.)
Bake for at least 8 minutes on the sheet. Move the crust directly on to the rack for the last 2 minutes if you want a crispy bottom.
Repeat with the remaing dough.
Top with your favorite pizza toppings and bake for an additional 6-8 minutes.
Heat liquid to 110 degrees. Add yeast and sugar. Allow to sit for at least 5 minutes to start foaming.
In a separate bowl, combine all dry ingredients. Mix thoroughly
Pour all wet ingredients. Mix by hand for 2 minutes (or use a stand mixer if you own one)
Dough will be sticky. Grease hands lightly with oil. Scoop out and knead with your hands another 5 minutes on parchment paper or cutting board sprinkled with GF all purpose flour.
Cover dough in the bowl and allow to rise about 25 minutes in a warm place.
Preheat oven for at least 15 minutes prior to baking with the baking sheet inside the oven (measure the parchment paper size before placing in oven)
Deflate dough. Divide dough in half. Grease parchment paper with oil.
Press dough into desired shape (shape doesn't matter) making sure to keep dough approximately 1/8 inch thick for a chewy dough like crust. Prick with a fork to help eliminate bubbles.
Carefully remove the hot baking sheet from the oven and slide under pizza dough and place back into oven. (The hot pan really helps crisp and set the crust.)
Bake for at least 8 minutes on the sheet. Move the crust directly on to the rack for the last 2 minutes if you want a crispy bottom.
Repeat with the remaing dough.
Top with your favorite pizza toppings and bake for an additional 6-8 minutes.
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