- 1 cup Warm Water
- 2 1/2 tsp Yeast (or one packet)
- 2 tbsp Oil
- 1 tbsp Sugar
- 2 1/2 cups Flour
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tbsp Parsley Flakes
- 1/2 tbsp Oregano
Classic Vegan Pizza
- Pizza Dough
- 1/3 cup Pizza Sauce
- 1/2 cup Vegan Cheese (Mozza)
- 1/4 cup Sun-Dried Tomatoes
- 1 tbsp Italian Seasoning
- 2 tbsp Vegan Parm (Optional)
- In a large mixing bowl, combine warm water, yeast, oil, and sugar. Let sit for 15 minutes while the yeast activates.
- Pour in flour, salt, garlic powder, parsley flakes, and oregano. Give a light mix.
- I make my dough in a stand mixer using the dough hook attachment on speed 3. Let mix (or knead by hand) for 10 minutes until the dough has formed into a smooth ball.
- Remove the dough from hook, lightly oil the bowl, and place the dough back in, coating it evenly in the oil.
- I preheat my oven on low, turn it off, and let some heat escape to create a warm place for the dough to rise. Make sure the oven isn't too hot for your bowl!
- Cover the dough, place in the oven to rise for 40 minutes to 1 hour.
- Punch the dough down, form into a ball again. Use the full batch to make a large pizza, or cut it in half and save some for later by refrigerating in an airtight container overnight.
Classic Vegan Pizza
- Preheat oven to 420, line a baking sheet with parchment paper.
- Press the dough into a square or circle, about 1/2" thick. For an even crust, poke light holes in the dough with a fork before topping.
- Spread the pizza sauce, edge to edge over the dough. Brush the sauce lightly over the edges of the crust. This will turn crispy and dark when cooked.
- Top with vegan cheese, sun-dried tomatoes, parm, and Italian seasoning.
- Bake at 420 for 15-18 minutes. Broil for 4 additional minutes to brown the crust and melt the cheese.
- Cut into triangles, or squares, and enjoy.
- I use Follow Your Heart Mozzarella Shreds, sub your favorite vegan cheese.
- Instead of Italian seasoning, you can use a mix of oregano, parsley, and garlic powder.
- I like to let my dough rise for 40 minutes to one hour. You can let it rise longer, but I find the maximum time is 1.5 hours. Past that the dough gets too sticky and weak.
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