Vegan Pizza Crust Recipe (No Knead!)

A good vegan pizza crust recipe can be hard to find, let alone make. Once you find an easy one, you end up kneading the dough by hand for 12 hours before rising for another week! I want pizza today, dammit! Fortunately, this dough is insanely easy to make! Simply toss the ingredients into a Kitchenaid and mix on medium-high for a good 10 minutes. Voilà! The dough will be kneaded perfectly by the 10 minute mark, and will start to ball together. Simply let rise and top however you please! We often make vegan “meat-lovers”, cheeze, and veggie styled pies. The one pictured in this recipe includes tomato sauce, bell peppers, cherry tomatoes, and daiya mozzarella.

Let the machine do all the hard work! No need to spend hours kneading, this Vegan Pizza Crust Recipe is as easy as they come.

The hardest part about making this dough is waiting two hours for it to rise.

Start by throwing (or gently place, if that’s more your style) the ingredients in a kitchenaid, ramp up to medium-high and let it “knead” for about 10 minutes. I won’t look like much, but right towards the end it should ball-up nicely onto the hook. The intense “kneading” process works the gluten around nicely, allowing it to stretch and create long, chewy strands (the real secret to this vegan pizza crust recipe). If you don’t have gluten on hand, either omit, or replace the flours with bread flour. I have made it with exclusively all-purpose, but the chew is definitely worth the extra effort.

Yields 1 Pizza Vegan Pizza Crust Recipe (No Knead!) Light, chewy, amazing italian realness! 2 hr, 20 Prep Time 5 minCook Time 2 hr, 30 Total Time Save Recipe Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 1 cup all-purpose flour

2/3 cup whole-wheat flour

1 Tbsp vital wheat gluten

1 tsp dry yeast

1 tsp salt

1/2 tsp italian seasoning

1 cup warm water Instructions Mix all ingredients on medium-high in a kitchenaid with dough-hook attachment Beat for about 10 minutes to knead Transfer to lightly-greased bowl for 2 hours to rise Roll the dough out Top with your favorite toppings (I used cherry tomatoes, bell peppers, tomato sauce, and vegan cheese) Bake at 500° for 5-6 minutes (If adding mixed greens like the post, remove from oven, top with greens, and broil for another minute) Let cool before cooking and devouring! Notes If you do not have vital wheat gluten on hand, simply replace all flours with bread flour. If you also do not have bread flour, simply use all-purpose. I have done this plenty of times with very delicious, less chewy results. Nutrition Calories 197 cal Fat 1 g Carbs 42 g Protein 6 g Click Here For Full Nutrition, Exchanges, and My Plate Info 7.8.1.2 21 Nick Abell

What’s your favorite kind of pizza? Let us know in the comments below!

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