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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (89g) Recipe makes 8 servings |
||
| Calories 226 | ||
| Calories from Fat 38 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.2g | 6% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 296mg | 12% | |
| Potassium 227mg | 6% | |
| Total Carbohydrate 39.1g | 13% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 0.1g | ||
| Protein 8.2g | 16% | |
Vegan Pizza Dough
By: Lauralie41
Aug 1, 2001
This is an updated version of my adopted recipe. The review it had stated the pizza dough did not cook thru after toppings were added. This recipe and directions will help that problem.
SERVES 8
Ingredients
- 3-3 1/2 cups flour
- 2 1/2 ounces fast rising yeast
- 1 teaspoon salt
- 1 cup water, very warm
- 2 tablespoons olive oil
Directions
1
Preheat oven to 400 degrees F.2
In large bowl, combine flour, yeast, and salt. Add warm water and olive oil, knead about 5 minutes or until mixture is well combined and forms a ball. Let dough sit for 10 minutes in a warm place.3
Roll out dough and fit to oiled cookie sheet or pizza pan. Place in oven and bake for approximately 10 minutes or until very slightly browned.4
Remove from oven and let cool. Add pizza toppings of your choice. Return pizza to oven and bake approximately 10-20 minutes or until cheese is melted. Cool, slice, and serve.
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Featured Reviews for This Recipe
From: TheFreakinVegan
On Jun 17, 2008
This crust is so versatile! It is easy to make, and it tastes delicious! Dry? No flavor? Hardly! This crust tastes great when Whole Wheat Flour is substituted. This is an excellent alternative to store-bought cheese-crust pizzas!
From: brokedownrage
On Jul 14, 2007
Too dry and not much flavor. I might try it again but use more oil/water and maybe add some spices to the dough
From: Andi of Longmeadow Farm
On Dec 16, 2007
Tell the cowboys to bring the goats home, because there's gonna be pizza tonight. I was looking for a great recipe for pizza dough that can be used interchangeably as a Calazone and part pizza. The pizza was for my vegan son, Bryan. The Calazone was for Dennis. I easily divided this apart for two balls of dough. I even used the "dough" cycle on my ABM to mix it up and make a perfect crust. I used some Krazy Janes Mixed Up Salt, and a bit of Italian seasonings. and other then that stuck to the recipe perfectly. You have an adopted recipe PLUS here, Lauralie! Thank you for sharing this! Will use it often!
From: Missy Wombat
On Jul 24, 2003
This recipe would do better if it was popped in the oven briefly to bake the top part of the base. I make pizzas with huge amounts of topping and as a result I run the risk of the base not baking through. The base was very 'bready' and not crisp after 20 minutes in the oven.
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