Vegan Pizza Dough

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: ~Nimz~

On Dec 11, 2005

Awesome. Great flavor and so quick to make. I love this and will be making it often. Crispy and chewy on the inside. No need to wait for rising time any more. I disolved the yeast in warm water for about 10 minutes, added the oil, salt and flour and 1 tsp Italian seasoning to the mix and about 5 tbls extra of warm water, and mixed it all together in the KA. Thanks

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: 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!