No Yeast Pizza Dough - Vegan
User Reviews
5
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Prep Time
15 mins
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Cook Time
18 mins
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Resting
30 mins
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Total Time
1 hr
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Servings
4
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Calories
192 kcal
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Course
Main Course
No Yeast Pizza Dough - Vegan
Description
No Yeast Pizza Dough - Vegan is prepared by mixing lukewarm non-dairy milk and water with vinegar and olive oil to create a wet base. Dry ingredients including flour, salt, baking powder, baking soda, and oregano are combined separately, then incorporated into the wet mixture to form a dough. The dough is gently kneaded and rested to allow the leavening agents to activate. It is then shaped on parchment paper, topped with sauce and vegan toppings, and baked at 425°F for 16 to 18 minutes until cooked through. The oregano adds a subtle herbaceous note to the dough.
The crust texture is soft and tender rather than chewy or crispy like yeast-based doughs, making it a convenient alternative when yeast is not desired. Adding olive oil enhances the dough's moisture and flavor. The resting period helps the dough bind well for easier rolling.
This pizza dough can serve as a versatile base for various vegan toppings and sauces. It can be baked on parchment paper to prevent sticking and keep the crust softer. Variations like brushing the edges with flavored olive oil can enhance taste and crispness.
The recipe notes suggest storing baked pizza in the fridge up to 3 days and freezing the uncooked dough or baked pizza for up to a month. Using leftover flavored oil or adding fresh herbs to the dough can customize the flavor further.
Ingredients
- 1/4 cup non-dairy milk such as almond soy or light coconut
- 1/4 cup water
- 1/2 tsp vinegar , white distilled vinegar( is usually more tolerated for yeast-free) or apple cider vinegar(which contains some yeas) or 1 teaspoon lemon juice
- 2 tsp extra virgin olive oil
- 1 1/2 cup flour I use unbleached all purpose
- 1/3 tsp salt
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp oregano
Instructions
- Warm the water and non-dairy milk until lukewarm, mix in the extra virgin olive oil and vinegar
- In another bowl mix in rest of the dried ingredients, until they are well combined
- Add the dried ingredients to the wet bowl and mix
- Press and mix or use your hands to lightly knead. Depending on the nondairy milk and the flour used, you might need a tsp or so more water to get the dough together. As soon as the dough forms, bring it together and cover the bowl and let it sit for half an hour.(15 Mins if near a warm oven)
- Remove the dough from the bowl and spread it using a rolling pin or hands on a parchment lined baking sheet. use flour if dough is sticky to help spread. Use hands or roll it out.
- Put your favorite pizza sauce on top, veggies and vegan cheese or other toppings of choice.
- Bake at 425F (220C) for 16-18 minutes depending on the size of the pizza and thickness of the crust.
- Broil for half a minute to brown if needed and then take the pizza out of the oven, let it sit for a minute and slice and serve.
Notes
- Brush olive oil on the crust before baking for crisper edges and added flavor.
- You may adjust water quantity slightly to achieve a workable dough consistency.
- Bake dough on parchment paper to maintain softness and prevent hardening.
- Store baked pizza in the refrigerator for up to 3 days; freeze unbaked or baked pizza for up to one month.
- Add fresh or dried herbs to the dough for extra flavor variety.
- Brushing garlic or herb oil on the crust before or after baking enhances the taste if spices were omitted during mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1/4 pizza | |
| Calories | 192kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 243mg | 10% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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