|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 102g||37%|
|Dietary Fiber 4g||14%|
|Total Sugars 7g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Homemade pizza is often a family favorite, but if there is a vegan in the household, you need to make sure all of the components are dairy- and animal-free. This recipe is for a basic pizza dough that is vegan, making the perfect base for a variety of dairy-free and meat-free pizzas.
All you need are active dry yeast, water, sugar, olive oil, all-purpose flour, and salt; just be sure the sugar is vegan as some brands can include animal bone char, which is used as part of the refining process. If the yeast you are using has been in the pantry for a while, you may want to check it for freshness. And if you prefer, you can substitute whole wheat flour in place of the all-purpose. Plan for about an hour of rising time once the dough comes together. Then punch it down, knead it a bit, and top the pizza dough with pizza sauce and your favorite vegan toppings and bake.
This dough makes a 10-inch pizza, enough for two people, but you can also use it to make calzones, breadsticks, and garlic knots. This vegan pizza dough can be used right away or wrapped well and stored in the fridge for up to two weeks; you can also freeze it for three weeks.
Gather the ingredients.
In a large mixing bowl, combine the yeast, warm water, and sugar, mixing gently until combined. Allow the mixture to rest for about 5 minutes, or until bubbly.
Add the olive oil, flour, and salt, adding more flour as necessary until it forms a soft dough. The dough should pull away from the sides of the bowl and feel just a little sticky.
On a lightly floured surface, knead the dough for 5 to 7 minutes, or until elastic.
Place the dough in a well-oiled bowl, cover, and let sit in a warm place for about 1 hour, or until the dough has doubled in bulk.
Once the dough has doubled in bulk, punch down the dough and turn it out onto a lightly floured surface. Knead the dough for several minutes until smooth and elastic.
Use the dough immediately or wrap tightly in plastic wrap and refrigerate or freeze until ready to use.
If your yeast does not bubble when you combine it with the water and sugar, you may have “dead” yeast or the water was too hot.