|Nutritional Guidelines (per serving)|
|Servings: 2 pizzas (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||2%|
|*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.|
This simple vegan pizza dough recipe from The Wheat Foods Council uses cornmeal, yeast, and water. If you've got plenty of cornmeal on hand, making a pizza crust is a great way to use it up.
This recipe will make 2 large 18-inch thin crust or 2 medium 12-inch thick crust pizzas.
- 1/2 cup water (warm)
- 1 1/4 tablespoons active dry yeast
- 1 tablespoon sugar
- 1/4 cup cornmeal
- 2 3/4 to 3 1/4 cups flour (divided)
- 1 tablespoon vegetable oil
- 1 1/2 teaspoon salt
Preheat oven to 425 F.
In a medium bowl combine a 1/2 cup of water, 1 1/4 tablespoons of yeast, 1 tablespoon of sugar, 1/4 cup of cornmeal, and 1 1/4 cups flour; mix thoroughly. Let rest 5 minutes.
Add 1 tablespoon of oil, 1 1/2 teaspoons of salt, and enough flour to form a ball. Knead, adding flour as needed, about 3 to 5 minutes or until not sticky.
Place dough in a sealable bowl or plastic bag sprayed with non-stick spray. Let rest 15 minutes. This can be refrigerated all day.
Coat pizza pans with cooking spray. Use cast iron skillets, stone deep dish pizza pans, regular pizza pans or cookie sheets.
Divide dough in half and pat or roll out to fit pizza pans, forming a slight edge on the dough. Prick holes in the dough and bake for about 8 minutes. Top with your favorite ingredients.
Bake 15 to 20 minutes or until crust is browned.