Artisanal Vegan Pizza Dough |
I prefer to bake my pizzas on a pizza stone. This allows the crust to become light
and crispy as if it had been cooked in a wood-burning pizza oven. The homemade
pizza crust is time-consuming, but this recipe has been tested to perfection. It’s
well worth the effort.
1 tablespoon active dry yeast
1 cup of warm water
¼ cup agave nectar
¾ cup nondairy milk
1¾ teaspoons Ener-G Egg Replacer mixed with 1 tablespoon water
1½ teaspoons sea salt
2¼ cups whole wheat flour
¾ cup white whole wheat flour
1. In a large bowl, dissolve the yeast in the
warm water. Let stand until frothy.
2. Stir in the agave, milk, egg replacer mixture, salt, and flours to make a soft
dough. Knead for 6–8 minutes, until smooth.
3. Place the dough in a bowl and cover with a damp towel. Set aside in a warm
place to rise, until the dough doubles in size, about 1 hour.
4. Punch down the dough and allow to double in size again, about 30 minutes.
5. During the second rise, preheat oven to 450°F.
6. Divide the dough in half. On a floured cutting board, roll out each half into a
¼-inch-thick crust. Place the crusts on a pizza pan or stone. Evenly poke the
pizza dough with a fork.
7. Bake for 4–6 minutes, until just beginning to brown.
8. To make pizzas, top the crusts with the desired sauces and toppings.
9. Return the pizzas to the oven for another 10–15 minutes, until the sauces and
toppings are done to your liking and the crusts are golden brown around the
edges and serve warm.