- Yield : 8-10 pieces
- Prep Time : 1:20 h
- Cook Time : 18m
- Ready In : 1:40 h
June 29th is International Vegan Pizza Day and we intend on celebrating! Here’s an easy way to do it.
You can really add any fillings you like, depending on how you like your pie. Besides the ingredients listed below, I found some vegan, soy and gluten-free cheese, Daiya, at my local grocery store and added it along as a special treat. But these taste great without it as well! Enjoy!
- 1 Cup Warm Water
- i Packet of Active Dry Yeast
- 1 Tablespoon Sugar
- 3 Cups Flour
- 1 Teaspoon Salt
- 1 Tablespoon Olive Oil
- Pasta or Pizza Sauce
- Toppings (Chopped Fresh Basil, Sliced Mushrooms, Sliced Black Olives)
In a bowl, add the yeast and sugar to the warm water and mix until the ingredients dissolve. Let it sit for about 5 minutes until a foamy surface appears, letting you know the yeast is activated.
In a separate bowl, combine the flour and salt. Add the olive oil and yeast mixture and stir until it is mixed, about 1 or 2 minutes.
Turn the mixture onto a floured surface and knead until it becomes smooth, about 7 minutes or so. Roll it into a ball and place in an oiled bowl, making sure to coat the whole ball with the oil. Cover and let sit for around 1 hour, allowing the dough to rise.
In the meantime, prepare your toppings and preheat the oven to 400.
After an hour, turn the dough out onto a surface and roll out flat into a rectangle. Add sauce and toppings. I would recommend putting the toppings in separate rows, and leaving lots of breathing room near the top.
Roll the dough, from the bottom to the top, into a tube. Using a sharp knife, cut out slices about 1" or so thick.
Gently and carefully transfer them to a non-stick baking sheet, or a baking sheet covered in parchment paper. Bake for 18-20 minutes or until the rolls are golden brown. Remove and allow to cool a little before serving.
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