Simplifying seems to be a theme across all aspects of my life at the moment. From career, to wardrobe, to makeup, to recipes, I’m yearning for simplicity! So naturally when I started the Recipe Redo Series, where I take some of my old recipes and update them, taking an opportunity to simplify them as well became a thing. Right now we’re talking about my old pizza crust recipe which originally included flax meal a few different dried herbs. In this redo, I omitted the flax meal entirely and swapped out the multiple separate herbs for Italian seasoning (optional) – all the same herbs in just 1 jar! Besides those changes, I also upped the sugar and added agave as well to boost flavor, help with texture, and ensure good yeast performance. The resulting new recipe is… wait for it… simply perfect! (See what I did there?) Give it a try today and let me know what you think!
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Vegan Pizza Crust... Better!
Ingredients
- 1 packet of active dry yeast
- 1 cup warm water
- 1 tablespoon sugar
- 1 tablespoon agave
- 2 tablespoons oil + more for bowl during rise and for pan
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 2 teaspoons Italian seasoning/herb blend (optional)
- Pizza sauce and toppings of your choice
Directions
- Pour the packet of active dry yeast into a small mixing bowl. Add to the yeast the warm water, sugar, and agave, and let the mixture sit and rest for 10 minutes. After 10 minutes, it should have a foamy top to it. If not, redo this step as your yeast was bad and/or expired.
- In a large mixing bowl, measure out the flour. Create a well in the center then pour the yeast mixture into said well. Also add in the oil. Stir until somewhat combined then add in the salt and additional seasonings if desired. Stir again until mostly combined then turn the dough out onto a large cutting board, pastry board, or counter – no additional oil or flour should be needed for this surface.
- Set a timer for 4 minutes and work the shaggy dough into a smooth dough ball. Dough should be a little sticky but not so sticky that you can’t work with it. If too sticky, you can add just a little more flour to it but try to avoid this. Pour a little oil into it’s original bowl then return the dough ball back to the bowl, and place the bowl in a warm, dry place (I like the microwave) for 1 hour to let the dough rise.
- After 1 hour, preheat oven to 450 degrees and prepare your pizza pan by oiling it up. Place the dough back onto a large cutting board, pastry board, or counter – again, no additional oil or flour should be needed for this surface. Cut the dough in half (if making 2 pizzas) and then press out each half into a 12-inch crust. Carefully transfer crust to oiled pan then top with sauce and toppings of your choice. Bake pizza for 10-13 minutes – edges will get a little dark but full bottom will be golden brown when done. Repeat for 2nd pizza. Let each pizza cool slightly before cutting into it then enjoy! Leftover pizza will keep in an airtight container in fridge for 3-5 days.
Compassion is the Secret Ingredient 