A tasty, vegan and gluten-free pizza crust recipe can be tricky to find. Chef Morgan has shared another of her delicious recipes with the Vega News subscribers—her top-secret pizza dough! It makes the perfect foundation for all your favorite plant-based toppings (we used sun-dried tomatoes, artichokes, fresh basil, and a balsamic reduction).
- 1 Tbsp active dry yeast
- 1 Tbsp coconut sugar
- 1 cup warm water (between 100 and 110°F)
- ½ cup non-dairy milk beverage (almond, hemp, flax, coconut etc.)
- 1 Tbsp coarse sea salt
- ¼ cup olive oil
- 2⅔ cups all-purpose, gluten-free flour
- Corn meal, as needed
Preheat oven to 375° F.
Add yeast, sugar and warm water to a small bowl and stir. Make sure the yeast is completely dissolved. Cover bowl with a clean towel and let sit for 10 minutes. Yeast is properly proofed if the water is a bit frothy at the top.
Add milk, salt and olive oil into yeast. Mix well.
Add in flour and mix into a dough. If dough is too moist add in a small amount of flour.
Cover bowl with a clean towel and let sit for 40 minutes to let the yeast flavor develop, *minimal rising will occur.
Divide dough into two and place on a cookie sheet lined with corn meal. Using your fingers press into two oblong circles.
Top pizza with desired toppings and bake for 15 to 25 minutes or until dough is slightly golden.