A good vegan pizza crust recipe can be hard to find, let alone make. Once you find an easy one, you end up kneading the dough by hand for 12 hours before rising for another week! I want pizza today, dammit! Fortunately, this dough is insanely easy to make! Simply toss the ingredients into a Kitchenaid and mix on medium-high for a good 10 minutes. Voilà! The dough will be kneaded perfectly by the 10 minute mark, and will start to ball together. Simply let rise and top however you please! We often make vegan “meat-lovers”, cheeze, and veggie styled pies. The one pictured in this recipe includes tomato sauce, bell peppers, cherry tomatoes, and daiya mozzarella.
Let the machine do all the hard work! No need to spend hours kneading, this Vegan Pizza Crust Recipe is as easy as they come.
The hardest part about making this dough is waiting two hours for it to rise.
Start by throwing (or gently place, if that’s more your style) the ingredients in a kitchenaid, ramp up to medium-high and let it “knead” for about 10 minutes. I won’t look like much, but right towards the end it should ball-up nicely onto the hook. The intense “kneading” process works the gluten around nicely, allowing it to stretch and create long, chewy strands (the real secret to this vegan pizza crust recipe). If you don’t have gluten on hand, either omit, or replace the flours with bread flour. I have made it with exclusively all-purpose, but the chew is definitely worth the extra effort.
What’s your favorite kind of pizza? Let us know in the comments below!
Very few dessert components are as functional (and necessary!) as a delicious, easy buttercream frosting recipe. I require mine to be light and creamy enough for beautiful height, all while maintaining a rigid and tacky texture. A sloppy buttercream will not hold a simple layer cake together, let alone deliver precise piping work.
Having gone through hopeless batches of goopy messes, this easy buttercream frosting recipe was an answer to my dreams. I am able to pipe with it, adhere cakes to all kinds of cake-boards, frost cupcakes, and spoon directly into my mouth (please send help). Even better, it only takes a couple of minutes to whip together, quickly becoming my go-to frosting for almost everything!
A new take on an old classic, this easy buttercream frosting recipe is guaranteed to please. Creamy, fluffy, and light in all the right places, a beautiful consistency all comes down to the technique!
Buttercream frostings tend to be fussy about two things; time spent whipping and the butter temperature. If you don’t please the sugar-gods, you’ll have a chunky, oily, melted mess. No thank you. Save yourself the hassle, learn from my mistakes!
- The butter needs to be slightly stiffer than ice cream; solid enough to hold its shape, but soft enough to manipulate. I usually let it sit out for about two hours before making.
- Whipping the mixture is gonna take time, too. Once the butter is ready, cream it together with the shortening until it looks soft and uniform (usually a couple of minutes). Adding the sugar is another four minute mixing procedure, followed by the milk and another six to seven minutes of mixing. All the whipping adds an immense amount of air into the mixture, resulting in a deliciously light frosting!
These guidelines will help create a delectable frosting that is practically all-purpose! For more intricate piping designs and cake-construction, keep the mixture quite thick. Otherwise, add milk to desired consistency!
This easy buttercream frosting recipe is as traditional as they come, tailor to your needs! Experiment with colors, flavors, and other additions and let me know how they turn out in the comments below!
It’s no joke when I talk about having an almond butter addiction… I already put the all-purpose spread on everything imaginable, but I struggled to find a way to make it even better. Being a self-proclaimed connoisseur of food combinations, I just know when things are meant to go together.. Hurricanes and news coverage, peanut butter and jelly, and chocolate with almond butter. It’s a match made in heaven! This Chocolate Almond Butter Recipe solves my first-world problem of going through the hassle of adding chocolate after the fact. Skip a step and blend it right in! Serving cinnamony deliciousness, this almond butter goes perfectly on everything; toast, pancakes, bagels, spaghetti (okay, maybe not spaghetti…) The addition of chocolate also seems to help thicken the butter, even better! This recipe really is an answer to all of my dreams 😉
A perfect chocolate almond butter recipe for the laziest cook!
If you don’t yet have a Vitamix,
this is the perfect excuse! Three ingredients, ten minutes, and you’re done! Simply throw the goods into the blender, increase to variable “10”, and mash that shit down with the tamper until it runs smoothly through the blades (about a minute). You’re in control from here! Blend until desired consistency is achieved and voilà! The cinnamon sensually pairs the chocolate and almonds for a spread goes amazingly well on practically anything.
(If you’re not a fan of chocolate, simply omit for an even easier original almond butter recipe!)
The best thing about this recipe is the versatility, let me know how you like your almond butter in the comments below!
Baked goods require many things to be considered to be a successful dessert. One of the most important traits is the texture.. Is it crunchy? Moist? Falling apart? Each element of the recipe has to be in perfect balance for the chemical reactions to take place, producing a superb final product. In many recipes, eggs are used exactly for this purpose, helping to add moisture and bind the ingredients together. It does so quite well and it would be extremely easy to continue using, if it weren’t for the horrors of the egg industry.
Skip the unnecessary trip to the grocery store, ground flax (in the form of a flax egg) offers the perfect alternative! It easily absorbs many times its weight in water, thickening into a gel-like consistency. Perfect for adding moisture and binding ingredients together without adding a noticeable flavor (like banana tends to do).
Let it sit for at least 10 minutes, until you see it gel up nicely. Will replace one egg for most recipes, double or triple as needed. Some recommend placing in the fridge while waiting, but I have never noticed a difference.