Vegan Pizza Crust Recipe (No Knead!)

vegan pizza crust recipe ingredients

Mains, Recipes, The Basics | December 4, 2015 | By

hookA 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 vegan pizza crust recipe uncookedwork! 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.

 

 

Yields 1 Pizza

Vegan Pizza Crust Recipe (No Knead!)

Light, chewy, amazing italian realness!

2 hr, 20 Prep Time

5 minCook Time

2 hr, 30 Total Time

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Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup whole-wheat flour
  • 1 Tbsp vital wheat gluten
  • 1 tsp dry yeast
  • 1 tsp salt
  • 1/2 tsp italian seasoning
  • 1 cup warm water

Instructions

  1. Mix all ingredients on medium-high in a kitchenaid with dough-hook attachment
  2. Beat for about 10 minutes to knead
  3. Transfer to lightly-greased bowl for 2 hours to rise
  4. Roll the dough out
  5. Top with your favorite toppings (I used cherry tomatoes, bell peppers, tomato sauce, and vegan cheese)
  6. Bake at 500° for 5-6 minutes
  7. (If adding mixed greens like the post, remove from oven, top with greens, and broil for another minute)
  8. Let cool before cooking and devouring!

Notes

If you do not have vital wheat gluten on hand, simply replace all flours with bread flour. If you also do not have bread flour, simply use all-purpose. I have done this plenty of times with very delicious, less chewy results.

7.6.6
21
ESHA Logo
Calories
197 cal
Fat
1 g
Carbs
42 g
Protein
6 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

What’s your favorite kind of pizza? Let us know in the comments below!

The Basics: Easy Buttercream Frosting Recipe

Recipes, Sweets, The Basics | November 20, 2015 | By

easy creamy buttercream recipeVery 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;easy buttercream frosting recipe ingredients 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!

Yields Enough frosting for 12 cupcakes, or a crumb-coat on small cake

The Basics: Easy Buttercream Frosting Recipe

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!

1 hr, 30 Prep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1/2 cup non-dairy butter
  • 1/2 cup vegetable shortening
  • 3 1/2 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • up to 1/4 cup soy milk

Instructions

  1. Warm the butter at room temperature until slightly more solid than ice cream
  2. Cream together butter and shortening until soft and smooth, a couple of minutes
  3. Slowly add powdered sugar and mix on medium-high until evenly incorporated, usually 3-4 minutes
  4. Finally, add the vanilla and milk (one Tablespoon at a time) and mix on medium-high for another 6-7 minutes

Notes

Refrigerate prior to intricate piping work to help hold shape. If too much milk is added, and is too runny, compensate by adding more powdered sugar as needed.

7.6.6
16

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!

Indulgent Chocolate Almond Butter Recipe

Recipes, The Basics | November 15, 2015 | By

IChocolate Almond Butter Recipe on toastt’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!

chocolate almond butter recipe ingredientsIf 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!)

 

Yields 16 oz

Indulgent Chocolate Almond Butter Recipe

8 minPrep Time

2 minCook Time

10 minTotal Time

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Ingredients

  • 3 cups roasted, unsalted almonds
  • 1/4 cup non-dairy chocolate chips
  • 1/4 tsp ground cinnamon

Instructions

  1. Place ingredients into Vitamix (or other similar high-speed blender)
  2. Turn blender on, increase to variable "10"
  3. Not worrying about the "chugging" noise, mash down with tamper until mixture runs smoothly through blades
  4. Process to desired consistency
  5. Pour into air-tight container and hide in the refrigerator to hoard for yourself
7.6.6
20

The best thing about this recipe is the versatility, let me know how you like your almond butter in the comments below!

Almond Butter Cookie Recipe

Recipes, Sweets | November 8, 2015 | By

I’m not saying that I’m addicted to almond butter, but I’m also not denying that I would sell my soul for an unlimited supply (have you seen the price recently!?) Okay, you’ve caught me; almond butter is life. Familiar with the documentary “Forks Over Knives“? My version is called “Spoons Over Forks” because of how often I’m shoveling the almondy-goodness out by the mouthful. Smothered on toast with banana, it has been my go-to snack for as long as I can remember.. This almond butter cookie recipe is merely another way for me to get my fix 😉

With all this adoration, how is it that I have never made an almond butter cookie recipe!?

Peanut butter cookies are everywhere! What about talmond butter cookie recipe pressed downhe peanut butter haters? Folks with peanut-allergies!? Are they expected to be left out forever? Nay, I tell you! Fix ’em up with this delicious almond butter cookie recipe! Tall, soft, insanely easy to make, even easier to eat cinnamon-deliciousness that delivers it all! The banana flavor was a little stronger than I’d like, try it without (or simply add more almond butter) and let me know how they turn out!

Serves 1-2 cookies

Almond Butter Cookie Recipe

Tall, soft, insanely easy to make, even easier to eat.. this almond butter cookie recipe delivers it all!

21 minPrep Time

9 minCook Time

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Ingredients

  • 1/4 cup butter
  • 1/4 cup almond butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1/2 mashed banana
  • 3/4 tsp vanilla
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 3/4 cup chocolate chips

Instructions

  1. Preheat oven to 375°
  2. Cream together the butters and sugars until it looks like a glittery wonderland
  3. Add the rest of the wet ingredients (flax egg, banana, and vanilla) and cream again until smooth
  4. In a separate bowl, sift together the rest of the ingredients (save the chips)
  5. Slowly incorporate the wet ingredients into the dry, being cautious of over-mixing
  6. Fold in the chocolate chips
  7. Scoop onto prepared baking sheet
  8. Press down lightly with fork to desired shape (I dipped the fork into a cinnamon-sugar mixture to enhance the effect)
  9. Bake for 9-12 minutes until nice and golden
  10. Let cool on pan for a couple of minutes, then transfer to cooling rack
7.6.6
22
ESHA Logo
Calories
692 cal
Fat
2 g
Carbs
150 g
Protein
18 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

The Basic Series: Simple Flax Egg Realness

Recipes, The Basics | November 6, 2015 | By

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.

mixed flax eggThere is another way! The Flax Egg way!

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).

Simply whisk 1Gelled up flax egg Tbsp of ground flaxseed with 3 Tablespoons of water. That’s it!

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.

What is your favorite egg-replacement? Let me know in the comments below!

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