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!
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.
What is your favorite egg-replacement? Let me know in the comments below!
Is it me, or is the term “Veggie-Burger” hugely off-putting? The last thing I want to imagine is a burger made of veggies.. I don’t need a constant reminder that I’m imitating beef! And I definitely don’t want a soggy mess trying to mimic it! All I need is exceptional flavor in a powerhouse patty that just so happens to be healthy!
A vegan burger recipe so perfect, you’ll never think twice!
Spicy Jalapeños, red pepper, and loads of cilantro give this traditionally bland recipe a Mexican-style facelift. Although, the real secret is the sweet potato! This creamy, beta-carotine rich addition helps to hold together a food notorious for falling apart. Even better, we were able to bake the patties (rather than deep-frying!) without sacrificing flavor or texture!
This vegan burger recipe was absolutely perfect with these Easy Hamburger Buns! I would also like to thank my amazing partner-in-crime, Cameron, for all of his help with this recipe. Let us know what you think in the comments below!
Amplifying the problem was a dwindling feeling of satisfaction when I did cook or bake. I had been following the same, basic recipes for so long that I grew uninterested.. I fit nicely in my box and was fearful to venture outside. Especially with something I held so dearly!
I knew that I needed to change. Why not be adventurous with my cooking? What could I lose!? (Other than 5 cups of flour..) Chronicling my experiments along the way could very well be the final push I need to fall back in love with the art of cooking.
Presenting the only Chocolate Cupcake Recipe you will ever need!!
Moist, fluffy, light, and… most importantly, chocolately deliciousness. I’m talkin’ Chocoholics Anonymous here. This is on account of adding a bit more Chocolate Extract in place of Vanilla and it delivers big time.
*(Don’t stress if you don’t have chocolate extract! Vanilla will work fine, but the all-natural, real stuff is well worth the effort to find)
I also replaced half of the all-purpose flour with pastry flour, which definitely adds a lighter texture to the cupcake. In further efforts to play with the recipe, I sifted the flour using a small mesh strainer. You could see the difference it made with the dry ingredients! Perfectly blended and light, it incorporated effortlessly with the wet, resulting in an even softer final product.
Lastly, you may notice the faint tint of pink on the tip of the frosted cupcakes.. I tried dying the frosting with strawberry purée, with semi-successful results. Next time I would completely replace the milk with the preserves, as it was too runny with both.
(Variation not noted in recipe)