The tasty recipe for the dough comes from the link below.
This vegan pizza for two is quick and easy and takes next to no effort!
This pizza dough is the easiest and tastiest recipe I have found for homemade pizza!
How to:
When it comes to pizza dough recipes, yeast is one of the most important ingredients. This virus, however, has cleared the shelves at the grocery stores and made yeast a hot commodity. This being said, I have 'risen' to the occasion and found that pizza dough does not in fact require yeast to be fluffy, thick and tasty. On the website, "Just a Taste," the young chef, Kelly Senyei, has gifted us with the perfect recipe for pizza dough, no yeast required!
All her recipe takes is:
2 cups all-purpose flour, plus more for kneading dough
2 1/4 teaspoons baking powder
2 teaspoons sugar
1 teaspoon kosher salt
3/4 cup water
2 Tablespoons olive oil
To get started I set out all my ingredients and cleaned my counter tops for the incoming pile of dough. I set up her recipe on my iPad and turned on a Dean Martin playlist, my favorite music to cook to. After combining all of the dry ingredients I made one key change to the recipe. I added spices! The recipe doesn't call for any, but after reading the comments section it was clear to me that they were a must. In my pizza dough, I love to add a ton of spices, because as you know, spices add flavor.
For my dough I added a about a teaspoon of the following: garlic powder, Mexican oregano, and basil. I also added about a tablespoon of Italian seasoning. After mixing together all of the dry ingredients, including the spices, I went ahead and added the water. For this, you want to be diligent and add only a little bit of water at a time so the entire mixture of dry ingredients has some moisture to it. After the water, I added the olive oil, one tablespoon at a time. After mixing this as best I could it was time to get my hands dirty! In preparation for this, I went ahead and washed my hands thoroughly, sprinkled the clean counter tops with flour and went right into the kneading process. This recipe only calls for about a minute of kneading so it goes by relatively fast. Once kneaded and formed into a smooth ball, I made one more change. I cut this circle right down the middle and shaped each half into a new little ball. Once placed side by side, the dough balls are covered with a moist paper towel and left to rise for 15 minutes.
While the dough was rising, I set the oven to bake at 400° Fahrenheit and began preparing my toppings. For these pizzas, I have found that even a simple amount of toppings is delicious because the crust is just that good! After oiling two glass pie pans with coconut oil, I then set out everything I would want on my pizzas. For mine, I chose a simple spread of marinara, Daiya mozzarella vegan cheese, and Kalamata olives.
Once the oven was preheated, and my fifteen minutes were up, I once again washed my hands and prepared the counter for the dough. Starting with one dough ball, I sprinkled flour on the top and began rolling it out with my rolling pin. After I could roll it out no more, I took it into my hands and began to stretch it out with my fingers. When it comes to pizza, the crust is my favorite part, so having thick crust is a must for me. Once spread into the size I wanted, I placed it onto the oiled pie pan. I continued to spread out the dough up onto the sides of the pan so I would have the desired amount of crust. This process was then repeated for the second ball of dough.
Once each pan was ready, I scooped in the marinara, spreading it out with a spoon. Next came the vegan cheese, which I am never shy with! I caked it onto the top of my pizza, and once evenly spread, added the Kalamata olives. After adding all of the toppings I wanted, the pizza was ready to go into the oven. From there, it typically takes about 20 or so minutes to reach the desired crustiness I like in a pizza. Checking the bottom for this and tapping on the top crust are the best ways in my opinion to know if your pizza is ready.
I let each pizza sit for about 8-10 minutes and then slice them and plate them! It is always such a challenge for me to not eat my whole pizza in one sitting, but they make the best leftovers!
I have become very experimental with the lack of ingredients I have had in quarantine, so there have been many other topping variations for these pizzas. One of my other favorites is to omit the vegan cheese and add cooked peas, carrots and broccoli on top of the marinara. This is surprisingly tasty!
I have made this recipe many times and I have always loved it! Kelly Senyei's recipe is a must!
I hope you enjoy!
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