Pizza is one of our favorite feel-good meals and the flavor possibilities are almost limitless. We top ours with fresh-from-the-garden grilled veggies in the summer; spinach, artichoke hearts, and olives in the winter. Whatever your topping choices may be, you have to start with a great crust. This savory whole wheat dough is flavored with garlic and herbs and makes for a tasty, chewy pizza crust bursting with flavor.
What do you love on your vegan pizza? Let us know in the comments below!
1 package active dry yeast (1 Tbsp)
1/2 tsp sugar
1/2 cup warm water
2 Tbsp olive oil
1 clove garlic minced or pressed
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 cup cold water
2 cups whole wheat flour
1 cup unbleached all-purpose flour
2 Tbsp sugar
1 tsp salt
Preheat oven to 450°.
Sprinkle yeast and 1/2 tsp sugar over 1/2 cup warm water in a 2-cup glass measure or small bowl. Stir and set aside until yeast is dissolved and mixture is foamy, about 10 minutes.
In another small bowl combine olive oil, garlic, oregano, thyme, and sage. Add 1/2 cup cold water and yeast mixture and stir well.
Grab your stand mixer and add flour, 2 Tbsp sugar, and salt to the bowl. Mix with a wire whisk. Using the dough hook, turn on the mixer and pour the liquid mixture into the bowl slowly. Once dough forms a ball, mix for about 30 seconds longer. (We sometimes need to add 1-2 Tbsp water to get the dough to form a ball.)
Remove the dough ball and divide in half to make two pizza crusts. Place each dough ball onto a lightly-oiled 11×17 jelly roll pan and cover loosely with oiled plastic wrap for about 15 minutes to relax the gluten.
- Tip: We use the back of our jelly roll pan to cook our pizza crust. It makes it easier to move the cooked pizzas from pan to cutting board!
Move each dough ball to a floured work surface and roll out to desired thickness. We like a thin crust, and this recipe makes a wonderfully chewy thin crust! Dust the back of your jelly roll pan with cornmeal and move your rolled-out dough to the back of your jelly roll pan.
Cook the pizza crust for five minutes and remove from oven. Flip the pizza crust over and top with your favorite vegan pizza toppings. Cook your pizza for another ten minutes.
Makes two pizza crusts.