You are here

Member since April 2003
0
4.64815

Easy, Yummy and Quick Pizza Crust

What you need: 

1 tablespoon yeast
1/2 cup lukewarm water
1 teaspoon salt
2 tablespoons vegetable oil or melted vegan margarine (both work fine)
1 1/4 cups all-purpose flour

What you do: 

1. Preheat oven 425 degrees Fahrenheit. Mix the yeast with the lukewarm water until the yeast is dissolved. Let it stand for a couple minutes.
2. Add the salt and vegetable oil/melted margarine. Mix. Add the flour, and mix.
3. Roll out the dough, and place on pan or stone. Put it in the oven for 5 minutes.
4. Take it out and rub vegetable oil over it. Add toppings, and cook for 10 to 15 more minutes.

Preparation Time: 
10 minutes, Cooking time: 15 to 20 minutes
Cooking Time: 
15 to 20 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

This might be a silly question, but... what do I bake this on?  I don't have a pizza pan or anything.  Should what I used be greased, ungreased?  Thank you for your help.

0 likes

WOW!! I made an extremely nice thin crust pizza with this recipe, and my omni boyfriend requested that I make it again tonight! He said this is way better than any greasy takeout pizza. I think I found a great way to spice this up: 1 tsp each of dried basil and oregano added to the dough, a bit of extra flour (it is a little too sticky this way) and less salt and some replaced with garlic salt. I also used EB instead of oil. Stretch dough as thin as humanly possible and squeeze the outside into a crust. For toppings, i chop up equal parts orange bell pepper, tofurky italian sausage, red onion and toss with a lot of minced garlic in  olive oil,  add FYH Gourmet" Monterey Jack"(sooo good for pizza) and some basil on top. It is seriously good. (used AP white flour for this) Thank you SO much for the recipe.

0 likes

I added a little vegan sugar to the yeast.  I also added about 1/4-1/3 cup of cornmeal to the dough to make it chewy and crisp.  Very good!

0 likes

I was really, really skeptical of this recipe, but my boyfriend and I were starving, wanted lunch quickly, and had toppings on hand, so I tried it out. I must say, I was pleasantly surprised. For the small amount of time invested, it's not a bad crust at all. It won't replace "normal" pizza crust (as in, one that requires kneading and rising) because those are better, but this one is great in a pinch. My only complaint is that it was more bread-like than crust-like. I doubled the recipe, used half white and half wheat, olive oil, and topped it with Follow Your Heart Vegan Gourmet Mozzarella cheese, veggie pepperoni, sliced mushrooms, and green olives. Yum! It made about a 14-inch pizza, and we have 3 slices left! Thanks!

0 likes

This recipe is wonderful!  :D

I use whole wheat flour when making this, and it turns out very well.

Alongside that, its very quick and easy... a plus for those with busy schedules (or who are just plain lazy... like me...  :P)

0 likes

I've made this is a few times and it's so good! the only thing is i felt like i needed to had more flour.  i usually add kalamata olives, pizza sauce, soy mozzarella cheese, mushrooms, artichoke hearts, and morningstarm farms sausage crumbles (which taste exactly like sausage by the way and i highly recommend them) on top. yum!

0 likes

So easy and fast and wonderful!  I also used olive oil and put a bunch of red pepper flakes and other herbs in with the dough.  It was fantastic!

0 likes

Since some people said the crust didn't work with all whole wheat I instead did 1 cup of whole wheat pastry flour and the other quarter with plain white.  I also added half a teaspoon of sugar to see if it would do anything.  I'm not sure it affected the crust at all.  I found the dough was far too sticky with just the flour called for in the recipe, but maybe my water was too warm.  I ended up adding maybe another 1/4 - 1/3 cup whole wheat flour.  I added one tablespoon of Italian seasoning to the dough, and that made the flavor awesome.  I kneaded the dough for a minute or two, rolled it round, and braided the edge for a nice-looking crust.  In the end I got one 10" pizza from outer edge to outer edge with a 3/4" crust.  I didn't bother to put margarine on the dough after the first 5 minutes, but the crust turned out well in appearance and flavor nonetheless. Thanks for a great recipe!

0 likes

amazing! My boyfriend and i have made it the last three weekends in a row. It is a great pre-race meal (we're on the track team). I double the recipe with 1 cup ww flour and 1 1/2 cups white flour, and 1 tablespoon sugar. Thanks so much.

0 likes

Thank you for this fantasic recipe!!! I was in the mood for pizza, and this hit the spot! so easy!

0 likes

Pages

Log in or register to post comments