Plant-Based Pizza Dough

Plant based pizza dough…. you can’t go wrong! This recipe is pretty simple to make, everything is homemade, and it’s infused with garlic and onion for an added pop of flavor. This dough is the perfect go-to when you’re busy, want a Friday night pizza night, or need something that your kids will eat up.

❤️🍕 Why You’ll Love This Plant-Based Pizza Dough

• Easy: This recipe is so easy to make and it’s the perfect dough recipe to have on hand for pizza night
• Family-Friendly: Get your kids in the kitchen to help build their own pizza
• Healthy: Pizza doesn’t have to be unhealthy. Top it with your fav veggies or protein to make a well-rounded pie

🍲 Ingredients

Bread Flour – One of the key ingredients used in this recipe is Bob’s Red Mill’s Bread Flour. This flour is a staple in any pantry of someone who likes to make breads and doughs. It’s great for baguettes, pizza crusts, rolls, bagels, and flatbreads. This flour is made from malted barley which makes it high in protein, rich in flavor and fantastic for plant-based diets.

Watercress – But I really want to dive into the benefits of one of the really unique ingredients on this list that you probably are thinking “what on earth is watercress?” Well Maria’s here to educate! You would never think to add this to recipes because likely you don’t know much about it. Watercress is packed with nutrients and makes a fantastic pizza topping or is great to throw in salads or other recipes too. Some of those A-list nutrients and benefits are:

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• Helps aid in eye health
• Vitamin K
• High in antioxidants
• Can help prevent disease
• Vitamin C

👩‍🍳 How to Make Plant-Based Pizza Dough

1. Combine the water and active yeast in a bowl and set aside for minutes until foam forms.
2. On a flat surface pile the flour, sprinkle with salt and pepper then make a well in the centre of the flour.  Slowly pour the water and yeast mixture into the well.  Add the olive oil to the well and then gently mix the dry and wet ingredients, folding the flour into the middle slowly.  The is the act of kneading.  Knead for around 10 minutes until the dough is smooth and elastic.
3. Brush a bowl with oil and place the dough inside.  Put a tea towel over the bowl and allow it to rise in a warm place for 30 minutes to 1 hour.  The dough should double in size.
4. Smash a whole into the dough with your fist, add your onions and garlic, mix a bit and divide into three balls.  Flour a surface and use a rolling pin (or a wine bottle if you don’t have one!) to flatten out and shape the dough into a circle. The dough should be an 1/8 to 1/4 inch (3 to 6mm) thick.  Poke the dough all over with a fork to prevent air pockets and then top with your toppings of choice.  Bake for around 15-20 minutes on a baking sheet, turning halfway through.

🗒 Variations

What I love about this recipe is that it’s very versatile and you can personalize it to what you and your family love the most. If you don’t like garlic and onions, you can try it with herbs, or chilies and olives. My variation for this pizza though I used some superstar ingredients that pack a lot of punch when it comes to flavour and may be a bit more on the untraditional side for those pepperoni and cheese lovers. I used:

• Watercress
• Zucchini
• Fresh tomatoes
• Artichokes
• Capers

🗒 Other Pizza Recipes You’ll Love

• Cauliflower Crust Pizza with Pesto
• Amazing Garlic Confit (this is SO good when used on pizza)
• Buckwheat Crust Pizza

👝 How to Store Leftovers

Make up the pizza dough in advance and let rest on your counter or in the fridge. You can also freeze balls of uncooked pizza dough to have an easy meal that you take out, thaw, and roll out for pizza night. 🍕

🤔 Common Questions

Plant-Based Pizza Dough Infused with Garlic + Onion

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This delicious Plant-Based Pizza Dough recipe is infused with the delicious flavors of garlic and onion. It's a great, easy recipe for the whole family to enjoy.

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Prep Time 1 hour hr 15 minutes mins

Cook Time 12 minutes mins

Course Main

Cuisine Vegan

Servings 3

Ingredients

  

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• 1/2 cups warm water
• 2 packets active dry yeast
• 4 cups bread flour – I used Bob’s Red Mill Artisan Bread Flour
• 2 tsp salt
• dash of cracked pepper
• 4 cloves of caramelized garlic
• 1/2 cup caramelized sweet onion
• 1/4 cup extra virgin olive oil

Toppings:

• thinly sliced zucchini
• homemade tomato sauce
• fresh tomatoes
• artichokes
• capers
• homemade cashew cheese – drizzle on after cooking
• watercress – add after cooking

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Instructions

 

• Combine the water and active yeast in a bowl and set aside for minutes until foam forms.
• On a flat surface pile the flour, sprinkle with salt and pepper then make a well in the centre of the flour.  Slowly pour the water and yeast mixture into the well.  Add the olive oil to the well and then gently mix the dry and wet ingredients, folding the flour into the middle slowly.  The is the act of kneading.  Knead for around 10 minutes until the dough is smooth and elastic.
• Brush a bowl with oil and place the dough inside.  Put a tea towel over the bowl and allow it to rise in a warm place for 30 minutes to 1 hour.  The dough should double in size.
• Smash a whole into the dough with your fist, add your onions and garlic, mix a bit and divide into three balls.  Flour a surface and use a rolling pin (or a wine bottle if you don’t have one!) to flatten out and shape the dough into a circle. The dough should be an 1/8 to 1/4 inch (3 to 6mm) thick.  Poke the dough all over with a fork to prevent air pockets and then top with your toppings of choice.  Bake for around 15-20 minutes on a baking sheet, turning halfway through.

Notes

After your dough has risen, been divided and is ready to be rolled, you can wrap the dough balls in plastic wrap and freeze for up to 3 months.  On the morning you plan to make pizza, grab a dough ball from the freezer and place in an oiled bowl covered with plastic wrap (or a wet towel) in the refrigerator until is it soft. Remove from the refrigerator and let it sit for 30 minutes.

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