Easy Vegan Pizza Crust
Time to Prepare: 60 Minutes
Number of Servings: 12
Ingredients:
Cornmeal, whole-grain, yellow – For dusting
1/2 Teaspoon(s) Sugar, Organic Evaporated Cane Juice
2 1/2 Teaspoon(s) Yeast, Active Dry
3 1/2 Cup(s) Wheat Flour, White, All-Purpose, unbleached
1/2 Teaspoon(s) Salt, table
2 Tablespoon(s Olive Oil
1 1/2 Cup(s) Luke Warm Water
In a small bowl, dissolve the yeast in lukewarm water and let sit for about 15 minutes. Using a wooden spoon, add the oil and salt and 1/2 of the flour. Stir until combined.
Add one more cup of flour and continue to stir until the dough makes a ball.
Knead the dough on a lightly floured surface, adding more flour until it is no longer sticky (you will probably have flour left over). Put the dough ball in a lightly oiled bowl and cover, place in a warm area and let rise until doubled (about 1 hour).
Punch the dough down and lay on a lightly floured surface and divide into balls large enough to cover your desired pan size. Roll the individual balls out to your desired size. Brush one side with cornmeal.
Add toppings and bake at 425 degrees farenheit. Remember to slightly cook items with a high water content (like mushrooms) prior to adding to not create a soggey crust.
These freeze well. Bake for 3 minutes at 400. Cool and wrap individually in plastic and freeze.
