Chef Joey's Vegan Pizza Crust

Submitted by Chef Joey Z.

"I made this tonight and have to say it was one of the most delicious crusts I've ever made. It was light and fluffy. Best of all it's totally Vegan. I used a 12" non-stick pizza pan but a 15" pan would work too."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 236.59 ml spelt flour
• 236.59 ml whole wheat pastry flour
• 59.14 ml cornflour
• 177.44 ml raw sugar
• 2.46 ml mixed Italian herbs (or herbs of choice)
• 7.39 ml baking powder (aluminum free)
• 3.69 ml baking soda
• 295.73 ml plain soy yogurt (soy)
• 29.58 ml olive oil

directions

1. In the bowl of a food processor add the spelt, whole wheat, corn flours, sugar, herbs, baking powder and baking soda.
2. Process these dry ingredients well, making sure all the ingredients are combined.
3. Using a whisk, in a different bowl mix the yogurt and oil well. Add it through the feeding tube of the food processor until the dough forms a ball.
4. The dough will be sticky. Turn out onto a well floured surface and knead for a few minutes until the dough is less sticky and easy to handle.
5. Don't add too much more flour however, you don't want the dough to be tough.
6. Put the dough into a bowl to rest and cover with a damp cloth for about 25 minutes.
7. Oil the pizza pan with a little olive oil.
8. In the meantime prepare your toppings.
9. When the 25 minutes have passed press the dough onto the pizza pan.
10. Add the toppings and bake at 400°F for 20-25 minutes. The edges of the dough should have risen and be a medium golden brown shade.
11. Bon Appetit!