By Enjolinfam on September 11, 2007
Photo by WiGal
Photo by WiGal
"Healthy vegan Italian Bread Sticks or Pizza Crust! I've given directions below in how to make this as Italian Bread Sticks, but to turn it into Pizza Crust is quite simple. Simply omit the Italian seasoning, garlic and onion powder from this recipe and roll to fit 2 medium sized pizza pans and TADA you have pizza crust. Freezes well also. From "The Best of Silver Hills Delicious Vegetarian Cuisine" cookbook. Update: Lately I've been making this as a pizza crust without omiting the Italian seasoning, garlic, and onion powder and I think it makes the pizza taste even better."
Serving Size: 1 (103 g)
Servings Per Recipe: 12
"These were great breadsticks Enjolinfam. We enjoyed them very much. They were quick and easy to make, light and crunchy and had great flavour...just perfect with our dinner. Mine only took 20 minutes to cook. I must say the house smelled incredible while they were baking...Thanks for sharing"
"Great, easy recipe! I cut the recipe down quite a bit (for about 8 breadsticks) and used way more garlic powder (about 1 tsp), and Splenda for the brown sugar. I think my baking time was only 12-14 minutes at 375. They are a great addition to any meal; thanks so much"
"Cut this in half, and used all white flour. Great recipe. made pizza crust and I will be using it again. Despite my bad luck with yeast this was easy, and tastes great! Never thought I could make one like this."
"These turned out amazingly lovely!! Crunchy on the outside and soft and moist on the inside. PLUS so super fast!! I also did not leave them in for the full time listed. They took about 20 minutes for us. The seasonings were great and we just coated them with a bit of melted earth balance once out of the oven to take them into the land of guilty pleasures!! thanks so much Enjolinfam!!"
"Wow, I made a pizza with this and it was just great! Way better than the crust that I've been making for about the past year. I can't wait to try out the breadsticks!!"
"These were good and so easy. I added potato chips and some freegan mozzerela cheese. Everybody that has tried them has loved them."
"Delicious! I made as posted but split it in half and then made dough portion in my bread machine. Then I reserved enough of the dough to make a pizza for the two of us for lunch, and rolled out the rest into bread sticks for our supper tonight. The only thing I would do differently next time is bake them a wee bit less. Tomorrow when I roll the crust out I plan on using leftovers from Recipe#65602-crust, pesto, leftover veggies, and cheese. Thank you Enjolinfam for another great recipe!"
"REALLY OUTSTANDING BREAD STICKS, & a recipe worth keeping around all the time! So easy! Wonderful smell! Great taste! I thank you, my kitchen thanks you, & my friends especially, thank you! [Tagged, made & reviewed for a teammate in my vegan group in the Vegetarian/Vegan Recipe Swap]"
"This is the best pizza crust I've ever had... and I can't believe I made it! DBF said it reminded him of something his mom use to make. She must have been a great cook because this was wonderful. I used the garlic powder and the Italian Seasoning and then made recipe #309820 and recipe #278932 and they came out so tasty. The dough was so easy to work with. I couldn't find my rolling pin so I used a bottle of Limoncello ;) and still had no problems! Thank you Enjolinfam!"
"i made the bread sticks to go with our chili tonight. Awesome recipe! Kim"
"This made two delicious pizza crusts! Although I think I will roll out a bit thinner next time. Once baked the crusts were like a pie! Still yummy though. Can't wait to try the bread stick version! Thanks for sharing! One question: When you freeze the crusts, should I freeze them after baked or in the dough stage?"