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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?

Fantastic!

I added a dash of sugar to make the base fluffier, but I overcooked the first one! I think this would be a good base for garlic bread, if you added more sugar/yeast: It can be very soft.

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This has become an absolute STANDARD in my weekly meal planning. What's a week without at least one vegan pizza? So good, easy and reliable! Recipe stands great on its own and also serves as a great base to doctor up any way you like!

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This dough was easy and quick to make.  It was extremely tasty, and I like the salty kick.  I'm curious, though, how did you picture-takers make such beautiful round pies?  Mine pizza was not exactly symmetrical.  :P

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I just made this tonight and am disappointed that the middle is still undercooked even after 15 minutes.  I guess I didn't roll it out thin enough.  I'll try it again because it smells so good and I want to eat it!

The same thing happened to me when I made it yesterday.  The flavor was good but it was "doughy" in the middle.  I will try it again and roll it out thinner.

I finally made this again using olive oil instead of melted EB.  I added garlic to the crust and rolled it out thinner.  It was fantastic!  Definitely a keeper.  Thanks for the recipe and thanks to all for the suggestions.

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Err are you supposed to use regular active yeast or the quick rise kind.  I don't know if i worked it too much or what but its hard as a brick.  Tastes good but very uh crunchy.. :-\

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I've used this recipe many times and have found it to be a really tasty, foolproof, simple recipe that is easy to add to or alter to an individuals preferences. For example, I used whole wheat flour, added a spoonful of sugar, bunch of italian herbs, and subbed garlic salt for the regular salt. YUM!!

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I just made this tonight and am disappointed that the middle is still undercooked even after 15 minutes.  I guess I didn't roll it out thin enough.  I'll try it again because it smells so good and I want to eat it!

The same thing happened to me when I made it yesterday.  The flavor was good but it was "doughy" in the middle.  I will try it again and roll it out thinner.

ive had this happen before too.
the secret is that when you put the pizza back in the second time, DONT put it on the baking sheet.
instead, put it right on the rack with a baking sheet under it so you dont have to clean the oven afterwards. :)

you might also want to try leaving it in the oven a bit longer the first time around...maybe fifteen minutes or until it looks VERY light brown.

OK, thanks.  I will try that next time.  I think I will make it again this weekend.  I will let you know how it turns out. 

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I just made this tonight and am disappointed that the middle is still undercooked even after 15 minutes.  I guess I didn't roll it out thin enough.  I'll try it again because it smells so good and I want to eat it!

The same thing happened to me when I made it yesterday.  The flavor was good but it was "doughy" in the middle.  I will try it again and roll it out thinner.

ive had this happen before too.
the secret is that when you put the pizza back in the second time, DONT put it on the baking sheet.
instead, put it right on the rack with a baking sheet under it so you dont have to clean the oven afterwards. :)

you might also want to try leaving it in the oven a bit longer the first time around...maybe fifteen minutes or until it looks VERY light brown.

I have made this a couple of times since my first review, and rolling it out thinner did help.  I haven't tried putting it right on the rack the second time in.  I'll try that next time.  It's such a yummy recipe and I like adding things to the dough to give it a little different flavor to go with my toppings!

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I just made this tonight and am disappointed that the middle is still undercooked even after 15 minutes.  I guess I didn't roll it out thin enough.  I'll try it again because it smells so good and I want to eat it!

The same thing happened to me when I made it yesterday.  The flavor was good but it was "doughy" in the middle.  I will try it again and roll it out thinner.

ive had this happen before too.
the secret is that when you put the pizza back in the second time, DONT put it on the baking sheet.
instead, put it right on the rack with a baking sheet under it so you dont have to clean the oven afterwards. :)

you might also want to try leaving it in the oven a bit longer the first time around...maybe fifteen minutes or until it looks VERY light brown.

0 likes

I just made this tonight and am disappointed that the middle is still undercooked even after 15 minutes.  I guess I didn't roll it out thin enough.  I'll try it again because it smells so good and I want to eat it!

The same thing happened to me when I made it yesterday.  The flavor was good but it was "doughy" in the middle.  I will try it again and roll it out thinner.

0 likes

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