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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?

awesome crust! we tripled it, a pizza for me, a pizza for my guy, and then enough for breadsticks! tons of leftovers for lunch! YUM!

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Sounds great---but can anyone tell me what all those delicious-looking toppings I see in the photos are?  I need ideas!

Hi!  You can try red, yellow and/or green bell peppers, olives, mushrooms, fresh spinach, fresh basil, artichoke hearts, thinly sliced red onion, tofu ricotta cheese, fresh tomatoes, pineapple, fake meats... pretty much anything you like will be good on a pizza.

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Sounds great---but can anyone tell me what all those delicious-looking toppings I see in the photos are?  I need ideas!

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i make this crust when i dont have time fore my 2 hour bread machine crust. i always double the recipe and add garlic and seasonings. it tatses great. the only thing i dont like about it is you cant use whole wheat four, i tried just using a fourth of WW flour and the rest white and it still doesnt come out right. if you use all white flour it tastes great though.

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It's good

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This recipe is amazing.  I haven't eaten pizza in months (since I started eating healty) but this recipe is surprisingly healthy.  I used all whole wheat flour and apple sauce instead of oil or margarine.  I did have a small problem with it sticking but that was my fault.  Will be making over again.  Oh and with the amount of homemade pizza sauce I used the whole pizza was still under 650 calories, (dough and sauce) and that was with extra flour b/c it was sticking.

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I too was skeptical, considering lack of any mention of rising time. The crust WAS fantastic though, and I'm real glad I tried it. It made for the perfect pizza.
Just remember to roll the edges down and under the dough rather than on top, and go ahead and shape it, make it pretty. =)

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Wondering what I did wrong here....I used mostly all-purpose mixed with some whole-wheat. My crust turned out too thin/crispy/dry. It didn't rise or get puffy at all like I wanted. Tips?

Rolled it too thin? It actually doesn't make a whole lot of dough, so rolling it thin...will make it thin. It didn't rise at all, though? How's your yeast?

Right, it reminded me of crackers not pizza. My yeast exp. date was far ahead so I thought it was fine. I rolled it thin to fit my pizza pan which was maybe too large, but also everyone seems to say that is the trick. Hmmm may have to try again.

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Oh my!!!  Delicious!  I made this last night, doubling the recipe to make a giant pizza.  The only thing I might change next time is to use a little less salt.  Otherwise, easy, quick and delish!!

:)>>>

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Wondering what I did wrong here....I used mostly all-purpose mixed with some whole-wheat. My crust turned out too thin/crispy/dry. It didn't rise or get puffy at all like I wanted. Tips?

Rolled it too thin? It actually doesn't make a whole lot of dough, so rolling it thin...will make it thin. It didn't rise at all, though? How's your yeast?

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