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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?

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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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?

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I made this using half whole wheat, half organic white flour and doubled the recipe. It was fantastic! It was the perfect pizza crust! And it's so easy to make!

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The first time I tried to make the crust, it turned out too watery, so I had to make it into a pizza pie type thing...
The second time, it turned out perfect! I love my vegan pizzas :)

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I just made this crust to satisfy a pizza craving my husband had (yes, at 11 pm...hehe!!)  It was really fast and easy, and he said "what did you put in this crust?!?!  It's amazing."  Normally I use a recipe that takes two hours to rise but this is a great shortcut.  Give this a try, especially if you're in a hurry  :)

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Mmmmmmmmm...
this was a very tasty pizza dough!
it cooked up just perfectly in the oven-i made little pizza pocket things and each one came out with a perfect texture and taste
i did 1/4 cup wheat and the rest white, just to see how it would taste
next time i'll do 1/2 cup wheat
only problem was it was super, super sticky and i had to use a ton of extra flour to flour my hands and the area i put it on
not sure if thats because i let it sit for a little bit-10-15 minutes before i rolled it out
anyway, it was fast and tasty, and my boyfriend loved what i made, so thank you!

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