Vegan Thin-crust Pizza
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons olive oil + more for drizzling
2/3 cup water
1/2-3/4 cup marinara or pizza sauce
1 teaspoon chopped fresh basil
1 teaspoon minced garlic
onion powder, to taste
oregano, to taste
sprinkle red pepper flakes
sprinkle vegan parmesan
1 cup mozzarella vegan cheese, shredded (I use Daiya)
1. Preheat oven to 450 degrees F. Line a baking sheet with foil. Mix flour, baking powder, salt, olive oil, and water in a bowl and knead until fairly smooth. Roll out into pizza dough shapes on lightly floured counter or cutting board. You can make one big pizza or a few personal size pizzas with this amount.
2. Roll out the dough as thinly as possible, usually about 1/4" thick, and fold the edges in a little bit. Prick all over the center of the crust(s) with a fork and put the crust(s) on prepared sheet; bake for 5 minutes.
3. When crusts are finished pre-baking, spread a small amount of olive oil over each one and then cover with sauce. On top, sprinkle garlic, basil, onion powder, and oregano.
4. Top with vegan mozzarella and parmesan. Put back in the oven for 12-15 more minutes, or until the cheese looks melty and is starting to brown. The crusts should feel crispy, so if the pizza sags a little when you take it off the sheet, you can put it back in the oven for a few more minutes.
Optionally, top pizza with additional vegetables or seitan before baking.
Source of recipe: I came up with this as a combination of many recipes I have tried and adjusted over the years.