This is easy as well as fail proof recipe to prepare a vegan pizza crust without yeast. It creates a crust that’s thick, tender and crisp, and perfect for loading with your favorite homemade pizza toppings!
In a mixing bowl or pan take all purpose flour, salt, sugar, baking soda and baking powder.
Mix very well.
Add olive oil and lemon juice.
Add water in parts.
Begin to mix and then knead the dough.
Keep on kneading till you get a soft and smooth dough. Add water in parts. I added ½ cup+ 2 tablespoons water.
You have to really knead very well. Knead at least for 10 to 12 minutes.
The dough should become elastic and stretchable. Take a portion and stretch it. The dough should not break.
The pizza dough should not be sticky but tacky.
Rub some olive oil all over the dough and keep covered in a bowl. Allow the dough to leaven for 2 to 2:30 hours.
Punch one of your fingers in the dough and the depression should give away.
Again knead the dough lightly before using it. If not using immediately, then wrap the dough tightly in a cling film or an aluminium foil or keep it covered in a closed container in the fridge.
You can also freeze the pizza dough and it will stay good for a couple of months.
To bake pizza, follow the usual method of assembling, portioning & rolling the dough, topping the pizza and later baking it.
First preheat your oven at 230° C/445° F for 15 to 20 minutes. Assemble and top the pizza dough with your preferred toppings, cheese and herbs/seasonings.
Bake at 230° C/445° F for 10 to 15 minutes or until the base is crusty or golden and the cheese melts.
To prepare the pizza on a stovetop, check this method to make a delicious and easy Pan Pizza.
Video
Notes
Add more water if required while kneading the dough.
Add vinegar instead of lemon juice.
Any other neutral flavored oil can be used instead of olive oil.
Recipe can be doubled or tripled.
Baking powder and baking soda cannot be substituted for each other. But they should be fresh and within their shelf period.
I suggest to make the pizza dough with unbleached or organic all-purpose flour. You can also use bread flour. But with bread flour you will need to add slightly more water when kneading the dough.
Keep in mind to to knead the dough really well. It should be soft, pliable and smooth.