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Easy Whole-Wheat Vegan Pizza Dough (Oil-Free) Recipe

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4.3 from 7 reviews

This Easy Whole-Wheat Vegan Pizza Dough recipe creates a tender, light, and crunchy crust that is completely oil-free and perfect for homemade pizzas. Made with whole-wheat pastry flour and vital wheat gluten, this dough offers a wholesome alternative to traditional pizza crusts, ideal for those seeking a healthy, vegan option without sacrificing flavor or texture.

  • Total Time: 2 hours 35 minutes
  • Yield: 2 10-inch pizza crusts

Ingredients

Dry Ingredients

  • 3 cups whole-wheat pastry flour (can substitute whole-wheat flour or white whole-wheat flour)
  • ¼ cup vital wheat gluten
  • 2 teaspoons active dry yeast (¼ oz. packet)
  • ½ teaspoon pure cane sugar
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup unsweetened almond milk
  • ¾ cup warm water

Instructions

  1. Combine dry ingredients: In a large mixing bowl, add all of the dry ingredients including whole-wheat pastry flour, vital wheat gluten, active dry yeast, pure cane sugar, and salt. Stir thoroughly to evenly combine all dry components.
  2. Prepare yeast mixture: In a separate container, mix the unsweetened almond milk, warm water, and yeast together until the yeast is dissolved and the mixture is slightly foamy, indicating the yeast is active.
  3. Mix dough: Pour the yeast mixture into the bowl with the dry ingredients. Stir as much as possible using a wooden spoon, then use your hands to fully combine and knead the dough into a smooth ball shy of sticky. This ensures the dough binds well and develops gluten.
  4. Let dough rise: Cover the mixing bowl with a clean dish towel and leave it on the counter at room temperature for 2 hours. During this time, the dough should double in size as the yeast ferments and produces gas.
  5. Preheat oven: About 20 minutes before baking, preheat your oven to 430˚F to ensure a hot environment for a crispy crust.
  6. Divide dough: Once risen, punch down the dough gently and divide it into two equal portions to make two 10-inch pizza crusts.
  7. Shape crust: Place one dough portion on a piece of parchment paper. Lightly dust with flour and press out with your hands into a 10-inch circle. You may also roll it out with a rolling pin. If sticky, sprinkle additional flour to prevent sticking.
  8. Prepare crust for baking: Leave the shaped dough on the parchment paper. Transfer to a pizza pan and use a fork to poke several holes across the surface to prevent bubbles during baking.
  9. Add toppings and bake: Spread your favorite oil-free pizza sauce and top with preferred veggies or vegan toppings. Bake in the preheated oven for 15-20 minutes or until the crust turns golden and crisp.
  10. Repeat: Repeat the shaping, topping, and baking process with the second portion of dough.

Notes

  • The vital wheat gluten helps give the crust a better texture and elasticity, making it more chewy and less crumbly.
  • Ensure the water is warm but not hot (around 100-110°F) to activate the yeast without killing it.
  • Allowing the dough to rise fully is key for a light and tender crust.
  • You can substitute unsweetened soy milk or oat milk if almond milk is unavailable.
  • To keep it oil-free, choose pizza sauces and toppings without added oils.
  • If the dough is too sticky to handle, add flour sparingly to avoid a dense crust.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Pizza Dough
  • Method: Baking
  • Cuisine: Vegan/American
  • Diet: Vegan

Find it online: https://monicarecipes.com/easy-whole-wheat-vegan-pizza-dough-oil-free-recipe/