CHEF JOEY'S VEGAN PIZZA CRUST
I made this tonight and have to say it was one of the most delicious crusts I've ever made. It was light and fluffy. Best of all it's totally Vegan. I used a 12" non-stick pizza pan but a 15" pan would work too.
Provided by Chef Joey Z.
Categories Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In the bowl of a food processor add the spelt, whole wheat, corn flours, sugar, herbs, baking powder and baking soda.
- Process these dry ingredients well, making sure all the ingredients are combined.
- Using a whisk, in a different bowl mix the yogurt and oil well. Add it through the feeding tube of the food processor until the dough forms a ball.
- The dough will be sticky. Turn out onto a well floured surface and knead for a few minutes until the dough is less sticky and easy to handle.
- Don't add too much more flour however, you don't want the dough to be tough.
- Put the dough into a bowl to rest and cover with a damp cloth for about 25 minutes.
- Oil the pizza pan with a little olive oil.
- In the meantime prepare your toppings.
- When the 25 minutes have passed press the dough onto the pizza pan.
- Add the toppings and bake at 400°F for 20-25 minutes. The edges of the dough should have risen and be a medium golden brown shade.
- Bon Appetit!
Nutrition Facts : Calories 334.1, Fat 7.8, SaturatedFat 1.1, Sodium 373.6, Carbohydrate 65.1, Fiber 3.8, Sugar 37.6, Protein 4.5
PIZZA DOUGH FOCACCIA (ABM)
I got the pizza dough recipe from my Breadman Breadmachine book. I made a 2 lb. dough. I put the ingredients into the machine in the order as I have listed them. I added fresh and dried herbs, a small piece of pimento from a jar, some kalamata olives as well as some minced garlic and Romano cheese. I cut everything up fairly fine. I also sprinkled some fresh ground smoked black pepper on this. The possiblities for this are endless, depending on what you like. You could probably divide this in half and make two smaller focaccias if you wish, though, the cooking time might be different with a smaller focaccia.
Provided by Chef Joey Z.
Categories Breads
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Put all the ingredients into the bread machine in the order given.
- Turn it on to your dough setting.
- When the dough is finished remove it from the bread pan and place on a lightly floured counter and pat it into a circle about 1/2 inch thick.
- Place on your oven peel (or a baking pan) that you've sprinkled with corn meal.
- Dimple the top of the dough with your finger and brush with olive oil. Add whatever toppings you want.
- At this point, heat your oven to 400'F. and put your oven stone or pan you're going to cook the focaccia on into the oven to heat up.
- Let the dough rise for about 15-20 minutes.
- Once the focaccia has risen slide it off the peel onto the oven stone and bake until golden brown. It took 20 minutes in my oven.
- When done, remove with your pizza peel and set on a metal wrack to cool.
- Bon Appetit!
Nutrition Facts : Calories 295.6, Fat 5.2, SaturatedFat 0.7, Sodium 778.5, Carbohydrate 53.6, Fiber 2.1, Sugar 1.6, Protein 7.5
CHEF JOEY'S POLENTA CRUST PIZZA
Using ready made polenta makes this pizza easy to prepare. It is also lower in carbs then a regular dough pizza. As with any pizza the toppings are endless, so be creative.
Provided by Chef Joey Z.
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 450'F.
- Spray a 12 inch pizza pan with oil.
- Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
- Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
- Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
- Bake it in your preheated oven for 15 minutes.
- While its cooking, cut up your broccoli heads, scallion and pepper.
- When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
- Put back into the oven for 25 minutes.
- Remove when done, let stand for 5 minutes before serving.
- Bon Appetit!
Nutrition Facts : Calories 731.4, Fat 20.1, SaturatedFat 9.4, Cholesterol 51.6, Sodium 867.1, Carbohydrate 113.3, Fiber 10.8, Sugar 7.5, Protein 28
CHEF JOEY'S YEAST FREE VEGAN PIZZA PIE
I enjoy using this recipe because I love pizza but can't eat dairy and what would a pizza be without cheese! So it was a blessing to be able to eat this dish without worrying about my cholesterol hitting the roof. The crust is lightly crunchy and very tasty. I like to cover my pizza with organic veggies and vegan cheeses.
Provided by Chef Joey Z.
Categories Vegan
Time 49m
Yield 1 pizza pie, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400'F.
- Put the flours, salt and baking powder into the bowl of a food processor and process until well combined.
- Mix the olive oil and water together and pour through the feeding tub of the food processor.
- Process for a minute or so and then check your dough. It should be somewhat sticky.
- Let it sit in a bowl with a damp cloth over it while you prepare your toppings.
- For my pizza I like to use chopped onions, garlic, mushrooms, cherry tomatoes, sweet bell pepper and vegan cheeses.
- Of course this is a personal choice. Just remember not to over load the pizza with toppings and sauce. Moderation is best for even baking.
- Once you are done cutting up toppings put the pizza crust onto an oiled 12" pizza pan and bake it in the preheated 400'F oven for 12-15 minutes.
- In the meantime, cook the onion and pepper for a few minutes, then add the garlic and mushrooms until just done.
- When the pizza crust finishes take it out of the oven then top it with the pizza sauce and cover it with toppings and then the cheese. I use Vegan Jack Cheese and Powdered Vegan Parmesan. You can also add Soy Pepperoni if you wish.
- I put the pizza back into the oven for another 10-15 minutes so the cheese melts and the crust gets a nice light golden colour.
- Bon Apetit!
Nutrition Facts : Calories 139.5, Fat 9.3, SaturatedFat 1.3, Sodium 984.4, Carbohydrate 12.5, Fiber 0.4, Sugar 9.4, Protein 2.1
CHEF JOHN'S POURABLE PIZZA
Besides being kind of fun to make, this pourable pizza method doesn't require kneading or rolling/stretching/spinning. So it's an easy way to achieve a really thin-crust pizza. Plus you get that crispy, near-charred bottom you usually get only from a pizza oven.
Provided by Chef John
Categories Main Dish Recipes Pizza Recipes
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Place flour in mixing bowl with dry yeast, salt, honey, olive oil, and warm water. Whisk together for about 5 minutes. This will be a very thin batter-like dough. Cover and let rise 1 1/2 hours. Dough should be bubbly. Stir with a ladle to eliminate the bubbles.
- Generously oil a cast-iron skillet with olive oil off heat. Pour batter in a squeeze bottle or zip-top bag with a bottom corner snipped. Slowly pour the batter into the skillet starting from the center of the pan and working in circles toward the edge. Try to avoid mixing batter with the oil. If small bubbles of oil appear on the surface, use the tip of a paring knife to gently stir them into the dough.
- Place pan over medium-high heat. Wait for the dough to form bubbles over the entire top surface and the crust starts to dry out a bit. Flip over and continue cooking one side and the next. The bubbly side should be dry and achieve a golden brown color; the bottom should be well browned, about 4 to 5 minutes total per side. Doneness times will depend on how thickly the batter was poured. Remove from heat.
- Spread with pizza sauce and top with your favorite pizza toppings: mozzarella cheese, grated Parmigiano-Reggiano cheese, pepperoni, etc. Try to avoid topping too heavily.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place pizza under broiler until toppings are cooked, 3 to 4 minutes.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 75.2 g, Fat 4.4 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 0.6 g, Sodium 527.7 mg, Sugar 2.8 g
CHEF JOEY'S ABM PIZZA CRUST
This crust is fluffy and tasty. I added some herbs and sun dried tomatoes to give it a nice reddish colour. Make sure all ingredients are at room temperature.
Provided by Chef Joey Z.
Categories < 30 Mins
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Measure the ingredients into the bread pan.
- Use the dough setting.
- When the dough is ready, remove from the pan and kneed the dough on a lightly floured board for a few minutes.
- Set oven to 400'F.
- Oil your pizza pan.
- Spread the dough out and add your favourite toppings.
- Bake for 15-20 minutes.
- Remove from oven, let sit for a few minutes.
- Bon Appetit!
Nutrition Facts : Calories 83.8, Fat 7, SaturatedFat 1, Sodium 434.4, Carbohydrate 4.8, Fiber 1.2, Sugar 2.7, Protein 1.6
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