Vegan Lunch Box Easy Whole Grain Pizza Dough Recipes

VEGAN PIZZA DOUGH

Steps:

• Gather the ingredients.
• In a large mixing bowl, combine the yeast, warm water, and sugar, mixing gently until combined. Allow the mixture to rest for about 5 minutes, or until bubbly.
• Add the olive oil, flour, and salt, adding more flour as necessary until it forms a soft dough. The dough should pull away from the sides of the bowl and feel just a little sticky.
• On a lightly floured surface, knead the dough for 5 to 7 minutes, or until elastic.
• Place the dough in a well-oiled bowl, cover, and let sit in a warm place for about 1 hour, or until​ the dough has doubled in bulk.
• Once the dough has doubled in bulk, punch down the dough and turn it out onto a lightly floured surface. Knead the dough for several minutes until smooth and elastic.
• Use the dough immediately or wrap tightly in plastic wrap and refrigerate or freeze until ready to use.
• Enjoy.

VEGAN PIZZA DOUGH

Steps:

• Preheat oven to 400 degrees F.
• In large bowl, combine flour, yeast, and salt. Add warm water and olive oil, knead about 5 minutes or until mixture is well combined and forms a ball. Let dough sit for 10 minutes in a warm place.
• Roll out dough and fit to oiled cookie sheet or pizza pan. Place in oven and bake for approximately 10 minutes or until very slightly browned.
• Remove from oven and let cool. Add pizza toppings of your choice. Return pizza to oven and bake approximately 10-20 minutes or until cheese is melted. Cool, slice, and serve.

VEGAN WHOLE WHEAT PIZZA DOUGH

Steps:

• Add ingredients in the order listed, making a well for the yeast in the top of the flour.
• Set machine to "pizza dough" and walk away!
• Split finished pizza dough ball in two.
• Mix yeast with (warm) water in a large bowl.
• Add olive oil, 2.5 cups of whole wheat flour, gluten flour and salt to bowl.
• Mix it by hand until it starts to clump together.
• Put the remaining 1/2 cup of flour on a clean, flat surface, place the dough on top and knead by hand for at least 8-10 minutes until all the extra flour has been incorporated and the dough becomes smooth.
• Put it into an oiled bowl (covered) in a warm place for about an hour to rise.
• Punch it down, split it in half, and let rise again (uncovered) for about 45 minutes.
• Roll out your pizza dough to fit your pizza tray, and top with desired toppings (or leave it plain).
• Cook in a hot (200°C/392°F) oven for 15 to 25 minutes until ready.

EASY WHOLE-WHEAT VEGAN PIZZA DOUGH (OIL-FREE)

Steps:

• In a large mixing bowl, add all of the dry ingredients and stir to combine.
• Mix the non-dairy milk, warm water, and yeast together.
• Pour the yeast mixture into the dry ingredients and mix as thoroughly as possible with a wooden spoon. Use your hands to finish combining all of the ingredients and then work into a ball.
• Cover the mixing bowl with a clean dish towel and let the bowl sit on the counter at room temperature for 2 hours. The dough should double in size.
• Preheat your oven to 430˚F.
• Divide the dough into two equal pieces.
• Place one portion of the dough onto a piece of parchment paper, lightly dust the pizza dough with flour, and press the dough out with your hands into a 10-inch circle. You could also use a rolling pin to roll the dough out as well. If it's a bit sticky sprinkle with more flour.
• Leave the dough on the parchment paper and transfer it to a pizza pan. Then use a fork to poke holes in the dough.
• Top with oil-free pizza sauce and your favorite veggies then bake for 15-20 minutes until the crust is golden.
• Repeat the process with the other portion of dough.

VEGAN LUNCH BOX EASY WHOLE-GRAIN PIZZA DOUGH

Steps:

• In a small bowl, sprinkle yeast in warm water and stir well to dissolve. Set aside for about 5 minutes to bloom.
• Meanwhile, place the flours, cornmeal and salt together in the bowl of a food processor fitted with the S blade. Pulse well to combine.
• With food processor running, slowly drizzle the yeast mixture into the feeding tube. Stop when dough forms a ball. Pour in the olive oil and pulse two or three times to combine.
• Turn dough onto a lightly floured surface and knead briefly, just long enough to make a smooth dough.
• Cut dough into eight equal pieces. Shape each into smooth ball.
• Set balls 2 inches apart on a floured surface and lightly cover with plastic wrap. Let rise a room temperature for 45 minutes.
• Any dough that you are not baking right away can be wrapped in plastic and kept in the fridge overnight. Just bring to room temperature by letting sit out for about 15 minutes when ready to make.
• Preheat over to 500°F Place pizza stone in center rack of over--or sprinkle a baking sheet with cornmeal and set aside.
• On a well-floured surface, pat one dough ball at a time into a 6 1/2 inch circle. Top with topping of your choice, and bake mini pizzas for 7 to 8 minutes until crust is golden and toppings are piping hot.