With our plethora of pizza-related recipes (quinoa crust, pita pizza, pizza sauce) it might be obvious by now that we take pizza very serious. When I realized pizza was just as delicious when I subbed nutritional yeast for mozzarella it was a game changer. With my pizza eating habits at an all time high, I like to switch up the crust for variety and special occasions.
You’ll need an automatic bread maker for this recipe. The great thing about having an automatic bread maker is A.) yeast bread/dough goes from a challenge to a simple task and B.) you can control the ingredients in your bread/dough.
A loaf of whole wheat bread you’d find in the bread aisle at the grocery store typically has at least 20 ingredients. Some of those include soybean oil, sugar, preservatives, and some other hard to pronounce additives. If you can’t pronounce it should you really be consuming it? Those 20+ ingredients don’t seem all that significant until you realize that to make bread you really only need 4 ingredients: water, salt, flour, yeast. I value having a bread maker so I can forgo all those weird ingredients and make a healthier and simpler product. Plus, you can’t beat fresh baked bread and the smells that come with it!
Plant-Based Bread Maker Pizza Dough
- 1 cup water room temperature
- 3/4 tsp honey or agave
- 1 1/2 tsp salt
- 1 1/2 Tbsp Olive Oil
- 2 2/3 cups Bread Flour
- 1/2 cup Whole Wheat Flour
- 1 Tbsp Whole Wheat Flour
- 1 3/4 tsp Yeast active dry, instant
- Make sure the kneading paddle is in place and the bread pan is secured in the bread maker. Place all ingredients in the bread pan in the order listed above.
- Set your Automatic Breadmaker to the dough program and press start.
- When cycle is complete, remove dough and place in an oiled bowl. Cover and let rise in a warm place for a half hour.
- Knead the risen dough lightly.
- Spread dough out on an oiled pan and add sauce and toppings.