Ingredients
- 6–8TB lukewarm (90–105 degree water)
- One package (2 1/4 tsp) rapid rising yeast
- 3 TB sugar
- 1 3/4 cups all purpose Walmart gf flour, OR Namaste
- 1/4 cup soft soy free vegan butter, OR homemade (recipe is top 8 free, seed, legume & corn free)
- 1 egg, OR substitute, OR 1/4 cup applesauce (potato water also works) *See notes
- 1/2 tsp salt
Instructions
- Preheat oven to 200. Once it reaches that temperature, turn it off. (However, if making dough to freeze/refrigerate for later **See notes)
- Proof yeast with water and sugar in a bowl for 15 mins. Your yeast mixture should be foamy. If it didn’t foam about 1-2 inches on top, throw that batch out & repeat this step, because your yeast was bad or your water was too hot.
- In this order mix the butter, flour, salt, egg or substitute, and then proofed yeast mixture. Keep mixing, till a sticky dough ball forms. (This means, when you touch your dough ball, your hand gets covered in a fair bit of dough.)
- Sprinkle 1/2-1 TB flour on dough ball to reduce stickiness. Dough ball should look like this:
- Place dough ball into a large bowl covered in tinfoil and let rise in preheated, but turned off oven, for 1 hour. It should rise like this photo:
- Preheat oven to 400. Sprinkle 1-3 TB of flour onto dough ball and roll out between two pieces of parchment paper into the size of your circle pizza baking sheet or a rectangle baking sheet.
- Bake crust for 10-15 mins, till edges are a bit crispy, & then use for desired pizza recipes!
Notes
*I like to use 1/2 cup potato water as a sub for eggs. (You can also use sweet potatoes or applesauce if nightshades are an issue; but it will not rise as much & not have a neutral flavor). The potato water makes the final product taller, fluffier, and moist. To achieve this potato water, I mash up one small boiled potato with 1 cup water until you get a mushy runny paste (kinda like applesauce). I then use 1/4 cup of this mixture in the recipe. See picture below for the right consistency:
**If making this dough to save for later, follow directions #2-4. Then wrap and refrigerate dough ball for up to a week, or freeze up to 4 months. I like to wrap mine in parchment paper then seran wrap like the picture below. When ready to use the dough in a recipe, let the dough come to room temp, unwrap the dough, preheat oven to 200, and follow the directions starting at step #5.
- Prep Time: 10
- Rise Time: 1 hour
- Cook Time: 15