Pizza is one of those things that taste best on Fridays. Well, to be completely honest, pizza is great any day of the week, but there’s something about a Friday that makes me think of pizza. When I was a teenager and it was just me and my mom we had a tradition of having Taco Salad every Friday night. Every Friday after my mom got home from work we would head up to the local grocery store and we’d get all the fixins for our taco salad delight. But something changed after I move out on my own. Mom said I went off to college and I changed. That’s mom way of saying I got all “citified.” I told her not to worry, I still like taco salad, and sometimes even on a Friday night. But today we go for this Vegan Pepperoni Pizza with Easy Homemade Whole Wheat Crust.
I’m not a taco salad snob, it’s just that I used to be intimidated by the idea of making my own pizza crust. I don’t know why. I’ve made cinnamon rolls and dinner rolls so it’s not as if I wasn’t comfortable with yeast.
The other thing I had to deal with on a Friday night was the idea of making my own crust. Would it be too time-consuming?
Here’s what I’ve learned — pizza dough doesn’t have to be hard. And it doesn’t even have to be time-consuming.
This one-bowl Easy Whole Wheat Pizza Crust is my proof.
I do draw the line at making my own pizza sauce. There are so many good options out there that I’m fine with buying a jar at the store.
So after I throw together the pizza crust and pour on some pizza sauce, then Friday Pizza Night is ready to rock!
Our favorite topping right now is a little bit of Veggie Crumbles and Vegan Pepperoni.
Let’s talk pizza for a minute. I didn’t really like pizza all that much in my non-vegan days. I mean, I ate it, but it always felt so…greasy!
I used to get paper towels or napkins and press down on the top of my pizza to remove the extra grease oozing from things like pepperoni, sausage, and cheese. Even after removing all that grease, my stomach oftentimes felt like I had a rock in it after eating pizza.
So I liked pizza, but I didn’t like the way I felt after I ate it.
Vegan pizza changed all that.
I love the flavors on this pizza and this whole wheat crust is actually crispy.
We throw on pieces of fresh basil after the pizza comes out of the oven to add some extra flavor.
I know my mom still loves me even though I’ve evolved from our Friday night Taco Salad ways. Besides, with such easy, delicious pizza around, how could she blame me?
If you enjoy Vegan Pepperoni Pizza, snap a photo and share it with me using #namelymarly on Instagram @NamelyMarly. I can’t wait to see everyone’s favorite vegan pizza!
- 1½ cups water
- 4 teaspoons active yeast 2 packets
- 2 tablespoons sweetener honey, agave nectar, brown sugar, or your favorite
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon corn starch
- 2 teaspoons sea salt
- Additional all-purpose flour for kneading and rolling
- Your favorite Pizza Sauce
- Veggie Crumbles I used Gardein's Beefless Ground
- Veggie Pepperoni
- Dehydrated Chopped Onion
- Vegan Mozzarella I used Follow Your Heart Vegan Gourmet Shreds
- fresh basil leaves
Pour the water in a microwave safe bowl and microwave for about 11 seconds. You want the water to be slightly warm, or lukewarm. You should be able to dip your finger in it and not feel much of a difference between the temperature of your finger and the water. That's perfect! Add the yeast and the sweetener. Give it a quick stir and set aside for about 10 minutes to allow it to get nice and frothy!
In a large bowl add the flours, corn starch and salt. Use a whisk to sift and stir the ingredients together.
Now, pour the frothy yeast mixture over the flour mixture and stir to combine. The mixture should resemble a sticky dough.
Here's my favorite time-saving trick: We're going to knead the dough right in the bowl. Sprinkle the top of the dough with a little bit of all purpose flour (have some on-hand to add as you go) and grab the far edge of the dough and turn half of it back toward you, like you're folding a towel. Sprinkle a little bit more flour and continue, pressing down on the dough ball between each turn. Continue this for about 5 minutes, or until the dough is no longer sticky. You should be able to press your thumb lightly into the top of the dough ball and it will spring back after you release it. If so, your dough is ready.
Temporarily remove the dough ball from the bowl and give it a quick spray with vegetable cooking spray. Place the dough ball back in the bowl and cover with a kitchen towel and place in a slightly warm place for the dough to rise...about an hour.
When the dough is ready, preheat your oven to 400F. Then use your fist to punch down the dough and divide into two balls. Use a rolling pin to roll the dough balls into the size required by your pizza pans.
Top the rolled pizza dough with the following toppings in this order spread evenly across the pizza, but allowing a margin for the crust: pizza sauce, veggie crumbles, pepperoni slices, dehydrated chopped onions, and shredded vegan mozzarella.
Place the pizzas in your heated oven and bake for 15 - 20 minutes, keeping an eye on them after about 10 minutes to make sure the crust doesn't burn.
When the crust is golden brown, remove from the oven and immediately top with additional pepperoni slices and fresh basil leaves. Allow the pizzas to cool slightly before slicing and serving.