The Vegan Pizza Sessions, Pt.6: Vegan Viña’s Pizza Crust Variations

There are two variations that I really like for my vegan pizza crusts; one involves making a quinoa crust that can easily be modified by adding some spinach on it, and the other one is a typical bread-like, focaccia-like, deep dish dough.

Quinoa Crust

Ingredients

  • 1 cup of quinoa, washed, cooked and cooled.
  • 1 cup almond flour.
  • 2 chia eggs (this is super easy to make. Take 2 tablespoons of ground chia seeds, and mix with 4 tablespoons of water. Mix and let rest for approximately 1 minute until achieving a gooey texture).
  • 2 tablespoons of tahini.
  • 1 tablespoon of oregano.
  • 1 tablespoon of rosemary.
  • 1 teaspoon of garlic powder.
  • 1 teaspoon of salt.
  • ½ teaspoon of baking powder.
  • Black pepper to taste.
  • Olive oil (for brushing the parchment paper).
  • Optional: 1cup of baby spinach to be added for color and flavor variation.
  • Materials: high speech blender or food processor, an oven pizza tray and parchment paper.

Procedure

  1. Preheat the oven at 220 degrees Celsius.
  2. Make the chia eggs. (Note: if you make the chia egg in advance, it will harden and get really thick).
  3. Put all ingredients in a high speed blender and mix until making a paste. Optional: you can add spinach as well, for a green crust.
  4. Line the pizza tray with some parchment paper and slightly brush with some olive oil.
  5. Extend the quinoa paste evenly on the tray. Make little holes on the pizza crust with a fork to prevent any bubbles from happening and to let the dough breathe.
  6. Place in the oven for 25 minutes. Then, remove and flip over. (Tip: I find it easier to flip by putting some parchment paper on top of the dough, and then a hard board, like a large cutting board. Then, I flip it over the kitchen counter and slide it back onto the pizza tray). Place in the oven for another 25 minutes to cook evenly.
  7. Once cooked, let it cool down (this will remove excess humidity and make it harder).
  8. Add any toppings that you like and make a pizza! (Note: don’t be frustrated if your pizza crust looks dry. Quinoa crust tends to harden but it won’t crack easily. Once you add some sauce it will get moist and acquire the perfect texture).

Deep Dish

Ingredients

  • 500 grams of bread flour (I try to use unbleached, but all purpose flours should work just as fine).
  • Salt.
  • Sugar.
  • Olive oil.
  • Water.
  • 2 teaspoons of instant yeast.
  • 1 tablespoon of oregano.
  • 1 tablespoon of dried basil.
  • 1 tablespoon of red crushed peppers.
  • 1 teaspoon garlic powder.
  • Materials: an oven pizza tray and parchment paper or foil.

Procedure

  1. Preheat the oven at 220 degrees Celsius.
  2. In a small bowl, mix 4 tablespoons of olive oil, a teaspoon of salt and a pinch of sugar.
  3. In a large bowl mix the flour and yeast. Add 1 ¼ cup of water and the oil mix.
  4. Add all remaining ingredients.
  5. Mix and knead until achieving a sticky, moist and elastic dough.
  6. Grease a large bowl with some olive oil. With oily hands, roll the dough into a ball and put in the bowl. Cover with some film and let rise up to half its size for 30 minutes.
  7. Remove the dough from the bowl, and knead the dough for 5 minutes with some extra flour so it won’t stick to your fingers or kitchen counter.
  8. Roll the dough into a ball and cover with a moist towel for an additional 30 minutes.
  9. Line the pizza tray with some parchment paper and slightly brush with some olive oil.
  10. Extend the pizza dough and – without baking it first – add all your preferred toppings.
  11. Bake for 25 minutes. Serve while hot!

Enjoy!

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