Whole-Foods Plant-Based Pizza Crust in 30 Minutes – wfpb
Food processor, no-rise, fat-free pizza dough recipe that is great for kids. Sugar-free too.
This homemade vegan pizza recipe from whole wheat flour, might sound like a tasteless hippie food, but it is NOT. Make this pizza dough and wow everyone because it tastes so much better than a preservative filled store-bought pizza crust.
Facts about this fresh whole-grain pizza dough:
- kids love it,
- men love it,
- women love it,
- ok people love it,
- make in your food processor,
- no waiting for dough to rise,
- dried prunes instead of oil (moist!),
- dates instead of sugar, and
- homemade vegan parmesan cheese (almonds or almond flour), baked right in the crust.
The crust stays moist and chewy, but crispy on the edges and bottom, this healthy, vegan pizza crust, tastes really, really, good. It is sweet and salty and complements the toppings perfectly.
RISING IS NOT NECESSARY WITH THIS VEGAN PIZZA RECIPE. Just needed to repeat that.
Be serious about your health – feel good, fight cancer, prevent heart disease, and stay slim, by taking charge of your pizza. One of the most unhealthy and common meals. Feel and look great tomorrow, eat plant-based low-fat high-fibre pizza today.
It is easy to make your own vegan whole-foods plant-based no-oil pizza crust!
I had no idea, I’ve been buying crusts forever, not really happy with them, but you know, we wanted to eat pizza! Now my family loves pizza even more!
This vegan pizza dough barely needs kneading and it is no-rise dough. You can make a whole-foods plant-based pizza faster than calling for pizza delivery – and you know exactly what is in it.
Recruit people to help you chop some beautiful toppings, and use your food processor for them, because that is the most time consuming part of making this.
Pre-made crusts are full of oils and preservatives.
You have to wonder what kind of crazy preservatives are in packaged crusts to keep them on the shelf for weeks without spoiling – that is not good for you!
Any store crusts I can find have very little fibre, are made with refined grains, and are high in calories from fat and contain so many preservatives.
This crust will not give you a stomach ache, it won’t bung you up, it contains no greasy fat, no preservatives.
Here is some information I compiled about How to Judge the Healthiness of Grain Products.
I like spices… 🙂
We make vegan pizza from scratch every couple weeks now, because this dough is so scrumptious.
Everyone loves it!
Teenagers need pizza like this, and so do adults.
I read somewhere that typical teenagers eat pizza so frequently they are getting like 25% of their calories from pizza now. That is BAD news for their insides and future health.
Don’t you agree?
3 Steps to Make Fast Healthy Vegan Pizza
See the actual recipe below – but here is an overview. Jump to Recipe
Combine the vegan pizza dough ingredients with your food processor,
use a rolling pin to roll out two large and thin crusts (which is a fun skill to learn). Put the pizza crusts on stoneware for best results. A pizza stone or rectangle stone work really well. Or use whatever baking sheet you have!
Add lots of vegan toppings to the raw dough.
Great healthy vegan pizza toppings start with oil free, 100% tomato sauce from a can, sprinkled generously with Italian seasoning.
Add sliced Tofurky ham, or spicy vegan sausages (my favouite on pizza), diced spinach, frozen and food processed pinepple, yellow and green peppers, halved cherry tomatoes, and black olives.
Bake for 10 – 12 minutes, until the edges are dark
and you have two seriously awesome wholesome pizzas.
I just ate some of our pizza leftovers,
and this pizza crust keeps really well in the fridge, it did NOT go soggy.
Whoop! Here is how you can make it!
FAST and EASY Vegan No-Rise Whole-Wheat Pizza Crust - Oil-Free
This whole-foods plant-based pizza dough recipe uses prunes and no-oil. It comes together quickly, and bakes to a perfect crispness with a wonderful flavour.
Use a rolling pin, and roll out thin and evenly, otherwise the crust will be too bready.
Yield: Pizza dough for two large 14 inch (35.5 cm) diameter rounds, or two 11” x 14” (28 cm x 35.5 cm) baking sheet rectangles.
- 1 1/3 cup water hot from the tap
- 1.5 ounces prunes 4 dried prunes
- 1.5 ounces dates 4 dried dates or 1 Tbsp raw sugar like coconut sugar
- 2 1/4 teaspoon yeast rapid-rise or instant, 1 envelope
- 3 1/2 cups whole wheat flour whole wheat bread flour or regular whole wheat flour - measure exactly
- 2 tbsp almond flour 30 mL ground into flour before adding, or packaged almond flour
- 2 tbsp nutritional yeast 30 mL
- 1 tsp garlic powder 5 mL
- 2 teaspoons salt
For sprinkling on the baking sheet
- 1 tbsp cornmeal prevents sticking, tastes good
Preheat oven to 500° F (260° Celsuis). Convection oven: use top and middle racks to bake 2 pizzas at once.
Sprinkle cornmeal on a pizza stone/baking sheet or use a silicone mat or light cooking spray to prevent sticking.
Blend the hot water, dates (or sugar), and prunes in a small high speed blender.
Whisk the prune/date water, and quick rise yeast together in a liquid 2 cup measuring cup (so you can pour it into a running food processor later). If you use dates it will just barely fit in a 2 cup. With sugar about 1 2/3 cup.
Allow yeast mix to grow and puff up for 5 minutes.
Pulse flour, almond flour, nutritional yeast, garlic, and salt, in the food processor until combined.
Slowly pour the yeast water mixture into the running food processor and run for about 2 minutes, until a shaggy ball forms. It should be sticky, but dry enough to pick up without it sticking all over your hands, add water or flour, if needed, to adjust (hopefully not). Flour on your work surface can make it less sticky too.
Remove the pizza dough and separate into two equal balls. Place one dough ball at a time onto a heavily floured work surface and quickly knead a few times until it comes together.
Use a rolling pin to roll the dough into a round about 14 inches in diameter, or a 11” x 14” (28 cm x 35.5 cm) rectangle/oval shape to fully fit your baking sheet. For best results, roll the dough out as thin and even as reasonably possible. Aim for 1/2 inch even thickness rather than a perfectly round shape. Spread it to the edges of your pans. Pinch dough under around the edges to make them thicker and give a grip to grab onto.
Add sauce and toppings right up to the edges. Exposed crust will get very crispy. Use a generous amount of toppings!
We like vegan low-fat spicy sausage on our pizza like this one from Yves:
Our pizzas look like this before we put them in the oven.
Bake 10 - 12 minutes, on the top racks until the exposed crust is a medium brown and is crispy.
Watch closely and remove from the oven right away if you see or smell toppings or the crust burning.
Customize your pizza for your family's preferences!
Dates or applesauce might work instead of the prunes, but I bet they wouldn't be as good for creating a moist softness. The prunes are like magic.
To save time, food process your toppings and spoon over!
- Tomato sauce, oil free from a can sprinkled with Italian seasonings.
- Blend fresh spinach into tomato sauce for extra nutrition and a rich dark colour.
- Peppered Tofurky sandwich slices, cut into triangles.
- Vegan spicy sausages.
- Spinach, chopped
- Frozen pineapple
- Green pepper
We eat this pizza weekly lately, it's a real hit with the whole family.
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VeganEnvy recipes are easy, low-fat, whole-foods, plant-based and nutrition rich. Real food my family eats, and techniques we use to cook.
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