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.
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.
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!
We eat this pizza weekly lately, it's a real hit with the whole family.