THE BEST VEGAN PIZZA BREAD (Super fluffy)
This Vegan Pizza Bread is super fluffy, with a slightly crunchy crust, so tasty, easy to prepare and packed with flavor!
INGREDIENTS
DOUGH
- 1 ¼ cups warm water
- 1 tablespoon olive oil
- 1 tablespoon maple or agave syrup
- 3 ½ cups of wheat flour, (415 g)
- 2 teaspoon instant dry yeast
- ½ teaspoon salt
TOPPINGS
- ¾ cup thick tomato sauce, (180 g)
- Vegan cheese, grated and to taste, (~120 g)
- 1 teaspoon fine herbs
- Pepperoni and vegan turkey slices, optional and to taste
- Sliced black olives, to taste
INSTRUCTIONS
Make the dough
- Mix wet ingredients: In a small bowl, combine warm water, olive oil, and syrup. Set aside.
- Mix dry ingredients: In a large bowl, mix flour, yeast, and salt. Gradually add the water mixture, stirring with a wooden spoon until a sticky dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead without adding any extra flour until at least 5-6 minutes have passed. After this time, add 1-2 tablespoons of flour and finish kneading until it looks smooth and it almost stops sticking to your hands. Alternatively, use a mixer with a dough hook for about 8 minutes until the dough is slightly sticky.
- Poke test: To determine if your dough is ready, gently press your finger into it. If the indentation slowly springs back, it's ready to proof.
Proof the Dough
- Grease a large bowl with olive oil and place the dough inside. Cover with a kitchen towel and let it rise in a warm place until doubled in size, about 1 hour.
Prepare the Pizza Bread
- Prep pan: Grease a loaf pan and set aside.
- Roll the dough out: Punch the dough gently to release excess air and deflate it. Roll out the dough into a large rectangle on a floured surface.
- Add toppings: Spread tomato sauce evenly over the dough, then sprinkle with fine herbs, vegan cheese, and optional toppings (vegan deli meats and olives).
- Shape the dough: Roll the dough tightly from the longest side of the rectangle. Cut through the center of the roll, leaving a small portion uncut at one end and braid the two parts of the roll to reveal the inner layers (it will look sloppy, just trust the process).
- Transfer to pan: Carefully transfer the braided dough to the greased loaf pan.
Second proof
- Allow the dough to proof for an additional 30 minutes in a warm spot. You can cover it with a piece of plastic to prevent moisture loss.
- Prep oven: About 15 minutes before the dough has finished proofing, preheat the oven to 350°F (175°C).
Bake the Bread
- Bake on the medium-high rack of the oven for 30 minutes. Then cover with foil, rotate the pan, and bake for another 15 minutes until golden brown.
Serve and Store
- Allow the bread to cool completely before removing it from the pan and slicing.
- Store leftovers in an airtight container in the fridge.
NOTES
*If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
*Nutrition information can vary depending on the toppings you choose.
NUTRITION
Serving: 1 medium slice | Calories: 292 kcal | Carbohydrates: 48 g | Protein: 9 g | Fat: 7 g | Saturated Fat: 3 g | Monounsaturated Fat: 2 g | Sodium: 234 mg | Potassium: 91 mg | Fiber: 2 g | Sugar: 3 g
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