Stuffed crust pretty much changed the world in the 90’s. I can’t believe it’s taken me this long to try and make a vegan stuffed crust pizza! So let’s stuff it to celebrate Vegan Pizza Day. Daiya works perfectly as a melty vegan cheese for this dish. Even better, making your dough from scratch is amazing because there’s no crappy ingredients added to it. Here’s how to do it! There’s also an updated version of this recipe in my cookbook. Buy your copy here!
Don’t be surprised if your sleeps for the next few nights are filled with dreams of vegan stuffed crust pizza. Although you can top it with whatever toppings your heart desires, my stuffed crust donair pizza is freakin’ wicked, too!
stuffed crust pizza
It’s time for a vegan pizza party! If you’ve never stuffed your crust, now’s the time.
- 1 C warm water
- 2 1/4 tsp (1 packet) dry active yeast
- 1 tsp granulated sugar
- 3 C spelt flour (you can use all-purpose or whole wheat)
- 1 tsp sea salt
- 1 tbsp + 1 tsp olive oil
pizza sauce (makes 3 cups)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1/2 C dry white wine
- 1 x 16 oz can crushed tomatoes
- 1 x 6 oz can tomato paste
- 2 bay leaves
- 1/4 C packed fresh basil, finely chopped
- 1/4 C packed italian parsley, finely chopped
- 1/4 C loose packed fresh oregano, finely chopped
- 1 tbsp agave nectar
- sea salt & ground black pepper, to taste
- 1 dough (as above)
- 1 1 /2 C vegan mozzarella style shreds
- 1 to 2 tbsp olive oil
In a small bowl, measure out the warm water (which should be 100°F) and stir in the yeast and sugar until it dissolves. Let the mixture stand for 5 minutes. You’ll notice it foaming on the top. If it doesn’t, the yeast has been killed and you’ll have to start over.
Combine flour with sea salt in a large mixing bowl, then create a well in the middle of the flour and pour the yeast mixture into it along with 1 tablespoon of olive oil. With a wooden spoon, mix in the flour with the liquid, working your way to the edges of the bowl and combine until it’s mostly mixed.
Pour it out onto a lightly floured surface and knead by hand until it is soft and elastic. This could be anywhere from 15 to 25 times.
Take 1 teaspoon of olive oil and oil your bowl that you mixed the dough in. Set the ball of dough in it, and cover with a damp tea towel. Allow it to sit in a warm dark place away from any outside air (the best place is on top of the fridge if you have room or in the oven) for 1 to 2 hours. It should rise and double in size.
To make the sauce, heat a sauce pan over medium. Once hot, sauté garlic and shallot in olive oil until softened. Add white wine and simmer for 2 to 3 minutes. Add the remaining ingredients and simmer on low heat for approximately 10 minutes. You’re not really cooking this down, but you’re applying heat to combine the flavors. Add sea salt and ground black pepper to taste. This makes sauce for more than 1 pizza, so freeze or refrigerate the leftovers to use at a later date for more pizza or as a base for pasta sauces.
Roll out your dough onto a lightly floured surface into an 18-inch wide circle.
Transfer to a 16-inch aerated pizza pan, or make your pizza directly on the rolling surface if you’re going to transfer to a pizza stone in your oven. Your crust should be slightly hanging off the edge of your pan.
Place mozzarella style shreds just inside the edge of the crust at the pan edge and fold over the dough lightly pressing into the bottom crevice to seal the crust fold.
Use any fresh toppings you like to create the pizza of your dreams! Bake in an oven preheated to 475°F for approximately 20 minutes (this may vary depending on your oven make and model).
Feel free to use pre-made pizza sauce if you want, but it’s not the same.
NOTE: this recipe has been modified since this old post and the updated version is in the hot for food cookbook!