Whole wheat vegan pizza

This dough uses vegan milk instead of water and oil. The result is a super soft and tall pizza, especially children (but not only) are crazy for it!

Time of preparation

30 minutes + standing + 20 minutes more or less



What did I use

a very large bowl, a pastry voard, a knife, two baking trays, two sheets of baking paper


830 gr of flour (2/3 whole wheat, 1/3 white)

1 little bag of dry yeast

580 gr of vegan milk (such as almond or soy, without added sugar)

15 gr of salt

15 gr of sugar

2 spoons of vegan butter

tomato sauce as required

minced vegan mozzarella as required

oregano to taste

extra virgin olive oil as required

How did I do

I mixed all the dry ingredients.

I added milk little by little and I kneaded in the bowl first then in the slightly flouered pastry board for about 10 minutes. I divided the dough in two parts, I kneaded each of them for few minutes more and I let them grow two hours covered with a rag.

I covered the baking trays with the sheets of oven paper, I stretched with my hands the dough, I spreaded the tomato sauce and covered with mozzarella, then I sprinkled with some oregano and a little oil.

I baked at 200°C for about 20 minutes, until well brownish on the surface. I served hot.

It is perfect also reheated the day after. In the microwave as well!

Buon appetito!

Whole wheat vegan pizza

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