Thick-Crust Pizza Crust (Vegan Friendly)

It’s been a while since I’ve put up a recipe, and that’s not because I don’t love you all… it’s because I’ve been mastering something that has taunted me for a long time: thick-crust pizza.

Now, you’re probably saying “but manchicken, pizza usually has cheese on it, and vegan cheese substitutes all taste like ass!”  Well, I couldn’t agree more… vegan cheese substitutes do tend to taste like ass, and that’s why I just don’t use them.  I make cheese-less pizza.  Now, without all that extra fat and Calories you can do a lot more with toppings, but you can also feel guilt-free about thick-crust pizza.  You probably could put cheese on this if you want, but I’m happy with just store-bought spaghetti sauce and onions.

You need:

  • 1 cup hot tap water, 170ºF/77ºC max
  • 1 1/2 tbsp yeast
  • 2 tbsp brewers yeast
  • 1 1/2 tbsp light corn syrup
  • 6 cups all-purpose flour (3 cups for dough, 3 to knead into dough)
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 1/2 tsp dried oregano
  • 8 tbsp canola oil (2 tbsp for the dough, 6 to oil your pans)
  • 2 9-inch round cake pans
Dissolve the corn syrup in the hot water, then add both the yeast and the brewers yeast; mix well, set aside, let sit for 8 minutes.
While the yeast activating, get a large bowl and add 3 cups of the flour, salt, oregano and 2 tbsp of the oil.
Add water-yeast mixture to the dry ingredients; stir until everything is combined.
On a floured surface, knead remaining flour into the dough ball.  Knead dough for 2 whole minutes.
Divide dough into two even balled portions and then flatten them in the two pans.
Place the dough in an oven at 170ºF/77ºC (or slightly lower if your oven will go that low) for 30 minutes to rise.
Top your pizza and bake for 10-15 minutes (may take longer lots of toppings or cheese are added).