Tag Archives: bread

bread, entree, mains, recipes

low-carb vegan pizza dough

if you’re diabetic or keto and miss the texture of pizza dough that isn’t cracker-thin, this is the recipe for you! does it taste exactly like conventional pizza dough? absolutely not! it’s its own category of dough for sure, but the texture can’t be matched by anything else i’ve tried, either at the shops or from others’ recipes. at 2 net carbs and 25% of the daily recommended fiber per slice (8 slices per pizza), this is a very filling alternative to conventional pizza that won’t spike blood sugar or break ketosis like your everyday pizza (please note i am NOT a doctor though and everyone is different). i absolutely felt like a mad scientist making this! take it slow and drink water – there’s a lot of protein and fiber here even before any toppings make it on.

if this is all nonsense to you – check out my “normal” pizza dough recipe here!

makes one 7-9″ pizza / baking time: 20-25 min / prep time: ~10 minutes

equipment needed: baking sheet, stand mixer (highly recommended), parchment paper, sharp knife, bench scraper, or pizza cutter for cutting the finished pizza

ingredients:

  • 7g yeast
  • 1tsp sugar
  • 200mL warm (not hot) water
  • 1Tbsp olive oil
  • 1/2tsp apple cider vinegar
  • 1Tbsp chickpea flour
  • 50g ground flax (i strongly recommend golden over brown for a less overpowering flavour)
  • 85g vital wheat gluten
  • 50g oat fiber (NOT!! oat flour)
  • 1tsp salt
  • 1tsp italian seasoning
  • 2Tbsp nutritional
  • 1tsp garlic powder

method:

  1. start by blooming the yeast. combine the yeast, sugar, and warm water in a small bowl. don’t worry, the yeast will eat the sugar for you to create gasses! set aside for five minutes.
  2. in a stand mixer, add the chickpea flour, ground flax, vital wheat gluten, oat fiber, salt, italian seasoning, nutritional yeast, and garlic powder. mix until combined.
  3. add the frothy yeast mixture (get new yeast if it didn’t froth after five minutes!), followed by the olive oil and apple cider vinegar. the vinegar will combat the sometimes strong flavour of the vital wheat gluten somewhat.
  4. knead on low speed with a dough hook for 7 minutes, or until a uniform and smooth ball forms. it’ll feel really dense – this is normal for the recipe!
  5. remove the dough from the mixer and shape into a flattened ball. place on a parchment-paper-lined surface and leave to rest for at least one hour, covered.
  6. preheat the oven to 400F/205C. after the hour is up, pick up the dough and stretch it into a pizza crust shape of your choice. this makes a 7-9″ pizza depending on your preferred thickness.
  7. top with your favourite sauce and toppings. when i tested this recipe, i used tvp italian sausage and my homemade calabrian chili tomato sauce, with sliced green olives and daiya parmesan shreds.
  8. bake for 20 minutes. carefully poke the outer crust to check for doneness (it should be pliant but not cushiony soft). i like to turn the broiler on high for 5 minutes after the bake time is up.
  9. serve immediately as you would a regular pizza. i highly recommend topping it with fresh basil once it’s out of the oven!
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appetizers, bread, mains, recipes, snack

vegan wrapped hot dogs

this recipe features a delicious enriched dough wrapped around a classic (vegan) hot dog! great for entertaining, or whenever you feel like having a fun meal.

makes 8 servings / baking time: 20-25 min / prep time: ~20 min / inactive time: ~1 hr

ingredients:

  • 300g bread flour
  • 7g instant yeast
  • 22g granulated sugar
  • 1/2tsp salt
  • 190g warm non-dairy milk (i prefer soy)*
  • 50g softened vegan butter
  • 8 vegan hot dogs (i used yves – RIP)

optional for topping:

  • 1Tbsp non-dairy milk
  • about a half teaspoon sesame seeds

method:

  1. in a stand mixer, add the flour and yeast. add the salt and sugar to the bowl (not on top of the yeast)
  2. on a low speed, start the mixer and slowly pour in the warm milk. knead for about 5 minutes, or until the dough is smooth. (note: if kneading by hand, which is still doable but not something i recommend for enriched dough, this may take a bit longer, around 7-10 minutes)
  3. if kneading by hand, let the dough rest, covered, for five minutes before proceeding with the next step.
  4. once the dough is smooth, add the softened vegan butter. it should be room temperature, but not melted. knead until well-combined, about 5 minutes.**
  5. shape the dough into a ball, and cover (in the same bowl is fine) to rest, until it has doubled in size. this will take an hour or so, give or take, depending on the temperature of your kitchen.
  6. once the dough has doubled, roll it out onto a clean, smooth surface into a rectangle, about 8″ by 12″. prepare a baking sheet with parchment paper.
  7. using a knife or pizza cutter, cut the rolled-out dough lengthwise into eight ~1″ strips.
  8. holding one uncooked hotdog in your hand, wrap one strip of dough around it so it overlaps slightly.
  9. repeat for the other seven hot dogs. preheat the oven to 350F
  10. cover the wrapped hot dogs loosely to rest while the oven preheats.
  11. once the oven has come to temperature, optionally, uncover and brush the wrapped hot dogs with unsweetened non-dairy milk and top with sesame seeds.
  12. bake for 20-25 minutes, until the tops are golden brown.
  13. allow to cool on the baking sheet for at least 10 minutes before moving to a cooling rack. serve warm.
  14. optional: serve with your favourite dipping sauces! personally, these are great dunked in yellow mustard, but delicious on their own.

notes

*milk should be warm to the touch but not hot. hot liquid will kill the yeast
**especially if kneading by hand, this will be very messy until the fat is incorporated. keep at it! with enough kneading, the dough will come together with the butter.

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