This delicious vegan garlic pizza bread is garlicky and salty. It is crispy if you make it in a pizza size or soft if you make it in a smaller, chubbier size. It can be served as an appetiser or as a main dish.
Vegan garlic pizza bread is one of my favourite ways of eating pizza. I discovered it on a trip to New Zealand, where my husband and I went to an Italian restaurant for dinner. I was craving pizza, but their vegan options didn’t look that interesting to me. I saw vegan garlic pizza bread in the starter section of the menu, and it sounded good to me. It was ridiculously delicious. Although served as an appetiser, it was so big that they should’ve just called it a pizza.
I created my own version at home, in which I added some parsley. You can shape the dough thinly to make a large pizza, or you can shape it into a chubbier bread, either round or oval. The thin pizza is crispy and crunchy, while the chubbier version is soft and doughy. I must admit that I like the chubbier version better because the bread is dreamily soft, and together with the garlicky and salty topping, it is just heavenly.
I learned how to make pizza dough from Patrick Ryan, who provides great instructions. I did, however, modify the recipe slightly by using fresh yeast instead of a sourdough starter. This recipe requires the dough to ferment in the fridge for roughly 24 hours. Therefore, a little planning is needed to make the dough a day before you want to eat this pizza bread.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious garlic recipes:
- Vegan Garlic Cheesy Bread (or just Garlic Bread)
- Spaghetti Aglio, Olio e Peperoncino
- Avocado Toast on Garlic Bread
Vegan Garlic Pizza Bread
Ingredients
Dough:
- 250 g strong white flour
- 25 g semolina
- 1/2 tsp salt
- 6 g fresh yeast (3 g dried yeast)
- 20 ml (4 tsp) olive oil
- 180 ml (3/4 cup) water
Toppings:*
- 60 g vegan butter melted
- 4 garlic cloves peeled and minced
- 10 g parsley chopped thinly
- a generous pinch of salt to taste
Instructions
Dough:
- Sift flour into a large bowl. Add semolina and salt. Mix together.
- Add olive oil and crumbled fresh yeast. Add water and mix with a spatula, so that you get dough. If needed, use your hands to incorporate the flour. The dough should be quite wet and sticky.
- Cover the bowl with cling film and put it in the refrigerator for 24 hours.
- After 24 hours take the dough out and leave it on your kitchen counter for about two hours, so it becomes warmer.
- Take the dough out of the bowl and knead it a little bit until you get smooth dough (for about 30s). Shape it into a ball.
- Divide the dough into two equal portions if you are making 2 pizzas or 4 portions if you are making smaller breads. Shape them into a ball.
- Put them on a lightly floured baking tray, cover them with a cloth and leave them to prove for another hour to hour and a half.
- Preheat the oven to maximum temperature (mine is 280 °C) 20 minutes before proofing is over.
- On a lightly floured surface shape the dough into one large or two smaller pizzas.
Toppings:
- Melt vegan butter over low heat.
- Mince the garlic and chop parsley thinly (mostly the leaf parts). Add them to the melted vegan butter and mix.
Baking:
- Put the dough without the topping on a baking tray. Bake large pizza for 3 minutes, smaller pizzas for 4 minutes.
- Take it out of the oven. Brush the top (edges included) with the butter mixture. Sprinkle salt on top.
- Return the pizza into the oven. Bake large pizza for another 2-3 minutes (watch it carefully because it quickly gets burnt) and small pizzas for another 3-4 minutes.
- Repeat this process for the second batch of dough starting from shaping the dough ball into a pizza shaped disc or two discs if you're making the smaller pizzas.
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