Vegan Garlic Pizza Bread
This delicious vegan garlic pizza bread is garlicky and salty. It's crispy if you make it in 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.
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.
Notes
*If you're making small pizzas you can reduce toppings for about a third.
*For the vegan butter I used Naturli' brand.
*Prep time does not include proving time.
*Recipe for the dough adapted from Patrick Ryan.
Nutrition
Serving: 1 servingCalories: 788kcalCarbohydrates: 114gProtein: 17gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gSodium: 940mgFiber: 5gSugar: 1g
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