Queen Bee Vegan Pizza Crust
IMPORTANT: Read through entire recipe first.
Makes two crusts
Line two pans with parchment paper
2 ½ cups Queen Bee Bread, Biscuit, Pie Flour (BBP, yellow label)
1 Tb instant yeast
1 tsp salt
1 tsp sugar
2-4 Tb dry coconut milk powder
Whisk Together in separate bowl:
2 Tb olive oil
Use Ener-G Egg Replacer to replace two eggs, follow directions on box
1 cup warm water (120° when yeast is mixed into dry ingredients)
1 tsp apple cider vinegar
Using either a stand mixer or hand-held mixer on low, slowly pour the wet ingredients into the dry ingredients. Turn the mixer up to medium and continue mixing for 3 minutes. Scrape down sides of bowl when needed. This is a very sticky batter.
Meanwhile, remove bottom rack from the oven and place a cookie sheet or pizza stone on the bottom of oven. Leave middle rack in place for final bake. When it’s time to preheat the oven (not yet!): 450° for 20 minutes for cookie sheet; 30 minutes for pizza stone.
Meantime, set oven on ‘warm’, about 170°.
Divide the dough between the two parchment lined pizza pans. Using a rubber spatula dipped in very warm water, shape dough into a round, flat disk. Continue shaping and spreading dough with the rubber spatula dipped in warm water. You will need to repeatedly dip spatula in warm water. Spread as thick or thin as you like, then continue with the recipe. Then if desired, use the rubber spatula dipped in warm water to shape an edge.
See Photos Below.
Do not cover the dough with plastic wrap, it will stick. Then if desired, use the rubber spatula dipped in warm water to shape an edge.
Place pans on middle rack of warm oven for 5 minutes to begin rise. Then place in warm, draft free place to rise for 25-30 minutes or puffy looking. Top of stove is a good spot.
While crusts are rising, preheat oven to 450° for 20 minutes for cookie sheet; 30 minutes for pizza stone.
Next sit pizza pan on the hot cookie sheet in the oven. If using pizza stone, carefully slide parchment with pizza crust onto hot stone.
Pre-bake in 450° oven for 8-10 minutes until just starting to get brown spots. You can now slide crust off the parchment paper if desired. Top with pizza sauce, cheese and toppings. Return to oven and bake for 10 minutes, or until bubbling.
Remove topped pizza from oven and let sit for 5 minutes before slicing.
To freeze pre-baked crusts allow to cool completely and freeze on the cookie sheets. This will keep them flat. Wrap frozen crust in plastic wrap and slide into a freezer bag. When ready to use: top frozen crust and bake in a preheated 450° oven for 9-12 minutes or until cheese is bubbling.