Whole Wheat Vegan Pizza Dough! 7 Ingredients!

                 Whole Wheat Vegan Pizza Dough! 7 Ingredients!

Hi Guys! This Whole Wheat Vegan Pizza Dough recipe is a simple, and has an easy method to make it. This recipe gives a soft textured pizza base crust and one which is crisp from outside after getting baked. There is no denseness or chewiness felt in the pizza bread crust. I have used this recipe for a few other pizzas.. Margherita, Paneer and Veggie Pizza! All posted recipes+ a posted recipe for a Vegan Pizza Sauce! The Whole Wheat gives a soft textured pizza base with a lovely crust. So, let's get started!!!!!   :)

Serves- 7 (Small) Thin Crust Pizzas 
Preparation Time- 5 minutes 
Cooking Time- 55 minutes 
Total Time- 1 Hour 

Ingredients-

Whole Wheat Flour -  3 Cups

Instant Yeast            -  1 Teaspoon

Sugar                       -  1/2 Teaspoon

Salt                          -  1 Teaspoon

Lemon Juice            -  1 Tablespoon

(Olive) Oil               -  3 Tablespoons

Water                        -  1 Cup

You might need more Water (about 1 and a 1/2 Cups), depending upon the quality of the Wheat Flour. Also, any Oil is fine, but Olive Oil is preferred.

     Instructions-

1. Add the Yeast, Sugar and Water in a mixing bowl. Mix well.
2. Now add the Whole Wheat Flour, Salt, Oil and Lemon Juice.
3. Knead the Dough on medium-high speed using a mixer. If you do this step manually, you'll have to be careful that you do this step quickly and mix everything very well, for about 8-10 minutes.
4. The Dough should be smooth and soft. If it seems dry, then add some Water while kneading.
5. If the Dough looks/is sticky, you can add some Flour.
6. Spread some water all over the Dough and cover it with a lid or kitchen towel and allow it to leaven for 45 minutes-2 Hours till the dough increases in volume and doubles its quantity.
7. If you are using dry active yeast, then keep the Dough covered  for 2-3 hours or more.
8. The Pizza dough will nicely increase in volume and double in quantity. 
9. Knead the dough lightly again. You can directly make pizzas from these, or you can keep them covered in a tight box or pan. 
10. Spread some olive oil all over the dough before placing them in a box/pan.Cover the box or pan with a tight fitting lid. Keep it in refrigerator or freeze the Whole Wheat Pizza Dough. 
11. In the refrigerator the Whole Wheat Pizza Dough can stay good for 4-5 days. In the freezer, you can store it for a couple of weeks. You can use my posted recipes for Veggie, Margherita and Paneer Pizza! I did it in my Tandoor, but you can do yours in an oven or microwave. Veggies and Cheese Pizzas are best with these Thin Crust Pizzas.
12. ENJOY!!!!!   :)

       Notes-

• The water should be warm and not cold or hot, because if it is then the yeast solution will not get proofed or activated. 
• When the yeast solution has become bubbly and frothy, then mix it with the whole wheat flour, olive oil, salt and lemon juice. Knead to a smooth dough.
• Dissolve the yeast in 1 cup warm water + ½ teaspoon sugar solution. Cover the bowl and let the yeast proof for 10 to 15 minutes.

                                        

Be sure to try out my other posted recipes-  a Paneer Pizza, a Margherita Pizza, a Veggie Pizza and a Vegan Pizza Sauce!                

               Please Share, Like, Support and COMMENT BELOW!!!!!   :)            

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