Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Roasted Garlic Chili Vegan Pizza Crust or Breadsticks

    Roasted Garlic Chili Vegan Pizza Crust or Breadsticks

    7
    By Alisa Fleming on July 27, 2012 Dairy-Free Recipes, Sides

    Finding dairy-free or vegan pizza at a restaurant can be tricky, and who wants to pay full-price for a pizza without cheese when you could simply make one at home? Yes, pizza is surprisingly easy to make, even from scratch. Recipes for vegan pizza crust may seem daunting, but they are really quite easy and require very little hands-on time (most of the time involved is in rising, which requires no effort on your part!).

    Roasted Garlic Chili Vegan Pizza CrustBut why stop at a basic crust? Kick things up a notch with this flavorful crust, or breadsticks, recipe from Chef Jason Wyrick, founder of Vegan Culinary Experience and The Vegan Taste Meal Service.

    Jason recommends, “When this is in breadstick form, it is a must to have a great dripping sauce. I am addicted to arrabiata sauce with this recipe.”

    Special Diet Notes: Roasted Garlic Chili Vegan Pizza Crust

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

    Roasted Garlic Chili Pizza Crust or Bread Sticks
     
    Print
    Prep time
    3 hours
    Cook time
    15 mins
    Total time
    3 hours 15 mins
     
    Recipe and photo from the Vegan Culinary Experience.
    Author: Chef Jason Wyrick
    Serves: 2 pizza crusts
    Ingredients
    • 6 to 8 garlic cloves
    • 1½ tablespoons sugar
    • 1 package active yeast (about 2 teaspoons)
    • 1 cup warm water
    • 3 cups all-purpose or plain flour
    • 1 large teaspoon crushed chili flakes (or more)
    • ½ teaspoon salt
    • ¼ cup good quality olive oil
    Instructions
    Roast the Garlic
    1. The best way to do this is keep your garlic in the paper, and heat a cast iron skillet over medium heat. Place your garlic inside and allow this to sit for about 10 minutes on each side, until the garlic paper is slightly blackened and you can smell the aroma. Then turn to a new side until all the sides are done.
    2. Allow the garlic to cool.
    3. Remove the garlic cloves from their paper skins and mince.
    Prepare the Dough
    1. Place the yeast, water, and sugar in a glass bowl. Lightly mix with your fingers and allow to rest about 5‐10 minutes. The yeast mixture should start to bubble. If it doesn’t, you might have old yeast, so you might want to try again.
    2. In a large bowl, combine the flour, salt, chili flakes, and salt. Add the roasted garlic and the olive oil, and slowly add the yeast water, mixing as you go. If you have a large stand mixer with a dough paddle, this is the time to use it. If not, you are going to get a work out. You want the dough to stick to itself and not you. Add a few drops more of water, or a little bit more flour until you have this consistency. Once you have it, knead the dough for at least ten minutes.
    3. Cover and allow the dough to rest in a warm place for about 1 hour. It will get big. Very big.
    4. Punch the dough down after the hour and knead again for another 5 to 10 minutes. Then, the magic happens.
    5. Roll the dough out into your desired shape. For bread sticks, I like an oblong shape that you can cut into bread stick shapes. For the pizza crust, roll out into one or two circles (for two thin crust pizzas), place on your pizza stone or baking sheet, and trim or stretch to match the pan.
    6. Cover the dough and let rise for another 1 hour.
    7. Preheat your oven to 450ºF. Remove your cover from your crust, and bake it for about 5 minutes.
    8. Cover the crust with your topping and bake about 10 more minutes.
    Nutrition Information
    Serving size: 14-inch pizza crusts
    3.5.3229
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Related Posts

    Lake Champlain Plant-Based Truffle Bars Reviews & Info - dairy-free, soy-free, gluten-free, and vegan

    Lake Champlain Plant-Based Truffle Bars let you Indulge without Dairy

    Califia Farms Oatmilk Creamer Reviews and Info - Now 6 flavors! All vegan and made without top allergens

    Califia Farms Oat Creamer adds Dessert-Forward Flavors

    Good Planet Dairy-Free Cheese Snack Packs Reviews and Info - vegan on-the-go Cheddar and Smoked Gouda snacks with nuts and dried cranberries

    GOOD PLANeT Dairy-Free Cheese is Ready to Go in Snack Packs

    7 Comments

    1. Lydia on April 1, 2016 2:19 pm

      I probably missed it but when do you add the garlic? I’m guessing before you pre-bake but do you mix into the dough or just spread on top?

      Reply
      • Alisa Fleming on April 1, 2016 2:39 pm

        Yikes, it does look like the good chef omitted that! I’ve updated the recipe a bit – it should be mixed into the dough. If you prefer though, you can use it as a topping instead – in this case, I would add it with the other toppings.

        Reply
    2. Lynn Pierce on July 19, 2014 12:39 pm

      I’ve used this recipe a few times now and it is awesome. Can I use whole wheat or spelt flour instead of all purpose?

      Reply
      • Alisa Fleming on July 20, 2014 7:48 am

        The results will be quite a bit more dense. Do you have a copy of the book Go Dairy Free? I have a spelt pizza crust recipe in there that we love. As for this recipe, if you opt to trial whole grain, I would either just sub part of the flour for wheat flour and/or use white wheat flour, which is actually 100% whole grain, but has a lighter texture than traditional hard wheat flour.

        Reply
        • Lynn Pierce on August 13, 2014 3:48 pm

          Thanks Alisa. I don’t have that cookbook. I will try subbing spelt flour/whole wheat based on your comments above.

          Reply
    3. Mary Beth on January 7, 2013 9:19 am

      I would live to make this but were not eating olive oil, any suggestions for substitutes?
      Thank you

      Reply
      • Alisa Fleming on January 7, 2013 9:22 am

        You can use your oil of choice – all oils have the same level of fat and perform the same in recipes. The flavor will just be slightly different and will depend on the oil.

        Reply

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Dairy-Free Reese's Peanut Butter Eggs Copycat Recipe with Dark, White, or "Milk" Chocolate - Homemade Vegan, Gluten-Free, Soy-Free, Nut-Free - Peanut-Free Option

    Reese’s Peanut Butter Eggs Copycat with Dark, White, or “Milk” Chocolate

    The Dairy-Free Chocolate Easter Bunny and More Round-Up - vegan with gluten-free and allergy-friendly options - including creme-filled eggs and white chocolate treats!

    The Dairy-Free Chocolate Easter Bunny (and More!) Round-Up

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.