veggie pizza with homemade beer pizza dough
Make a super easy pizza dough using beer and then top your pizza with whatever you like!
Servings 1 x 12-inch pizza
Ingredients
beer pizza dough
- 2 C all-purpose flour, plus extra for rolling out dough
- ½ teaspoon sea salt
- 1 tablespoon vegetable oil
- ¾ C beer
toppings
- 1 C tomato sauce
- 2 C vegan mozzarella shreds
- 2 oz cremini mushrooms, thinly sliced
- ¼ C thinly sliced white onion
- ¼ C finely chopped broccoli
- ¼ C finely chopped red pepper
- ¼ teaspoon chili flakes
- ¼ teaspoon dried oregano
Instructions
- Preheat oven to 475°F.
- In a large mixing bowl combine flour and salt. Create a well in the middle of the flour in the bowl and add vegetable oil and beer. Fold with a spatula until well combined and a sticky, elastic ball of dough is formed.
- Turn out onto a clean floured surface and knead up to 20 times with your hands.
- Flour the surface again and roll the dough out with a floured rolling pin to about 12-inches wide.
- Transfer to an aerated pizza pan and build the pizza by adding tomato sauce, and then mozzarella shreds. Top with the vegetables and spices and then add some more mozzarella shreds.
- Bake in the oven for 15 to 18 minutes or until edges are golden brown and the bottom is slightly crispy.
Notes
I adapted the dough from this recipe.
