Vegan Beer Crust Pizza

How many different  ways can you make pizza?  It's really endless when you think about it.  The topping combinations are infinite.  The only limitation is the crust. You can have thin or deep dish, just two choices; however, the crust will make or break a pizza.  Too thin of a crust won't support the toppings, too thick a crust and you loose your toppings.

This recipe for beer crust can make both thin and thick crusts.  But that's not the best part; the best part is this dough doesn't need to rise for a hour like traditional pizza dough.  That's the magic that the beer brings to the recipe.  Beer has so much active yeast and with the addition of baking powder, poof!  Instant fluffy dough.

I use a vegan non-alcoholic beer because I prefer not to have a strong beer flavor in the crust, also I am straight edge!  

Try this recipe you'll love it!

Ingredients for dough:

3 1/2 cups organic unbleached all-purpose flour

2 1/2 t non-GMO aluminum free baking powder

1 t sea salt

1 3/4 cup vegan beer

Method:

In a large bowl, whisk together dry ingredients, add beer.  Stir using a wooden spoon until dough forms.  The dough will be sticky, but it should be workable.  You can add 1 T of flour at a time if needed.

Roll out dough on a lightly floured surface and place into your pizza pan or onto your stone.

Load up your sauce and toppings and bake in a 400 degree oven.  The baking time will depend on the type of pan you use.  A pizza stone will take 20minutes, a deep dish pan 25-30 minutes.