Vegan crazy dough… it’s a thing. A really good thing. This recipe is for a vegan dough that can be used for anything – pizza, cinnamon buns, pretzels, bread sticks, crackers, etc – it’s super easy and quick to whip up a batch and it can be stored in the fridge for later use. The recipe can be found online in a ton of places, but I’m going to repost it here for convenience ❤ (I originally found it on Pinterest!)
Vegan Crazy Dough
2 1/2 cup non-dairy milk, lukewarm
2 tsp sugar
80 g fresh yeast (or 4 tsp active dry yeast or 4 tsp instant yeast)
6 2/3 cup (1 kg) all-purpose flour
4 tsp baking powder
3 tsp salt
1/2 tsp lemon juice
4 Tbsp + 1 tsp oil
Start by lightly warming the dairy-free milk and placing it in a bowl with the yeast. Let it sit for 10 minutes so the yeast can rise.
^ After 10 minutes it should look like this! If the yeast is old it won’t rise, and if the milk is cold it also won’t rise, so use fresh yeast and slightly warm milk for the best results.
Next step is to put all the ingredients into a mixer or food processor and blend until it becomes doughy. Initially I used the blades in my processor, but then realized I had a set of plastic “blades” for dough, so I have since been using them instead.
Pop out the dough and it is ready for use right away! If you want to make a big batch and save some in the fridge for later simply place it in a bag and knot the top. These sat on the counter for about a half hour and look how poufy they got!
Since discovering this recipe I have used it for pizza base, pretzels, and cinnamon buns. All turned out GREAT. Here are some shots of the foods to make you drool:
I spread the dough out on a pan and pre-cooked it for a few minutes before adding the sauce and toppings. This particular pizza has a samosa topping with Daiya “cheese” that turned out pretty tasty.
Pretzels were also easy, and once they were baked I simply brushed them with Earth Balance and a sprinkle of pink Himalayan rock salt. SO GOOD.
One more shot of a pizza we made with the rest of our Vegan Gourmet mozzarella style shreds.
And the cinnamon buns! They were a big hit and pretty simple to figure out. I rolled out a large square of the dough, brushed it with melted Earth Balance, then my sister helped me finish them off by blending cinnamon and brown sugar and spreading a layer about 1/4″ thick onto the dough, then rolling it all up. Once it’s all rolled into a long tube, just slice it into rounds and put them into a glass pan.
Vegan Buttercream Icing
1/2 cup non hydrogenated shortening (Earth Balance makes vegan shortening)
1/2 cup Earth Balance margarine
1 1/2 tsp vanilla extract
1/4 cup soy milk
3 1/2 cups icing sugar