Ingredients:
For the Dough:
- 2 1/4 tsp (1 packet) active dry yeast
- 1 1/4 cups warm water (about 110°F / 45°C)
- 1 tbsp sugar
- 3 1/2 cups all-purpose flour (or bread flour)
- 1 tsp salt
- 1/4 cup olive oil (plus more for drizzling)
Toppings:
- 3–4 garlic cloves, minced
- 1–1.5 cups vegan cheese shreds (mozzarella-style works best)
- 2 tbsp chopped fresh herbs (like rosemary, thyme, or parsley)
- Flaky sea salt (for sprinkling)
- Olive oil (for drizzling)
🥣 Instructions:
1. Activate Yeast:
In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Make the Dough:
Add flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms. Knead on a floured surface (or in the bowl) for about 5–7 minutes until smooth and elastic.
3. First Rise:
Drizzle a clean bowl with olive oil, place dough inside, and turn to coat. Cover and let rise in a warm spot for 1–1.5 hours, until doubled in size.
4. Prepare Pan:
Generously oil a 9×13″ baking dish or sheet pan. Press the dough into the pan, stretching to the edges (it’s okay if it pulls back a bit—rest for 10 minutes and stretch again).
5. Second Rise:
Cover and let rise for another 20–30 minutes while you preheat your oven to 425°F (220°C).
6. Add Toppings:
Use your fingers to dimple the dough all over. Drizzle generously with olive oil. Sprinkle on minced garlic, vegan cheese, chopped herbs, and flaky salt.
7. Bake:
Bake for 20–25 minutes or until golden brown and bubbly on top. Let cool slightly before slicing.
🧀 Optional Add-ins:
- Add sun-dried tomatoes, olives, or caramelized onions for extra flavor.
- For extra garlic flavor, mix garlic into the olive oil before topping.
