We have fallen in love with homemade pizzas this summer. My girls have enjoyed getting involved with the dough making and the creativity that goes into designing your pizza. It has been a great way to bring our family together and create a night of connection. I have tried lots of pizza dough recipes and have been super disappointed in how they have turned out until a friend of ours made us pizza one-night. It was the best crust I have ever had!! So I asked our dear friend Cam Marshell if I could share his pizza dough crust with all of you! And thankfully he said, yes.
The bottom of the crust is crunchy and you can roll it out really thinly to have that super thin Italian pizza crust. This dough is a simple recipe that you can make ahead of time and freeze into individual sized pizza portions, ready to go for Friday nights pizza night! All you have to do is put the frozen dough in the fridge the evening before to thaw, and you are ready to roll!
If you have a kitchen aid mixer it makes the dough making the process a lot quicker. But it is okay if you don’t, it is fun to do it the good old fashioned way! The semolina flour in this recipe is what gives it that nice crisp bottom crust. I ran out one time and made this recipe with just flour and it wasn’t as good, so the semolina a must! You can find it in any grocery store.
Semolina flour is used a lot in Italian cooking, especially in pasta. It is a coarse grain of the durum of wheat, and the content is quite high in gluten. So this recipe would not be good for anyone with a gluten or wheat sensitivity. I am working on a gluten-free crust for you if you are sensitive to wheat or gluten so stay tuned.
I have created a 20 min pizza sauce that is full of flavor and super easy to make to take your pizza to that next level. You can always buy store bought, but they don’t seem to be as flavourful as homemade or fresh tasting. You could make this pizza sauce ahead of time and freeze as well.
I always love a good Friday night pizza night and this way you can make it a fun family event without having to pay to get it delivered money savings! And anything from homemade with love is higher in nutritional value than any pay for pizza delivery service.
The toppings are where you really get to add that next level of nutrition! I love a loaded veggie pizza! So my favorite veggie toppings are mushrooms, spinach, onions, tomatoes (sun-dried or Roma), basil, peppers, olives, fennel, asparagus, and sometimes vegan shredded cheese. You wouldn’t believe how delicious pizzas are without cheese, I feel like it lets the veggie flavors really come through!! Now for the recipe. I used a BBQ pizza oven for this recipe. It has taken our pizza night to a whole new level of awesomeness! The BBQ pizza I use is called Bakers Stone. (This is not a sponsored post, nor do I get paid if you purchase this item through the link). I am just sharing you this oven because I love it for pizzas! If you don’t have a BBQ you could also use a bakers stone in the oven at a high heat.
Hope you enjoy this recipe as much as we do!
Yields 8 smaller pizzas or 6 larger ones.
This will be your new favourite rustic vegan pizza recipe. Get creative with your own personal toppings and make every weekend a fun family pizza night.
1 hr, 30
1 hr, 45 Total Time
- **I used all organic ingredients for the pizza**
- 6 cups organic all-purpose flour (you can use wheat or Spelt flour)
- 2 cups organic semolina flour + more for rolling out pizza dough
- 1 tbsp sea salt
- 5 tsp traditional active dry yeast
- 1 tbsp sugar
- 4 tbsp organic olive oil
- 3 cups of warm water (95F-115F)
- **I used all organic ingredients in the sauce**
- 1 400 ml can of diced tomatoes
- 1 160 ml can of tomato paste
- 1/4 cup fresh basil
- 3 tbsp avocado oil
- 1/2 bay leaf
- 1 tbsp brown sugar
- 1/2 tsp fennel seeds
- 1/2 cup onions
- 1/4 cup celery
- 1 clove garlic
- 1 tsp oregano
- Put yeast 1 tbsp sugar and put into a bowl. Pour 3 cups warm water over yeast and sugar and give a stir. Let sit for 5 mins. You will know when your yeast is activated because it will start to bubble on top.
- Put your AP flour, semolina flour, sea salt into your kitchen aid mixer with a dough hook. If you don't have one put into a large bowl.
- Pour in your yeast and water and then add your olive oil into your dry ingredients. Mix on medium until the dough starts to form or mix by hand with a large spoon until the dough starts to form. Feel the consistency if it is sticky to touch add some more AP flour and kneed. It should feel soft but not sticky. Keep kneading and adding flour if needed until you get the right consistency.
- Take dough once formed and roll into a ball. Rub it with olive oil and place it into a glass bowl and place somewhere warm for 1 hour to let rest.
- While pizza dough is resting, cut up all your toppings and make your pizza sauce (recipe below).
- Heat BBQ pizza oven, buy turning all burners onto high. Takes about 15 mins for it to heat up. If you don't have a BBQ pizza oven turn oven onto 475F and place bakers stone into the oven.
- After 1 hour your dough is ready to roll out. Put a 1-2 tbsp of semolina flour down on a cutting board so your pizza dough doesn't stick to the surface. We would roll out our dough on a wood cutting board to easily slip off into the BBQ pizza oven or onto the pizza stone in our oven.
- Mince onions, celery, and garlic.
- Blend diced tomatoes in a blender and blend until smooth.
- Sautee onions and celery in a saucepan with avocado oil until soft.
- Pour in tomatoes from the blender, tomato paste, sugar, spices, and garlic.
- Reduce heat to simmer and let simmer for 20 mins.