Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
I appreciated the comments from others about the wet/dry ratio. My consistency was fine with the proportions in the recipe. However, two taste-related notes from me. 1) I think the lime juice can be totally left out. I only used 1tbsp and the lime still came through & was a weird flavor for veggie pizza. 2) overall this was an overwhelmingly oat-flavor crust, not cornmeal. Might try again with some adjustments because texture was ideal!
This was delicious. However, the dough was very wet and sticky so I kept adding more flour until it seemed right and I made one larger pizza because it was hard to work with. Maybe my corn meal wasn’t fine enough? Perhaps adding weight measurements for the flour ingredients would help. Will definitely make again because it was so tasty.
I have been making this weekly since we found it! Thank you! Finally—a dish that is REQUESTED of me! It is a miracle
Love this recipe but when I make this crust I can’t get it not to be sticky, even after I knead it, so it’s very difficult to make a nice crust. Any ideas?
After adding more cornmeal this turned out really well! It was never a stringy texture, more wet and goopy. I made 1 large pizza on a cookie sheet . I put the mixture between 2 pieces of parchment paper (same size as the cookie sheet) and pressed it out smooth and even. Baked it about 12 min at 400F, then added toppings, and baked another 8 min. We loved this crust! Great texture!! Will definitely be making lots more of this!
I’m looking for healthier recipes such as this one to make pizza on the grill. Would this work?
I appreciated the recipe very much, thank you. I’m not a baker so my attempt turned out sticky and I had to improvise. I got something to work so not a total disaster. Perhaps including a bit more tips in the instructions regarding troubleshooting “sticky” texture for us novices at dough would be helpful. Again, thank you!
This isn’t even close to sticky or stringy, its like soup. Going to add more flour. Maybe half the milk would be better?