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
My first thought when I read this recipe is that they didn’t include how warm to heat the milk mixture, which would have been an issue when I was a new cook. Too hot will kill the yeast, too cold will not activate it. Active dry yeast likes temperatures of 100-110 F, so check for that before adding your yeast.
How could I freeze these?
Easy and turned out crispy and yummy!
My dough didnt rise and I followed this exactly
Could I use all spelt flour instead of all purpose and whole wheat?
Delicious crust! Nice and crispy on the bottom. I par-baked it for only 7 minutes, and then baked it 13 minutes with the toppings on it. This will be my new ‘go to’ pizza crust. I can’t wait to make it again. The sponge method for the dough is time consuming, but definitely worth it!
Since when is all purpose flour a Whole Food???
It’s not. But, from what I’ve seen, FOK recipes tend to be less about religious-fundamentalist-style adherence to absolutes, and more about maximizing the use of whole foods while creating recipes that appeal to a broad category of people (i.e. not serving a cheeseless veggie pizza, already a stretch for many, on a crust that amounts to a whole-wheat frisbee).
So maybe not strictly WFPB, but still miles better for you than AP flour, oil, and too much salt.
We all loved this. I use it now for all of my FOK pizza recipes.
Great recipe but find tweaks that work for you! I always add cornmeal to the bottom of my pan before rolling the dough out. Also, I found that 15 min for the partake was entirely too long and resulted in tough, hard, overbaked crust. I partake for 8 min and then bake my pizza for about 10. It’s a very good tasting crust! We’ve made it several times and it continues to be a favorite in our weekly rotation!
These are very good. They work! I like to add herbs like Rosemary! Mmmm!!!