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Whole grain, oil-free, and vegan: Finding WFPB pizza crust in retail stores is a tall order. Engine 2-brand prepared crust (in the freezer aisle) and Trader Joe’s whole-wheat pizza dough (in the refrigerator aisle) are two good options. Fortunately, it’s easy to make your own crusts and keep them on hand for impromptu pizza nights.Read Full Story Below
By Darshana Thacker,
This tasty WFPB pizza crust recipe is par-baked to ensure your final pizza comes out lightly crispy, not soggy. Simply make the dough, roll it out, and bake it roughly halfway through—that’s the par-baking step—before adding toppings and popping it back into the oven.
Experiment with your own topping combinations, or try these crusts with South-of-the-Border Pizza or Pizza with Creamed Spinach, Sun-Dried Tomatoes, Red Onion, and Olives.
Or simply stash your par-baked crusts in the refrigerator or freezer for future use. (Pro tip: Place a piece of wax paper between two crusts if you’re storing them together.) Par-baked crusts will keep for about five days in the refrigerator or two months in the freezer.
Darshana Thacker is chef and culinary project 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 for more.see more from this author