Mastering a good pizza dough is a GAME CHANGER. Let me tell you, when I made this recipe I ate pizza for a week straight. My partner and I went to Europe a few years back (pre-vegan) and while we were in Rome there was a bakery called “Forno”. They had this zucchini pizza that was so simple but so good. We went back every other day and bought the whole pizza. We started making the employees laugh because of how frequently we came back. Such a golden memory.
I remember seeing pizza being cooked in a Lodge Cast Iron pan and the crunch you get out of it is perfection. I figured I’d try and recreate our favorite snack we had while in Rome and this 100% fulfilled that void.
I was scrolling through TikTok and found this pizza dough recipe. Immediately after trying it out I reached out to Sara (Instagram: @nutrientmatters TikTok: @nutrientmatters) asking if I could share her recipe on this blog. She was kind enough to give me the green light.
This dough is so cool. This recipe makes four balls of dough that would make four medium size pizzas. You can keep the unused dough in the fridge for up the 7 days. (Hence why I ate it a week straight). The edges get crispy and cooks very quick!
Violife is such a superior vegan cheese. The feta is crumbly, creamy, and funky. Just like real feta. When I was still eating dairy years back feta was one of my favorites. When I came across this I was in awe. I’ve been buying a brick of it every week. The parmesan is just as amazing. It’s got a nutty, bitter, and strong flavor. An absolutely perfect dupe. You don’t have to be vegan to enjoy these cheeses. I recommend this brand to everyone and I’m now sharing my love for it on this blog.
I’ve recently become obsessed with baking bread and making all the things with flour. My dad cracked a joke saying if he didn’t know any better he’d think I was pregnant. (I can assure you I am not 😃). Something about kneading dough is just so satisfying. Watching it rise and smelling it… my mouth is watering as I type.
Letting this dough rise for the one hour is totally fine, but it’s pretty cool how it will continue to rise for up to a week. The taste difference is minimal to one hour and day seven, but there is a difference!
NOTE:
I only used one ball of dough when making this pizza.
I also used a 12’’ cast iron for this. Here’s the one I use. Cast irons will last for a lifetime if you give them the right care! They’re a kitchen essential of mine.
Vegan Skillet Zucchini Pizza
Ingredients:
- 2 1/4 cup warm water
- 2.5 tsp sugar
- 1.5 tsp instant yeast
- 5 cups all purpose flour, sifted
- 2.5 tsp salt
- 2 tbsp olive oil
- 1 medium sized zucchini, moisture squeezed out, and divided
- 4 cloves of garlic, minced into a paste
- 3 tbsp Violife Feta, cut into strips
- 2 tbsp Violife parmesan, shredded
- salt to taste
Instructions:
- Get a large glass mixing bowl. Add the warm water, sugar, and yeast. Place a plate over the bowl and let your yeast bubble to the surface. About a minute or two.
- Get a second bowl and add your sifted flour and salt. Whisk to combine. Make a little well in your flour and salt mixture and pour your yeast mix in the center. Mix until dough is loosely combined. Add olive oil. Start kneading with hands and place on a well floured surface. Knead your dough until it's supple, bouncy, and smooth. About 10 minutes.
- Cut dough into 4 pieces, form into a ball, and place each ball of dough into a well oiled container sealing with a lid. Let rise on the counter for 1 hour. (At this point you can use immediately or let sit and rise in the fridge for up to 7 days).
- Preheat your oven to 475°. Oil a large cast iron skillet. Grab one of your balls of dough and split into two. Stretch to fit the base of your skillet. Do the same with the second piece and layer it on top of that first piece of dough. Using the tips of your fingers to get the dough pressed together.
- Add half of the shredded zucchini to the pizza. Topping it with the minced garlic, feta, shredded parmesan, salt, and pepper.
- Put in the oven for 8 minutes. Remove from oven and add the remaining zucchini on top. Put back in the oven and bake for another 3 minutes, then broil for 2 minutes. Keeping an eye on your crust. Once it's dark and golden take out of the oven. Cut into pieces and eat immediately!