In June 2014 I shared with you my recipe for Crazy Dough for Everything and lot of you seemed to like it because it is so easy and convenient. You make one miracle dough, keep it in the fridge for up to 3 days (or in the freezer for up to 3 months) and use it for anything you like: pizza, cinnamon rolls, dinner rolls, pretzels, garlic knots, focaccia, bread, etc.
I got lot of questions about various substitutes that could be made. That is why I experimented a bit and came up with this version of Vegan Crazy Dough, without any dairy products or eggs. I used it in many different recipes and it worked excellent.
I also tried it with whole wheat flour and it worked very well, too. When using different kinds of flour. you may need to add just a little bit more liquid, because whole grains can be dry.
This video shows how to make regular Crazy Dough. Replace the ingredients in the video with ingredients for Vegan Crazy Dough from the recipe below.
- 2 1/2 cup (550 ml 550 g) non-dairy milk, lukewarm
- 2 tsp sugar
- 80 g fresh yeast or 4 tsp active dry yeast or 4 tsp instant yeast
- 6 2/3 cup all-purpose flour 1 kg
- 4 tsp baking powder
- 3 tsp salt
- 1/2 tsp lemon juice
- 4 Tbsp + 1 tsp oil
If you’re using instant yeast, mix it directly to flour. For other types of yeast, in a small bowl combine lukewarm milk with sugar and yeast. Let stand until yeast activates, about 10 minutes. The yeast will become foamy and start expanding.
Put the yeast mixture together with remaining ingredients in a bowl of your food processor or mixer. Mix well until you get soft dough, similar to pizza dough. If the dough seems too dry (depending on the kind of flour you’re using), add a little bit more of milk or water. If it is too soft, add just a little bit of flour.
You can start using Vegan Crazy Dough immediately. Shape it any way you like, wait a little bit until it starts expanding (about 15-20 minutes in the warm kitchen), then pop in hot oven.
If you don’t plan to use Crazy Dough immediately, put it in a plastic bag, squeeze the air out and close the bag. You can put it all together in another bag, just to be safe, because the dough will continue expanding and the first bag could burst.
Keep the dough in your fridge for up to 3 days. You can freeze it, too, for up to 3 months. Defrost and use in the same way as you would use fresh dough.
From whole batch of this recipe you will get a lot of dough, about 4 lb (1.8 kg), which is enough to make 5-6 pizzas. If you don’t need as much, I’ve already cut the recipe in half to save you the trouble:
Yield: about 2 lb (900 g) dough
1 1/4 cup (275 ml, 275 g) milk
1 tsp sugar
40 g fresh yeast (or 2 tsp active dry yeast or 2 tsp instant yeast)
3 1/3 cup (500 g) all-purpose flour
2 tsp baking powder
1 1/2 tsp salt
1/4 tsp lemon juice
2 Tbsp + 1/2 tsp oil
Let me know if you try Vegan Crazy Dough in your home. I’d like to see how it turned out!
Use this Yeast Conversion Chart
to easily convert between Fresh Yeast, Active Dry Yeast, Instant Yeast, Dry Cake Yeast and Fresh Cake Yeast when you need it. I made it myself based on my own experiments.
Recipes using Vegan Crazy Dough: