I’m a big fan of pizza. It’s my go-to dish when I want to eat something comforting and familiar, but it can be difficult to find vegan versions of the classic toppings that aren’t expensive or overly processed. Recently, I discovered nutritional yeast as a new topping for my favorite pies—and now I’m hooked! Nutritional yeast is a powdery substance made from the inactive “vegetative” form of the yeast plant (Saccharomyces cerevisiae). It contains many vitamins and minerals, including B12—which makes it especially appealing for vegans who might be lacking in this nutrient. But does nutritional yeast taste good on pizza? How much do you need? And how do you make sure that your dough will rise properly before baking? Read on for answers to all these questions:
About nutritional yeast
- Nutritional yeast is a deactivated yeast that is grown on molasses and then harvested, washed, and dried.
- It is used as a whole food supplement because it contains vitamins and minerals such as B-vitamins (niacin, folic acid) and selenium in addition to protein.
- It is often used as a vegan alternative to cheese in cooking and baking because it has an umami taste similar to cheese.
How to measure it and store it
The amount of nutritional yeast to use in your recipe depends on the size of the final product. For example, if you’re making a pizza for one person and not using any additional toppings, about 1/4 teaspoon is enough for the dough. For a larger pizza with lots of toppings and cheese, you’ll need more than 1/4 teaspoon per individual slice.
For measuring purposes:
- If you’re making a very large quantity of dough (around 6 cups or more), it’s easier to measure out all of your dry ingredients at once and then add water as needed throughout the mixing process until they’re fully combined.
- If you want to save some time and effort but still use precise measurements, combine half of your dry ingredient mixture with half the amount of water first; mix thoroughly until everything has come together; then add the remaining dry ingredients in small increments until well-combined again before adding remaining water. This way, if something goes wrong during mixing time due to miscalculation or other factors beyond control (for example: “That was supposed to be 2 tablespoons flour? Ooops!”), it won’t affect too much else going forward because most ingredients have already been added into another batch by this point.”
Which pizza dough recipe to use?
First, you’ll need to decide on which pizza dough recipe you want to use. You might be able to use nutritional yeast for your crust, but only if it’s one of these types:
- A high-protein flour (i.e., whole wheat or wheat gluten)
For example, if the recipe uses all-purpose flour and no other ingredients in addition to water and salt (or even just water), then it won’t have enough protein for the yeast to flourish. The result will be a chewy crust instead of an airy one with lots of holes for sauce and toppings!
How to make the pizza dough with nutritional yeast
Step 1. Add the yeast to warm water in a bowl and let it proof for 10 minutes, until foamy.
Step 2. Add the remaining ingredients (flour, salt, and olive oil) to the yeast mixture and mix until you form a smooth dough ball. If you find that your dough is too dry, add a tablespoon of olive oil at a time until it becomes smooth enough to handle without sticking to your hands or surface too much.
Let rise in an oiled bowl covered with plastic wrap for about 30 minutes, or until doubled in size (this will depend on how warm it is where you are). This can be done while your oven preheats to 425 degrees F (220 degrees C).
Shape into pizza crusts on parchment-lined baking sheets(or parchment-lined pizza stones) and bake at 425F (220C) for 15 minutes; then after 5 more minutes, remove from oven and top as desired before baking another 5 – 10 minutes on top rack according to the preference of crispness/crustiness!
Make a vegan version
While you can use nutritional yeast to make pizza dough, I wouldn’t recommend it. Nutritional yeast is a great ingredient to add flavor and texture to vegan recipes, but it’s not the same as cheese.
To make your vegan pizza dough, try using vegan cheese instead of cow’s milk mozzarella or Parmesan. You can also use eggs and milk made from soybeans or almonds instead of chicken eggs and cow’s milk respectively. Margarine works well in place of butter if you’re looking for an alternative that still gives your crust a rich taste.
Nutritional yeast is a safe, low-calorie topping that adds a rich, nutty depth of flavor.
Nutritional yeast is not only a low-calorie topping that adds a rich, nutty depth of flavor to your favorite foods, but it’s also a good source of protein—which makes it an excellent option for vegans and vegetarians looking to boost their intake. Nutritional yeast contains all the essential amino acids you need to maintain muscle mass and reduce fat tissue. It’s also a good source of vitamins and minerals like calcium, iron, and folic acid.
Nutritional yeast also contains fiber which helps keep you full longer after eating so you’re less likely to overeat when enjoying your favorite dishes at home or out with friends! Plus because it’s fortified with B vitamins like thiamin (B1), riboflavin (B2), niacin (B3) pantothenic acid(B5) biotin(B7), folate (B9) choline bitartrate(a phytochemical shown in studies published by The Netherlands Journal of Medicine as effective at reducing anxiety levels) there are health benefits beyond just giving some extra flavor
to whatever dish you decide to use this topping on!
If you want to make a vegan pizza, nutritional yeast is a great topping to use. It’s low in calories and fat, but high in vitamins and protein. Plus, it adds a rich depth of flavor that makes your pizza taste like something from an Italian restaurant! This recipe will show you how easy it is to make this dish at home with just five simple ingredients.