Recipe: Beer Crust Pizza

January 9th, 2013 12:08 pm by Kelly

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Pizza #1: a vegan cheeseburger beer crust pizza, with cheddar Daiya cheese,
Yves Meatless Ground Round, onions, tomatoes, black olives,
and my own homemade pizza sauce!


When I spotted a beer crust pizza on B’klynHeart’s tumblr, I knew I had to try it. Luckily, she was nice enough to share the recipe, which as it turns out is from King Arthur’s website. Score!

Shane, who made this over the weekend, complained that the dough was a little elastic and thus difficult to work with. (“Stay, pizza, stay!”) We didn’t have any semolina on hand, and had to sub in flour; I don’t know how much of a difference this made, if any. Or it could’ve just been bad luck. You make as many pizzas as we do, you’re bound to encounter a batch of stubborn dough sooner or later.

That said: I’m all raves on the consumer end! The crust is medium-thin and somewhat crispy, with just a hint of beer flavor. Super tasty, and thinner than we can normally manage. (Thin crust pizza, why so elusive?)

Pro tip: this recipe makes two pies, so plan accordingly. (We almost ended up with three pizzas worth of dough on our hand. Not that I’m complaining, mind you.)


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Pizza #2 was a bit simpler, with just two toppings:
mozzarella Daiya cheese and homemade marinara sauce.


Beer Crust Pizza

(Based on this recipe from King Arthur. Makes two pizzas.)


…for the crust

2 1/2 cups unbleached all-purpose flour
1 1/2 cups semolina*
2 teaspoons instant yeast
1 teaspoon baking powder
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups room-temperature beer (for a list of vegan beers, check out Barnivore)

Optional: spices to taste (e.g., cumin, basil, cayenne pepper, thyme, oregano, red pepper, tomato powder, chili powder, ground flax seeds, and/or nutritional yeast, to name a few) – we used garlic, thyme, and oregano

*Substitute unbleached all-purpose flour if you don’t have semolina.

…for the pizza

Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

The toppings of your choice: red sauce, nondairy cheese, vegan meats, nuts, seeds, fruits and/or veggies


1. To prepare the pizza dough: mix and knead together all of the dough ingredients — by hand, mixer or bread machine — until you’ve made a smooth, soft dough. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

2. When you’re ready to assemble and bake your pizza, preheat the oven to 450 degrees F.

3. As the oven’s heating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Divide the dough in half. Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly. Shape each half into a 10″ to 12″ round.

4. For a thin crust, continue to step #5 immediately. For a thicker crust, leave the dough to rise for 30 to 60 minutes.

5. Bake for five minutes, then remove from the oven and add your toppings: sauce, veggies, “meat,” cheese, fruit, nuts, etc.

6. Return to the oven and bake at 450 degrees, for an extra 15 minutes for a single pizza, or up to 30 minutes for two pizzas.

7. Serve hot, with a cold beer!


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1 Response to Recipe: Beer Crust Pizza

  1. Beer Crust Pizza » V for Vegan:

    […] made, which I promptly reblogged the cheese out of. And then she was nice enough to send me the recipe. Naturally, I just had to try it. I mean, it’d be rude not to, […]

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