- 2 1 lb packages of store-bought fresh pizza dough (I would also recommend grabbing a 3rd one in case you need a couple of extra garlic knots to fill out the border of your pizza, but that’s up to you, if it matters if 1 or 2 spots are open on the crust or to have extra pizza dough laying around, you also might not need it depending on how you roll your dough out)
- 2 tbs olive oil
- ¼ tsp garlic salt
- 1 tbs vegan parmesan
- 3 cups vegan mozzarella, at room temp for better melting
- ½ cup pizza sauce
- Extra flour and/or cornmeal for dusting
- vegan ranch dressing
- crushed red pepper
- fresh basil
- dried oregano
- Heat oven to 400F/200C
- After the dough has risen properly, (should take about an hour on the counter)
- On a floured surface, cut dough ball into four equal-sized pieces, then cut those pieces into 3 pieces, then cut those pieces in half. Roll each piece out in between your hand, using extra flour if it’s sticking, into a 5-inch rope, then wrap it around two fingers and thread it into a knot. Repeat for all knots and set aside.
- Lightly dust a large baking sheet with flour or cornmeal and set aside. Stretch out pizza dough to desired size and shape and lay on the prepared baking sheet. Lightly brush border of the pizza with olive oil where the garlic knots will lay. Try your best not to get any olive oil to pour over the side of the crust because it will make the pizza stick to your baking sheet.
- Lay garlic knots all along the border, then carefully brush each one with olive oil. Sprinkle each knot with garlic salt and vegan parmesan.
- Spread pizza sauce evenly all over the pizza then sprinkle on the mozzarella. Place in the oven on the lowest rack and bake for 20-25 minutes then move it to a higher rack and broil for 1-2 minutes for maximum cheese meltiness.
Images: Courtesy of Valerie Libutti, Vegan Travel Eats.