Ingredients

The following ingredients have 5 Servings
  • 1 packet active dry yeast ((1 packet yields ~2 1/4 tsp) )
  • 1 Tbsp cane sugar ((or granulated – you could also sub maple syrup, or honey if not vegan))
  • 2 Tbsp olive oil
  • 1 tsp sea salt
  • 2 1/2-3 cups unbleached all-purpose flour or whole-wheat pastry flour ((I use a mix of the two))
  • 3 Tbsp vegan-friendly basil pesto ((my recipe below))
  • 3-4 Tbsp vegan parmesan cheese
  • 2 cups fresh basil ((tightly packed // rinsed and thoroughly dried) )
  • 1/3 cup raw walnuts or pine nuts
  • 1/2 cup extra virgin olive oil
  • 4 large cloves garlic ((chopped))
  • 1 healthy pinch (~1/4 tsp) each sea salt and black pepper
  • 3 Tbsp vegan parmesan cheese
  • 1 Tbsp lemon juice

Instruction

  • To make the pesto, add all ingredients to a food processor and mix until combined, leaving a little texture. Taste and adjust seasonings as needed. Store covered in the fridge for up to a couple weeks, though best when fresh. Freeze for longer term storage.
  • For the breadsticks, add 1 cup warm water – 110 degrees (43 C) or about the temp of bath water – to a large mixing bowl (amount as original recipe is written // adjust if altering batch size). Make sure it’s not too hot or it will kill the yeast. Sprinkle on yeast and let stand until foamy, about 5 minutes.
  • Add the sugar, oil, salt and stir. Using a wooden spoon, slowly add the flour and mix until a dough ball forms. You may not be able to add all 3 cups of flour, so add a little at a time until it won’t accept anymore (amount as original recipe is written // refer to the higher end of the range if altering batch size). You will likely add in more while kneading.
  • Transfer dough to a lightly floured surface and knead by hand for 30 seconds to 1 minute, or until a smooth ball comes together.
  • Wipe out your mixing bowl and add 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size). Add dough back in, flipping a couple times to cover with oil, leaving the seam side down. Cover with plastic wrap and set aside in a warm place for about an hour. The dough should double in size (see photo).
  • Cut the dough in half. Reserve one half for later use. Will freeze for up to 3 months, or stay in the fridge for a few days.
  • Preheat oven to 450 degrees F (232 C).
  • On a floured surface, roll the remaining half of the dough out into a rectangle about 1/4 inch thick. Carefully transfer to a parchment lined baking sheet, reforming it into a rectangle.
  • Leaving the edges bare, generously brush with vegan pesto and top with an even layer of vegan parmesan cheese. You could also add a handful of vegan mozzarella if you wish, such as Daiya shreds. In place of the pesto, you could also sub red sauce.
  • Bake for 11 – 13 minutes or until the crust and cheese are golden brown. Slice and serve immediately.