Vegan donuts for breakfast is a great way to start the day. The donuts are from Chloe’s Kitchen. The donuts are soft with a little crunch on the outside. They have a hint of nutmeg, which adds a nice flavor. This cookbook has a lot of wonderful recipes. I checked the book out at my local library, but this is a book worth buying.
The pizza crust this time is sourdough. I enjoy trying different types of crusts and ingredients. We like both thin and thick crust. Today I opted for a thin crust.
Sourdough Pizza Crust
1/2 cup sourdough starter
1 tablespoon So Delicious unsweetened coconut milk
1 to 1 1/2 cups unbleached all purpose flour
1 teaspoon instant yeast
1 tablespoon sugar
1 teaspoon course salt
In the bowl of a stand mixer, add all ingredients. Use a bread hook and Mix on low for 5 minutes.
Place dough in an oiled bowl, cover with plastic wrap and set in a warm place for an hour or until doubled.
Place dough on a floured surface. Roll dough into a 12″ circle. Let rise until desired thickness. Place in pizza pan, add toppings and bake at 400 F for 20 minutes.