These are super nice, easy dough and not a lot of different flours to combine (just 1) so that made it easier. They baked up nice and have a great nutty taste.
Made the very berry version of this with a small amount of vanilla extract added and a pinch of salt. I was using up some very solidly frozen bananas from the back of our freezer so added oat milk periodically as needed to help my food processor work out the fruit chopping. Ended up using 4 bananas and used 1.5 cups berries to account for the extra banana. Great flavor!
Food processed this for quite a while (over 5 minutes on “crush”). Did a quadruple batch with my packet of 25 Madagascar grade A vanilla beans and updated the ingredient quantities with oz and grams since I prefer those measurements. Yield was approximately 20 oz vanilla bean paste once strained.
Awesome results with this revision of the other pizza dough recipe from Loopy Whisk! So tasty and proofing in the shape it will be cooked in was a game changer for how fluffy the crust was able to stay.
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