Quick Rise Vegan Garlic Breads

This recipe originated from upcycling some leftover pizza dough!

The best thing about this recipe is the rise time … it barely exists! So perfect for when you’re short on time. Just make the dough, let sit for 10 minutes, prep the rest of the ingredients, and then it’s ready to roll out and use. For this recipe, you can keep the toppings pretty simple, but you could also try throwing on some fresh olives, fresh herbs, or thinly sliced onions. Mmm…

Quick Rise Vegan Garlic Breads




  • 3 cups plain flour, plus extra for dusting and rolling
  • 1 1/2 tablespoons flax seeds
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon instant dried yeast
  • 1 tablespoon olive oil
  • 1 cup warm water, plus up to 3 tablespoons more
  • 10-12 garlic cloves
  • Olive oil, to drizzle
  • Salt and pepper, to taste


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Combine the flour, flaxseeds, salt, sugar and instant yeast in a large mixing bowl. Drizzle on the 1 tablespoon of olive oil, then using a wooden spoon mix in 1 cup of water. Stir to form a dough and if it seems to dry add up to 3 tablespoons more water bit by bit.

The dough should come together enough so you can turn it out on a floured surface and knead for 4 minutes. The dough needs to be very soft and easy to knead but not sticky. If sticky add a little flour as you knead, and if it is tough to knead and dry add more water. Its all about the feel of the dough and the amount of water can vary depending on the brand of flour used.

Cover the dough and leave to rise for 10 minutes, then start the prepare and chop up the garlic.

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Divide the dough into 5-6 piece and smooth and roll into balls. One at a time, roll out the dough, either by stretching and pushing with your hands or using a rolling pin, to approximately 8-inch rounds.

Heat a large skillet or frying pan on a medium to high heat, no oil, and at the same time turn your broiler on to heat up. Place one of the rolled out doughs in the skillet, drizzle about 2 tsp olive oil and spread evenly with the back of a spoon, evenly distribute about 2 of the chopped garlic cloves and season to taste.

After about 5 minutes (keep checking), the bottom should be browned and cooked, kind of like a stone baked pizza effect. Once the base is dark brown, remove from skillet and place on the rack below the brolier, about 3 inches from the heat source. Keep and eye on it and cook until golden with a few dark crispy patches.

Repeat for the remaining doughs until you have six delicious stonebake effect garlic breads (feel free to halve the recipe).

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