The best part of this recipe is how EASY it is. You’re only working with one cup of flour so it’s significantly easier to knead and handle. It also doesn’t need to rest as long which cuts the time in half.

The key is giving the dough time to rest. It doesn’t need much since it is a small batch, but you absolutely cannot skip it. Once you mix your ingredients and form your dough, you’ll want to cover it with plastic wrap or a towel for 20 minutes. Use a thin spatula to fold the dough over itself a few times, then let it rest for another 20 minutes. The fold over process is done by using your spatula to secure one of the sides of the dough, stretching it upwards, then pressing it into the center of the dough. Rotate the bowl and repeat until you have a solid shaped ball.

Knead a final time then drizzle oil in a loaf pan. I used a 6 inch cast iron skillet, though the size of your pan or skillet does NOT have to be exact. Use your hands to slightly stretch the dough out into the shape of the skillet, but don’t force it. Drizzle a bit of oil on top. Cover and let rest for 40 minutes.

When the 40 minutes is up, use your fingers to dimple the dough. Gently stretch it towards the edges of the skillet if it’s not there already. Again, don’t force it! For the 6 inch, it didn’t take long to fill.

Cover and let rest for a final 20 minutes then decorate with the shredded vegan cheese, jalapeño slices, and flaky sea salt. Bake at 400 degrees F for 20-25 minutes. Let cool slightly then enjoy immediately. You can keep it for a few days on the counter wrapped in foil, but I recommend eating it that same day.