Bud Light Bread

How exactly can beer and pizza be healthy?  Well, it depends on how you make them, I guess. 

You can use 100% Whole Wheat flour for instance.


And light beer.


And you can use Brendan Brazier’s recipe for “pizza sauce.”


But in the end, all that matters is if it tastes good. 


And it did.

Last month, I bookmarked a very intriguing recipe from my fave healthy everythingtarian in which she made pizza dough using beer.  If your reaction to this news is anything like mine was, you’re probably chomping at the bit in anticipation of the recipe.  So here’s the secret…


In a large mixing bowl, combine 3 cups flour, 1 tbsp baking powder, and 1 tsp salt.  That’s it!


Then pour in whatever beer you want.


Kyle and I are partial to Bud Light (klassy couple huh?), so that’s what was on tap.


Look at that yeast go!


Mix it all up.


Until it forms a nice dough ball.


Aww, what a cute dough baby.


Then slap it on a floured cutting board and get kneading.


After it’s covered in flour, spread it onto a greased pan.  Pop it in the oven at 375 degrees for 10 minutes and in the meantime make the sauce.

Kyle and I actually decided to make our topping more of a hummus/tomato sauce (rather than the typical tomato sauce + cheese + toppings).  I have been eyeing one of Brendan Brazier’s sauces for a while…and although I’m fairly sure (ok, definitely sure) he didn’t intend for it to be combined with a dough in which beer is one quarter of the ingredients, that’s what makes my so-called-vegan-recipes interesting. 


Naturally I made adjustments. 

  • 4 tomatoes
  • 1/2 red bell pepper
  • 1 can chickpeas
  • 2 tbsp nutritional yeast
  • 1 tbsp dried basil
  • 1 tbsp Garlic Gold garlic nuggets
  • 1 tsp Garlic Gold italian herb nuggets
  • salt & pepper (to taste)


After 10 minutes in the oven, the beer bread looked like this.


Definitely on it’s way to deep dish heaven.


Don’t pour on nearly as much sauce as I did…I think about half of the amount yielded will be plenty. 


Once the sauce is spread all over the dough put it back in the oven for 15 minutes (still on 375 degrees).

Ever the efficient cooks, Kyle and I made a big salad while the pizza was on it’s last stretch in the oven.

Just like the beer dough, the fewer ingredients, the better. 


Kale, carrots, avocado

The kale was steamed for a hot second (45 seconds to be exact) and let chill after, while Kyle chopped the avo and I used the shred function on the new FP.  I’m officially obsessed. 


The salad is dressing-less in this photo because Kyle and I differed in our dressing choices.  I drowned mine in Bragg’s liquid aminos, while Kyle went with EVOO and balsamic vinegar combo. 

As we set the table the oven timer went off.  Perfection!


What a gorgeous beer pizza. 

Plate #1




As you can see I sprinkled a bit more nooch on top.  Let me just say right now, this was a foodgasmic experience and then some.  Holy hell.  I don’t even know where to begin in describing my favorite components. 

1. Warm fresh fluffy bread with a hint of brew flavor. 

2. Hummus/nooch sauce caked on.

3. Avo covered kale salad on the side.

Yes, this meal was the real deal. 


Plate #2 couldn’t come quick enough.


Then I gave up on plating.


I kept cutting away sliver after sliver from the pizza monster.  So silly.  Like the smaller pieces don’t add up to another full slice…

It was definitely the most amazing beer and pizza dinner that I’ve had in years.  And it left me feeling absolutely normal.  No bloat.  No dairy issues.  I’m not sure where Bud Light rates on the vegan scale, but all the rest of the ingredients were 100% wholesome.  And if my picky GI system approves, that’s saying something!  I’m really loving playing with Brendan Brazier’s recipes and my new food processor…

And I’m still in shock that these 3 ingredients yielded such an amazing dough!  In case you forgot:

  • 3 cups flour (any flour will do)
  • 1 tbsp baking powder
  • 1 can/bottle of beer 

*plus salt to taste

The only alteration I would make would be to reduce the amount of sauce I added atop the dough.  Because I had made so much sauce, I just kept pouring it on top, but there was probably double the amount needed.  Oh well, leftover sauce never hurts!  From start to finish, dinner took under an hour to make.  Not too shabby right?


It definitely got the hippie seal of approval, but more importantly, Kyle was in love as well.  Beer and pizza have never been so guilt free.  Try it!

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Comments (24)

  1. julie

    i TOTALLY need to make this with the banana nut beer i had last weekend OR the dark chocolate one i saw. what a simple and friggn easy idea! thanks girlfrannnnd

  2. Eimear

    Cool, I got Brendan’s book recently too but haven’t got beyond trying out a few smoothies and the Direct Energy bites. Food processors are thee best! It changed my life when I got one a year ago, still my most used kitchen gadget (mine has a blender attachment so I use it for smoothies too).

  3. Kailey (SnackFace)

    Last summer, when I worked at VegNews (I like to repeat that to myself…God, I miss SF), I wrote a story about vegan beers (what else would you expect from me?). I was in contact with a Budweiser rep on the reg, and all the beers are vegan with the exception of anything with a honey flava flav. Therefore, your Bud Light is perfect for vegan pizzaaaaa.

  4. jamela224

    Haha did you have a beer with that meal? 😉

    That sauce looks SO good!

  5. Ethel

    Dear E,

    Thank you for providing me with so many dishes I will be trying to make and modify, con carne, in the coming days, weeks, even months after your wedding. Currently, I’ve made a list of “to make” eats that are carbolicious for after the wedding in order to fit into my bridesmaid dress which I could not fully zip up without additional help last week. But don’t worry, I think after this weekend, I will be good to go. =)

    Thank you.

    Brown E

    p.s. I did not get much sun in Vegas. You’re welcome. 😉

  6. elise

    thank you! hahaha

  7. elise

    this is amazing news…not that i was about to alter my brew lovin’ ways, but its still nice to know 🙂 of COURSE that was your article at VegNews, hahaha

  8. elise

    naturally 🙂

  9. cmb0096

    What, no nutritional yeast on the salad?!? I put it on ALL of my salads…try it. Thank me later 🙂


  10. MarathonVal

    According to one of my iPhone apps, to my delight, Bud Light is indeed vegan! 🙂

  11. elise

    Funny you should say that…post-photo the nooch did wander over to the kale…I do pretty much add it to everything.

  12. elise

    Just found that out too! Fabulous!

  13. elise

    What iPhone app is that btw??

  14. Sarah (GF vegan)

    Wow, that looks amazing!!! I wonder if it’ll work with gluten-free flour and beer- very tempted to try! I’m just not loving kale- I really should since it’s so good for you but it’s a toughy…

  15. Courtney

    I sometimes wonder if there is an “upper limit” to nutritional yeast…I swear I put it on just about everything and I probably would far surpass any amount most people would imagine. I figure, if a little is good, more is better. Right!?!?


  16. Lara (Thinspired)

    Klassy, indeed! I’m pretty much on board with any idea that makes food more alcoholic 😉 I bet the beer really made the texture of the dough work. Can’t wait to try it!

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  18. lou

    do you think you can sub GF flour and beer to make this recipe? omg, it looks amazing!!

  19. elise

    probably yes. let me know!!

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  21. Carly

    Did you use the Whole can 0f beer ?!?!!?
    And can you taste the beer in the dough?!?!?!

  22. elise

    Yes and yes

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