Vegan Coconut Oil Substitute in Pizza Dough

Avocado oil is typically liquid at room temperature but can be chilled to solidify, making it a potential substitute for coconut oil’s solid fat properties. It contains monounsaturated fats that help tenderize dough and improve elasticity.

Solidify the oil by refrigerating it until firm before mixing into the dough. Be aware that it will soften quickly at room temperature, so work swiftly.

The dough will have a subtle, buttery flavor and a tender crumb, though the textural effect may be less pronounced than with coconut oil due to differences in fat crystal structure.

Vegetable oil lacks the solid fat structure of coconut oil, so it does not provide the same tenderizing effect or dough elasticity. It coats flour proteins but does not create the same fat network, leading to a softer, less resilient dough.

Use slightly less vegetable oil than coconut oil to avoid overly wet dough, and be prepared for a dough that may be stickier and harder to handle.

The final pizza crust will be softer and less chewy, with a less defined crumb compared to dough made with coconut oil.